Wednesday, 23 February 2011

GOURMET WORDS FROM THE ITALIAN RIVIERA: FRUTTA CANDITA - CANDIED FRUIT


The epicurean version of the horn of plenty


The premiata ditta Romanengo was established in 1780. A few decades later, in 1838, 34 confectioners operated in Genoa. Candied fruit is a long-standing Genoese hit, the process – repeated boilings in a sugary solution, more and more concentrated) being successfully applied also to vegetables, seeds and flowers. Put your skill to the test with orange zests and chestnuts (the home confectioner classics). Candied fruit is the welcome co-star of several desserts and cakes such as panettoni and cassate. Wine matching: DOC Cinque Terre Sciacchetrà.

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