The desserts more ´good are Sicilian word Los Angeles Times
The desserts more ´good are Sicilian word Los Angeles Times
The desserts more ´good are Sicilian word Los Angeles Times

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THE DESSERTS MORE ´GOOD ARE SICILIAN WORD LOS ANGELES TIMES


The desserts more ´good are Sicilian word Los Angeles Times

 

Written by Luca Sciacchitano -

 

 


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The best cakes in the world? You find them in Sicily. Word of the Los Angeles Times. The
California newspaper in a report by the editor Susan Spano , sent to
Erice (Trapani) , extols the delights of pastry display in the windows
of the Convent of Mary Grammarian , elogiandole like precious jewels "
worthy of a Swiss bank ."
In
addition to celebrating the famous cannoli , the journalist is immersed
in a fantasy world of colors and flavors , that of the Sicilian pastry .
The
art of Sicilian confectionery indulges in fact , " the green cassata
made ​​of almonds , vanilla , sugar and candied fruit, a fruit perfectly
shaped marzipan , bearing the flavor of lemon, buccellati wrapped
around figs , sighs, and prepared the Passover lambs
to Friday for the famous celebration of the Mysteries in Erice . "

But the Los Angeles Times is not the only foreign head to appreciate the tastiness of Sicily. Even the French newspaper Le Figaro highlights the " sensual and explosive taste of Sicily " . The
palate this time addressed the delicious cupcakes with marzipan
marzipan fruit also known as : " You will find them in any pastry : are
almond paste colored fruits that look real . Strawberries, peaches,
prickly pears , it´s hard not to fall , I am the track
two centuries of Arab presence that comes down to us in all its sensuality and its remarkable caloric intake . " Tributes also to the granite .

Source: Repubblica.it

 

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