Dessert

Japan

Sasa dango is a Japanese dango variety where the rice cakes filled with red bean paste are wrapped in bamboo leaves. This sweet is traditionally prepared in the prefecture of Niigata. Although it was made for Tango no sekku festival, held on May 5th, nowadays it is available throughout the year due to its great flavors. The word sasa in the name of this dessert refers to a type of bamboo leaf. The tradition of wrapping rice cakes in bamboo leaves began in the Edo period. In order to prepare sasa dango, glutinous rice is steamed and pounded into a rice cake which is then flavored with mugwort. Red bean paste is placed inside the rice cake, and it is then wrapped in bamboo leaves. The concoction is steamed, and the steaming process imparts a subtle hint of bamboo flavor to the rice cake. Sasa dango has two subvarieties &ndash; onna-dango or female dango, typically filled with anko, and otoko-dango or male dango, which is typically filled with kinpira.

Sasa dango

Italy

Sasanello gravinese is a traditional cookie from the region of Puglia, specifically from Gravina. It's known for its rich, dark color and distinctive flavor, which come from its main ingredients: flour, sugar, fig vincotto (a thick syrup made from figs), and chocolate. The cookie is also flavored with orange zest and cinnamon, adding a unique aroma and taste. The process of making it involves mixing flours, sugar, spices, and cocoa with wet ingredients like milk, oil, and vincotto. Chunks of dark chocolate are added to the dough, which is then shaped into small rounds and baked. Originally, the Sasanello gravinese was prepared for special occasions like weddings and parties in lower-middle-class families. Although it has been a traditional Christmas treat, it is now enjoyed year-round. The pastry has gained recognition as a Traditional Agri-Food Product (PAT) in Italy, ensuring it adheres to traditional production methods using local ingredients.

Sasanello gravinese

Canada

Un pezzo caldo e leggero di tradizionale torta di bacche di Saskatoon canadese è un marchio di fabbrica regionale, soprattutto se accompagnato da una pallina di gelato alla vaniglia o da un ciuffo di panna montata a parte. È fatto con bacche di Saskatoon, originarie del Canada occidentale, che crescono dalle pianure alla costa della British Columbia. Gli indigeni del Canada usavano le bacche di Saskatoon come fonte di cibo, macinandole fino a ottenere una pasta e facendole essiccare per conservarle durante l'inverno. In seguito, sono state utilizzate nel pemmican, nelle torte e in vari dessert. La città di Saskatoon in Canada, infatti, prende il nome da queste stesse bacche, che sono anche protette dall'iniziativa Slow Food. La torta è fatta con farina, pasta per torte, burro, uova e bacche di Saskatoon (simili ai mirtilli, ma più dure e con semi più piccoli, più secche e dal sapore più terroso). Oggi, la torta di bacche di Saskatoon canadese è servita in molte pasticcerie e pasticcerie del Saskatchewan e dell'Alberta come dessert caratteristico.

Torta di bacche di Saskatoon

France

Sausau is a traditional dish originating from Wallis-et-Futuna, a French overseas territory. The dish is usually made with a simple combination of breadfruit and coconut milk. First, the breadfruit is placed on the grill and cooked on each side for ten minutes. It's then peeled and tapped with a stick in order to soften it. Once opened, the breadfruit is cut into cubes and cooked in a saucepan with coconut milk for an hour. The dish is then left to cool for a few minutes before it's served and ready to be enjoyed.

Sausau

Savarin cake, known as savarină cake in Romania, is a dessert that is baked until golden brown, and then soaked in rum syrup, usually overnight. It is filled with sweet whipped cream and served chilled with tart jams or a sour cherry on top. This vanilla-flavored cake is typically baked in a muffin pan or a mini bundt pan and is similar to the French baba au rhum and the Polish ponczowa. Savarin cake was named in honor of Jean Anthelme Brillat-Savarin, a distinguished French food writer, gourmand, politician, and lawyer. In Romania, this dessert is traditionally eaten on special occasions.

Savarine

Sawine is a Trini dessert that is traditionally prepared on Eid ul fitr, a Muslim holiday. It is made with vermicelli noodles, almonds, sugar, milk, cinnamon, and raisins. The vermicelli are first parched until golden brown, then cooked in milk until the concoction thickens. Other ingredients are then mixed in the pot, and sawine is ready for consumption. This festive dessert can be served hot, cold, or at room temperature.

