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Rollò
The rollò, or rollò nisseno, or ricotta roll from Caltanissetta (from the French "roulé"), is a typical dessert from the Nisseno area, produced by local pastry chefs. It is consumed year-round, as it is not tied to any specific event or occasion. This dessert, along with the ricotta raviola, originated in Caltanissetta. History This dessert, together with the Raviola di ricotta nissena, is a dessert that originated in Caltanissetta. The rollò likely emerged in the last decades of the 19th century when the influence of Swiss pastry-making arrived in Caltanissetta through pastry chefs like Luigi Caflisch in Palermo, Alessandro Caviezel, and Ulrico Greuter in Catania. The rollò is structurally similar but not ingredient-wise to the Swiss roll—a type of sponge cake rolled and filled with cream or jam invented in Central Europe in the 19th century—the rollò nisseno also resembles an international tradition of rolled desserts found in many countries, including Italy's Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rollò Nisseno 6
The rollò, or rollò nisseno, or ricotta roll from Caltanissetta (from the French "roulé"), is a typical dessert from the Caltanissetta, Nisseno area, produced by local pastry chefs. It is consumed year-round, as it is not tied to any specific event or occasion. This dessert, along with the ricotta raviola, originated in Caltanissetta. History This dessert, together with the Raviola di ricotta nissena, is a dessert that originated in Caltanissetta. The rollò likely emerged in the last decades of the 19th century when the influence of Swiss pastry-making arrived in Caltanissetta through pastry chefs like Luigi Caflisch in Palermo, Alessandro Caviezel, and Ulrico Greuter in Catania. The rollò is structurally similar but not ingredient-wise to the Swiss roll—a type of sponge cake rolled and filled with cream or jam invented in Central Europe in the 19th century—the rollò nisseno also resembles an international tradition of rolled desserts found in many countries, includi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rollò Nisseno Tipo Mignon 10
The rollò, or rollò nisseno, or ricotta roll from Caltanissetta (from the French "roulé"), is a typical dessert from the Nisseno area, produced by local pastry chefs. It is consumed year-round, as it is not tied to any specific event or occasion. This dessert, along with the ricotta raviola, originated in Caltanissetta. History This dessert, together with the Raviola di ricotta nissena, is a dessert that originated in Caltanissetta. The rollò likely emerged in the last decades of the 19th century when the influence of Swiss pastry-making arrived in Caltanissetta through pastry chefs like Luigi Caflisch in Palermo, Alessandro Caviezel, and Ulrico Greuter in Catania. The rollò is structurally similar but not ingredient-wise to the Swiss roll—a type of sponge cake rolled and filled with cream or jam invented in Central Europe in the 19th century—the rollò nisseno also resembles an international tradition of rolled desserts found in many countries, including Italy's Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Roll
A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade, Swiss log or swiss cake is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, as were Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial snack-sized versions of the cake are sold with the brand names Ho Hos, Yodels, Swiss Cake Rolls, and others. A type of roll cake called Yule log is traditionally served at Christmas. The spiral shape of the Swiss roll has inspired usage as a descriptive term in other fields, such as the jelly roll fold, a protein fold, the "Swiss roll" metamaterial in optics, and the term ''jelly roll'' in science, quilting and other fields. History The earliest published reference for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caltanissetta
Caltanissetta (Sicilian language, Sicilian: ''Cartanissètta)'' is an Italian comune with a population of 58,012 inhabitants, serving as the capital of the Province of Caltanissetta, free municipal consortium of Caltanissetta in Sicily. The earliest inhabitants of the surrounding territory were the Sicani, who established various settlements as early as the 19th century BC. However, the modern city was likely founded in the 10th century during the Islamic Sicily, Islamic period in Sicily, when the name "Caltanissetta" is believed to have originated, though alternative theories have been proposed over time. Under the Normans, it was transformed into a feudal holding, and after various transitions, it came under the control of the House of Montcada, Montcada of Paternò in 1405. This noble family governed the County of Caltanissetta until 1812, leaving behind the Baroque-style Palazzo Moncada, constructed in the 17th century. From the 19th century onward, Caltanissetta experienced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raviola Di Ricotta Nissena
