Crostata di castagne, cioccolato e pere (chestnut, chocolate and pear tart) – Valle d’Aosta
Gnocchi all romana (semolina slices baked with Parmigiano-Reggiano) -Lazio
Pansotti (triangular ravioli filled with greens and cheese) – Liguria
Pizzoccheri (buckwheat pasta with potatoes and cheese) – Lombardia
Ravioli gnudi alla fiorentina (spinach and ricotta dumplings) – Toscana
Torta di cioccolato (chocolate cinnamon cake) – Valle d’Aosta
Torta di grano saraceno / Buckweizentorte (buckwheat cake filled with lingonberry jam) – Alto Adige
Torta genovese con panna e fragole (genoise sponge cake sandwiching whipped cream and strawberries)