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Hailing from Piedmont, this delicate puff pastry is filled with custard cream and carefully folded to obtain a uniform width that perfectly complements the sweet interior.

A Ligurian specialty associated with International Women’s Day, which is symbolized by the mimosa flower. Each cake is topped with cubes of cake to resemble the gorgeous flower.

Created in 19th century Piedmont, this dessert is named after the snowy peaks of Mont Blanc. Traditionally made with chestnut purée, this version uses natural chestnuts for a lighter taste.

The Sicilian classic, featuring a biscuit rolled into a perfect cylinder and filled with ricotta and organic pistachio crumble.

This flourless Neapolitan classic comes from Capri. It’s made with vegetable fats to make it lighter than the traditional version.

Originating in the Sicilian capital of Palermo, the cassata cake is a favourite sweet of the region. Rich in history, flavour and aroma, it conjures the unique terroir of Sicily in every bite.

Soaked in rum and topped with fresh cream and strawberries, this dessert was a favourite of Neapolitan aristocracy and its secret lies in the kneading and rising time of the dough.

These small round puff pastry choux are filled with cream and topped with melted chocolate, a Tuscan specialty whose name comes from the French profit, meaning little gift.

From the Italian Tyrol, or Trentino Alto Adige region, this masterpiece layers hazelnut shortbread, raspberry preserves and sliced nuts. The shortbread is made without butter.