【意(yi)式(shi)甜(tian)點(dian)】意(yi)大(da)利甜(tian)點(dian)的(de)代(dai)表 十大(da)經典意(yi)大(da)利甜(tian)品(pin)甜(tian)點(dian)

意大利一向以美食聞名于世，從餐前酒到主食再到甜品，無不精致到宛如大師手筆的藝術品，各地區獨特的烹飪風格更為美食注入了多樣的特點。作為正餐的最后一道美味，甜品無疑起著畫龍點睛的作用，而意大利甜品也并不乏經典之作，為人熟知的提拉米蘇和Gelato之外自不(bu)可少，但(dan)意(yi)大利(li)的甜品(pin)卻遠不(bu)止于此(ci)，以下(xia)(xia)就讓(rang)我們了解一下(xia)(xia)意(yi)大利(li)究竟(jing)有哪些經(jing)典甜品(pin)。

10 – Struffoli

Struffoli是一種傳統的那不勒斯甜品(pin)，由彈(dan)子大小的油(you)炸(zha)面(mian)團(tuan)制成，這些(xie)面(mian)團(tuan)通常會與(yu)例如蜂(feng)蜜混合食用。

Struffoli is a traditionally Neapolitan dessert that consists of marble-sized deep fried balls of dough. They are often mixed with other sweet things such as honey.

9 – Tartufo di Pizzo （含有松露的一種的冰激凌甜品）

Tartufo di Pizzo是來自坎布里亞大(da)區的一種蛋(dan)糕，內含巧(qiao)克(ke)力夾心，外面撒(sa)有可可粉(fen)和白糖(tang)。

A typical pastry product from what is now Calabria. It is a hand-shaped cake with a heart of chocolate, melted and covered with sprinkles of cocoa powder and sugar.

8 – Biscotti（一種烤餅干）

Biscotti的(de)全(quan)名叫做biscotti di Prato，其制(zhi)法是在蛋(dan)糕經(jing)過兩次(ci)烘焙之(zhi)后，趁熱從(cong)烤箱中取出，并制(zhi)成如(ru)圖形(xing)狀的(de)餅干。

The full name for biscotti is biscotti di Prato. These cakes are twice baked. While still hot and fresh in the oven, these large almond biscuits are cut.

7 – Babà/朗姆酒糕

雖然誕(dan)生于波蘭，但Babà目前已經成為那不勒斯甜品的代表。發酵的蛋糕浸入朗姆酒，強烈而又香甜對比口感令人愛不釋口，另一些人則喜歡填滿奶油或生奶油的版本。

Even though it may have Polish origins, the Babà is now typically a product that you would find in Naples. They are liquid saturated yeast cakes. These are often filled with pastry cream or whipped cream.

6 – Ciarduna（一種意大利糕點）

Ciarduna來自意(yi)大利(li)帕勒莫地區。這(zhe)種(zhong)糕點由杏仁(ren)餅干(gan)的外(wai)殼(ke)制(zhi)作而成，并裹有馬斯卡普(pu)尼干(gan)酪和乳清(qing)干(gan)酪。還有其他(ta)一些版本內裹糖粉和巧克力(li)或外(wai)包有巧克力(li)外(wai)殼(ke)。

Traditionally from Palermo, Ciarduna are sweet pastries. The pastries are made up from an almond cookie shell that is filled with mascarpone or ricotta filling. There are also varieties that are filled with powdered sugar and chocolate frosting or covered in a chocolate shell.

5 – Panna Cotta/意式奶凍

雖(sui)然Panna Cotta源自皮埃蒙特(te)大區，但現已成為意大利各地均(jun)可見(jian)到的甜(tian)品。這種甜(tian)品通(tong)常會外澆焦糖(tang)、巧克力和果醬。

Originally, Panna Cotta is from the Piemonte region, but you can now find it all throughout Italy. It is usually served with caramel sauce, chocolate, or wild fruit coulis.

4 – Cassata Siciliana/西西里卡薩塔蛋糕

西西里奶(nai)酪卷(juan)是意大利(li)西西里島大區最經(jing)典的甜點(dian)代表(biao)，用香脆的酥皮包裹(guo)住甜而(er)不(bu)膩的意大利(li)軟奶(nai)酪，再在兩側(ce)沾滿巧克(ke)力(li)屑(xie)或者開心果屑(xie)，有(you)時也(ye)會(hui)在表(biao)面(mian)上加一條(tiao)橙子果脯和一顆櫻桃。

A round sponge cake is moistened by liqueur or fruit juices and has layers of candied peel, vanilla, chocolate filling, or ricotta cheese. It is covered with a shell of green and pink pastel colored icing, marzipan, and layered with decorative designs.

3 – Cannoli（意大利西西里島產的一種奶油甜酥卷）

Cannoli是產(chan)自(zi)意(yi)大(da)利西西里島的一種(zhong)奶油(you)甜(tian)(tian)酥卷，這種(zhong)甜(tian)(tian)品的夾心通(tong)常為奶油(you)狀的甜(tian)(tian)味意(yi)大(da)利乳清干酪，在美國也極(ji)其流行。

Cannoli is a delicious pastry desert. They are usually filled with a creamy, sweet filling, often containing ricotta. These are well known in the United States as well.

2 – Gelato（一種意大利特色的冰激凌冷飲）

相(xiang)信Gelato已經(jing)不必多說，或許只(zhi)有嘗(chang)試之后，才能(neng)明白(bai)Gelato與普通冰激凌的(de)區別。

The only thing to say about the Italian version of ice cream is that people do not actually realize what the big deal is about gelato until they try it.

1 – Tiramisù /提拉米蘇

提拉米蘇或許是世界上最流行的意大利甜品，誕生于意大利北部的威尼托大區。提拉米蘇的口味目前已經開始運用到越來越多其他種類的蛋糕和甜品中。