The Nissena ricotta ravioli or Raviola di ricotta nissena is a fried dessert characteristic of the city of Caltanissetta, prepared with puff pastry and a ricotta filling; note that it should not be confused with the fried raviola from Catania, which shares a similar shape but differs in dough composition. Typically associated with the Nissena pastry tradition, this dessert is not often manufactured during the summer months. The '' guasteddra dolce nissena'' is made with the same ingredients, excluding the ricotta filling. Ingredients Soft wheat flour, sweetened sheep's ricotta, honey and strictly lard as a frying fat. The dough is rolled out and flattened on a large marble table, then brushed with lard that must not be liquid, then rolled into a roll (very similar to a Swiss roll, but with many more layers). The disks are cut from the end, shaped to form disks that are filled with plenty of ricotta and then folded to form semi-circles. The pasta is cooked until the layers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta () protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used. In this form, it is somewhat similar in texture to some fresh cheese variants, though considerably lighter. It is hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond Paste
Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, eggs, heavy cream or corn syrup added as a binder. It is similar to marzipan, with a coarser texture. Almond paste is used as a filling in pastries, but it can also be found in chocolates. In a type of commercially manufactured almond paste called persipan ground apricot or peach pits are added to save money. Uses Almond paste is used as a filling in pastries of many different cultures. It is a chief ingredient of the American bear claw pastry. In the Nordic countries almond paste is used extensively, in various pastries and cookies. In Sweden (where it is known as mandelmassa) it is used in biscuits, muffins and buns and as a filling in the traditional Shrove Tuesday pastry semla and is used in Easter and Christmas sweets. In Denmark (where it is known as marcipan or mandelmasse), almond paste is used in several pastries, for example as a filling in the Da ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Italian Desserts And Pastries
This is a list of Italian cuisine, Italian desserts and Pastry, pastries. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian desserts have been heavily influenced by cuisine from surrounding countries and those that have invaded Italy, such as Greece, Spain, Austria, and France. Italian cuisine is also influenced by the Mediterranean climate and agriculture. Characteristics Italy has an extremely diverse range of cuisines, due to the many culinary influences throughout its history. Peaches, lemons, and pears are popular fruits for recipes, as well as sweet cheeses, such as ricotta and mascarpone. Coffee, especially espresso, are integral to Italian culture and cuisine, and is featured frequently in dessert recipes, such as tiramisu, tiramisù. Cold dairy desserts, such as ice cream and gelato, were introduced to the Western world through Italy. Italian desserts A B C D F G I K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Sicily
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region. Etymology Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking' (literally 'kitchen'), as originally derived from Latin ''coquere'', 'to cook'. Influences on cuisine A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine. Religious food laws can also exercise an influence on cuisine, such as Indian cuisine and Hinduism that is mainly lacto-vegetarian (avoiding meat and eggs) due to sacred animal worship. Sikhism in Punjabi cuisine, Buddhi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Confectionery
Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, a Romance ethnic group related to or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Italian, regional variants of the Italian language ** Languages of Italy, languages and dialects spoken in Italy ** Italian culture, cultural features of Italy ** Italian cuisine, traditional foods ** Folklore of Italy, the folklore and urban legends of Italy ** Mythology of Italy, traditional religion and beliefs Other uses * Italian dressing, a vinaigrette-type salad dressing or marination * Italian or Italian-A, alternative names for the Ping-Pong virus, an extinct computer virus * ''Italien'' (magazine), pro-Fascist magazine in Germany between 1927 and 1944 See also * * * Italia (other) * Italic (other) * Italo (other) * The Italian (other) * Italian people (other) Italian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
