Pastry Shop The bakery is a part of the art of cooking , dedicated exclusively to the preparation of foods such as pastries stuffed pasta, pastries , cakes , biscuits , chocolates , chocolates , candies and the like. The pastry is an art that belongs specifically to the culinary tradition of the European and traditions that have sprung from it, like the American or Creole. Honey or sugar? The birth of the concept of scope sweet This art has seen a significant expansion in the last four centuries and in conjunction with a greater availability of some ingredients on the market, first of all the sugar . The element sweet, in fact, remained for centuries derived from the fruit , the juice and especially the honey , which was added as an ingredient in addition to many others. The honey is joined around the year 900 AD by the brown sugar , imported as a spice from the Arab territories. Only since 1500 the sugar is imported from the Americas becoming a more common ingredient. Sugar beet will make l Europe autonomous in desserts than imports. This will cut costs significantly and will give a considerable boost to the confectionery production, which experienced a veritable explosion defining its autonomy with respect to food globally understood. Evidence: the problem of the sources Treat the subject kitchen (and with it the pastry) from a historical point of view presents significant problems caused by the sources. The writings concerning the cuisine are few and the topic was considered minor in ages past. With the advent of Christianity , also weighed on the good food disapproval of gluttony and this helped to limit the production of texts about, often seen as the loss of idle time idle gluttons. In particular we find a gap from the fall of Rome to the year 1000 and found few signs deal especially the moral aspect of the food (fast and abstentions in the lean days) or appearance dieticians: what ingredients to take or not to stay in and health care. Recipes, however, are not reported or have reached us. Only around to XI century , monasteries, you start to draw cookbooks true, the first of which there appears to be that of the abbess Hildegard of Bingen , a prominent figure of the time and very famous for its culture, its moral and its medical manuals. Rebuild recipes so ancient in detail, however, is objectively very complex due to the lack of uniformity of terms and especially for that of units: different areas spoke different languages and measured in ways quite different, sometimes even lived together in the same territory . Apart from these few sources have come to us rare texts in which the kitchen was analyzed as a tool for health and care, rather than pleasure. These works, of European doctors or Arabs and sometimes monks help to give us a glimpse of dietetics through the centuries. The argument begins to be treated with some care and method only since 1200 and know a particular interest from 1400 - 1500 . However it should be noted that the illiteracy was the norm for the majority of the population and even among the top professionals including many cooks and confectioners belonged. This aspect will be destined to last even in more recent times, further limiting the texts that deal with food and pastries. In this sense, the texts in our possession were written by educated and well-off when not quite rich, so treat a large part of the kitchen for the rich. The culinary tradition of the people survived only empirically passing, so to speak, by chef or cook to his successor. It should also be remembered that the dinners and formal banquets were social occasions, in which he was ostentatious wealth and power of the Lord : the courses were in the tens and, since many were not nearly touch, the party also widened to servants who lived with the Lord and he ate what was advanced. In contrast, the daily food was simple and very moderate; down of social class from sober passed quickly to the wretched. From all this it follows that the cakes were actually a range of luxury, almost unknown among the common people, if not in the most rustic. Today there are several ongoing philological studies on the cuisine of different European areas trying to trace the origin and development of some preparations, because they are part of the culture, development and history of populations. In Roman Greek and Latin It is unlikely that we can speak of sweets in the modern sense of the term until at least 1200 - 1300 . In ancient times, in fact, the dishes often contained a sweet note, artfully mixed with salty, smoked and sour, but the dessert was rarely an autonomous meaning. In this sense very common fruits such as figs and pears , were cooked, fermented or reduced sauce to flavor dishes very often in combination with eggs , cheese , meat and even roasted fish . A sumptuous touch was provided by the addition of spices and honey . However we can trace preparations closer to our present taste. Cicero mentions, about Sicily , have you eaten a Tubus farinarius, dulcissimo, edulio former lacte factus , and that is a roll of the batter of flour, very sweet, made with milk from good eat , that description suggests the direct ancestor of the Sicilian cannoli . Lucullus presents a recipe of ova sfongia