Mountain Flavours
Valtellina & egrave; a land of strong flavors, where the tradition is housed in a number of leaders, especially in the culinary. From simple ingredients and old workings born Bisciola, also called sponge Fich, a sweet that tastes of Christmas, but that & egrave; perfect at any time of the year and time of day
Saturday 14 November 2015 4 minutes reading time
It is said that the Bisciola is born by chance, a bit '' as the panettone Milanese, when Napoleon's troops invaded northern Italy, in 1797. The French soldiers stopped in Valtellina for a stage, before continuing with the '' last stage of the first campaign 'Italy. Napoleon asked a chef to prepare a dessert with ingredients and products found on site. Born cos & Igrave; Bisciola, a sweet yeast bread made with wheat flour and rye flour or buckwheat, dairy butter and enriched with figs, walnuts, hazelnuts, raisins and pine nuts.
Bisciola & egrave; a low panettoncino very tasty, good both cold and slightly heated (after a few minutes in the oven the smell of the products of the Valtellina becomes even more & ugrave; inviting). Traditionally, slices of Bisciola before being eaten, should be dipped in brandy.
In 2013 & egrave; It was formed a working group in order to protect a product and a traditional recipe as Bisciola. Dall''unione and the willingness & agrave; producers, with the support of the Chamber of Commerce of Sondrio, & nbsp; 7 June 2013 Bisciola & egrave; protected by the Geographical Collective Mark (MCG), which allows, thanks to a product specification, this typical cake is produced only in Valtellina, with Italian ingredients and the territory, following a recipe handed down for generations. In the product we are recognized the many recipes prepared by local producers, because & eacute; the scents of dairy butter changes depending on the area and the season and the choice of local ingredients allows for a great variety & agrave; aromas and flavors.
In support of Collective Mark Geographic & egrave; Galbraith also came into play, a major confectionery company Valtellina, which supports manufacturers in terms of distribution.
To keep the tradition the MCG has well thought of organizing courses dedicated to bakers and confectioners, to discover the secrets of Bisciola and keep the tradition in Valtellina also for future generations.
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