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IN THE DATA BASE OF AGRELMA.COM THE MUST IMPORTANT TYPICAL SWEETS OF ITALY

For all the importers who works in the sector sweets, the data base of www.agrelma.com offer a large variety of the must important traditional sweets products.

Amaretti

These small, crunchy almond cookies were said to have been created in 1718 at Saronno, to the east of the Lombard capital, to honour the Cardinal Archbishop of Milan when he made a formal visit to the town. Amaretti were almost certainly known and appreciated long before the 18th century. The cookies made at Saronno were probably a more refined or tastier variation on an ancient theme. Because of the slightly bitterest edge to their flavour, which accounts for their name, they can be savoured with a goblet of red wine. That touch of sharpness also makes them an ideal accompaniment to sweet preparations, like ice creams and fruits. They are used extensively in numerous desserts, both elaborate and simple, where they serve as the ideal foil to the sweetness of the other ingredients.

Cantuccini

Which came first, Cantuccini or Vin Santo? We will probably never know but we do know that Tuscans have been enjoying both, often together, since at least as early as the Middle Ages. The cookies contain toasted almonds and are further flavoured with anise. Some would describe them as crunchy but the fact is that they are hard, which means that they can be stored for an extended period without spoiling. While they can be eaten plain and alone, Cantuccini are best dipped first into a beverage, such as tea, coffee, milk or various types of wine in addition to Vin Santo. The cookies appear to have been invented at Prato, outside Florence. At least they have always been associated with that ancient centre of the textile industry.

Colomba

Almonds and orange peel are the principal flavourings of the Colomba, a dove shaped cake that is traditionally associated with the Easter season. According to one of various legends about the preparation's origin, the Longobard king Alboin was persuaded not to sacrifice a young maiden of Pavia, south of Milan, when she presented him the secret formula for the cake. The story is dubious, since Alboin lived in the 6th century, which was not exactly a period favorable to the development of the pastry-maker's art, especially in northern Italy. However, the cake is certainly tasty enough to serve as a maiden's ransom. The gold-crusted Colomba is soft and delicate and is delicious alone or accompanied by fruit of all kinds, creams and jams. In recent years, the bakers have added cream and chocolate fillings to create new variations.

Gianduiotti

Gianduiotti is distinctive, a The flavour of Gianduia or perfect blend of hazelnuts and chocolate. It is a specialty of Turin and the northwestern Italian region of Piedmont, where hazelnuts are extensively cultivated. Turin has long been a cosmopolitan city, welcoming influences and ideas from north of the Alps as well as from southern Italy and the far shores of the Mediterranean. It adopted chocolate almost as soon as the Spanish conquistadores brought it to Europe from the New World and soon established a continent-wide reputation for the quality and variety of confectionery featuring that novel substance. Gianduia made its debut in Turin in 1852 and was an immediate success. In 1865, it received its name, which is that of a popular carnival mask depicting a character, Gianduia, who is something of an Italian Till Eulenspiegel or Paul Bunyan. This chocolate, made in small wedges and wrapped in gold foil, has a fine texture and elegant flavour.

Pandoro

Created in the 19th century in Verona, this light, spongy cake is still associated with Venice and its region, the Veneto, although it is now sold and enjoyed in all parts of Italy. The cake has a rich and delicate flavor and a fine texture. It is baked in a tall, star-shaped mold and the top is dusted with powdered sugar, which serves to highlight the stellar motif and link the dessert with Christmas. It is true that Pandoro is a popular holiday-season treat but it is also consumed on other festive occasions throughout the year. The interior is rich, deep yellow in hue, which accounts for the cake's name, 'golden bread'. In the Italian tradition, no distinction was made linguistically between bread and cake. It is highly adaptable, since it can be served alone, with a goblet of sweetish to sweet sparkling wine, or split open, filled with marmalade or a pastry creaks and reassembled. Or it can be coated with an innumerable variety of toppings.

