【意(yi)式甜(tian)點(dian)】意(yi)大(da)利甜(tian)點(dian)的代表(biao) 十(shi)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之外自不可少，但意大(da)利的甜(tian)品卻遠不止于此，以下就讓(rang)我們了解(jie)一下意大(da)利究(jiu)竟有哪些(xie)經典(dian)甜(tian)品。

10 – Struffoli

Struffoli是一種傳統的(de)那不勒斯甜(tian)品，由(you)彈子(zi)大(da)小的(de)油炸面(mian)團(tuan)制成，這(zhe)些(xie)面(mian)團(tuan)通常會與(yu)例如蜂蜜混合(he)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(yi)種蛋糕，內含巧克(ke)力夾心(xin)，外面(mian)撒(sa)有可(ke)(ke)可(ke)(ke)粉和白糖。

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的全名(ming)叫做(zuo)biscotti di Prato，其制法是在(zai)蛋糕經過兩次烘(hong)焙之后，趁熱從烤箱中取(qu)出，并制成如圖形狀的餅干。

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

雖然誕生于(yu)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來自意大利帕勒莫地區。這種糕點由杏仁餅干的(de)外殼制(zhi)作(zuo)而成，并裹有(you)馬斯卡普尼干酪和(he)乳清干酪。還有(you)其他一些(xie)版(ban)本內裹糖(tang)粉和(he)巧克力或外包有(you)巧克力外殼。

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

雖然Panna Cotta源自皮埃蒙特(te)大(da)區，但(dan)現(xian)已成為意大(da)利各地均可見(jian)到的甜品(pin)。這種甜品(pin)通常(chang)會(hui)外澆焦糖、巧克力和果醬(jiang)。

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(li)奶酪(lao)卷是意(yi)大利西西里(li)島大區(qu)最經典的甜點代表，用香(xiang)脆的酥皮包(bao)裹住甜而不膩的意(yi)大利軟奶酪(lao)，再在(zai)兩側(ce)沾滿巧克力屑或者開心果屑，有時也會在(zai)表面上加一條橙子果脯和一顆(ke)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是產自意大利西西里島的(de)一種奶油(you)(you)甜酥卷，這種甜品的(de)夾心(xin)通常為奶油(you)(you)狀的(de)甜味(wei)意大利乳清干酪，在美國也極其流行(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(xiang)信Gelato已經不必多(duo)說，或(huo)許只有嘗試之(zhi)后，才能明白Gelato與普通冰(bing)激凌的區別。

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。