The History Of The Elah Dufour Company

 

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Elah-Dufour

Logo 

state

Italy  Italy 

Type

limited company 

Foundation

1982 in Genoa 

Founded by

Flavio Repetto 

Headquarters

Novi Ligure ( AL ) 

Sector

feed 

Products

confectionery products 

Website

www.elah.it 

 

The Elah Dufour Group was founded in 1982 , on the Genoese entrepreneur Flavio Repetto initiative that brings together three Italian confectionery brands: Elah Dufour Novi .

Although operating within the same group, each brand maintains its specialization and production philosophy:

The Elah, founded in Genoa in 1909 by Franz Ferdinand MOLIE, manufactures prepared for table creams, desserts, soft toffees and chocolate specialties for children.

The Dufour, founded in Genoa in 1926 by the Dufour family, produces fruit jellies Frut Big Gelee, Carousel chocolate bonbon and a wide range of filled sweets, tough, rubbery.

The Novi , founded in Novi Ligure in 1903 as a cooperative of confectionery retailers and wholesalers, produces chocolate bars and specialties like chocolate Othello, the pralines , the Novi Cream .

In 1999 the group acquired the Baratti & Milano , historical Turin brand, which since 1858 produces specialties of Piedmontese confectionery tradition such as pralines , the chocolate creams , the Cuneo and praline hazelnut as well as typical products from the oven such as amaretti soft, the scallops of Redwing and the lady's kisses .

Elah, founded in Genoa in 1909 by Franz Ferdinand MOLIE, produces ready for Table Creams, Puddings and Desserts.  Cake mixes and candies Toffe.

He celebrated its first 100 years in business and success in 2009 by launching new products.

Elah has thus become the true "House of Pastry" for the family.

elah

 

Dufour, founded in Genoa in 1926 by the Dufour family, produces jellies Frut Big Fruit Jelly, Chocolate Bonbons Carousel, the Morabon very special and Selz Soda and a wide range of filled sweets.

Novi, founded in Novi Ligure in 1903, produces chocolate: the Great nutty, exclusive Fondentenero and Grand Cru Black Black, the traditional Gianduja Piedmont, the Gianduiotti, the praline Othello, the Novi Cream spreads.

It celebrated its first 100 years in business in 2003.

Baratti & Milano, founded in Turin in 1858, produces the typical specialties of Piedmontese confectionery tradition: the Gianduiotti, the creams, the Cuneesi, the Braidesi, the Piedmont Hazelnut Praline.

It also produces the classic  "Baratti" high-end and the end typical of the Ligurian pastry: Amaretti Soft and canestrellini.

It celebrated its first 150 years in business in 2008.

The four brands are now in Italy at the top of the market share in the sectors in which they operate.

In 2007, the major European Prize on the excellence of "European  Kettle Award" products has been awarded to our Group.

Chairman of the Group's Flavio Repetto, Cavaliere del Lavoro, CEO Guido's Repetto.

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Chronology

 

 

Novi (company)

Novi

state

Italy  Italy 

Type

Division (organization) 

Foundation

1903 in Novi Ligure ( AL ) 

Headquarters

Strada Serravalle 73, 15067 Novi Ligure ( AL ) 

Group

Elah-Dufour 

key people

Flavio Repetto 

Sector

feed 

Products

chocolate

confectionery

 Slogan

 "" Swiss? No, Novi! "  The great Italian chocolate " 

 

Website

elah-dufour.it/it/index/novi 

 

The Novi is the division based in Novi Ligure ( AL ) group Elah-Dufour specializes in the field chocolate in tablets mainly for the production of which holds the national record with control of 20% of the Italian market and confectionery products.

Index  [nascondi]

 1 History

 2 Novi today

 3 Notes

 4 Other projects

 5 External links

 

History [ change | change wikitext ]

 

The Novi was founded in Novi Ligure in 1903 as a cooperative of retailers and wholesalers confectionery [1] [2]

 

Novi today [ change | change wikitext ]

Novi cream (45% of the Langhe hazelnuts, cocoa, cocoa butter) with a nut on it.

