Tag: South

The sweet South American cream dulce de leche – Italian Cuisine

Characteristics and varieties of the delicious South American spreadable cream known as dulce de leche

There delicious spread cream typical of South America and known by us as dulche de leche is nothing but a thick cream based on milk, from intense taste reminiscent of toffee and caramel. Famous for being of Argentine origin, this milk jam actually varies in name, characteristics and use in the kitchen depending on the various South American countries, but in general it can be spread on toast or added to various desserts, including cakes, pastries, desserts spoon and ice cream. Let's then find out what it consists of and what are the main varieties and recipes based on dulce de leche.

The most famous spreadable cream in South America

Dulce de leche is a cream that is obtained essentially from the process of caramelization of milk. Although there is a quick home recipe that consists of heating a can of condensed milk for about 3 hours, the traditional recipe requires that it be cooked with milk, sugar and vanilla and sometimes a pinch of baking soda to speed up the caramelization of the sugar. The density of the dulce de leche is that of a concentrated cream or jam, the flavor is intense, sweet, sweetened and pleasantly vanilla, while the golden color is the result of the caramelization process of milk proteins. It is good to know, however, that the sweetness and consistency may vary depending on the brand and depending on the country of production. It can be consumed both at room temperature and heated and melted, ready to be poured over any type of dessert.

Dulce de leche: a cream, many names and many varieties

Although there is no certain evidence, the dulce de leche seems to be originally from Argentina, a country he is often associated with in the rest of the world. According to legend, in 1829 it was invented by a maid of the then political leader Juan Manuel de Rosa, who was distracted during the preparation of a typical drink called lechada, made from boiled milk and sugar, and when she returned at the stove he found it transformed into a sort of dense brown jam. Beyond the country of origin, it is in Argentina that it exists on the market the largest variety of milk creams. In addition to the classic spread recipe, it is in fact possible to purchase other types made with different recipes, including the ideal one for baked desserts (“del campo”), the ideal one for making ice cream (“heladero”), the one with the addition of honey or chocolate and, finally, the light one free of fats and cholesterol.
In Argentina this milk jam, in addition to preparing desserts and cakes of various types, is particularly popular spread on bread as a snack or breakfast, and as a filling for alfajor, the typical national biscuits, but of Arab origin, which were brought by the Spanish.

The dulce de leche is so called only in Argentina and Uruguay, while in other countries the names and sometimes the preparations change. In Mexicofor example, it is called cajeta and is composed of a combination of cow's milk and goat's milk, it is darker and is added to typical sweets including wafers and churros. In Colombia it is called arequipe and it is used to dissolve it in a glass of fresh milk. In Chile the dulce de leche is one of the ingredients of the traditional strudel (milhojas), or a multilayered cake also called "of a thousand sheets", made with puff pastry, dulce de leche and sometimes even cream or white chocolate.

In addition to the many original South American recipes exist other versions of the dulce de leche also in the rest of the world: the French confiture de lait, the Polish cream called kajmak, the Philippine pastillas de leche and the Norwegian Viking Melk, an evaporated milk (i.e. unsweetened condensed milk) that is boiled in water.

Photo: dulce de leche_kim love.
Photo: Dulce de leche_Argentina cream_Kai Hendry.
Photo: dulce de leche_crema argentina_anjuli ajer.

Canederli: history of an ancient South Tyrolean specialty – Italian Cuisine


The origin of many dishes of our tradition is lost in the mists of time, but in the case of dumplings a precise historical reference has come down to us. The testimony comes from the cycle of Romanesque frescoes which cover the inside of the chapel of the castle of Appiano, majestic fortress on the Wine route, about ten kilometers from Bolzano.
The chapel, consecrated in 1131, is tiny, but for its paintings, discovered in the 1920s and brought to light only in the 1960s, it is considered among the most important artistic jewels in the region. In one of the scenes of the cycle of frescoes, the Nativity, the Madonna is turned towards a woman intent on cooking, a "profane" detail that provides an irrefutable clue: five large dumplings sprout from the pan on the fire, while the Knödelesserin (the "eater of canederli ”) tastes another, bringing it to the mouth with a long spoon.
The painting, therefore, anticipates the alleged three centuries birth of dumplings which, according to a widespread legend, would have been created there by a peasant to satisfy the ferocious Lansquenets (mercenaries in the service of the emperor of Austria since 1493) who otherwise threatened to set the farm on fire.

181562The ancient art of recycling
Date of birth aside, it is certain that after centuries the dumplings are still the identity dish of South Tyrol, also widespread in the Ladin valleys around the Dolomites with the eloquent term "balotesPallottes similar to a large round dumpling made from stale bread, a once sacred ingredient that was never wasted. Wise country cooking necessitated virtue and used it by kneading it with what was available between the vegetable garden and the stable of the farm : vegetables, aromas, cured meats, milk, cheeses; sometimes apricots or other fruits to make it a dessert. The variations of the dough, therefore, are innumerable, with some versions becoming "classic": spinach, chard or beetroot, cheese or liver and kidney dumplings (some local butchers sell them already ground together). Then there is one official recipe, filed in 2003 by the Italian Academy of Cuisine, which plans to enrich the bread with speck, eggs and milk. Tasty and hearty dishes that, if once were necessary for Alpine populations to cope with the cold and heavy work in the mountains, today are a tasty invigorating for refresh the skiers after the descents along the snowy slopes that in this season whiten all of South Tyrol.

