You probably already know that I love stories. The stories behind Italian words and neighborhoods. Stories can help modern items be more interesting and can even fill in the historical gaps of traditional traditions that are not being questioned by locals (because they already know the significance). Travelers who don’t have it can use stories to provide context and make otherwise mundane objects or places more interesting.
When we decided to make SWEET the topic of this month’s Italy Roundtable, I knew that I could not just give you a list with some Italian desserts and leave it at that. I wanted to tell you more about two of them and explain why they are more than dessert.
These are edible pieces of Italian history.
Confetti is a word you may be familiar with. It refers to tiny pieces of paper that are thrown in the air during celebrations. You may be able to see that it is clearly Italian now that you have seen it on this website.
Confettare is an Italian verb that literally means to sweeten. Confetti is a noun that refers to almonds with hard sugar shells. They are also known as Jordan almonds. However, the name Jordan doesn’t refer to a country or person. These sweets are a form of the festive sweets that dates back to ancient Rome. In Rome, nuts and seeds coated in honey were used to celebrate important occasions like weddings and births.
Now, fast-forward to late 18th-century Sulmona (in present-day Abruzzo), where the Pelino family started their confetti-making company. Yes, they are still at it today. Sulmona is not the only town that makes confetti. But this town has been the epicenter of Italian confetti-making since more than 200 years.
Confetti can be given as gifts or thrown when celebrating events such as weddings, anniversaries and graduations. They can be arranged in flowers or bundled together for party favors. It is also important to note the color of the confetti in Italy. White for weddings, blue for baptisms and red for graduations.
Visit Sulmona for an amazing array of confetti options and to learn more at the Pelino museum. Remember this next time you throw little pieces of paper into the air.
yah The smooth version is sfogliatella frolla, but the original recipe uses the multilayered pastry sfogliatella riccia. It is not known how the “frolla version” came about.
Sfogliatelle dates back to the 17th Century, when nuns from Santa Rosa Monastery, Conca dei Marini, made a pastry that looked a lot like the sisters’ hats. They filled it with milk-and flour mixture, sugar, candied fruit, and topped it off with pastry cream and strawberries. Santa Rosa was the nuns’ saint-named new dessert. They kept the recipe secret for over 150 years.
Pasquale Pintauro, a Naples pastry chef, had obtained the recipe in the early 19th century. He began selling modified sfogliatelle at his shop in 1818. He removed the cream-and berries topping and altered the shape to make it more shell-like. Pintauro’s pastry shop is still open in Naples, on Via Toledo. It is renowned for its delicious sfogliatelle.
These pastries are heavier than you would expect due to their dense filling. This is not a light snack. It is important to note that the best sfogliatelle should be eaten warm and not cold.
Do you have a favorite Italian sweet that you love? Is there a story to it?
Italy Roundtable: Other Voices
What are my fellow bloggers talking about? Follow me to each of the links and leave comments. Please share your posts with your friends and join us next month for another Italy Blogging Roundtable topic.
- ArtTrav – Hot Chocolate in Florence
- At Home in Tuscany –
- Bleeding Espresso Christmas in Calabria – Pignolata & Cumpettu
- Brigolante – Holiday Munchies: Addormentasuocere
- Driving like a Maniac The Sweet and the Savoury, as well as the Sneaky Hidden Trifle
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