Chestnut Crunch (Croccanti di Marroni) — Something rather different, and not baked - this recipe was published by Giovanni Vialardi in 1854, and derives from the mountains of Cuneo and the Val di Susa in Piemonte, where chestnuts were a staple winter food. The marrone (marron, for the French) is larger, much more highly valued than the regular chestnut.
Chocolate Chunk and Apricot Cannoli — Cannoli's are popular with many Americans who have discovered this Italian treat. It's a cookie shell, usually filled with sweet cheese and dried fruit or as I prefer, chocolate. The shells can be purchased at an Italian grocery, or if you're really brave, you can attempt to make them yourself.
Semifredo — "Semifredo" is usually a frozen dessert that combines non-frozen ingredients like biscuits, cake slices, candied fruits, meringue, whipped cream, chocolate, etc...It's slightly less cold than ice cream, hence the reason for its name.
Splendid Spumoni — Although not a true spumoni ice cream. this dessert is so and pretty. Freeze solid for an ice cream texture or partially frozen for a mousse like texture. I like to make this for my family for festive occasions.