| HORNS | Cream- or custard-filled pastries, known in Italy as cannoncini; brass bugles traditionally used for hunting signals; or, a stag's antlers (5) |
| MARC | Grape brandy distilled from the refuse of wine-making, known in Italy as grappa and Spain as orujo (4) |
| AROMA | Smell of a city in Italy as the natives know it (5) |
| INTER | Bury, a soccer team well known in Italy (5) |
| NAPOLEONCOMPLEX | Facility for baking custard-filled pastries? |
| ECLAIRS | Custard-filled pastries |
| FLANS | Custard-filled pastries |
| CANNOLI | Italian custard-filled pastries |
| FOOL | Court jester with a belled cap once represented as a watermark on paper; or, a light "trifle" of a pudding based on clotted cream or custard with pureed goosegogs, rasps or other seasonal berries/frui |
| ECLAIR | Small elongated light pastry filled with whipped cream or custard and iced with chocolate, coffee |
| SKIN | Old Norse word for the covering of the body known previously as its hide; the case of a sausage; the peel of a banana or other fruit; or, a layer forming on hot milk or custard (4) |
| PUFFS | Breaths, cream-filled pastries, gusts, downy pads for powdering, quilts or other airy, inflated or light things (5) |
| ASTI | Province of Piedmont, Italy, as in the osteospermum variety '___ White' (4) |
| PIEMAN | A generally archaic term for an itinerant male hawker, huckster or street merchant specialising in bakemeats and fruit-filled pastries (6) |
| TURIN | Go around capital of Italy - as it used to be |
| CORNFLOUR | Ingredient used for thickening gravy, sauce, soup or custard (9) |
| RUSSE | Charlotte -; pudding based on sponge cake or lady fingers enclosing bavarois or custard (5) |
| VESPERS | Service scooters from Italy as discussed? |
| FLAN | Open pastry filled with savouries, fruit or custard (4) |
| PIE | Baked dish of fruit, meat or custard with a top and base of pastry |
