15 Italian Pastries Worth Breaking Your Diet For
From rum-soaked baba in Naples to lemon-bright delights on the Amalfi Coast, these famous Italian pastries prove that some temptations are too sweet to resist.
Italy is a feast. For the eyes. For the soul. But most of all—for the sweet tooth.
I crisscrossed the country with one mission: to taste it all. From bar counters in Rome to seaside cafés on the Amalfi Coast, from Sicilian markets bursting with citrus to Venetian bakeries tucked into quiet canals, I ate my way through the world of Italian pastries.
This story isn’t about piazzas or palaces. It’s about sugar-dusted fingers, ricotta-filled shells that crackle when you bite, lemon creams that taste like sunshine, and buttery cakes that whisper of centuries-old traditions.
If you’ve ever dreamed of traveling through Italy one bite at a time, this is your map. These are the best Italian pastries, each one a destination in itself—famous, beloved, unforgettable.
So grab an espresso. Loosen your belt. And let’s begin the sweetest journey of them all.
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Best Food Tours and Cooking Classes in Italy:
- Rome: Taste Local Desserts Cakes and Pastries
- Rome: Street Food Tour with Local Guide
- Flavors of Florence – Food and Wine Tasting Highlights Tour
- Venice: Street Food Tour with a Local Guide and Tastings
My Go-To Accommodation Platforms:
Booking.com (short stays) and Vrbo (longer stays)
1. Sicilian Cannolo – Sicily
A crisp golden shell, fried until it bubbles into perfection, then filled with velvety sheep’s milk ricotta whipped smooth and sweetened. Sometimes pistachios crunch along the edges, sometimes candied orange adds a perfume, but always—always—it’s a revelation. This is the Sicilian cannolo, the undisputed king of famous Italian pastries.
Cannoli in Sicily aren’t just desserts; they’re declarations of joy. Bite in and you’ll hear the shell crackle before yielding to a creamy, slightly tangy heart. It’s a balance only Sicily gets right, and once you taste it here, the rest of the world’s versions will feel like faint echoes.
Where to try: Sicily is overflowing with good cannoli, but if you’re in Palermo, step into La Dolceria di Santa Caterina. In Catania, grab one on Via Etnea and eat it as you wander—you’ll understand why Sicilians never rush this experience. Read more: Top 15 Traditional Sicilian Desserts You Must Try
2. Zeppole di San Giuseppe – Naples
Every March 19th, on St. Joseph’s Day, Naples fills with the smell of frying dough. Zeppole are round pastries, either fried or baked, dusted with powdered sugar, and filled with silky pastry cream. A cherry often crowns the top like a final flourish.
Light yet indulgent, zeppole are one of those popular Italian pastries you’ll never forget. The contrast of the crisp shell and the custardy filling makes them irresistible.
Where to try: Around Naples, you’ll find zeppole at every bakery in March. For a year-round fix, Antica Pasticceria Carraturo is a local favorite. Buy a box and share them—or don’t.
3. Maritozzo – Rome
Rome gave the world emperors and marble fountains—and the maritozzo. This golden, lightly sweetened bun is split open and stuffed with a billow of whipped cream so lush it spills over your fingers. Historically, suitors hid engagement rings inside, offering the pastry as a delicious proposal. Today, it’s simply one of the best Italian pastries you can eat for breakfast.
The bread itself is gently perfumed with citrus zest and honey, soft but sturdy enough to hold the cream. Bite in and you’ll meet richness and lightness in perfect harmony.
Where to try: Go to Sant’ Eustachio Caffè near Piazza Novona. Arrive early, order a maritozzo with your cappuccino, and savor it! Read more: The Iconic Sant Eustachio il Caffè in Rome.
4. Delizia al Limone – Amalfi Coast
This pastry is pure sunshine. Sponge cake domes are soaked in limoncello, filled with lemon cream, and glazed in a pale yellow sheen. Tart yet sweet, creamy yet airy, the delizia al limone embodies the Amalfi Coast itself.
The scent of lemons follows you along the coast, and in this pastry, it’s captured forever. This is among the best Italian pastries to eat by the sea.
Where to try: In Sorrento, head to Pasticceria Pansa in Amalfi. Order one, sit by the window, and watch the sea sparkle while you taste Amalfi’s soul.
5. Sfogliatelle Napoletane – Naples
If pastries could sing, the sfogliatella would be opera. Known as “lobster tails” for their layered, seashell-like shape, these pastries shatter dramatically when you bite in, revealing a warm heart of ricotta, semolina, and candied citrus. It’s crunchy, creamy, fragrant—a masterpiece of texture and taste.
There are two types: riccia, the ultra-flaky, and frolla, the softer shortcrust cousin. Both are Naples traditions, both unforgettable.
Where to try: Sfogliatella Mary in Galleria Umberto I is a legend. The line is worth it. Take your pastry outside, let the sugar dust your shirt, and just surrender.
6. Cassata – Palermo, Sicily
Cassata is a riot of color and flavor, Sicily’s grand dessert for celebrations. Sponge cake soaked in liqueur or fruit juice is layered with ricotta cream and candied fruit, then cloaked in marzipan and glazed with sugar icing. The result? A jewel-bright cake that feels more like a festival than a dessert.
Its sweetness is bold, unapologetic, balanced by the tang of ricotta and the aromatic kick of citrus. You don’t just eat cassata—you join a centuries-old Sicilian tradition.
Where to try: In Palermo, slip into Pasticceria Oscar or Cappello. Sit down with a slice and let the colors and flavors tell you Sicily’s story. Read more: 21 Must-Try Foods in Palermo That Will Blow Your Mind
7. Cornetto – Everywhere in Italy
Italy’s answer to the croissant, the cornetto is softer, sweeter, and often filled—with jam, Nutella, or custard. It’s the everyday breakfast pastry, eaten at the bar with a cappuccino.