Sawine

Sbreghette are traditional Venetian almond biscuits that are quite firm and slightly sweet, made from a simple dough that includes wheat flour, eggs, butter, and whole almonds. They are baked twice to achieve a hard, crunchy texture, making them perfect for dipping in sweet wines, especially dessert wines like Vin Santo or fortified white wines. Sbreghette are enjoyed as an end-of-meal treat and are part of the long-standing culinary tradition of Venice, where many local pastries and biscuits are crafted with simplicity, using few ingredients but creating a distinct and satisfying flavor.

Sbreghette

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Schackrutor is a popular Swedish cookie that resembles a checkerboard or chessboard. These are buttery, shortbread-like cookies made by combining two different colored doughs, usually vanilla and chocolate, to create a distinctive checkered appearance. Making schackrutor involves rolling out each dough into a square or rectangular shape, stacking them, and then slicing the stacked dough into smaller squares or rectangles. These are then baked until they are lightly golden and enjoyed with some tea or coffee. 
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Schackrutor

Schiaccia briaca is a traditional cake from the island of Elba. Apart from the typical ingredients such as flour and sugar, the cake also incorporates walnuts, almonds, pine nuts, and raisins, as well as the red-colored Alchermes liqueur and Aleatico Passito&mdash;the local dessert wine. The cake has been made from centuries, though the addition of alcohol was only introduced in the 19th century. Traditionally, it was not leavened, though some variations nowadays may be made with yeast. It is believed that the cake was introduced to the island by the Arab Muslims&mdash;hence the lack of alcohol in the original recipe and the use of pine nuts and raisins. Schiaccia was favored because it would stay fresh and would not spoil. Before it is baked, it is usually topped with a splash of Alchermes.

Schiaccia briaca

Traditionally prepared in fall to celebrate the Tuscan grape harvest, schiacciata con l'uva is considered a typical Florentine dessert or snack, even though it is often said to be of ancient Etruscan origin. It is a type of sweet, double-layered, focaccia-style flatbread studded with fresh grapes, typically of the fragrant Isabella variety. Known in Italy as uva fragola (lit. strawberry grapes), these aromatic red grapes are prized especially for their sweetness, which wonderfully complements the olive oil scented bread. This Tuscan treat can only be found in September and October, and once the harvest is over, it takes a whole year for the flavorful schiacciata con l'uva to appear again in local bakeries, when it can be enjoyed freshly baked not only for breakfast but at any other time of the day.

Schiacciata con l'uva

Schmoo torte is a Winnipeg specialty consisting of layers of sponge cake or angel food cake, whipped cream, nuts, and caramel. In Winnipeg, it can often be seen at bar mitzvahs, and is commonly prepared by Jewish mothers. It is believed that schmoo torte is a derivation of shmue, a taboo Yiddish term referring to the uterus, representing the limitless bounty of the earth. However, schmoo can also mean gooey in Yiddish, so the origins of its name are still debated.

Schmoo torte

Germany

This German specialty consists of thin strips of shortcrust pastry that are loosely intertwined and wrapped into balls which are deep-fried until golden and crispy. Traditional versions are dusted with sugar, but there are also variations may be covered in chocolate glaze or different combinations of nuts, coconut, cinnamon, or marzipan. Schneeballen, which translates as snowballs, are traditionally associated with Rothenberg ob der Tauber, but they can be found throughout Bavaria. Although they were once enjoyed only on special occasions, nowadays they are a staple at numerous Bavarian pastry shops.

Schneeballen

Schwarzer magister is a traditional dessert that's especially popular in the region of Rhineland-Palatinate. It's usually made with a combination of zwieback rusks (or toasted white bread), prunes, eggs, lemon juice and zest, sugar, cinnamon, heavy cream, and salt. The prunes, lemon peel, sugar, and cinnamon sticks are boiled in water, and the liquid is poured into a baking dish. It's topped with zwieback, prunes, and another layer of zwieback. The process is repeated until all the prunes and zwieback are used. The egg yolks are beaten with sugar, cinnamon, lemon juice and zest, and prune liquid until creamy. The egg whites are beaten with salt, the heavy cream is whisked into peaks, and both are folded into the batter that's spread over the final layer of zwieback. The dessert is baked until golden, and it's then served warm or at room temperature.