former lacte , a omelette flavored pepper and spread with honey, not different from omelets sweet honey, jam or cream of northern Europe, in use today. Among the common people were found focaccia with figs and obleidos , waffles like our biscuits cooked on the spot, often smeared with honey. Also ate daily seeds sweet as carnelian , hazelnuts , walnuts , dates ; the seeds were often candied with honey caramelized so not different from what is done today with sugar to prepare crispy. The fruit ( grapes , plums , berries, apples , pears , pomegranates ) was cooked and used as a sauce, as it is still in use in English-speaking countries to accompany the meat, or spread on buns flour , as now smeared the jam . The homemade cakes frequently seem to have been the dates filled with nuts or almonds, which today is give in southern Italy and in the Mediterranean species on the occasion of Christmas . These were finished by a caramelising cooked honey. More recipes report prepared unequivocally close to custard and flan or puddings , where mingled eggs, milk, honey, nuts and spices, above all pepper. The compound, sometimes with the addition of flour, was then baked until thicken. The sweet, also appeared frequently in the drinks. One of the most common, in fact, was the mead. Composed of water and honey and variously fermented remained in use for centuries, so much to be drunk even today in some areas. At Etruscans and Germans had used the fruit wine. Obtained by a slight fermentation of various fruits (berries, pears, apples) was, in fact, the direct ancestor of the cider sweet, still commonly produced and drunk in countries such as Germany , France , Belgium , Netherlands , England which export in many countries. The ice cream: a sweet old A speech deserves, instead, a preparation that is usually considered recently and is instead very old: the sorbet, and will result in the ice cream today. The use of mixing fresh snow or crushed ice and fruit or milk has been known for centuries, even in populations that were not always easy to find the raw materials. The Old Testament reports that Isaac said to Abraham to refresh from the sun eating a violent mixture of goat milk and snow. [ citation needed ] Several examples show how it was spread in the banquets of China, India and Japan. Spread massively in Asia Minor, is found in ancient documents that show how the same Alexander the Great it was very greedy. In Egypt and Palestine was using is among the nobles, who served cups of snow or crushed ice and fruit juice. In Palestine, however, was offered in a more rustic also to laborers working in the fields. From there he arrived in Greece and in Italy , where he became a main dish of Roman banquets, and everyday people: it was in fact sold in stalls on the streets due to the snow that were obtained from Etna and the Terminillo. We do not know for sure if this really is sweet, as it seems, disappeared during the centuries of invasions, to the aforementioned lack of sources. But we know with certainty that remained in use in the Arab territories, where it began to freeze up not only water (and then add fruit in pieces), but directly in fruit puree or juice. It is highly likely that the sorbet has returned to Italy thanks commercial contacts with those countries. In fact the term derives from sherbet turkish Tank , itself derived from Arab . Some scholars suggest the meaning in fresh snow , others derive it from the verb sip . Can arouse curiosity that much ancient peoples could overcome the perishable ingredients like fresh snow or ice. Several documents, however, show the techniques used for the supply. The snow was collected and stored in the winter months, also very long, in the basement, well wrapped in straw . In the absence of snow is arranged to finely chop ice water that was made in deep underground or they used water vapor condensed in cold places, which were still in use for storing food. We find the sorbet and ice cream desserts in use at the court of the Medici in Florence, in 1500. From there it is believed that Caterina de Medici have brought them to the French court when she married the Duke of Orleans, then Henry II of France . In 1600 were sold in the streets to nobles and commoners and France is believed to have come into use in England . In the XI-XIII From the sources of our knowledge emerges, from this period, a habit that will remain unchanged for several centuries: banquets, all of several courses, started with food and sweet drinks, and continued with the salty, contrary to what happens today. It was thought that the sweet allargasse the stomach and the soul of the diners, placing them well to others and present to the other courses. Between 1000 and 1200 the sweet dishes appear to have been very few and very rustic. In areas of northern Italy , in France and in most cases England , for example, opened banqueting Ippocrasso , sweet wine spiced pancakes accompanied by chestnut and medlar cooked under the embers. The food also took a symbolic religious and mythological. The bread and wine, in particular, commemorating the Passion of Christ , but the symbolism also extended to the fruit, which was cooked under the embers to commemorate the rebirth of the sun after