From Rum Baba to Migliaccio, Ischia’s desserts come in many different forms
If you like desserts – and who doesn’t? ‒ you’ve come to the right place. When strolling along Ischia’s streets you will undoubtedly encounter the unmistakable aroma of a patisserie.
In the morning, heaps of cornetti, cream-filled croissants and doughnuts flavoured with lemon are the mouthwatering companions to a truly memorable breakfast, especially if washed down with an iced coffee or an espresso for a real energy boost.
The after-dinner desserts are equally as good: they range from the famous tradition of the “pastarelle napoletane”, with sophisticated rum babas, sfogliatelle (lobster tails) made from layered puff pastry or shortcrust pastry, puffs filled with Chantilly, chocolate or coffee cream, diplomatici filled with hazelnut buttercream, trifles with a soft sponge centre and cream between two layers of puff pastry, to cakes including chocolate and almond caprese, which is even naughtier but nicer if served with whipped cream, the Napoleon with fresh fruit and yellow cream, and the Cortina with white or dark chocolate.
And then we have home-made desserts, made by Ischia’s talented homemakers: artisanal jam tarts, panettoni (not the ones we associate with Christmas, but soft cakes flavoured with citrus) and ancient recipes such as the Migliaccio, made with spaghetti.
Meanwhile, if it’s Christmas we’ll see friedstruffoli (sweet dough balls) coated with honey,mustiaccioli (spiced cake coated in chocolate) and roccocò' (ring-shaped cakes made with almonds,candied fruit and spices). The aromatic pastiera with cooked wheat and ricotta is the star of the show at Easter. Fried chiacchiere are a real must during Carnival. Artisanal gelato in the most delicious flavours – from creams to sorbets – is a refreshing treat on a summer afternoon, to be savoured while strolling along the sea shore or past the Aragonese Castle.