- Source: Biscotti di San Martino
The San Martino biscuits are traditional Sicilian desserts, which are prepared for the feast of San Martino November 11th.
Variants
The biscuits are prepared in a hard version and a soft version.
The hard version consists of a dry biscuit, flavored with anise seeds, which is called tricotto because it is baked three times; traditionally, this type of biscuit is enjoyed soaked in wine.
References
External links
Salvatore Farina: Dolcezze di Sicilia. Arte cultura storia e tradizioni dei dolci e della pasticceria siciliana 2003, ISBN 88-8243-084-7
Alba Allotta (18 September 2012). La cucina siciliana. Newton Compton Editori. pp. 608–. ISBN 978-88-541-4612-9. Retrieved October 12, 2024.
Joël Robuchon (2009). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Hamlyn. ISBN 978-0-600-62042-6.
Gary Hunter; Terry Tinton; Patrick Carey (2008). Professional Chef: Level 3 S/NVQ. Cengage Learning EMEA. pp. 339–. ISBN 978-1-84480-531-0.
Glenn Rinsky; Laura Halpin Rinsky (20 March 2014). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Wiley. pp. 149–. ISBN 978-1-118-06066-7.
Kata Kunci Pencarian:
- Biscotti di San Martino
- Biscotti
- Zeppole
- Biscotti regina
- Cannoli
- Pastry
- Profiterole
- Panzerotti
- Choux pastry
- Viennoiserie
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