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A unique combination of sugar and almonds is the secret of this tasty dessert. Pasta di mandorla is a speciality in Lecce and in the area of Salento. It is the queen of the festivities and it is used in many recipes in patisseries. | A unique combination of sugar and almonds is the secret of this tasty dessert. Pasta di mandorla is a speciality in Lecce and in the area of Salento. It is the queen of the festivities and it is used in many recipes in patisseries. | ||
| − | + | In the preparation, minced almonds have to be mixed with sugar using “cold or warm” procedure. Almonds must be of the finest quality because this will determinate the taste of the mix. | |
| − | + | Pasta di mandorla is the key ingredient for many traditional desserts in the area, as the traditional “paste secche”, sweet pastries with fruit shapes, “fruttoni” and it is the main ingredient of Easter lambs and Christmas fishes, filled with jam or chocolate cream. In Lecce, nuns from the monastery still prepare pasta di mandorla according to an antique and secret recipe. | |
| − | + | [[File:LECCE Pesce pasta mandorle.jpg|400px]] | |
Versione attuale delle 12:06, 2 feb 2016
| Pasta di mandorla/en | |
|---|---|
| Comune | Lecce |
| Tipologia | Tradizioni Culinarie |
A unique combination of sugar and almonds is the secret of this tasty dessert. Pasta di mandorla is a speciality in Lecce and in the area of Salento. It is the queen of the festivities and it is used in many recipes in patisseries.
In the preparation, minced almonds have to be mixed with sugar using “cold or warm” procedure. Almonds must be of the finest quality because this will determinate the taste of the mix.
Pasta di mandorla is the key ingredient for many traditional desserts in the area, as the traditional “paste secche”, sweet pastries with fruit shapes, “fruttoni” and it is the main ingredient of Easter lambs and Christmas fishes, filled with jam or chocolate cream. In Lecce, nuns from the monastery still prepare pasta di mandorla according to an antique and secret recipe.
| Pasta di mandorla/en | |
|---|---|
| Comune | Lecce |
| Tipologia | Tradizioni Culinarie |
A unique combination of sugar and almonds is the secret of this tasty dessert. Pasta di mandorla is a speciality in Lecce and in the area of Salento. It is the queen of the festivities and it is used in many recipes in patisseries.
Per prepararla bisogna amalgamare alla perfezione le mandorle finemente tritate con lo zucchero, utilizzando il procedimento a freddo o quello a caldo. Le mandorle devono essere della migliore qualità perché il loro gusto sarà determinante per la buona riuscita della pasta.
La pasta di mandorla è alla base della preparazione di molti dolci tipici del Salento, come le cosiddette paste “secche”, i dolcetti a forma di frutta, i fruttoni e le forme simboliche degli agnelli pasquali e dei pesci ripieni di marmellata o cioccolato che si gustano nel periodo natalizio. A Lecce le suore di clausura del monastero benedettino preparano ancora oggi prelibati manicaretti di pasta di mandorla secondo una ricetta antichissima e segreta.