the long dark winter. Remain somewhat recipes of Roman origin, such as puddings and creams, waffles accompanied by fruit or honey, baked chestnut flour in all similar to our chestnut . The bread, unlike that in Roman times, was a widespread food and pastries with endless variations. Was graced with spices, various herbs, grapes , honey , sweet nuts. It was the era of Gingerbread , the Buccellato , the pandiramerino , flavoring preparations, definitely not soft, destined to last long and can be transported or sent without problems as a gift to noble and powerful. With some frequency are also references to fruits such as pears, cooked in infusions of roses and sweet wine. Pancakes , ravioli, soft or crispy waffles and fried crispelle returns were shell fruit, fresh cheese and honey , accompanied spices on holidays and on the tables of the rich. In particular, the fritters are believed to be of Arabic origin: different documents show how they were used by the crusaders of Jerusalem and how they made them common and famous, especially in England , on their return to their homeland. Note that, in this period, the concept of soft sweet (such as sponge ), seems to have been entirely absent. Appears only when referring to sweet breads: of this era is probably the ancestor of the famous Panettone . The ice cream in this period sees a revival in style, thanks to trades with Arab countries. The sweet, they addizionavano spices and brown sugar, climbed Italy from Sicily. This was rich in fruits, especially citrus, and the combination of two things had a huge fortune, spreading short in the courts. The Crusaders, around the same time, brought similar recipes discovered in Jerusalem in the countries of northern Europe, most notably Normandy and the English counties. Marco Polo will lead to a variation in the preparation for Venice where cooling was controlled by mixing water and saltpetre , according to the custom eastern. In the XIII-XIV The Middle Ages is a fundamental step towards the concept of pastry in common sense today, thanks to the flourishing trade that brought some key ingredients to the courts of the nobility. These include brown sugar , cinnamon , ginger , rice , sesame , nutmeg , clove . In particular, the period from 1300 to 1400 saw the birth of the basics of the culinary art, evolving, come down to us. In this period are written several cookbooks that, although not exhaustive and incomplete on many points, showed that eating was becoming an art codified throughout Europe and not just a coming to the table. Is recovered attention to diet, taking the theory of humors of Galen , reported in Europe by the Arabs, which guaranteed a good spread attention to the various culinary works come down to us. The first recipe of the time seems to have been the Book of Cocina , an anonymous Florentine, which contains about sixty recipes in common use, from which theres still a remarkable mixture of sweet and salty. The recipes of the time for us to begin to be more decipherable, thanks to the evolution of the vernacular that mentions the characters that will become the national language. Desserts assume types and features that will keep for centuries to come, and that will no longer be replaced, as supplemented by the news that will gradually formed thanks to the contribution of new ingredients. A simplified breakdown leads us to outline some main families: Sweet fried as fritters, crispelle, sweet ravioli stuffed with spices, walnuts or almonds, honey, dried fruit. They derive from the current fritters, donuts , the cream puffs and lies or gossip carnival, the donuts Americans, struffoli Neapolitan and other similar. Biscuits and waffles as gauffres , French and Belgian, American pancakes, crepes French, the Germans Pfannkuchen, scallops Italian, the Offelle Pandolci leavened fruit or spices, known by the German and Austrian cuisine, in Italy as the gingerbread , the buccellato , the pandiramerino . They derive from sweet as panettone , the pandolce Genoese . Unleavened cakes made from dried fruit . Many cakes are still in use today and have kept the old names almost unchanged: the Zelten South Tyrolean, the stiaccia briaca Elba, the Rocciata of Assisi . Oleaginous fruit desserts . Often associated with honey, caramel or not, include all the sweets of almonds, the ancestors of the macaroons, the crunchy seed cakes, like Nucato of nuts, nougat (of Arab origin), the pignoccata umbra , the panforte of Siena and the Früchtebrot from Tyrol . Candied . Ubiquitous and prepared with fruit of every kind: dates, peaches, citrus fruits (especially appreciated), melons, figs, almonds, candied fruit from which our wedding. Syrups, flavored wines and spirits . It is a family widespread and varied, then more than today. Includes preparations such as cider , the rosolio , fruit brandies varies, spiced wines like Ippocrasso , ol Alkermes , liqueurs such as hawthorn berries or juniper. Desserts , some already popular in Roman times: creams, puddings, flans, polenta cakes, pies various flours, like the chestnut . Tarts , the most widespread in the salty, which gradually will multiply versions sweets. Diffuse time stuffed with fresh cheese and honey, sometimes with added spices and candied