Today, the dessert is a dish commonly found on our tables at the end of the meal, unlike in the past. At one time this was not usually served as a last course, but could replace an entire meal, increasing energy intake, or be used as a nutritious snack.
Speaking of desserts is easy to think of the word combination with sugar instead of the traditional recipes while you notice the poverty of ingredients usually connected with the use of fresh or dried fruit for a sugar base, in fact, the use of sugar was reserved for the tables of the rich.
A sweet but poor particularly liked the name varies from country to country is the Meascia, or Miascia Turta of paisan.
The cake in question is not really a typical product, but being a true delicacy , as witnessed by the fact that also has a facebook group , it is easy to find on the tables of the Brianza area.
There are many variants where you can appreciate, changes due to the fact that this cake is not rooted and typical of a single country but extends far beyond the province and almost.
It 's a "homemade cake " where the central ingredient is the "pan poss ", stale bread. Among the recipes (this is one of many) there are those who prepared with white flour along with the yellow one, who prefers with cocoa powder and dried figs and who still add crumbled macaroons and lemon peel. Usually is topped with pine nuts, can have both round and rectangular and may be accompanied by red or semi-sweet liqueur.
The village cake name derives from the fact that once it was prepared during the feast day of the country and once was baked in communal ovens using the bread just before the preparation was kept in the traditional " panadura .
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