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 There are several differences between how Italians serve dessert compared to how we do here in the States. Italians generally linger at the table after a meal, taking time to chat, nibble sweets, and relax. Desserts are served with dessert wines in Italy, not with coffee or tea. Coffee and tea are generally served after the dessert is eaten. After coffee Italians enjoy a "digestivo," which include drinks such as amaro and grappa.
So, in Italy, a guest in a restaurant or at someone's home is never rushed from the table. Rather, they are invited, encouraged to linger by a three-part offering of dessert. First the sweet itself is served with dessert wine, then an espresso, then finally a digestivo such as grappa or an amaro. That is ending a meal on a sweet note, Italian-style!
|  | Amaro
Amaro is an after dinner liqueur or spirit with a bittersweet taste. Amaro, which means "bitter," is made from various spices, herbs, fruits and alcohol. Popular since the Middle Ages, monks originally created it as a medicinal remedy.
In Italy, this category of amaro digestivo is so beloved that there is a website dedicated to it: www.amariamari.com
Maker:
AVERNA
CAFFO
Recipe with Amaro:
Caffo Cooler
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| Asti-Spumante DOCG
Asti Spumante DOCG, a sparkling wine, is made with the moscato bianco grapes growing on the hillsides of Langhe, Monferrato and Roero hills in the famous wine-producing Piedmont region of Italy.
Asti Spumante, or simply Asti is a DOCG wine, meaning it is a guaranteed controlled origin denomination or in Italian Denominazione di Origine Controllata e Garantita.
Serving suggestions
Asti, an easy-to-drink wine, is economically priced making it perfect for all sorts of social occasions. Asti's moderate alcohol content (7 and 9.5%) makes it popular  even among those who do not usually drink wine.
Asti DOCG is the ideal accompaniment to desserts and pastries, which perfectly match the sweet taste of this fine wine. In addition, Asti D.O.C.G. is also excellent as an aperitif served with cheese and cured meats.
Consortium:
www.astidocg.it
 The Consortium for the Protection of Asti was founded in December 1932. Its original purpose was to define the area of cultivation of the Moscato bianco grapes used to produce Asti, as well as the techniques of its preparation and the characteristics of the wine.
In 1963, with the introduction of the Controlled Denomination of Origin (DOC) in Italy, the Consortium played a decisive role in attributing DOC status to Moscato d'Asti, Moscato d'Asti Spumante and Asti Spumante: the wine was subsequently admitted to the Controlled and Guaranteed Denomination of Origin, DOCG, established in 1994.
Today, the Consortium certifies the production batches of the member companies and consigns the official seal, which attests compliance with the required norms.
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| Asti Moscato
A dessert wine made in the Asti region of Piedmont using moscato grapes.
Organization:
www.astidocg.it |
| Barolo Chinato
An after-dinner digestivo made in the Piedmont region. It is made with Barolo wine that, depending on the maker, has been steeped with different spices such as cinnamon, coriander, mint and vanilla. It is a very smooth, aromatic beverage that pairs beautifully with Italian chocolate. |
| Brachetto d'Acqui
Red sparkling dessert wine produced in the Piedmont region of Italy. It is a blend of Aleatico and Moscato Nero grapes. |
| Grappa
Grappa is a fragrant spirit (75-120 proof) made from distilled grape reside, caleed pomace or vinaccia, left over from the winemaking process. The name, grappa, most likely comes from the Italian for bunch of grapes, grappolo d'uva.
Grappa is protected by the European Union, and to be called grappa it must be produced in Italy and be made from the fermentation and distillation of pomace, without added water. Grappa can be clear or golden colored.
In Italy grappa is enjoyed after dessert, served in small, tulip-shaped or short grappa glasses. It is also exceptional paired with Italian chocolates.
A splash of grappa is often added to espresso to create caffé corretto, "espresso corrected" enjoyed mid-morning or after lunch or dinner with an amaretto cookie.
Makers:
AVERNA
BERTAGNOLLI
CAFFO
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|  | Limoncello
A lemon liqueur from the Amalfi coast, Calabria and Sicily. It is made by steeping lemon peels in alcohol and sugar. It can be drunk at room temperature or icy cold. For a creamy version of limoncello, serve it cold mixed with a little heavy cream.
Wonderful with Italian cookies, pastries and cakes, limoncello is also an ingredient in many desserts.
Maker:
CAFFO
Recipe with Limoncello:
Fruit Salad with Nuts & Sweets - Macedonia di Frutta Secca
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| Malvasia delle Lipari
An amber-colored DOC dessert wine from Sicily with an apricot-honey taste and lovely aroma. This wine pairs especially well with amaretti cookies, baci di dama, croccante, and with Neapolitan and Sicilian pastries. |
| Maraschino liqueur
A wonderful cherry liqueur used in many traditional Italian desserts, made with marasca cherries from northern Italy. Please note that it is not the same as maraschino cherries you find in supermarkets. Those are artificially colored and heavily sweetened imitations!
Recipe with Maraschino:
Zuccotto
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| Marsala
Marsala is a DOC golden colored fortified wine made with grapes grown around the Marsala region of Sicily. Marsala is made in both sweet and dry style. The dry is enjoyed chilled as an aperitif, while the sweet is sipped at room temperature as a dessert wine. Marsala is excellent paired with Italian cookies including amaretti and croccante as well as with pastries and cake.
Marsala is used extensively in Italian cooking, especially in making sweets such as zabaglione.
Recipes with Marsala:
Classic Zabaglione
Italian Bread Pudding
Organizations
www.consorziovinomarsala.it
www.stradavinomarsala.it
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| Moscadello di Montalcino
A DOC (Denomination of Controlled Origin) dessert wine from the Montalcino region of Tuscany made with aromatic white muscat grapes. It is produced in three versions: still, sparkling and late harvest.
Organization
www.consorziobrunellodimontalcino.it
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| Nocino
Nocino is a dark colored liqueur, digestivo, made from unripe green walnuts. It has been made throughout Italy for centuries with constant basic ingredients-green walnuts, sugar and alcohol, but many regional differences in added citrus fruit and spices.
Nocino is traditionally made with walnuts picked on the eve of the Festa di San Giovanni ( June 24th) mixed with alcohol, spices and citrus peel and left to dry in the sun for 40 days. Nocino is then drunk on All Souls' Day (November 2).
Nocino, aromatic with a bittersweet flavor, pairs nicely with dark chocolate.
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| Passito
Passito are dessert wines made from partially dried grapes. The grapes are dried to concentrate their sugar and flavor and then pressed to create delicious sweet wines.
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| Passito di Pantelleria
One of Italy's most acclaimed passito wines. In 1971 this fine dessert wine from Sicily became the 3rd Italian wine to receive DOC status. It has a lovely bouquet and velvety, sweet yet crisp flavor which pairs well with amaretti, croccante, panforte and Neapolitan and Sicilian pastries such as sfogliatelle and cannoli.
Organization
www.consorziopantelleria.it
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| Strega liqueur
Strega, "witch" in Italian, is a yellow liqueur made from over 70 ingredients including saffron, which gives it its color. It can be enjoyed with dessert and is also used as an ingredient to make many Italian dishes.
Recipe with Strega:
Zuccotto
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|  | Vin Santo
Vin Santo, "holy wine," is a smooth amber-colored wine made from Malvasia and Trebbiano grapes. Although it's made in many parts of Italy, some of the best comes from Tuscany.
Vin Santo has the aroma of apricots and a caramelly nutty flavor. Vin Santo is most traditionally paired with cantuccini-Tuscan almond biscuits, which are dunked in the wine.
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