Sweets in Europe4

Sweets in Europe4

 Masashi Utsunomiya

 

Today, I would like to describe Italy sweets. In Italian, a sweet thing is called DOLCE. In fact, such desserts those are likely to appear also in the family restaurant menu of Japan, such as tiramisu and pannacotta, are also Italian dolce.

It is supposed that it is the origin of the sweets of Italy in the Middle and Near East. The Middle Eastern process was made into its method, and production was begun using the wheat, grape, and olive which are their specialties. Dolce got across also to the Roman Empire through Greece. Moreover, the dolce of this time was produced by the commemoration of Christianity and eaten. In crusade days, it came to deal with Eastern spices in Italy. The Renaissance term had various influences on the table. Cooks devised the meal for pleasing a master and its visitor.

There are many historical sweets. First of all, Tiramisu is famous sweets. The mascarpone and cream which are Italian fresh cheese are mixed. Tiramisu applies this to the sponge in which espresso was dipped, and is the cold. Tiramisu has a meaning of "encouraging me." Many nutritive substances are contained. Since alcohol, coffee, etc. are contained, a feeling can be enlivened.
 

Secondly, Zuccotto is sweets which get across to the Toscana district from old times. Zuccotto has the meaning "the hat which a cleric is wearing." Since form is alike, the meaning is coming. The cream which chocolate or nuts contained is stuffed in the dome which made the form from the thin sponge cake dipped in liqueur. Zuccotto is the dessert which covered this by sponge cloth and was frozen. Since air is included enough in cream, it does not freeze completely.

Finally, Afogliatelle is the sweets of Italy. Sister of the monastery in Naples was making baked confectionery with pleat in the 1900s. Since reputation was won on the street, this sweet became famous. Then, it became the tradition sweets representing south Italy. The street corner in Naples has many specialty stores which can obtain fresh baked Afogliatelle deliciously, and they are located in it even now. What mixed sugar with ricotta is wrapped in piecrust, and has become the form of the shellfish.