After more than a century of history the Novi has three factories in Novi Ligure ( AL ), Bra ( CN ) and Sassello ( SV ) that annually produce more than 80 million tablets and 200 million chocolates.  Between Novi specialties: chocolate Othello, the pralines , the Novi cream , and "Land of the Cacao" with cru from Grenada , Ghana , Ecuador and Venezuela .  To these products we have recently been added the Novipiù tablets and various tablets fondant with cocoa content up to 99%. [3]

 

 Notes [ change | change wikitext ]

1.  ^ Elah Dufour Novi Company - History , on elah-dufour.it. Retrieved October 14, 2014.

2.  ^ ( PDF ) Elah Dufour Novi Company - History ( PDF ), on storiaindustria.it. Retrieved October 14, 2014.

3.  ^ NOVI - PRODUCT LINES , on elah-dufour.it. Retrieved October 14, 2014.

 

Other projects [ change | change wikitext ]

He contributes to Wikimedia Commons  Wikimedia Commons contains pictures or other files to Novi

External links [ edit | edit wikitext ]

 Official site , elah-dufour.it.

 

[nascondi]

V · D · M

Industries of Chocolate in Piedmont 

Caffarel · Ferrero · La Suissa · Novi · Peyrano · Pernigotti · Streglio · Talmone · Venchi

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Cuneo's rum

 

 

Cuneo's rum

Cuneo with Rhum (R) .jpg 

origins

Place of Birth

Italy  Italy 

Region

Piedmont 

spread

Good part of the province of Cuneo 

Created by

Andrea Arione 

production area

Wedge 

details

Category

sweet 

main ingredients

Chocolate coverage:  chocolate,

sugar.

Filling:  cream,

sugar,

liquor

variants

 with liqueur Grand Marnier [1]

 no liquor: hazelnut, chestnut puree, cremino [1] 

 

The Cuneo rum is a type of chocolate consists of two meringue wafers that contain a custard dark chocolate and rum , all covered by a layer of dark chocolate, which is produced in Cuneo .  Usually wrapped in red paper with gold lettering.

Index  [nascondi]

 1 History

 2 Legend

 3 versions

 4 Pairings

 5 Curiosity

 6 Notes

 

History [ change | change wikitext ]

 

Patent of Cuneesi rum

The Cuneo rum was invented by Andrea Arione, first owner eponymous shop-bar, who decided to protect his creation by registering under the Patent for Enterprise Mark [2] .  Today, this chocolate is imitated throughout the province, but the original recipe is kept by the owners of the shop Arione bar.

 

Legend [ change | change wikitext ]

 

At the beginning of the twentieth century , Pietro Galletti wanted to invent a dessert of chocolate to flavor liquor .  After several attempts to invent a sweet custard with rum and covered with chocolate .  One legend has it that with the advanced cream prepared other sweets, but the cream did not seem to go on forever, so Galletti realized the meringues chocolate which, inserted through a hole in the pastry cream flavored with rum.  The next morning, he noticed that the meringues were completely soaked in rum, so, disappointed decided to throw it all away.  However, he was not discouraged: he devised so the structure of the Cuneo as we know it today, invented a pastry encased in a chocolate coating.  At first did do a tasting with friends and word of mouth went to friends of friends.  So the fame of the chocolate rum also arrived in nearby Cuneo .  The city wanted him as their sweet, so the chocolate was called Cuneo rum. [3]

 

Versions [ change | change wikitext ]

Despite the major historical and chocolate is the Cuneo rum, you can find it in different versions, with and without liquor.  It is, in fact, available to the tastes Grand Marnier, hazelnut, chestnut puree, cremino [1] .

 

Serving suggestions [ change | change wikitext ]

 

The Cuneo rum can be combined with:

Alta Langa rosé sparkling wine : has a scent reminiscent of yeast, bread crust and vanilla, dry, full-bodied well-structured, so it can be served as sparkling as sweet [4] and dessert at the table, fresh, to a temperature of 9-11 ° C.

Monferrato Chiaretto or Ciaret . [5] [6]

Malvasia di Casorzo d'Asti : could be drunk at 12 °, in conjunction with biscuits, creamy desserts and ice cream. [7]

Malvasia di Castelnuovo Don Bosco . [8]

Curiosity [ change | change wikitext ]

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Ernest Hemingway in Cuneo

On May 8, 1954 Ernest Hemingway stopped in Cuneo about an hour to travel to the Arione shop-bar to purchase Cuneesi rum for his wife on vacation in Nice . [9]

 

 Notes [ change | change wikitext ]

1.  ^ A b c Versions Cuneesi , Arion. Retrieved August 22, 2012.

