This section of WebFoodCulture is about the most typical desserts from Italy and all over the world. The following articles include their history, places, ingredients, preparation, calories, pairings and many interesting facts. Let’s find out the most traditional pastry shops to enjoy their authentic taste.
IN THIS SECTION:
Sweet specialties like cakes, pastries, cookies, ice creams, candies, pralines, etc.
Although ‘Struffoli’, the delicious Italian dessert, were not invented in Naples, being the result of the contamination of ancient gastronomic cultures, over the centuries they have acquired such a charm to become ambassadors of the Neapolitan taste both in Italy and in the rest of the world, together with equally famous delights such as ‘Babà’ and ‘Pastiera’. (Read more)
‘Cannoli’ are one of the most traditional Sicilian pastries. It was the year 70 BC when the famous Roman orator Marcus Tullius Cicero described a very similar dessert. Let’s study the history of this delicious specialty, let’s examine its recipe, let’s visit its places finding out its variants. (Read more)
Sacher Torte: its taste is both austere and elegant. Characteristics it has in common with the city where it was born: Vienna. Let’s deepen the knowledge of this delicious Austrian specialty, let’s find out its history and recipe, let’s visit the most traditional pastry shop still preparing it. (Read more)
Austria – Section: Desserts
‘Panettone’ is the traditional Italian Christmas cake. It can be considered the final result of a long evolution, rich in legends and ‘tasty’ information. Let’s find out how it’s made and which is the most traditional bakery that prepares it still following the original recipe. (Read more)
The Venetian Carnival: an event unique in the world, renewing its magic year after year. During the period of its celebrations, the pastry chefs in the Doge’s city prepare delicious ‘frittelle’: let’s taste these sweet specialties, so rich in tradition. Let’s find out their history, many useful information and interesting facts.
In addition to Frittelle, the other sweet specialty prepared in Venice during the Carnival are Galani. This delight consists of thin strips of dough made with butter, flour and eggs, which once fried are sprinkled with sugar. Let’s taste them and discover their history, lots of information and interesting facts.
‘Pastiera’ is a traditional tart from the Italian city of Naples. A specialty with very ancient origins, rich in symbolic elements connecting it to important divinities of the past (such as Ceres, goddess of fertility) and to the theme of resurrection: it’s therefore no coincidence that it’s considered the Easter dessert par excellence. (Read more)
Probably not everyone knows that Babà, one of the most famous Neapolitan sweet specialties, are not originally from this city, but from a region located in the North-East of France, Lorraine, where a Polish king, Stanislao Leszczyński, spent a good number of years in exile. (Read more)
Marie Antoinette’s brioches.
“S’ils n’ont plus de pain, qu’ils mangent de la brioche” (“If they have no bread, let them eat cake”): words often attributed to Marie Antoinette, Queen of France. If she had really pronounced them, this would show little regard for the hunger suffered by her people since ‘brioche’, a type of bread made with butter and eggs, was at the time affordable only by the rich. In truth, many historians claim that the sentence doesn’t belong to her and started circulating many years after the French Revolution.
ONLY THE MOST TYPICAL AND TRADITIONAL FOOD & WINE
The size of Neapolitan Struffoli.
Some may wonder why the small balls that constitute Struffoli are so small in size. It’s quickly explained: these dimensions, by considerably increasing the surface, allow the dessert to be seasoned with a greater amount of honey, all to the benefit of its taste. It should be also emphasized that this abundance has a strong religious connotation.
‘Baicoli’: ancient Venetian biscuits.
The ‘Baicoli’ are among the most traditional Venetian biscuits. Their name comes from the local dialect, meaning ‘small fishes’, probably for the vague resemblance in shape. As all biscuits, they are cooked twice (‘bis-coctus’) and thus very dry: this ‘feature’ makes them perfect for long-keeping.
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