Kunyaka wokuqala, eyona pastiera igqwesileyo eItali inikezelwa. amashumi amabini okungcamla kwakho, nazi ezona zilungileyo (ngokumangaliswa ngokupheleleyo kweMilanese)
I-Italiya luhlanga oluncinci kwaye ukuba i-Italiya yadalwa kuqala, ngoko ke amaTaliyane, emva kweminyaka elikhulu elinamashumi amathandathu, ngoku angatsho ukuba sinesazisi etafileni. Ukusuka emantla ukuya emazantsi, i-koinè eyenziwe nge-Ligurian pesto, i-Milanese risotto, i-pizza ye-Neapolitan kunye ne-spaghetti ye-carbonated sele isekiwe. Kwaye izimuncumuncu azikho ngaphandle. Njengegalelo elincinane kwimibhiyozo yale minyaka ilikhulu elinamashumi amathandathu yoBumbano kuza Imbasa kaRegina Pastiera, ihlelwe nguStanislao Porzio.
Abapheki be-pastry kunye nabaphathi be-sourdough bathatha inxaxheba ukusuka kumntla ukuya ngasezantsi, kunye nemeko yodwa yokuthatha inxaxheba ukuba iimveliso zenziwe kuphela ngezithako zendalo kunye nobuchule bobugcisa. Ubulungu abuvelanga kuphela eCampania, indawo yemvelaphi, kodwa nakwiMolise, Lazio, Friuli, Lombardy, Liguria: uphawu oluhle lokudityaniswa kwepeninsula yethu. Ewe, nangona kubalulekile ukukhumbula okoko i-panettone yazalwa eMilan kunye ne-pastiera eNaples, kuyathuthuzela ukuqonda ukuba nezithethe ezahlukeneyo zepastry zabiwa ekugqibeleni kwaye ziyaxatyiswa kwindawo nganye. I-pastiera yendabuko ngendlela yendabuko ifuna intlama yesonka esifutshane, isekelwe kwi-lard, ukuzaliswa kwengqolowa kunye ne-ricotta (zonke iigusha okanye isiqingatha senkomo), kodwa kukho inguqulelo kunye nekhrimu, i-citrus e-candied, i-orenji yamanzi eentyantyambo kunye neseti echaziweyo. iipanekuku. ngeepilisi. (okanye umona): 7. Ngokucacileyo, umpheki ngamnye wepastry uyitolike ngendlela yakhe ...
Iphezulu, iphantsi, imxinwa okanye ihlaziywe kakuhle
Iphakamile, iphantsi, ineziqhamo ezininzi ezilekesekileyo, ezinye iziqholo, amanzi amaninzi aneentyatyambo eziorenji, iipari eziphuphumayo ezindala okanye iismoothies... bekukho iinguqulelo ezininzi; ngokuqinisekileyo uyalibala ngokunyanisekileyo. Ke kaloku, kwabathile babambana nam ngazwi linye. Ijuri yabapheki kunye nababhali bengxelo esiyinxalenye yabo badibana emva kweengcango ezivaliweyo eMilan, apho ndaye ndonwabela iidessert ezingamashumi amabini kunye nompheki uAndrea Aprea (indawo yokutyela yompheki iVun Hotel Park Hyatt, eMilan) eneenkwenkwezi ezimbini zeMichelin, iNeapolitan doc, umpheki weenkwenkwezi. UCampana Viviana Varese (umpheki kwindawo yokudlela yaseViva, eMilan) kunye noogxa bakhe uMariella Tenzarella noRenato Andreolassi.
I-pastière ephumelelayo
Zeziphi esizithanda kakhulu? Ophumelele ukhuphiswano, ipastiera de UAlessandro Slama osuka eIschia Pane ukuya eIschia, osele ephumelele ukhuphiswano lwepanettone. Ke leyo ka-Antonino Maresca ukusuka Ivenkile yeRo World pastry eNola (NA) emva koko isimangaliso: okwesithathu i-pastiera de Ivenkile yepastry yaseClivati eMilan yenziwe ngumpheki wepastry u-Eleonora Signorini. Abazange baphumelele, kodwa abo bavela ePasticceria Caffè Vignola eSolovra (AV), uRe di Dolci waseCastel Morrone (CE), isiqhamo esipheleleyo se-candied esivela e-Attilio Servi kunye ne-spicy kunye nobuchule obukhulu u-Emanuele Comi waseMissaglia (LC) ufanelwe ukukhankanywa komntu ...). Ngaphandle kokhuphiswano, kodwa sisayitya, iViviana Varese's bergamot pastiera: egqwesileyo ngokugqiba okukrakra.
Bhrawuza igalari