2.  ^ Search by owner Italian Patent and Trademark Office , Ministry of Economic Development , 27 October 2008. Accessed 22 August 2012.

3.  ^ Cuneesi rum, history and recipe

4.  ^ Alta Langa sparkling rosé .  Acqui.  Wines.  Wine that goes with cakes and desserts dough.

5.  ^ Monferrato Chiaretto or Ciaret .  Three Castles.  Dessert wines.

6.  ^ The vines Monferrato .  Monferrato Asti wines.  Food Abbianamenti.  Dry pastries

7.  ^ Malvasia di Casorzo d'Asti .  Piedmont Agri.  Products Quality.  Wines.  Pairings biscuits.

8.  ^ Malvasia di Castelnuovo Don Bosco .  Ginger and tomato.  Drinks.  Biscuits.

9.  ^ Ernest Hemingway buy Cuneesi , Arion, 2011. Retrieved August 22, 2012.

 

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Kremlin

 

cremino

Kremlin Feletti nocciola.jpg

Kremlin Feletti with stuffing to hazel 

origins

Place of Birth

Italy  Italy 

Region

Piedmont 

details

Category

sweet 

main ingredients

gianduja chocolate stuffed with hazelnuts or almonds 

 

The cremino is a type of chocolate consists of three layers of chocolate , the outer ones of gianduja chocolate and the inner chocolate pasta to coffee, lemon or hazelnut typically to form a cube then wrapped in an aluminum film with a clamp of paper bearing the logo of the manufacturer.

 

This chocolate was invented in the late nineteenth century by Ferdinando Baratti who had opened with a partner Edoardo Milano liquoreria-confectionery in Torino under the name of "Baratti & Milano" but the first official documents date back only to 1934.

 

Cremino is also linked to the auto maker FIAT and in 1911 launched a competition among chocolatiers in Italy to create a new chocolate at the launch of the new model type 4 . The competition was won by Majani of Bologna, before the chocolate company founded in Italy in 1796, which produced a cremino with four layers instead of three, layers composed of dark chocolate gianduja and clear ones of chocolate with almond paste [1] .

 

Today they are producing cremini several Italian companies including: Caffarel [2] , Feletti [3] , Majani [1] , Pernigotti , Venchi [4] .

 

Index  [nascondi]

 1 Notes

 2See also

 3 Other projects

 4 External links

 

Notes [ change | change wikitext ]

1.  ^ A b eurochocolate.com :: The history of Fiat cremino on eurochocolate.com. Retrieved on 8/8 /, 2014.

2.  ^ Maxi Kremlin , on Caffarel. Retrieved on 8/8 /, 2014.

3.  ^ Assorted creams bag on Feletti Chocolate. Retrieved on 8/8 /, 2014.

4.  ^ Praline Chocolate, Coffee creams , of Venchi. Retrieved on 8/8 /, 2014.

 

 External links [ edit | edit wikitext ]

 gianduiotto

 Kremlin FIAT

 

Other projects [ change | change wikitext ]

He contributes to Wikimedia Commons  Wikimedia Commons contains pictures or other files to the Kremlin

 

External links [ edit | edit wikitext ]

Official site Baratti & Milano , barattiemilano.it.

Typical products of Piedmont - cremino , regione.piemonte.it.

The origin of cremino , atasti.it.

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Gianduiotto

 

gianduiotto

Gianduiotti.jpg

two gianduiotti 

origins

Place of Birth

Italy 

Region

Piedmont 

production area

 Turin , Novese 

details

Category

sweet 

Recognition

PAT 

Sector

fresh pastries and bakery products, biscuits, pastry and confectionery 

main ingredients

cocoa , sugar and hazelnuts [1] 

 

Gianduiotto or giandujotto (in Piedmont giandojòt, IPA [ʤandʊ'jɔt] ) is a chocolate in the shape of overturned boat compound with chocolate type Gianduja that is produced in Turin .  Usually wrapped in gold or silver foil.

 

It is obtained by mixing cocoa and sugar with the famous hazelnut Tonda Gentile of Piedmont , world renowned for its quality.  It was included among the traditional agricultural and food products (PAT) Piedmont (cod.:292) [2] .

