Italian Pastries

Some people say that the Pretzel originated in Italy which are now in to America.

Panzerotti originated in central and southern Italy, especially in Apulia. The most common fillings are tomato and mozzarella, but spinach, mushrooms, baby corn, and ham can are often used. In America the word has come to be spelled "panzarotti", and are most commonly semi-circular shaped. It consists of a pocket of pizza dough filled with varous amounts of pizza fillings, which is then folded in half, sealed, and then deepfried.Italyproduced with a softer dough.

Cannoli: The versions with which Americans are most familiar tend to involve variations on the original concept. This is possibly due to adaptations made by Italians who emigrated to the U.S. in the 1900s and discovered limited availability of certain ingredients. Sometimes the filling is a simple custard of sugar, milk, and cornstarch. In either case, the cream is often flavored with vanilla or orange flower water and a light amount of cinnamon. Chopped pistachios, semi-sweet chocolate bits, and candied citrus peel or cherries are often still included, dotting the open ends of the pastry. In Italy The shell is a dough made of flour, butter, sugar and other ingredients. It is formed into an oval, wrapped around a dough ring and fried. The shells can be filled with creme by using a spoon or pastry bag.