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到意大利必食的10款甜点

时间:2017-12-15 09:00来源:网络整理 作者:采集侠 点击:
到意大利必食的10款甜点 10 Essential Italian Desserts 只选择十款代表意大利的甜点几乎是不可能的。意大利的甜点种类繁

到意大利必食的10款甜点

10 Essential Italian Desserts

只选择十款代表意大利的甜点几乎是不可能的。意大利的甜点种类繁多、季节性多变,而且不同地域的风味也不尽相同,因此很难宣布一个确实的名单。甜点的偏好与南北的气候差异有很大关系,从小店到意大利餐馆均有迥异的体验,但爱好者总能尝出嘴中美味是来自哪一款甜点。所以如果你遇到他们,不要犹豫,试试看!

It is nearly impossible to choose just ten desserts that represent Italy. Italian desserts are many, varied, seasonal, and fiercely regional, so it is difficult to proclaim a definitive list. The north to south differences in climate have much to do with dessert preference, and though there are several that most everyone will recognize, there are a multitude of specialties that seldom make it out of their regions, let alone across the pond to Italian restaurants. So if you come across them, do not hesitate; run to try them.

1.冰淇淋

Gelato

Gelato,也叫「冻结」,别以为是意大利的发明,它来自中国。这种甜点很有可能是通过14世纪的商旅传入意大利的。在18世纪,冰淇淋得到意大利人的普遍关注,意大利人非常热爱这种由大量奶油﹑水果和巧克力组成的滋味。意大利与他国的联合,传闻也是因为冰淇淋。

Gelato, which literally translates to “frozen,” isn’t an Italian invention, but came from China. This dessert was most likely was introduced to Italy through the traveller merchants of the 14th century. The Italians’ passion for this vast array of creamy, fruity, chocolatey mountains of frosty delightfulness seems to have taken hold more universally in the 18th century and unites Italy like nothing else. There are three main differences between American ice cream and its Italian gelato cousin: fat, air, and serving temperature. Most gelato uses less cream and more milk, few or no egg yolks and sometimes only sweetened fruit purees, making it a sorbet or sorbetto. Gelato and sorbet is churned at a lower speed, making the gelato denser than ice cream and seemingly more flavor-intensive because less air is whipped into it. Gelato is also kept and served at a warmer temperature than ice cream, so that it stays softer and creamier. So many flavors, so little time.

2.提拉米苏

Tiramisu

接下来的意大利甜点是提拉米苏,意大利语翻译为「拉我起来」或「带我走」。这种冷藏甜品是由泡过咖啡的手指饼干,伴随着加入甜味和生奶油的马斯卡波奶油干酪而成。关于它的起源有很多争论,但大多数人同意它来自意大利北部的威尼托地区。然而,我更喜欢民间故事起源:提拉米苏的启发,是由一位奶奶在家里空闲时候给孩子制作的课后小吃,通常放有松脆饼,马斯卡波奶油干酪和浓缩咖啡。奶奶把松脆饼浸在咖啡里,然后把它们穿过马斯卡波奶油干酪,孩子们吃得很开心。花了少许心思,这款经典甜点便诞生了。使用甜草莓或柠檬酱制作提拉米苏的非咖啡品种也是很受欢迎的,所以不妨多留意不同的口味。

The next Italian dessert that comes a close second to uniting Italy is tiramisu, which translates literally to “pull me up” or “a little pick-me-up.” This refrigerated dessert features layers of ladyfingers dipped in espresso coffee, nestled between rich mascarpone cream cheese that has been lightened with the addition of sweetened and whipped egg yolks and cream. There is much debate about its origins, but most agree that it hails from the Veneto region of northern Italy. I must admit, however, that I prefer the folk origin story that tiramisu was inspired as an after-school snack made by a grandmother that didn’t have much in the house but a packet of ladyfingers, mascarpone cheese, and espresso coffee. Grandma dipped the ladyfingers in the coffee, then swiped them through the mascarpone cheese and the children were happy. With a few tweaks to this snack, this classic dessert was born. It is also popular to make non-coffee varieties of tiramisu with sweetened strawberries or lemon sauce, so be on the lookout for these worthy variations.

3.意式鲜奶冻

Panna Cotta

从意大利语翻译成「熟奶油」的意式鲜奶冻是最受欢迎的糕饼,起源于拥有丰富奶制品而闻名的皮埃蒙特地区。起初制作这种甜点的方法最有可能是用蜂蜜和蛋白烹调奶油。现代版本多采用最高质量的奶油,稍微变甜,与来自鱼软骨的凝胶保持在一起,并留在一个细小而高窕的模具中。最好的意式鲜奶冻在脱模时可看出摆动时的弹性。它们通常配有水果蜜饯,焦糖或巧克力酱,让飘渺口感在口腔内溶化。

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