 

Index  [nascondi]

 1 History

 2 The production

 3 Manufacturers

 4 Curiosity

 5 Pairings

 6 Notes

 7See also

8 Further reading

History [ change | change wikitext ]

 

Gianduiotto was produced for the first time since the Turin known confectionery companies Caffarel at the plant located in Borgo San Donato [3] and presented to the public in the carnival of 1865 by the Turin mask Gianduja , from which it takes its name, which distributed on the streets of the city the new goodness.

 

Its origins can be traced back to very specific historical and political reasons: the Napoleonic blockade, the amount of cocoa arrived in Europe were reduced and exorbitant prices but now the demand for chocolate continued to increase. Michele Prochet then decided to partially replace cocoa with a very present in the territory product: the hazelnuts of the Langhe, a hazelnut with a firm and delicate taste.  The mixture is therefore composed of hazelnuts roasted and ground (with the refiner hazelnut becomes a cream because it contains oil), cocoa , cocoa butter and sugar .

 

The production [ change | change wikitext ]

 

Gianduja mask, which gave name to the gianduiotto

Because the high amount of dough hazelnuts not allow that the chocolate was produced in forms, for a long time the gianduiotto was cut by hand.  In Turin Fiorio it produces its still Giandujotto with this method.

 

Today there are two opposing methods for the production of gianduiotto: extrusion and conching. A Leinì , in the province of Turin , there are still three laboratories that produce the only true gianduiotto Turin, cutting and incartandolo at your own hand as before, with the same recipe. [ citation needed ]

 

Gianduiotto produced by extrusion is poured directly on plates without the use of molds, with machines designed and created ad hoc.  This technique allows the production Gianduiotti the special consistency, neither too fluid nor too strong.

 

Gianduiotto printed is much more industrial, with a smaller percentage of chocolate and is, by necessity, harder, having to detach from the mold.

 

Gianduiotto was the first chocolate packed individually.

Manufacturers [ change | change wikitext ]

 

The Caffarel filed a "Gianduia" brand and is still the only company to be able to print the face of the wrapper mask [4] While other companies produce chocolate pralines, which Pernigotti , Streglio , Peyrano , Ziccat , Feletti , Novi , Venchi , La Suissa , Fiorio, Borgodoro, and all the small factories in Turin, as Ballesio Chocolate and Chocoleini, still producing gianduiotti hand cut.

Curiosity [ change | change wikitext ]

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Gianduiotto was one of the favorite things of Turin by the artist Andy Warhol . [ Citation needed ]

Gianduiotto largest in the world was produced by Novi to be exhibited in Turin during the event Eurochocolate 2001: measuring 2 meters high and 4 meters long and 1 meter wide with a weight of forty pounds, the result of 150 hours of work [5] .

 

Serving suggestions [ change | change wikitext ]

L ' Alta Langa rosé sparkling wine , has a scent reminiscent of yeast, bread crust and vanilla, dry, full-bodied well-structured, so it can be served as a sparkling dessert [6] at the table, well chilled, at a temperature of 9 ° C.  It is necessary to say that the two products, Gianduiotti and rosé sparkling wine Alta Langa , are combined into a set of refined and complementary tastes.

Monferrato Chiaretto or Ciaret Monferrato Chiaretto or Ciaret .  Three Castles.  dessert wines.

Barolo Chinato . [7]

 

Notes [ change | change wikitext ]

1.  ^ Giandujotto on site PiemonteAgri

2.  ^ Ministry of agricultural food and forestry policies, Decree of 7 June 2012. Twelfth National revising the list of traditional food products - Annex , in the Official Gazette of the Italian Republic n.142, 20 June 2012, p.  53.

3.  ^ Ugo Sartorio, Old Village area, Graphot Publishing, p.  53

4.  ^ The Piedmont and the history of Gianduiotto - Italy Bike Hotels , italybikehotels.it. Retrieved August 26, 2012.

5.  ^ Elena Del Santo, Silvia France, Six days of Cioccolandia , in La Stampa (Turin), 15 February 2001, p.  39. Retrieved on 11 November 2012.

6.  ^ Alta Langa sparkling rosé .  Acqui.  Wines.  Wine that goes with cakes and desserts dough.

