10 Most Popular Italian Pastries
Italy is a country known for its love of many savoury foods, especially pasta and pizza, but its pastries are equally irresistible. Visiting Italy without indulging in at least one traditional pastry is like skipping pizza in Naples or gelato in Florence. Trust me, youโll want to taste them all.
There are countless delicious Italian pastries, each with unique flavours, textures, and stories rooted in regional traditions. Narrowing this list to just 10 was pretty tricky, but Iโve done my best to represent different regions and occasionsโwhether youโre looking for the perfect match to your morning espresso, a mid-afternoon treat, or a decadent dessert after dinner.
Prepare yourself for a sugar rush because this guide will help you decide which pastries are a MUST-TRY when you visit Italy. Some might be familiar, but others may surprise you.
Watch 10 Most Popular Italian Pastries
These Are the Most Popular Italian Pastries You Need to Try!
- Babร
- Maritozzo
- Sicilian Cannolo
- Pasticciotto Leccese
- Cornetto
- Sfogliatelle Napoletane
- Bocconotto
- Zeppole di San Giuseppe
- Crostatina
- Iris
1. Babร
Ah, the Babร ! This one holds a special place in my heart. Iโve been eating Babร for as long as I can remember. Even as a kid, I loved it, even though itโs soaked in rum.
I have to admit, the Babร didnโt actually originate in Italy. It was inspired by a Polish dessert called “Babka” and later adapted in Naples. Babร is soft, spongy, and completely drenched in rum, giving it a moist, boozy flavor. In Naples, itโs a must-try, and youโll often see it served alongside other desserts. Let me give you a tipโBabร should be served on a small tray to keep the rum from running everywhere.
2. Maritozzo
Maritozzo is a sweet brioche bun generously filled with pastry cream. This pastry has a special place in my heart because I grew up with it in Abruzzo. Back then, it wasnโt the compact, round version you see today. Bakers served it as a long loafโthick, dense, and honestly, quite heavy.
Fast forward to now, and Maritozzo has gone through a bit of a glow-up. The modern version is smaller, more refined, and stunning to look at. The brioche is moist, soft, and slightly dense, with just the right amount of sweetness. The cream inside is airy and luscious but not overly sweet.
Hereโs a little tip: eating Maritozzo can be a bit messy. I always squish it slightly to make it easier to manage (and avoid a face full of cream). One bite, and youโll understand why this is such a beloved pastry. So if youโre in Rome, donโt miss the chance to try Maritozzo.
Fun Fact: Maritozzo has a romantic backstory. In the past, young men would gift these buns to their fiancรฉes, sometimes hiding a small gift or ring inside the cream. The name โMaritozzoโ comes from โmarito,โ meaning husbandโa reference to its role in proposals and courtship.
3. Sicilian Cannolo
If thereโs one Italian pastry thatโs recognised across the globe, itโs the Cannolo. This Sicilian masterpiece has truly earned its fame, and once youโve had a bite, youโll understand why. The crispy shell, the creamy fillingโitโs a combination thatโs hard to beat.
Cannoli (singular: Cannolo) originated in Sicily, where bakers traditionally craft them with sheepโs milk ricotta. They lightly sweeten the filling and often mix in candied toppings like cherries, orange peel, or chocolate chips. The shell, fried to golden perfection, adds a satisfying crunch.
In modern times, Cannoli have taken on creative twists. We even sold them at a local farmers market here in Australia and filled them with chocolate custard, pistachio cream, and ricotta mixed with choc-chips. While these variations arenโt traditional, theyโre definitely fun and show how this Italian food has inspired innovation around the world.
The Cannolo I tasted had a darker shell, likely from powdered chocolate added to the dough. The wonderfully crunchy crust showed it was piped just before servingโa golden rule when making cannoli. And the filling? Ricotta cheese at its finest! It was creamy and not overly sweet, so well balanced.
4. Pasticciotto Leccese
Next on our list of Most Popular Italian Pastries is the Pasticciotto Leccese.
Pasticciotto Leccese is a stunning pastry from Lecce, a beautiful town in the southern region of Puglia. These little shortcrust tarts are starting to gain international attention, popping up in places like Australiaโwhich gets me really excited Theyโre simple, elegant, and absolutely delicious.
The pastry is golden, with rich flavor and flakiness that come from the generous use of butter. Breaking it open reveals a beautiful filling.ย The one I tried contained cherry jam, adding a sharp tartness that perfectly balanced the rich, creamy crema pasticcera (Italian custard).
Traditionally, youโll find Pasticciotto filled with Italian custard, but variations include pistachio, chocolate cream, or even a mix of custard and fruit jams.
Despite its incredible taste, the Pasticciotto is underrated, often overlooked by tourists in favour of more famous Italian desserts. So, if you find yourself in Lecceโor anywhere in Pugliaโmake this your first pick. Itโs a hidden gem that deserves more love!
5. Cornetto
The Cornetto might look similar to a French croissant, but donโt be fooledโtheyโre not the same. While both use similar ingredients, the Cornetto includes extra egg in the dough, making it richer and slightly sweeter. Unlike the croissant, which uses an egg wash on the surface, the Cornetto incorporates the whole eggs into the dough itself.
