OK, I do not want this to come across as a consistent attempt to defend a forefather's culinary distinctions. I must agree that much of the pastries/cookies is less "creamy" than say French pastries. However, many are creamy/buttery without being topped with whipped cream. (see "List Of Italian desserts and pastries" in Wikipedia.) But I would also suggest that none that are listed are "tasteless." Perhaps testing other bakeries is called for.