The right wine
The dumplings have a natural vocation for matching with wine, by virtue of their soft consistency and the savory smoking of the filling. We face them with a Pinot Grigio, specialty spread between the provinces of Trento and Bolzano and made respecting the generous personality that goes towards food without contrasts and forcing.

181583Word of chef
The chef since 1985 Herbert Hintner he is the chef patron of the Zur Rose restaurant, in a suggestive 12th-century building in Appiano, to which 10 years later Michelin assigns the star. He says that preserving traditional cuisine is a social responsibility: he carries it forward with commitment and passion, with scrupulous research of the best raw materials supplied directly by local producers. And he often stated that the dumplings he did his mom they are unmatched.
How were they made?
The dough was the classic one with white bread, speck and parsley. Unlike the others, however, they were about half as small. He made them with a spoon and did not overcook them, so they were compact. But the memory is mainly linked to the emotions experienced in the family.
And how does the chef cook them?
About 25 years ago, on the occasion of an assembly of hoteliers from South Tyrol, I created the gray cheese dumpling soufflé on spinach cream. The result was good and now it is a classic that other restaurateurs also prepare.
In addition to these?
Depending on the season, ricotta, liver, fresh herb or cheese dumplings.

Gourmand addresses to taste the dumplings
Turm, allo Sciliar (Bz)
Elegant restaurant inside the Romantik Hotel, where the owner and chef Stephan Pramstrahler offers revisited Tyrolean cuisine: tortelli stuffed with roe deer, liver dumplings, beef cheek braised in Lagrein. For dessert, plum dumplings.
Oberraut locality Ameto, Brunico (Bz)
Trattoria where you can dine in the typical Stuben. After the home-made cold cuts, you can taste crushed dumplings of gray cheese or ravioli filled with game. Among the latter, beef goulash with speck dumplings.
Fichtenhof Salorno (Bz)
Immersed in a natural park, it is an inn obtained from an ancient farm that offers typical dishes with raw materials from the area: carne salada for appetizer, bacon or liver dumplings in broth, venison goulash. Among the homemade desserts, apple, apricot or plum strudel.
Jora Monte Baranci, San Candido (Bz)
Trattoria-farm that is located along the ski slope, reachable on foot from the chair lift in 20 minutes. In addition to the liver dumplings or speck, try the tagliolini with charcoal and gray cheese. Among the latter, veal offal with potato dumplings with cheese. For dessert, strudel or apple fritters.

by Paola Mancuso
photo by Laura Spinelli
from Sale & Pepe Magazine January 2020

Schüttelbrot: the rye bread from South Tyrol – Italian Cuisine

Crunchy and aromatic, the Fiè rye bread accompanies speck and seasoned cheeses: here is the recipe to prepare it at home

Dry, crunchy, fragile: it is Schüttelbrot, the Rye bread typical of theSouth Tyrol. It is found in the form of flat discs of various sizes and is characterized by its spicy taste. In fact, seeds are added inside the dough cumin, fennel is fenugreek. Prepare it with us: it can be preserved for a long time and for some time you can enjoy the flavors of the mountain directly at your home.

The Schüttelbrot recipe


For the biga you will need: 250 g of rye flour, 25 ml of water at 30 ° C, 20 g of yeast. For the dough: 500 g of rye flour, 250 g of wheat flour, 850 ml of water at 30 ° C, 20 g of yeast, 20 g of salt, 5 g of cumin seeds, 5 g of seeds of fennel, 5 g of trigonella.


Prepare the biga: first dissolve the yeast in hot water. Then mix it with rye flour to obtain a dough that has a rather soft consistency. Let it rest for an hour in the heat.

Once this time has elapsed, work the chariot with the other ingredients and, again, let the new dough rest for about 15 minutes.

Now divide the dough into loaves weighing about 150 grams and place them on a floured surface. Cover with tea towels and let them rest for another 10 minutes.

Shake the loaves gently, flattening and rotating them to make them large and thin. Bake in a preheated oven at 220 ° C for about 30 minutes.

How is the Schüttelbrot served?

Bring it to the table with a chopping board of meats and cheeses, even better if of South Tyrolean origin, such as speck and malga cheese. Add a couple of pickled gherkins and a good glass of red and the appetizer – or snack – is ready! Try it also with our recipe of lamb rind in schüttelbrot crust on cabbage with three cumin.

Browse the gallery to discover many other curiosities about the Schüttelbrot

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