Rick Steves: Bounty of lesser-known treats to sweeten trip
Americans in Germany expect to try the famous Black Forest cake, a mouthwatering concoction with alternating layers of schnapps-soaked chocolate cake, cherries and whipped cream.
Popular all over Portugal, this delicacy was born in Lisbon’s Belém district, where locals have been coming to the famous pastry shop Casa Pasteis de Belém since 1837 to get them warm out of the oven.
Try bignè, 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.
In Siena, look for panforte, a rich, chewy concoction of nuts, honey and candied fruits that impresses even fruitcake haters; and a chewy, white almond cookie called ricciarelli.
Throughout Italy, you’ll see vendors at little booths serving grattachecca, shaved ice flavored with sweet syrups like limoncocco (lemon and coconut with fresh chunks of coconut).
Americans may find some of the other offerings unusual for a dessert tray: kadayif, shredded wheat served with crushed nuts; künefe, shredded wheat with unsalted cheese; and ekmak kadayifi, bread pudding served with kaymak, the thick cream of water buffalo milk.
Bakeries (konditori) — often marked by a golden pretzel hanging above the door — fill their window cases with cakes, tarts, cookies and pastries.
The Freia company, Norway’s chocolate goddess (named for the Norse goddess Freya), makes wonderful delights like Smil soft caramels and Firkløver milk chocolate with hazelnuts.
Black licorice flavors everything from ice cream to chewing gum to liqueur.
Rick Steves writes European travel guidebooks and hosts travel shows on public television and public radio.