he dessert is commonly used to round off a good meal. The word comes from the French “desservir”: its literal translation is to “clear the table”. Needless to say that to enjoy this stuff you don’t really have to be sitting at a table!
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he “cannolo” is one of the most famous food specialities from Sicily. It’s not easy to determine exactly its origins. One thing is for sure: in 70 BC the great Roman orator Marcus Tullius Cicero described a very similar pastry. (continue)
he Sachertorte: its taste is both austere and elegant, something it has in common with the city where it was born, Vienna. It’s hard to savor it without hearing the echo of a waltz, the passage of an ancient carriage or the clink of a sword. (continue)
Saint Honoré: the cake of Saint Honoratus.
t. Honoré cake is a dessert very much appreciated both in Italy and France. The chef Chiboust invented it in 1846 and naming it after the patron saint of bakers and pastry chefs: Honoré. The holy man was also known as Honoratus, bishop of Amiens, a city famous for its beautiful gothic cathedral.
Pastries of the Venetian carnival.
he Venetian carnival is something so special: born centuries ago, each year it renews its magic. Special as the typical pastries made only in this period and sold by the confectioneries around the city. Let’s taste them together and, surrounded by masks and goldolas, let’s join this incredible event! (coming soon)
Baicoi, ancient Venetian biscuits.
he “baicoi” are very typical biscuits from Venice, part of its oldest confectionery tradition. In the past they were often used as food stock on ships: baked two times (“bis coctus”), they are very dry and so very suitable for long preservation. Their name comes from the dialect word for a small fish, whose elongated shape they resemble.
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