Schwarzer Magister

Schwarzplententorte or torta di granosaraceno is a traditional cake originating from S&uuml;dtirol, the northern part of the Trentino Alte Adige region. The cake is made with a combination of buckwheat flour, butter, almonds, sugar, eggs, vanilla, and baking powder. The cake is baked, then cut in half and filled with lingonberry jam in the middle, while powdered sugar is often used as a garnish on top. This mountain cake is typically served for breakfast, accompanied by a dollop of whipped cream and a cup of caffe latte on the side, but it can also be served as an afternoon snack.

Schwarzplententorte

Black Forest cherry cake is a popular German dessert consisting of chocolate sponges that are coated in whipped cream and dotted with kirschwasser-infused cherries. Some varieties use the kirschwasser brandy to soak the chocolate layers or to lightly flavor the whipped cream. When assembled, the cake is lavishly decorated with whipped cream, chocolate shavings, and cherries. Among the numerous theories about its invention, it is still debated whether the cake was created by confectioner Josef Keller or pastry chef Erwin Hildenbrand. What is certain is that Schwarzw&auml;lder Kirschtorte originated in the Black Forest area and was in all likelihood modeled on the colors of the regional folk dresses. Since its first appearance in written form in 1934, it has become a well-known German dessert that is enjoyed throughout the country.

Schwarzwälder Kirschtorte

United States

Scotcheroos is a crispy dessert treat with origins in the United States of America. It consists of cereals based on rice or corn, peanut butter, and a decadent butterscotch-chocolate coating. Scotcheroos got their name after one of the key ingredients used in the preparation process &ndash; butterscotch. Although not much is known about the invention of these crunchy treats, the recipe was originally printed on boxes of Rice Krispies in the 1960s.

Scotcheroos

Scottish tablet gelato is a delightful fusion of two beloved treats: the traditional Scottish tablet and creamy Italian gelato. The Scottish tablet, a classic confection made from sugar, condensed milk, and butter, has a crumbly, sugary texture and a rich, buttery flavor. It&rsquo;s known for its sweetness and slightly granular consistency, similar to fudge but with a more distinctive crunch. Gelato, on the other hand, is a smooth, dense Italian ice cream, known for its rich texture and intense flavors. It&rsquo;s made with a higher proportion of milk than cream, resulting in a creamier and more indulgent experience compared to regular ice cream. When these two are combined to create Scottish tablet gelato, you get a luscious, creamy dessert infused with the caramel-like flavors of Scottish tablet. Some versions might even include chunks of the tablet mixed into the gelato, adding a satisfying crunch to the smooth base.

Scottish tablet gelato

These deep-fried Sardinian pastries combine wheat or semolina dough with a slightly savory cheese filling. Sebadas are typically round and come filled with the sweet and aromatic young Pecorino Sardo cheese. Primarily a frugal and rustic dish, especially beloved by shepherds, sebadas were originally a savory dish, but nowadays they represent a classic Sardinian dessert. They are traditionally served drizzled with honey (preferably of the Sardinian miele amaro variety) and dusted with sugar.

Seada

La seffa è un piatto tradizionale marocchino, solitamente riservato a celebrazioni e festività. È composta da vermicelli o couscous, uniti a una salsa di cipolle dolce-salata e una guarnizione di zucchero a velo, cannella, uvetta e mandorle tritate. Non è insolito vedere pezzi di pollo nel piatto, poiché esistono numerose varianti della seffa. Il piatto è piuttosto facile da preparare e di solito viene servito come contorno. Si consiglia di abbinare la seffa a un bicchiere di latte caldo.

Seffa

Known as sękacz in Poland, &scaron;akotis in Lithuania, and bankucha in Belarus, this famous tree cake is a vital part of traditional Polish, Lithuanian and Belarusian cuisine. Prepared with a thick batter which is repeatedly poured over a rotating horizontal spit, the cake is often slowly baked in the oven, or more traditionally&ndash;over an open fire. During baking, the creamy egg batter slowly drips on the sides, creating a recognizable shape of this sweet treat. Although commonly regarded as the same cake, sękacz, &scaron;akotis and bankucha share some differences. The sękacz is usually described as the softer, more delicate version, while &scaron;akotis and bankucha tend to be denser and more decorative. Regardless of its questionable origin, this popular dessert is a source of pride for all three countries, usually prepared and served on various special occasions.