vVinci Pasticceria Siciliana Messina
DESCRIPTION: The origins of the almond paste as well as nearly all sicilian art of confectionery is attributable to the clergy of the island and, in particular, nuns who were expert in the transformation of this raw material so rich in nutrients and healing properties. At the beginning with this generous product of the land is prepared in addition curative products to the skin ( especially for small children), even of extracts by drinking, which seems to be at the court of Frederick II of Swabia, already in the eleventh century this drink was very popular and in demand.
FEATURES: from this fruit shell is so versatile in its transformation, in addition to the drinks and infusions, gradually passed to the processing for confectionary, where careful and creative pastry chefs, combining very simple ingredients such as the abume egg, the honey, the sugar and the peel grated of lemon, they managed to get a sublime gift for the palate; in a variety of shapes and colours, using perfect decoration and other gifts of nature, such as: cherries apricots pistachios, oranges, and anything else according to the imagination of the pastry chef
NAME: from the type of work the almond paste is as diverse: the flower of the almond , pastries dry, croquettes, cakes with almonds and other specialties depending on the festivity, including the various forms of sheep, such as lambs in the oven, stuffed with cedar, the sheep of marzipan etc
INGREDIENTS: almonds, sugar, egg whites, dextrose, honey, powdered sugar, candied fruit, natural aroma vanilla, aroma of lemon.
ADVICE: whatever form they take, the almond paste give moments of pleasure during the breaks for tea or occasions such as weddings, baptisms or ceremonies of inauguration, where these products are offered as dessert.