Piedmont, Italy
Bunet
Piedmontese baked chocolate-amaretto custard pudding with amaretti and cocoa, set in a mold and turned out. Older than panna cotta.
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Italy
Crema Pasticciera
Italian pastry cream of egg yolks, sugar, milk, and vanilla, thickened with flour or cornstarch. The filling of many pastries and cakes.
Piedmont, Italy
Panna Cotta
Piedmontese 'cooked cream' set with gelatin and flavored with vanilla, served inverted with a caramel or berry coulis. Silky and trembling.
Sicily, Italy
Zabaione
Warm foamy custard of egg yolks, sugar, and Marsala (or other fortified wine) whipped over a bain-marie. Eaten alone or poured over savoiardi or fruit.