7.  ^ Barolo Chinato and chocolate, a perfect combination

 

External links [ edit | edit wikitext ]

Kremlin (chocolate)

Other projects [ change | change wikitext ]

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amaretto biscuit

 

 

amaretto biscuit

macaroons gobeirne.JPG 

origins

Place of Birth

Italy  Italy 

details

Category

sweet 

Enveloped in maps features

Macaroons with almonds Sassello

The term amaretto refers to a sweet, it indicates a biscuit of pastry , spread in all regions of Italy .

 

Index  [nascondi]

 1 Origins

 2 The macaroon pastry  2.1 Amaretto di Saronno

 2.2 Amaretto of Sassello

 3 Dissemination and variants

 4 Pairings

 5 Notes

 

Origins [ change | change wikitext ]

 

Born in Italy in the Middle Ages , towards the end of the thirteenth century have spread in the Arab countries and, during the Renaissance , throughout Europe .  Besides the Italian production, particularly that of Lombardy , it boasts great traditions that the French , especially in Lorraine and in the Basque Country .

The macaroon pastry [ change | change wikitext ]

The term amaretto refers to a type of pastry made ​​with almond paste , made ​​with sugar, egg white , sweet almond and bitter almond and apricot kernels .

Amaretto di Saronno Amaretto or dry

Of this cake are mainly two different versions: the macaroon type Saronno , crisp and crumbly, and the amaretto type Redwing , soft and more like marzipan .  Both have a rounded shape, like a small shell, and cracked surface.

Amaretto di Saronno [ change | change wikitext ]

 

The Amaretto di Saronno is widely used in some traditional desserts such as stuffed peaches Piedmont , the Bonet and some types of tiramisu .

 

The crispy amaretto has honeycomb internal structure.  Main ingredients are: sugar, sweet almonds , bitter almonds , white of hen's egg, but they can be added flavors, honey , milk , yeast and, especially in the industrial production, preservatives .

 

Amaretto of Sassello [ change | change wikitext ]

Amaretto of Sassello

AmarettoMorbido.jpg 

origins

other names

macaroon soft 

Place of Birth

Italy  Italy 

Region

Liguria 

production area

Redwing 

details

Category

sweet 

Recognition

PAT 

Sector

fresh pastries and bakery products, biscuits, pastry and confectionery 

Now spread throughout Italy , it owes its name to the municipality of Sassello .  It is in fact the original hinterland of Savona and low Piedmont , where he was born in the nineteenth century with the same recipe is still used today, based on sugar, almond peel, egg white and apricot kernels to love [1] .

Dissemination and variants [ change | change wikitext ]

 

Macaroons pastry are widespread in virtually all regions of Italy, usually in soft traditional version, and are close to many other sweets made ​​of almond paste such as marzipan and marzipan fruits .  Among the most important areas we can quote the Liguria , in the area of Redwing and southern Piedmont (where they appear in a soft and dry version in Gavi , in Voltage and especially in Mombaruzzo ).  In Piedmont , in particular they gave rise to some variations based on hazelnuts ( nocciolini Chivasso , Brut and bun ).  In Emilia-Romagna there is the Amaretto di Modena is produced with sweet and bitter almonds.  Crunchy on the outside, it is soft inside.  One of the typical products of Lombardy is the Nocciolino of Canzo , biscuit-like Amaretto but with nuts and other flavorings, smaller size, more interesting product is the amaretto of Gallarate based on sweet almond and apricot kernels .  Famous all over the world is the amaretto of Saronno , produced by the Lazzaroni .

 

In Lazio (amaretti of Fiuggi and real Paste Atina ) and Tuscany (macaroons and Ricciarelli ).  In Sardinia (amarettos and sospiros) where the kitchen is partially affected by the Piedmont domination.  In Sicily ( meals Mennula ), where the almonds appear in many sweets and liqueurs.

 

Amaretti appear as an ingredient in many recipes, usually sweet.  However, it is sometimes mixed well to savory:

in Lombardy , for example, they are often used for special fillings, like the pumpkin tortellini , crumbled or grated cheese as a substitute in some vegetable creams;

in Piedmont is one of the sweet ingredients of Fritto misto alla Piemontese , along with apples and sweet semolina pancakes.

enter into the composition of the trifle [2]

Serving suggestions [ change | change wikitext ]

Passito di Pantelleria .

Malvasia delle Lipari

 L ' Alta Langa rosé sparkling wine , has a scent reminiscent of yeast, bread crust and vanilla, dry, full-bodied well-structured, so it can be served as sparkling as sweet [3] and dessert at the table, well chilled , at a temperature of 9 ° C.

