In italy there is a wide range of traditional desserts prepared for Christmas, with a huge diversification for each region. The most common are Pandoro from Verona, created with a mixture of flour, sugar, eggs, butter, cocoa butter and yeast, and Panettone, which instead comes from Milan and is made from a leavened dough made of water, flour, butter, eggs, in addition candied fruit, candied orange, citron and raisins. Croccante is a dessert made with almonds or chopped hazelnuts, covered with melted sugar and caramelized; the whole is then cut into rectangular bars. Torrone is also famous, made of egg white, honey and sugar, stuffed with almonds, walnuts, peanuts or toasted hazelnuts. Struffoli instead come from Campania: they are fried balls with honey and sugar, and the Roccocò, in the form of squashed donut and hard consistency, like a biscuit, then softened with wine, sparkling wine or marsala. Panforte is typical of Siena and composed of candied fruit, honey, sugar and spices. Ricciarelli are made with almonds, sugar, egg whites. Panpepato comes from Terni: it has a round shape and is made up of almonds, hazelnut, pine nuts and other spices. Parrozzo from Abruzzo is made with semolina or cornmeal, sugar, almonds, orange peel or lemon peel and is covered with dark chocolate. Cartellate instead come from Puglia and consist of a crushed puff pastry, rounded and deep fried.