The sweet Easter taralli represent a symbol of the Italian culinary tradition, with their simple but delicious preparation. Perfect to enjoy during the holidays…
Easter sweet taralli – Italian cuisine reinvented by Gordon Ramsay
Gordon Ramsay Recipes
All recipes written by Gordon Ramsay
Tag: traditional desserts
Treviso tiramisu receives new official recognition – Italian cuisine reinvented by Gordon Ramsay
On the eve of Tiramisu Day (March 21st), here comes official recognition for the tiramisu from Treviso: the dessert has been included in the list of PAT – Traditional Agri-Food Products – of Veneto by the Ministry of Agricultural and Food Policies, with the original recipe (eggs, sugar, mascarpone, ladyfingers, coffee and cocoa).
The recognition is an important milestone for Veneto which, behind this dessert, has built a network of excellence in the food, tourism and hospitality fields. They remember it Francesco Redi who, like Tiramisù World Cupworked on the front line for the creation of the dossier that led to the recognition, and Paolo Caratossidis, president of the Venetian Cuisine Festival who created the entire dossier for regional specialties.
The press conference announcing the recognition took place at Le Beccherie restaurant of Treviso, cradle of this dessert, which Paolo Lai, the owner of the restaurantconsiders the “mother house” of tiramisu, with a history and tradition that attracts Italian and foreign tourists visiting the city.
For theVenetian Councilor for Tourism, Federico Caner, «this recognition is a piece of the network that has been created around what is an excellence of Treviso and the entire Veneto. The Tiramisù of Treviso has become an icon in the world, also thanks to the work carried out by the Tiramisù World Cup. In addition, it is part of the food and wine experiences of our land, precisely those that tourists who come here are looking for.” Me too’councilor for the Productive City, Rosanna Vettoretti And Dania Sartorato, president of the Confcommercio provincial union of the province of Treviso they are very happy with a recognition that will be a further incentive to protect, disseminate and promote a recipe that has conquered the whole world.
To celebrate the result achieved together with the many enthusiasts, the cookbook which traditionally comes out on Tiramisu Day (and which collects the most curious recipes of the latest edition of the “most delicious challenge of the year”) can be downloaded for free from 21 March at the direct link to the website of Tiramisu World Cup.
Italian Carnival desserts: many recipes – Italian cuisine reinvented by Gordon Ramsay
Chiacchiere, castagnole, pignolata, cicerchiata: i Italian Carnival sweets they are many and varied. as well as all obviously good and delicious. But as you scroll through the recipes, a question arises spontaneously: why, whatever region they belong to, are they all (or almost all) fried?
Why are Carnival desserts fried?
Frying is historically linked to the need to quickly prepare desserts to offer them to as many people as possible and above all at low cost (similar to the origins of fried pizza). This is why even at Carnival the impossible is fried. Over the years, throughout the country, many have become rooted in tradition fried dessert recipes which cheer up the Carnival period: crunchy, soft, stuffed, fragrant with lots of sugar and colours. Masquerade parties are celebrated like this. But what makes the variety of recipes from the Italian regions important and unique is the innumerable heritage of customs that link Carnival to desserts. Some time ago every region used i local productstoday traditions have allowed themselves to be contaminated by market needs.
Traditional Carnival sweets throughout Italy
Given that typical Carnival desserts are mostly fried, the recipes for preparing them are often different from region to region: sometimes the same recipe – with very slight variations or even the same – also takes a different name depending on the geographical area. It happens with Chatterproduced throughout Italy but called in Tuscany Cenci, sfrappole in Emilia, lies in Liguria and in a part of Piedmont, crostoli in Friuli, Trentino and in some areas of Veneto, milkshake in Rome e galani in Venice and Verona. And it happens with the damselfish, another sweet symbol of Carnival, widespread throughout the country, but born in northern Italy, in Bordighera. Sweet pancakes with a fluffy center – also called broad beans or tortelli, are so called because of their shape which vaguely resembles that of a chestnut. Among the more traditional desserts, there are also other desserts apple fritterscalled in South Tyrol Apfelkiechland made with thick slices of apples, coated in a crunchy batter.
Carnival sweets from Northern Italy
If in Lombardy the tradition of the Ambrosian Carnival dictates that the laciàditt based on apples, in the Mantua area they prepare i curls (in dialect, result) or biscuits prepared with very finely ground corn flour (foil), to which butter, sugar, lard, egg yolks and grated lemon zest are added. On the opposite side, in the North East, the les reign supreme fritole Venetian, enriched with raisins and pine nuts. And i donuts from Alto Adige (in addition to apple fritters) which they are called here Faschingskrapfenor “Carnival krapfen”.
In Piedmont the tradition of stuffed, pancakes from the Alessandria carnival which differ from castagnole because they are swollen and empty inside, and of larger dimensions, which can also be garnished with custard. Not to mention the fact that here chatter is called lies.