Monferrato Chiaretto or Ciaret [4] .  Three Castles.  dessert wines.

 

Notes [ change | change wikitext ]

1.  ^ Agriligurianet

2.  ^ Trifle .  Web wind.  Family.  Recipes.

3.  ^ Alta Langa sparkling rosé .  Acqui.  Wines.  Wine that goes with cakes and desserts dough.

4.  ^ Monferrato Chiaretto or Ciaret

 

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canestrelli

 

 

canestrelli

Canestrelli.jpg

Baked scallops 

origins

Place of Birth

Italy  Italy 

regions

Liguria

Piedmont 

production area

Throughout the region 

details

Category

sweet 

Recognition

PAT 

Sector

Cookie 

 

The scallops are biscuits typical of many areas of ' Italy , but are found mostly in Piedmont and Liguria .

 

Index  [nascondi]

 1 Types of scallops

 2 History

 3 Pairings

 4 Notes

 5 Seealso

 6 External links

 

 

 Types of scallops [ change | change wikitext ]

 

The same name refers to very different types of sweets.

1.  wafer biscuits, thin and very brittle.  Although are found in different places in Italy, they are more common in the Alpine valleys, such as the Val di Susa , the Aosta Valley , the Val Cenischia .  They belong to the great family of the wafers and are almost exclusively handicraft production.  They are cooked over red-hot pincer plate on high heat or, more recently, on a baking tray.  Often present with a grille design or with a coat of arms on the surface and are scented to ' anise , the vanilla , the lemon or cocoa .

 

Biella 1.  Canestrelli Biella .  The scallops are made up of two waffles with a chocolate filling and hazelnuts.  The wafer is crisp and is obtained from wheat and maize, processed with sugar, butter, salt and baking powder.  Are rectangular and large (about 9x4,5 cm).  The origin of the recipe probably dates from the seventeenth century .  They are handmade and considered luxury biscuits products.  They are locally distributed.

2. Ligurian canestrelli nationally recognized as "Product of Agribusiness Traditional Italian."  The Canestrelletti of Torriglia registered trademark, of simple ingredients made ​​of flour, eggs, butter, sugar shortbread cookies are shaped like a small daisy-shaped with a diameter of 10cm and a 3cm hole.  .  They have dusted with powdered sugar.  The association " The Canestrelletto of Torriglia " checks that all eight Producers respect the Production Guidelines.  In the area Levanto are based on normal pastry to lemon : the Santo Stefano d'Aveto Canestrelli PAT and Canestrelli dell'Acquasanta PAT.

 

3.  Canestrelli novesi .  Exclusively produced in an artisanal way in the area of Novi and ' Ovadese , they differ substantially from those for ingredients used in Liguria, as mixed without eggs, butter and water, but olive oil and white Cortese di Gavi DOCG wine .

4.  Canestrelli of Taggia .  Are broad donuts similar to bagels (or tarallucci ) Puglia.  They are made with flour and olive oil and salt.  Recently, the varieties to the olives have been introduced (with the addition of olive pulp into pieces) and chocolate (with the addition of chocolate chips).

5.  Canestrelli tonenghesi also called canastrelli, under this name or canastrell, become every year protagonists of festivals and events all over the Canavese , they are characterized by the presence in the mixture of lemon peel and were typical of the area wedding cakes.

 

 Historical notes [ change | change wikitext ]

 

hazelnut

The etymology of the name is uncertain.  Some derive the name from the basket-term, that is, a straw or wicker basket which is placed to cool after cooking and where were held to offer them.  Others believe it to be linked with the design of the clamp the mold in which they were baked: in Piedmontese language canesterlè, means ingraticolare with reeds.

 

The scallops are popular desserts, whose origins are ancient.  In Canavese and in the Susa Valley were prepared since the Middle Ages with the name of nebulae, probably from the guilds of producers of wafers.  They were offered at weddings, baptisms, religious feasts, carnival .

 

The scallops in pastry , probably more recent, were offered on the occasion of Easter .

 

Serving suggestions [ change | change wikitext ]

 L ' Alta Langa rosé sparkling wine , has a scent reminiscent of yeast, bread crust and vanilla, dry, full-bodied well-structured, so it can be served as sparkling as sweet [1] and dessert at the table, fresh, at a temperature of 9-11 ° C.

