"As tempting as the pretty gelato stands might be for visitors wandering throughout Italy, writer Rick Steves encourages travelers to consider trying some of the other Italian desserts. While it might be understandable to skip over the country's many cookies for the delicious presentations of creamy tiramisu, Steves encourages guests to consider cookies that you'll probably want to bake for yourself and slices of torta della Nonna, also known as Grandma's cake."
"Some of the cookies are even dedicated to literary figures, like baci di Giulietta,vanilla meringues named for the kisses of Juliet, and sospiri di Romeo, hazelnut and chocolate cookies dubbed "Romeo's sighs." In Siena, a chewy sweets recipe made with honey, candied fruits, and nuts will convert those with staunch aversion to fruitcake, and cookies that resemble some love child between almond cookies and macaroons will make for an ideal companion to any favorite coffee order."
"Italian cookies aren't the only sweets that will compete for space in travelers' stomachs, insists Steves. Pastries packed with zabaglione, a boozy Italian custard made from a mixture of sugar, egg yolks, and Marsala wine, as well as cheesecake-leaning treats made with ricotta and chocolate will delight palates. For those wanting a refresher in between seeing famous landmarks, street vendors dish out shaved ice that is flavored with a selection of sweet syrups."
Travelers are encouraged to sample Italian desserts beyond gelato and tiramisu, including cookies and torta della Nonna (Grandma's cake). Regional specialties vary by city, with Rome bakeries preserving recipes from the 1940s. Some cookies honor literary figures, such as baci di Giulietta (vanilla meringues) and sospiri di Romeo (hazelnut and chocolate). Siena offers chewy honey sweets with candied fruit and nut combinations, plus almond-macaron-like cookies that pair with coffee. Pastries feature zabaglione custard and ricotta-chocolate cheesecake variations. Street vendors sell grattachecca shaved ice for refreshment, and Sicilian cannoli are best when filled on the spot.
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