Top 9 Calabrian Desserts

This classic Italian ice cream dessert hails from Pizzo, Calabria. It was supposedly invented in 1952, in Gelateria Dante, by a gelataio named Giuseppe De Maria, better known as Don Pippo. He used his hands to mold a mixture of chocolate and hazelnut gelato around a melted dark chocolate filling, then rolled it in some bitter cocoa powder. This frozen dessert is recognized as a traditional agricultural product of the region, and it has influenced the creation of many modern varieties that combine different types of gelato or additions such as almonds, walnuts, and even maraschino cherries.

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Tartufo is a dome-shaped, frozen Italian dessert that is prepared with various gelato flavors that are sculpted around different fillings. Although the original tartufo hails from Pizzo and combines dark chocolate filling, hazelnut ice cream, and cocoa powder, this classic nowadays comes in a number of modern versions that significantly differ from the original. Any gelato flavor can be used in its preparation, and while the fillings may include fruits, cookies, or maraschino cherries, the coatings range from chocolate shells, ground or chopped nuts, cookie crumbs, or desiccated coconut.Expand

Gelato alla liquirizia is a licorice-flavored gelato. It is made with a creamy base of milk, cream, and sugar, while the flavoring is attained from soft or powdered licorice. This ice cream typically has a light brown color, and it is usually garnished with soft licorice or licorice roots. Licorice gelato is mainly associated with Calabria, the biggest licorice producer in Italy, but it is also available in other Italian regions. Expand

Bergamot granita is a traditional frozen dessert flavored with the essence of bergamot, a citrus fruit predominantly cultivated in the region, renowned for its distinctive fragrance and flavor. The preparation involves creating a simple syrup by dissolving sugar in water, which is then combined with freshly extracted bergamot juice. This mixture is placed in a metal container and frozen, with periodic stirring to achieve a granular, slushy consistency characteristic of granita. Bergamot granita holds a special place in Reggio Calabria's culinary heritage, especially during the sweltering summer months. Its sweet, sharp, and complex flavor profile offers a delightful respite from the heat, making it a popular choice among locals and visitors alike. Expand

Gelato al bergamotto is a traditional ice cream that highlights the distinctive flavor of bergamot, a citrus fruit primarily cultivated in the Calabria region of southern Italy. Bergamot is renowned for its unique aromatic profile, combining floral, citrus, and slightly bitter notes, which impart a refreshing and sophisticated taste to the gelato. The preparation of gelato al bergamotto involves creating a creamy base, typically consisting of milk, cream, and sugar. This base is then infused with bergamot flavor, which can be achieved by adding bergamot essential oil, zest, or juice. The mixture is churned in a gelato machine to achieve a smooth and velvety texture, characteristic of authentic Italian gelato. In Reggio Calabria, where bergamot cultivation is a significant part of the local economy, gelato al bergamotto holds a special place in the culinary traditions. It is often enjoyed as a refreshing treat during the warm months and is sometimes accompanied by candied citrus peels or dark chocolate to complement the citrusy notes of the bergamot. Expand

This Calabrian treat is traditionally enjoyed for Easter, but it is also commonly prepared for other festivities, namely weddings. Ginetti biscotti are made with a base of flour and eggs and are typically flavored with aniseed and lemon zest. They are first cooked in water, then oven-baked, and lastly glazed with royal icing that is flavored with lemon juice.Expand

Petrali are traditional Christmas cookies from Reggio Calabria, Italy, cherished for their distinctive half-moon shape and rich, spiced fillings. The dough, typically a shortcrust pastry, encases a mixture of dried figs, walnuts, almonds, and citrus zest, often enhanced with vino cotto (cooked wine) and coffee, imparting a deep, festive flavor. These cookies are customarily decorated with an egg wash and colorful sugar sprinkles or drizzled with dark chocolate, adding to their festive appearance. Petrali hold a special place in Calabrian holiday traditions, symbolizing warmth and celebration during the Christmas season.Expand

Crema reggina is a rum-flavored ice cream that hails from Calabria. It is made with milk, sugar, carob, rum, candied fruit, chocolate, and Alchemers—Italian herbal liqueur made with rosewater, orange blossom water, sugar, herbs, and spices. This red liqueur gives the ice cream a distinctive pink hue. Some versions will leave out the liqueur and add food coloring. Crema reggina was an accidental creation of Pepé Caridi, a local pastry chef. The legend says that while he was preparing a custard, he made the mistake of adding too much rum, and though the outcome was not what he was hoping for, it resulted in a delicious combination that he decided to name after his hometown. This ice cream is listed as a traditional product from the region and is now available in other gelato shops. Crema reggina is usually decorated with candied fruit or melted chocolate. Expand

Pan di Spagna di Dipignano is a fragrant dessert that has been prepared in the Calabrian province of Cosenza since the 19th century. This soft cake is almost as high as panettone, although it is prepared without leavening agents - the fluffiness comes from the vigorous mixing of ingredients by hand for a long period of time. The mixture is baked in an elevated mold, exclusively in a wood-fired oven. Pan di Spagna di Dipignano used to be prepared for festive occasions, but nowadays it is a daily-made treat that can be enjoyed on its own or paired with rich chocolate cream.Expand