We all know that Belgians are connoisseurs of fine chocolate, and Italy’s gelato is an edible art form. In France, travelers look for “patisseries” where they can indulge in eclairs, fruit tarts and macaroons. Americans in Germany expect to try the famous Black Forest cake, mouthwatering layers of schnapps-soaked chocolate cake, cherries and whipped cream.
But dig deeper with your dessert spoon in Europe and you’ll uncover lesser-known treats.
In Portugal, a wonderful local pastry is the cream tart called “pastel de nata.” Popular all over Portugal, this delicacy was born in Lisbon’s Belem district, where locals have been coming to the famous pastry shop Casa Pasteis de Belem since 1837 to get them warm out of the oven. Here and elsewhere, you’ll also find various concoctions made from egg yolk and sugar, such as “barriga de freiras” (“nuns’ belly”) and “papo de anjo” (“angel’s double chin”). For a quintessential taste of Lisbon, duck into one of the funky hole-in-the-wall shops throughout town and ask for “ginginha,” a sweet liquor made from the sour cherry-like ginja berry, sugar and schnapps. In Portugal, “Sabe melhor que nem ginjas” (“It tastes even better than ginja”) is a high compliment.
In Italy, visitors headed to gelato shops often overlook tasty traditional cookies. In Rome’s colorful Trastevere neighborhood, pop into Biscottificio Artigiano Innocenti, a bakery that’s been here since the 1940s. In the face of modern efficiency, humble Stefania Innocenti, “artisanal” long before it was cool, continues to bake seasonal cookies that Italians love. Romeo and Juliet have their own sweets: “baci di Giulietta” (vanilla meringues, literally “Juliet’s kisses”) and “sospiri di Romeo” (hazelnut and chocolate cookies, literally “Romeo’s sighs”).
Other Italian desserts (dolci) will vie for your devotion. Try “bigne,” a cream puff-like pastry filled with “zabaione” (egg yolks, sugar and Marsala wine) or “crostata di ricotta,” a cheesecake-like dessert with ricotta, sweet Marsala wine, cinnamon and bits of chocolate. “Torta della Nonna” (“grandmother’s cake”) has a creamy custard filling and is topped with pine nuts. In Siena, look for panforte, a rich, chewy concoction of nuts, honey and candied fruits that impresses even fruitcake-haters; and a white macaroon-and-almond cookie called “ricciarelli.” Throughout Italy, you’ll see vendors serving up “grattachecca,” shaved ice flavored with sweet syrups.
In Turkey, baklava — thin layers of phyllo dough, baked and soaked in syrup — has reigned as the queen of desserts for centuries. Of the countless variations, Turks tend to favor baklava with pistachios. But don’t stop there — Turkey has much more to offer a sweet tooth. Try one of the various puddings “Sutlac,” rice pudding (or “firin sutlac,” rice pudding with a burned top), and “keskul,” milk pudding with coconut, vanilla and eggs. Also look for “ayva tatlisi,” a quince dessert topped with crushed nuts, and “sekerpare,” cookies in honey syrup. Americans may find some offerings unusual: “kadayif,” shredded wheat served with crushed nuts; “kunefe,” shredded wheat with unsalted cheese; and “ekmak kadayifi,” bread pudding served with thick cream of water buffalo milk.
Visitors to Norway, Sweden or Denmark will love how much Scandinavians love sweets. Bakeries — often marked by a golden pretzel hanging above the door — fill their window cases with cakes, tarts and pastries. The most popular ingredients are marzipan, almonds, hazelnuts, chocolate and fresh berries.
Scandinavian chocolate is some of the best in Europe. In Denmark, seek out Anthon Berg’s dark chocolate and marzipan treats, as well as Toms’ chocolate-covered caramels. In Sweden, look for Maribou milk chocolate. The Freia company, Norway’s chocolate goddess, makes delights like Smil soft caramels and Firklover milk chocolate with hazelnuts.
As a traveler, you want to relish the iconic desserts of Europe. So, indulge in the creamiest gelato and crispiest croissants you can find. But make time to search out other delightful treats that bring joy to locals wherever you are.
©2016 Rick Steves. Distributed by Tribune Content Agency, LLC.