【意式甜(tian)(tian)點】意大(da)利甜(tian)(tian)點的代表 十大(da)經(jing)典意大(da)利甜(tian)(tian)品甜(tian)(tian)點

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，但意大(da)利(li)的甜品卻(que)遠不(bu)止于此，以下(xia)就讓我們(men)了解(jie)一下(xia)意大(da)利(li)究竟有哪(na)些經(jing)典甜品。

10 – Struffoli

Struffoli是一種傳統(tong)的那不勒斯甜品，由彈子(zi)大小的油炸(zha)面團制成(cheng)，這些面團通(tong)常會與例如蜂蜜混合食用。

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是來自坎布里亞大區的一種蛋(dan)糕，內含(han)巧克力夾心，外面撒有可(ke)可(ke)粉(fen)和(he)白糖。

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)全名(ming)叫做biscotti di Prato，其制法是在蛋糕經過(guo)兩次烘焙(bei)之后，趁熱從(cong)烤箱中取出，并制成如圖形狀的餅干(gan)。

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)大利帕勒莫地區。這種糕(gao)點由杏(xing)仁餅干(gan)的外殼(ke)制作(zuo)而成，并(bing)裹(guo)有(you)馬(ma)斯卡普(pu)尼(ni)干(gan)酪(lao)和乳(ru)清干(gan)酪(lao)。還有(you)其他一些(xie)版本內裹(guo)糖粉和巧克(ke)力或外包有(you)巧克(ke)力外殼(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(zi)皮埃蒙特大(da)區，但現已成為意大(da)利各地均可見到(dao)的甜品(pin)。這(zhe)種甜品(pin)通常會外澆(jiao)焦糖、巧克(ke)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(xi)西(xi)里奶(nai)酪卷是意大(da)(da)利(li)西(xi)西(xi)里島大(da)(da)區(qu)最(zui)經典(dian)的(de)甜(tian)點代表，用香脆的(de)酥(su)皮包(bao)裹住甜(tian)而(er)不膩的(de)意大(da)(da)利(li)軟奶(nai)酪，再(zai)在(zai)兩(liang)側沾滿巧克力屑(xie)或者開心果(guo)屑(xie)，有(you)時也會在(zai)表面(mian)上加一條橙子(zi)果(guo)脯和一顆櫻桃(tao)。

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)自意(yi)大利西(xi)西(xi)里島的(de)一種奶油甜酥卷，這種甜品的(de)夾心通常(chang)為(wei)奶油狀(zhuang)的(de)甜味(wei)意(yi)大利乳(ru)清干(gan)酪，在美國也極其流(liu)行(xing)。

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）

相信Gelato已經不(bu)必(bi)多說(shuo)，或(huo)許只有嘗試之(zhi)后，才能明(ming)白Gelato與普通冰激凌的區別(bie)。

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。