Food family · 3 dishes · 3 regions

The dessert
family.

Sugar, fat, and starch shaped into celebration. Sweet preparations followed trade in cane, honey, and fruit — gifted between courts, carried by merchants, adapted by every cuisine that received them.

1France

1Italy

1Philippines

France

1 dish from France

Tarte Tatin
An upside-down French tart in which apples are caramelised in butter and sugar beneath a pastry crust, then flipped when served.
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Italy

1 dish from Italy

Tiramisù
A layered Italian dessert of espresso-soaked savoiardi biscuits and a mascarpone cream, dusted with cocoa. Origins contested between Veneto and Friuli-Venezia Giulia; emerged in its modern form in the 1960s–80s.
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Philippines

1 dish from Philippines

Halo-halo
A Filipino shaved-ice dessert layered with sweet beans, fruit, jellies, leche flan, evaporated milk, and often a scoop of ice cream.
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The dessertfamily.

Tarte Tatin

Tiramisù

Halo-halo

Other food families

The dessert
family.