Italian desserts can be divided in 2 categories
Traditional regional desserts
Here we find a vast series of cakes and ingredients; dried fruit – especially almonds, hazelnuts, dried figs, pine nuts, pistachios and raisins -, stale bread and eggs stand out in these preparations. Since these desserts originate from the Italian peasant tradition they tend to be quite “rustic”.
This category refers to usually artistic preparations where the main ingredients are filled sponge cake, fresh fruit, chantilly cream, custard and buttercream, shortcrust pastry and puff pastry, chocolate cakes and cakes with fondant or modelling chocolate.