Monferrato Chiaretto or Ciaret Monferrato Chiaretto or Ciaret .  Three Castles.  dessert wines.

 

 Notes [ change | change wikitext ]

1.  ^ Alta Langa sparkling rosé .  Acqui.  Wines.  Wine that goes with cakes and desserts dough.

 

External links [ edit | edit wikitext ]

canistrelli

External links [ edit | edit wikitext ]

Site of the Association "The Canestrelletto of Torriglia"

Board of Biella Canestrelli on site www.prodottitipici.com

kitchen  portal Kitchen 

Liguria  portal Liguria 

Piedmont  portal Piedmont 

categories :  Italian sweets

Traditional food products of Liguria

Traditional food products of Piedmont

Traditional Italian biscuits

Ligurian cuisine

 Piedmontese cuisine

| [altre]

 

 

 

Lady's Kisses

 

 

compass  Disambiguation - If you are looking for the self-titled music album, see Baci di dama (album) .

Baci di dama di Tortona

dama.jpg of kisses 

origins

Place of Birth

Italy  Italy 

Region

Piedmont 

production area

Tortona 

details

Category

sweet 

Recognition

PAT 

Sector

fresh pastries and bakery products, biscuits, pastry and confectionery 

main ingredients

flour , hazelnuts , sugar , butter , dark chocolate 

The Lady's Kisses are the original sweets of Piedmont town of Tortona , where were born a century ago [1] , so called because they consist of two pasta shells united by chocolate [2] that recall two lips intent to kiss [3] .

 

Index  [nascondi]

 1 History

 2 Ingredients

 3 Pairings

 4 Notes

 5 Other projects

 

History [ change | change wikitext ]

 

 

Lady's Kisses homemade

The Baci di dama born in Tortona in the nineteenth century and were originally produced with Piedmont hazelnuts, easier to find and less expensive than almonds.  It will be the Chevalier Stefano Vercesi at the end of 1810 to modify the recipe by substituting nuts with almonds and patenting the "golden kisses." [4] presented at the Milan International Fair in 1906 won the gold medal, the highest recognition of pastry of the time. [5]

 

Nowadays there are different variations of this famous recipe.  The most famous is undoubtedly that of Alassio , just called the Baci of Alassio, in which you add cocoa and honey biscuits.  This vairante was so successful that it was patented in 1919 by its creator Pasquale Balzola. [6] Even today are produced according to the old original recipe of Balzola and his son Rinaldo (now SM staff pastry chef Vittorio Emanuele III , King of ' Italy 1932-1938) and reaching the present day.

 

A legend, much more romantic, wants the Baci di dama were born from the imagination of a cook of the House of Savoy in the fall of 1852 at the request of Vittorio Emanuele II to taste a new sweet.  The product met the approval and since then was served on real plates of Italy and Europe.

Ingredients [ edit | edit wikitext ]

 flour

 hazelnuts

 sugar

 dark chocolate

 butter

 

Serving suggestions [ change | change wikitext ]

L ' Alta Langa rosé sparkling wine , has a scent reminiscent of yeast, bread crust and vanilla, dry, full-bodied well-structured, so it can be served as sparkling as sweet [7] as dessert at the table, well chilled, at a temperature of 9 ° C.

Monferrato Chiaretto or Ciaret Monferrato Chiaretto or Ciaret .  Three Castles.  dessert wines.

 

 Notes [ change | change wikitext ]

1.  ^ Recipe for Baci di dama on site piemonteagri.it

2.  ^ The original recipe of Baci di dama hazelnuts .  CoseFatteInCasa.it

3.  ^ Rosalba Gioffrè, Chocolate.  New harmonies, and.  joints

4.  ^ Biscuits - Alexandria - Pasticceria Vercesi - golden Kisses

5.  ^ The Baci di Dama - AlessandriaNews

6.  ^ Balzola: Patent

7.  ^ Alta Langa sparkling rosé .  Acqui.  Wines.  Wine that goes with cakes and desserts dough.

 

Other projects [ change | change wikitext ]

He contributes to Wikimedia Commons  Wikimedia Commons contains pictures or other files on Lady's Kisses

 

This page has been modified for the last time 21 January 2016 at 21:27.

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