Panettone

Many legends have been spun around this cake, a specialty of the bakers of Milan that over the centuries has become a favourite of Italians everywhere who believe no Christmas feast is complete without it. However, that does not stop them from enjoying it at other times of the year as well. The stories about the cake's invention are somewhat farfetched and were obviously created expressly, in the absence of precise information, to explain the origins of a much-liked preparation. The Milanese were making it, although probably in a somewhat different form, as long ago as the 15th century Panettone is a tall cake, for yeast is worked into the dough, and it is traditionally flavoured with bits of candied fruit and raisins. In the last couple of decades, producers have introduced variations on the ancient formula through the addition of fillings of chocolate, cream or almonds. In one modem version, the cake is not only filled but also coated with chocolate. As with other cakes, Panettone can be consumed as a dessert at a meal or as a snack, accompanied by coffee, tea, sparkling or dessert wine. Toasted leftover slices make an excellent breakfast treat.

Panforte

The nuns of the Montecellesi convent are credited with the invention of Panforte but this cake, now made in several versions, is a direct descendant of medieval preparations that were once popular throughout Italy. The name means 'strong bread', a reference to the numerous spices used in its preparation. It also contains candied fruit, particularly citron and orange, and fresh almonds. The cake is sweetened with honey so that its texture is dense and rich. There is a delicious chocolate variation, unveiled in the early 19th century and known originally as Torta delle Dame or Ladies Cake. Another extremely popular type is the Margherita, which was created in honour of the Italian Queen's visit to Siena in 1879. Sienese serve Panforte as a dessert at the end of a meal or when they have visitors and they usually sip Vin Santo as an accompaniment. However, virtually any wine, sweet or dry, makes a good match.

Torrone

The accepted account of Torrone's appearance on the scene appears to have a historical foundation. The confection is said to have been created by pastry chefs in Cremona for presentation to Bianca Maria Visconti at her wedding to Francesco Sforza. The city had been given to her in dowry by her father, the Duke of Milan. It must not have resembled modem versions, which are flat and rectangular, because they named it for Cremona's tower, known as the Torione. Torrone is still associated with Cremona, although it is now made in many other parts of Italy. A softer, more pliant version is produced in the Abruzzi region of south central Italy and another, flavored with Strega liqueur, is made at Benevento in Campania. The classic type is made with honey and egg whites and flavoured with almonds, while hazelnuts, pistachios and chocolate are used in the numerous variations. Smaller, bite-sized Torroncini are also available on the market.

Candies

Italians have been creating candies for many centuries, originally with honey and then with sugar, when supplies of that more refined sweetening agent became readily available in the marketplace. Over the centuries, confectioners have perfected their techniques, while steadily expanding the variety of their candies. Consumers can choose hard, soft or chewy versions but they may have difficulty selecting a flavor, since the range is enormous. Candies are flavored with all types of fruit and a vast variety of herbs, like mint, licorice and anise, as well as coffee and chocolate. Offered in a limitless series of attractive packages and containers, Italian candies make fine gifts that are always welcome.

Cookies

An invitation to someone's home for lunch or dinner almost inevitably means a trip to the store for the guest, who will want to present the host or hostess with a token of appreciation. In Italy, the gift usually consists of an assortment of small pastries, especially cookies. The Italian pastry tradition is ancient and over the centuries the assortment of specialties has grown to mammoth proportions. Made with the freshest ingredients and flavored with walnuts, hazelnuts, coconut, almonds and pignoli, as well as chocolate, coffee, vanilla and fruits, cookies are always warmly received as gifts, especially since they are available in a kaleidoscopic variety of attractive packages and containers.

Chocolates

As with many of the arts and crafts, Italy taught the world much of what it knows today about the preparation of fine chocolates. In terms of the flavour and variety of its chocolates, it is still far ahead of most of the world. Produced in all shapes and sizes, flavoured with an infinite range of nuts and fruits and a host of creams and liqueurs, Italian chocolates are certain to please every palate. Italy's confectioners are true perfectionists, concerned not only to produce chocolates of the highest standards of quality but also to present them in a way that is truly fitting. Many companies call in top designers to help them with their packaging so that the container will attain the same level of artistry as its contents.