Italian pastries

thumb|Cannoli with chopped pistachios and candied cherries Cannoli are Sicilian pastries consisting of a tube-shaped shell of fried pastry dough, filled with a sweet and creamy filling containing ricotta cheese. Their size ranges from . In mainland Italy, the food is commonly known as ().

dry, egg-based, sweet sponge cake biscuits

A ' (; ), also known by the names Napoleon in North America and Post-Soviet countries, vanilla slice in the United Kingdom, and custard slice', is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.

'''''' () is an Italian sweet bread, most popular around Christmas and New Year. Typically a product of the city of Verona, traditionally has an eight-pointed shape. It is often dusted with vanilla scented icing sugar, which is said to resemble the snowy peaks of the Alps during Christmas. Its name and origins are attributed to the Italian pastry chef .

Biscotti are Italian almond biscuits originating in the city of Prato, Tuscany. They are twice-baked, oblong-shaped, dry, and crunchy. In Italy, they are known as , or and may be dipped in a drink, traditionally Vin Santo. Smaller biscotti may be known as or . In Italian, the word (: ) encompasses all types of biscuits or cookies.

'''''' (; : ) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy — it's name deriving from the Italian diminutive of "thin leaves" or "layers."

Venetian doughnuts served during Carnival

Zeppole (; : zeppola) are Italian pastries consisting of a deep-fried dough ball of varying sizes, but typically about in diameter. These fritters are usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. They are traditionally eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.

Bombolone (; : bomboloni) is an Italian filled doughnut (similar to Berliner and pączek), eaten as a snack food and dessert. The pastry's name is etymologically related to bomba (), and the same type of pastry is also called bomba (: bombe) in some regions of Italy.

Italian traditional Easter cake

Pignolata (Sicilian: pignulata) is a Sicilian pastry originating in the city of Messina. It is a soft pastry, covered in chocolate and lemon-flavoured syrup or icing. This pastry is half covered or iced in one flavouring and the other half in the other flavour, which hardens when the pignolata is ready to be served. Each pastry serves several people, and is meant to be cut into small pieces when served. In Sicily, this dessert was made for Carnival, the last celebration before Lent begins on Ash Wednesday.

Pastafrola or pasta frolla () is a type of sweet tart that originated in Italy and is common in Argentina, Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata (sweet potato jam), dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in rhomboidal or square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam

pastry similar to a croissant

Zippula (: zippuli; Italian: zeppola or zeppola calabrese) is a fried dough made to a recipe from Calabria, Italy. Zippula is made with flour, water, yeast, boiled potatoes, and a pinch of salt. There are many variations: often anchovies are added, but salt cod, stockfish, cheese, sun-dried tomatoes, olives or 'nduja may also be added.

Baicoli () are Italian biscuits, originating in the 1700s in the city of Venice. They are made with sugar, butter, flour, yeast, eggs, and salt.

Pasticciotto (; : ) is a type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard.

Bocconotto is a pastry typical of the Italian regions of Abruzzo, Apulia and Calabria. It is often eaten at Christmas.

Ciambella (; : ciambelle) is an Italian ring-shaped cake with regional varieties in ingredients and preparation. As an example, a basic version of the cake could be prepared using flour, baking powder, salt, eggs, milk (or cream), sugar, oil, and vanilla flavouring. Honey is sometimes added as a sweetener. To create the light texture the sugar and eggs are whisked together, and oil and milk are added while whisking continuously until the mixture is frothy. Then sifted baking powder and flour are added to the dry ingredients and the cake is baked in a ring shaped pan.

Cavallucci are an Italian Christmas pastry made with anise, walnuts, candied fruits, coriander, and flour. They are Sienese in origin, and the name translates approximately to 'little horses'. The chewy pastries are similar to a cookie or biscuit and traditionally use Tuscan millefiori honey as an essential ingredient in the dough.

Italian sweet pastry

cookie of Italian origin

Ciarduna is a type of Italian pastry.