Mountain Flavours
Christmas is coming: the lights go on in the houses and in squares throughout Italy, the markets are increasing and already feels the scent of nell''aria parties, made of burning wood in the fireplace lit, mulled wine and unique desserts. Panettone and Pandoro are the more famous Christmas cakes, but each region has its typical sweet and even the Alps have their: spicy, made with simple ingredients and hearty.
Tuesday 6 December 2016 4 minutes reading time
One of the best known is certainly the Trentino Zelten, the king of blacks stalls of Christmas markets. A simple sweet and full of flavor: a revised and enriched the homemade bread, in addition to dried figs, raisins, walnuts, hazelnuts and almonds. There is the version with the candied fruit. It is traditional to decorate the surface of the cake with almonds and candied fruit.
There is no single recipe for this cake, born around 1700, but every family has its own: do not be surprised if you happen to taste very different Zelten each other.
Also in the category of sweet breads are Bisciola Valtellina, also called panùn or pà n de fich. A sweet bread of peasant origin made with rye flour, nuts, dried figs, raisins and apples nebbiolo.
Rich in consonants and flavor, it is the many Christmas cakes of South Tyrol and Trentino. First of all the Lebkuchen, spicy big fluffy biscuits and flavored with candied citrus fruits, dried fruits, honey, eggs, sugar and flour. The spices used are cinnamon, anise, ginger, cloves, nutmeg and allspice. The most delicious versions are covered with chocolate or sugar icing.
"Croissants Vanilla" is the literal translation of Vanillekipferl, simple shortbread biscuits made with flour, sugar, ground almonds, butter and vanilla. Sprinkled with powdered sugar, they are the simplest desserts of the Christmas tradition of our mountains.
Also from Trentino arrive Zimtsterne: biscuits made with almonds, egg white, sugar and cinnamon, recognizable because of star-shaped and covered by a white crunchy glaze, which is opposed to the pasty consistency of the cookie.
The Christmas cake typical of the Val d' 'Aosta is the Mecoulin (particularly in the valley of Cogne) similar to sweet Italian Panettone is a sweet bread made with milk and raisins. The recipe for Mecoulin dates back to the Middle Ages, when the bread was baked in communal ovens and gave quotes to make it a big party that gathered around the country.
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