CON PADERNO

PASTICCERIA
PASTRY
Cakes, biscuits, ice-creams, ice-cream
cakes, almond brittles, chocolates, custards
and spoon deserts... with the right utensils
and a little imagination you can create finely
decorated delicacies in a multitude of shapes
and colours. The secret of good home-made
confectionary also lies in having the right
utensils. These, in fact, ensure the sweet
is a success and diversify its shapes and
presentations. Many traditional cakes, such
as tarts, can be baked in a smaller version
suitable for teas, snacks and buffets.
A BRIEF HISTORY
In ancient times, the main source of
“sweetness” was ripe fruit. The first
ingredients of sweets were honey, eggs,
wheat or oat flour, milk and wine, enriched
with dried fruit, dates, figs, quinces or
cheese, depending on availability. Modern
confectionery only developed when certain
ingredients became readily available, first
of all sugar and chocolate, which became
popular in Europe following the discovery of
the Americas.
ODDITIES
In mediaeval times, multi-course banquets
started with sweet dishes and drinks and
then continued with savoury food, quite the
opposite of today. It was commonly thought
that sweet food enlarged the stomachs and
hearts of the diners, making them favourably
disposed towards the other guests and the
other dishes.
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