Flaky but tender, rich but never too heavy, cornetti are the heartbeat of Italian mornings. This is one of those famous Italian pastries that doesn’t scream for attention—it simply makes life better.
Where to try: Honestly, any café in Rome, Florence, Padua, or Milan will serve a good cornetto. The magic is in standing at the bar, coffee in one hand, cornetto in the other, living like a local.
8. Babà – Naples
Golden, dome-shaped, glistening with syrup—baba might look simple, but the first bite tells a different story. This airy sponge is soaked in rum syrup until it practically sighs with flavor. Sometimes filled with custard or crowned with whipped cream, sometimes left plain, baba is one of the most popular Italian pastries in Naples.
It’s indulgent without being heavy, boozy without being overwhelming. The texture is melt-in-your-mouth tender, and when paired with a shot of bitter espresso, it becomes pure alchemy. In Naples, eating a baba isn’t just dessert—it’s ritual.
Where to try: Head to Scaturchio in the heart of Naples. Stand at the counter, order a baba and a caffè, and savor the moment like a true Neapolitan.
9. Iris – Palermo, Sicily
The iris is Sicily’s hidden gem: a fried bun filled with sweet ricotta cream and sometimes chocolate. Crispy outside, creamy inside, it’s indulgence wrapped in golden dough.
Invented in Palermo in the early 20th century, the iris remains a beloved street snack—decadent yet comforting.
Where to try: Pasticceria Savia in Catania or Pasticceria Cappello in Palermo both serve legendary iris. Grab one warm and eat it right there—it’s not meant to wait.
10. Minne di Sant’Agata – Catania, Sicily
Shaped like small domes, these pastries honor St. Agatha, Catania’s patron saint. Beneath the white icing lies sponge cake filled with ricotta and candied fruit, topped with a candied cherry.
It’s rich, symbolic, and uniquely Sicilian—a blend of faith and flavor.
Where to try: Visit Pasticceria Savia in Catania. These pastries are made for feast days, but many cafés carry them year-round.
11. Pasticciotto Leccese – Lecce, Puglia
A shortcrust shell cradling warm custard cream, baked until golden. The pasticciotto is Puglia’s pride, especially in Lecce. Traditionally eaten for breakfast, it’s best served hot from the oven.
The crust is crumbly, the cream rich yet comforting. It’s humble but deeply satisfying—proof that not all Italian pastries need grandeur to steal your heart.
Where to try: Pasticceria Natale in Lecce is famous for its pasticciotti. Bite into one fresh and hot—it’s life-changing. Read more: Best Food in Puglia: 33 Must-Try Puglia Dishes and Drinks
12. Ricciarelli – Siena, Tuscany
Soft, chewy almond cookies with a hint of orange zest, Ricciarelli are Siena’s sweet treasure. Lightly dusted with powdered sugar, they melt in your mouth with every bite.
These historic treats date back to the Middle Ages and are especially popular around Christmas, offering a delicate balance of sweet and nutty flavors. Their subtle aroma of almonds and citrus fills the bakery, inviting you to savor them slowly. Perfect with a sip of espresso or vin santo, Ricciarelli capture the essence of Tuscan tradition in a single bite.
Where to try: Head to Pasticceria Nannini in Siena for fresh Ricciarelli—grab a few with your espresso, or take some home (if they last!). Read: The 13 Best Things to Do in Siena Italy.
13. Biscotti – Prato, Tuscany
Twice-baked, crisp, and made for dipping into vin santo, biscotti are perhaps the most famous Italian pastries abroad. Almond-studded and crunchy, they’re less about indulgence and more about tradition.
In Tuscany, biscotti aren’t just snacks—they’re conversation companions, long-lasting and meant to be shared.
Where to try: In Prato, visit Antonio Mattei, the original birthplace of biscotti. The blue bags are iconic, and the flavor? Eternal. Read more: Best Traditional Tuscan Food in Tuscany to Treat Yourself With
14. Baicoli – Venice
Thin, crisp biscuits made for dipping into coffee or zabaglione, baicoli are Venice’s understated treat. Named after the sea bass fish for their shape, they’re simple yet deeply tied to Venetian identity.
Long-lasting, once favored by sailors, baicoli carry the quiet romance of the lagoon.
Where to try: In Venice, look for traditional tins of baicoli in family bakeries. Buy one and nibble as you drift through the canals—it’s the Venetian way. Read more: Uncovering Best Food in Venice Italy: A Guide to the City’s Best Bites.
15. Pandoro – Verona
Golden, star-shaped, dusted with powdered sugar like snow—pandoro is Verona’s gift to the Christmas season. Its buttery, egg-rich crumb is simple but luxurious, meant to be shared at holiday tables.
The taste is subtly sweet, the texture feather-light. Sometimes it’s served with mascarpone cream, but even plain, it’s unforgettable.
Where to try: At Christmas, every bakery in Verona glows with pandoro. Step into Pasticceria Flego for a fresh one and taste tradition at its purest.
Sweet Goodbyes
Italy is not only a place you visit, but it’s a place you taste.
Every region of Italy has its anthem, baked into flaky layers, creamy fillings, and sugar-dusted shells. These aren’t just desserts—they’re edible postcards, snapshots of history, tradition, and joy.
A cannolo in Sicily. A maritozzo in Rome. A baba in Naples. Each bite is a journey, each flavor a story.
So if you’re planning your trip, come hungry. Skip the guidebooks for a morning. Follow the smell of espresso, the gleam of pastry counters, the laughter spilling out of local cafés. That’s where Italy lives.
And when you finally take that first bite of one of these Italian pastries, you’ll understand: this isn’t just food. It’s Italy’s sweetest love letter—written just for you.
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