fruit. Accruing sweet as the Sicilian cassata and the whole family of Käsekuchen (cake Topfen or quark (fresh cheese)). Note that you do not still have preparations perishable and very rarely soft: the desserts are luxury goods made to last and be transported without problems by caravans or sent as gifts among the powerful. The only cakes are soft, as in previous centuries, the leavened bread. In the Renaissance and humanism: 1400-1500 Next to the Book of Cocina is the De Arte Coquinaria of such Mastro Martino , which testifies to the passage of the gastronomy of the High Middle Ages to the Renaissance. It is believed that Martin was formed in Naples, but has worked in Rome at various nobles. Here the book would see the light around 1465. Martin was cited by many intellectuals and her cookbook had immense fortune: the author was, rare thing, a cook refined and educated. The book, written in the vernacular , is divided into chapters and between them begins to outline a greater identity of both sweet than savory. Among the recipes are numerous fried pastries: the famous donuts, sweet pancakes, donuts similar to modern Americans, the puffs of fried carnival in use in Italy and France , the de Offelle the Palio , sweet ravioli stuffed with walnuts, hazelnuts and almonds tied with honey and spices, which they fried in plenty of fat. Flowers, fruits, spices and berries, finally, were privileged ingredient for many syrups, such as that of hawthorn or variously fermented liquors, such as the rosolio . The art of candy Occupy a prominent place the candies . The bakery, in this period, she was often called confectionery action of conficere , candy sugar flowers, fruits, seeds or dried fruit. The candied flowers were in wide use until the nineteenth century. Those of fruit, such as melons, citrus fruits, apricots, peaches, are still in use today in areas of the Mediterranean Sea . Are a fundamental place in desserts like cassata Sicilian , the panforte of Siena or the panettone . The candied seeds such as walnuts and almonds were standard in desserts like and nucato , crunchy walnuts. These preparations have lasted for centuries and are still widespread in various forms: sugared almonds, crunchy walnuts, hazelnuts, sesame nougat and praline. In particular, the almond occupies a very important position in the medieval pastry with marzipan , which was prepared in cakes of various shapes such bocconotti , morselletti , calicioni . The almond paste was molded into various shapes, as today it is still the custom in the Easter period where you model the lamb. However in the past centuries could be monumental forms and represent even buildings, such as the castle of the gentleman who hosted the banquet. Almonds come in many pastas, sometimes come down to us. Among these the mostaccioli , oval-shaped or finger with honey and almonds. To pine nuts was reserved an important role in desserts such as pignoccata or pinoccata that you can still enjoy Umbria . Dried fruit, also entered in many recipes of sweet tarts, as Rocciata of Assisi , sweet donut formed from a pastry shell stuffed with raisins, grapes, candied fruit and spices. A curiosity: the term Rocciata not indicate the size, but the shape of the rock , that is round, according to the local dialect. The revolution from the Americas: cocoa, coffee, sugar, vanilla From the middle of the sixteenth century begins what will be shaped like a revolution in taste. Countries such as Spain , the French , the England begin the exploration and exploitation of territories known initially as India , that only after a few years it be understood, however, the Americas. Hence Europeans carry many ingredients entirely new, including cocoa intended to find a place of absolute importance in modern pastry. The Gelato becomes easier to do with the discovery that by mixing ice and salt or ice or ice and salt and ammonia saltpeter could get temperatures up to -25 ° C. This allows you to use to prepare foods such as eggs raw, cream or mascarpone that without adequate conservation in the cold would develop deadly bacteria like salmonella or botulism . Thanks to this discovery, the ice cream is changed, becoming very similar to the current one. Passes from snow or ice by addition of sweet ingredients at different sweet ingredients in liquid form that are frozen by contact of the container with ice. Freezing are shot continuously to trap air and become soft, just like it does today. The Italian courts, especially that of the Medici , brought this preparation state of the art and they went to the courts of France and the rest of Europe. For legacy of this tradition is still the best ice cream is appealed abroad as real Italian ice cream . This era, rich in trade and diplomats, also sees the birth of a new preparation, destined to have immense fortune: the Pâte Génoise . With it spreads the sweet soft, which will see a very fortunate combination with ingredients such as ice cream, cream, cocoa, vanilla. The desserts that result from this meeting are often developed in elaborate forms or even monumental in gala banquets, but are essentially similar to those in the current.
Posted on: Fri, 09 Jan 2015 13:56:51 +0000
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