If you cut one in half, youโll notice the difference right away. Croissants have many thin, flaky folds, while the Cornetto has a texture more like briocheโsoft, fluffy, and less buttery.
In Italy, Cornetto is a breakfast staple, best enjoyed in coffee shops with a frothy cappuccino. Itโs often filled with jam, Nutella, or even crema pasticcera for a deliciously indulgent start to the day. When you eat a Cornetto, you can immediately tell thereโs extra egg in the doughโitโs just more luxurious.
6. Sfogliatelle Napoletane
Sfogliatella is a cone-shaped pastry so intricate and delicious that it earns its place as a true masterpiece. This classic Neapolitan specialty typically contains ricotta and is flavored with citrus, such as orange and lemon zest.
But what makes Sfogliatelle truly stand out is its outer texture. The shell consists of dozens of paper-thin layers of dough that bakers meticulously roll, stretch, and fold to craft its iconic ridged shape. The process is so labour-intensive that itโs easily one of the most difficult Italian pastries on our list to make. Thatโs why, if you find yourself in Naplesโthe birthplace of this pastryโyou absolutely must try it fresh.
Pastry Fun Fact: The name “Sfogliatelle” means “little leaves,” which refers to its layered, leaf-like appearance. While this pastry has spread worldwide, Naples remains the best place to experience its authentic flavour and craftsmanship.
7. Bocconotto
The Bocconotto is a delightful pastry from the province of Chieti in Abruzzo, and itโs another hidden gem among the Most Popular Italian Pastries. Bakers fill these small, shortcrust tarts with a variety of flavors, including chocolate, pistachio, almond, or even jam. Each regionโand sometimes each bakerโputs their own spin on this classic treat.
The Bocconotto I tasted for research (!) featured a luscious limoncello cream, and let me tell you, it delighted me. Opening it revealed a filling packed to the brim, its vibrant lemony aroma practically inviting me to take a bite. The crust was beautifulโcrumbly, buttery, and melted in my mouth.
This is a pastry you wonโt often find outside Italy, which makes it even more special. Itโs undeniably an artisan product, crafted with care and precision.
8. Zeppole di San Giuseppe
The Zeppole di San Giuseppe holds a deep tradition, with Italian bakers originally creating it to celebrate Fathersโ Day in Italy, which falls on March 19th, the Feast of St. Joseph. Italians honor St. Joseph, the father of Jesus, as the patron saint of fathers, and they crafted this sweet to pay tribute to him. Over the centuries, it has become a symbol of love and appreciation for fathers across Italy.
Traditionally, chefs fry these pastries, but modern recipes often bake them to make a lighter treat. Bakers fill Zeppole with rich vanilla custard and crown them with a candied cherry on top, matching their celebratory nature. The cherry adds a pop of colour and a sweet-tart bite that perfectly complements the creamy filling.
The Zeppole I tasted was generously filled, with custard spilling out the moment I took a bite. The pastry itself was light and airy, and the candied cherry on top was absolutely the perfect finish to an already beautiful dessert.
9. Crostatina
The Crostatina is a charming, personal-sized version of the Crostata, Italyโs iconic jam tart just enough for one person.
The one I tasted was filled with grape jam, and let me tell you, it was a standout. The jam was soft, glistening, and bursting with a natural fruity sweetness that paired perfectly with the buttery crust. The crust itself was soft yet slightly crunchy, and not at all floury. It held its shape wonderfully while being light and fun to eat.
Youโll also find Crostatine filled with Nutella, strawberry jam, or apricot preserves, but for me, grape jam is the best choiceโit gives the tart a unique and deliciously Italian flair, especially if the jam is homemade.
10. Iris
The Iris is easily one of the most fascinating pastries Iโve tried, and itโs a must-try for anyone with a sweet tooth. It definitely deserves a spot among the Most Popular Italian Pastries! Originally, I was searching for Bomba alla Crema, the classic Italian custard-filled doughnut, but I stumbled upon this Sicilian version insteadโand when I see one now, I can never hold back.
The Iris features a soft brioche bun that chefs deep-fry to golden perfection before filling it to the brim with custard or your choice of filling. They finish it with a generous coating of sugar on the outside. The one I tried had a creamy custard topping as well, and let me tell youโitโs impossible to resist licking it off.
When you take your first bite, the custard explodes filling your mouth with luscious, creamy goodness. The combination of the fried brioche, sugar, and rich filling is an absolute delight.
I saved this for the last pastry of the day, and it was well worth itโitโs truly the bomb! If youโre in Sicily, donโt miss the chance to try this indulgent treat. Itโs the kind of dessert that leaves you licking your fingers and smiling from ear to ear.
Which Italian Pastry Will You Try First?
Let me know in the comments which one youโd love to try the mostโor if youโve already tasted some of these traditional italian desserts, share your favourites! Iโd love to hear your thoughts and maybe even discover a new pastry to add to my list. Buon appetito!
If You Loved These Italian Pastries, Here Are Some Recipes to Try
Make Sicilian Cannoli with crispy shells made from flour and egg yolks, and a creamy ricotta filling enhanced with a touch of vanilla extract.
If you loved Sicilian Cannoli, youโll also enjoy Italian Almond Cookiesโa timeless Sicilian treat with a delicate crunch, soft center, and rich almond flavor.
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