Tag: dama

Dama (of the tortellino) for a day – Italian Cuisine

At the Festival of the traditional tortellino of Castelfranco Emilia tasting the best tortellini in the world

And yes, I was a lady for a day. Indeed the lady of the tortellino. Yesterday on the closing day of the Festival of the traditional tortellino of Castelfranco Emilia, now in its thirty-ninth edition, broadcast from 4 to 13 September, I dressed (literally) as the lady, in the historical reenactment in costume of the birth of the stuffed bundle. Legend has it that around 1200 a marquise landed in the Antica Locanda Corona in Castelfranco. while refreshing herself with a bath in her room, the impertinent innkeeper had spied on her through the keyhole and, seeing her navel, was inspired by the famous shape of the tortellino. When he went down to the kitchen he created the miracle of goodness by arranging eggs, flour, pork loin, ham, mortadella, Parmigiano Reggiano, nutmeg and salt.

Ergo, I found myself dressed like a queen, in a long and embroidered dress with a crown, made by skilled seamstresses Anna and Rita. First they carried me with the canopy (I swear) and then on the stage together with the host of this edition, Paolo Cavicchioli, president of the Fondazione Cassa di Risparmio di Modena, also dressed ad hoc with a commemorative rolling pin. Together we participated in the cheerful theatrical skit that took up the mementum according to the legend, although obviously I only revealed the ankle. My busty predecessors Carmen Russo and Iva Zanicchi, not pennies. Anyway, joking aside, the festival is very beautiful for many reasons: the enthusiasm of Gianni Degli Angeli of the La San Nicola social promotion association, which has always organized the event. His sfogline is very good (even if it is said in these parts rezdore) that knead and roll up to 2,000 kilos of tortellini with a rolling pin and then close them by hand, one by one. The quality of the food was excellent and I tell you, the best tortellini in the world are here. Heavenly filling, just the right knotty pasta, served with capon broth as tradition dictates. Perfect organization, lots of young people, lots of joy as often happens in this region of Italy. To remind us that the festivals are one of the many (and precious) beauties of this wonderful country. See you for next year's edition which will be the 40th (lasannicola.it).

Baci di dama Recipe – Italian Cuisine – Italian Cuisine

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Baci di dama, a cake born in the nineteenth century. The recipe for making them at home – Italian Cuisine

Fragrant and filled with chocolate, they are a classic pastry but still very current

Imagine two cookies joined by a voluptuous chocolate cream: they are Baci di dama, a sweet born in '800 in a Piedmontese town, Tortona, and immediately became very famous throughout Italy. The original recipe foresaw that the biscuit dough was made with flour, minced hazelnuts and sugar: hazelnuts have been gradually replaced with almonds. Now there are many variations of the original recipe: one of the most famous is that of the Baci di Alassio, in which dough are added cocoa and honey. Preparing them is simple, with our recipe!

Ingredients

200 g flour 00, 200 g butter, 200 g icing sugar, 200 g almonds, 1 pinch of salt, 200 g dark chocolate 65%.

Preparation

Chop in the mixer the almonds, then add them to the flour, sugar and salt. Divide the butter into small pieces, add it to the flour and start kneading until it forms a dough. Wrap it in a sheet of foil and let it rest in the fridge for an hour. After this time, divide it into small balls that you will rest on a baking sheet covered with baking paper. Bake at 160 degrees for 20-25 minutes. In the meantime, melt the chocolate in a bain-marie and when the biscuits have cooled down with a spatula cover the base of a biscuit and then close with another biscuit. Place your Lady's Kisses on a plate and let the chocolate thicken. You can then enjoy them or store them in a tin container to preserve their freshness.