I’ve been eating and making Italian pastries for years now—part of my ongoing wish to connect more with my family lineage. The recipes I use are often family ones, but some are taken from online or print cookbooks. There are some I love more than others, so here is a ranking of the most famous Italian pastries. To find good Italian pastries, go to Lola’s in the town center, Gaetano’s Bakery in Holliston, or Mike’s Pastry in the North End.

Cannoli: Originating from Sicily, cannolo is a favorite all over. They’re the perfect pastry. The hard shell keeps the ricotta (a classic Italian cheese) filling inside, and the ends can be dipped in cream or chocolate, chocolate chips, nuts, and even dried fruits. They often are eaten with an after-meal coffee, dipping into the liquid well. Of course, they can still be eaten plain, at any time of day, and at any temperature (although they’re best served cold). I give cannoli a 10/10.

Sfogliatella or Lobster Tails: This layered pastry hails from Naples, and is often filled with semolina (coarse wheat, also used for pasta), ricotta, and candied citrus fruit. Like cannoli, a sfogliatella is crunchy on the outside—especially when fresh out of the oven—and has a sweet center. It can be eaten hot and cold, and is often a dessert pastry (not to say you can’t eat it anytime!) Fair warning for anyone trying to make this: It takes a lot of work and is easy to fail. I give sfogliatelle an 8/10.

[Anise] Biscotti: Biscotti is easily the second most popular Italian pastry. The most common place of origin is Tuscany — though the cookie-like pastry is made all over. To make a basic biscott is simple, often the best for home baking. Just remember to twice-bake your biscotti! Traditionally, they were filled with almonds or tree nuts, but I usually throw in some craisins. Another good cookie to dip in coffee, it’s usually eaten at breakfast and dinner. As my favorite (the anise is so good), I give biscotti a 10/10.

Italian Macarons: No one is quite sure where these come from. Unlike French macarons, these are made by heating the sugar and egg whites before adding them to the almond flower. Much like their French counterpart, though, they are a pain to make. I gave up after the first two times. It’s so easy to buy them. Macarons are probably the sweetest Italian pastry on this list. Only because it’s so hard to make, and true Italian macarons are so hard to find, I give them a 6/10. 

Pizzelle: Coming from the region of Abruzzo, a pizzella is awesome. Though I can’t seem to find a place that sells them anywhere, they hold a special place in my heart. You need a special press just to make the iconic shape, and it is oftentimes easy to mess up. I ate them with biscotti, as they were always just delivered that way. Called different names in different regions, pizzelle are still pizzelle, and much like biscotti, the anise is mouth-watering. I give pizzelle a 9/10. 

Cassata: OK, yes, cassata cakes are not technically a pastry, but they’re so good! The sponge cake mixed with fruit juice, ricotta, candied fruit, marzipan, and the (traditionally lemon) icing comes from Palermo, Sicily. A cassata can be remade into an Italian Rum Cake by just adding rum or another liquor instead of fruit juice.  Either way — it’s so good. I’ve never tried making it, but from what I’ve heard, it’s not too bad! I give Cassatas a 7/10. 

Pihnolata: Who doesn’t like fried dough? Sicillians certainly don’t mind it. Traditionally enjoyed around Carnavale or Christmas, pihnolata (or pignolata, pignocata, pagnuccata, or struffoli) is a ball of fried dough drizzled with orange zest and orange blossom honey (and vegetable oil, the oil for all your Italian baking needs!), and you can add sprinkles if you truly want to go all out. Sicilian pihnolata is made the way previously mentioned, but Calabrian pihnolata can be dipped in either chocolate or lemon syrup or icing. It’s still good either way! I give pignolate a 9/10 for the extremely hard-to-find orange blossom honey. 

Tiramisu: Yes, yes, tiramisu isn’t technically a pastry either. It does, however, contain ladyfingers, or savoiardi which are indeed a pastry. Tiramisu is just perfect. It’s chocolaty, coffee-tasting, and has the Italian pastry staple of cream. A good tiramisu is perfection. Only they’re so hard to find. The good thing is they’re easy to make. Some people say tiramisu comes from Veneto, some say it comes from Friuli-Venezia Giulia. No one’s quite sure. Nonetheless, it’s a great dessert for anyone craving chocolate. I give tiramisu a 9/10.

Zeppole: Zeppola hails from all over Italy, but the zeppole most are familiar with is from Puglia. Another fried dough dish--zeppole are often filled with custard as per tradition. However--many different recipes call for jelly, pastry cream, a butter-and-honey mixture, and even Nutella (yes, that’s Italian) or melted-down gianduiotto chocolate. They’re often eaten around St. Joseph’s Day, which calls for a big feast. For another hard-to-find Italian pastry, I give zeppola a 8/10.

Bocconotti: Bocconotti are from three different regions; Abruzzo, Cambria, and Puglia. A bocconotto has a high nutritional value--essential for the farmers and workers of the regions it’s from. It has a shortbread crust--one that leaves just the right amount of crunch. For filling--it depends on what you want. If you want sweet; honey, royal jelly, custard, jam, or chocolate are the traditional options. For savory, you can replace the crust with a puff pastry, then add mushrooms, chicken giblets, sweetbreads, and truffles to your filling. Add black cherries if you want a sour-bitter-tasting treat. I give bocconotti 9/10.