Zuppa Inglese
Zuppa inglese [ ˈtsuppa iŋˈɡleːse ] ( Italian for "English soup") is an Italian biscuit dessert . The dessert is a specialty of the Italian region of Emilia-Romagna , especially the cities of Bologna and Ferrara , but also the Marche , Lazio , Umbria and Tuscany , especially the cities of Siena and Florence .
The basis of Zuppa inglese is similar to tiramisu sponge fingers , which is drizzled with liqueur , traditionally Alchermes , but also rum , sambuca or dessert wines such as Marsala . In contrast to its Venetian counterpart, which contains espresso , the zuppa is prepared with candied fruits such as melons , quinces or apricots . The dessert is often prepared with chocolate cream, more rarely with coffee or cinnamon.
etymology
The term zuppa is used in Italy for several desserts with biscuits or a cake-like consistency. Originally, the word zuppa - in French soupe and in English soup - did not refer to the soup itself, but to the pieces of bread soaked in it. This meaning has been retained here in the name. Cultural historians consider it possible that there was a similar dish in the early modern period , which would explain the name. The meaning of the addition inglese is controversial . In a preserved recipe from 1557 with the title A fare una suppa magra inglese , this refers to the preparation of a bouillon that was bound with egg yolk and verjus and then poured over slices of bread and sprinkled with sugar and cinnamon . It is unclear what was considered "English" about it.
See also
Individual evidence
- ↑ La Cucina del Bel Paese 883-885. La cucina del Bel Paese
- ^ G. Gretton: La Forestiera, impressioni di una signora inglese sulla vita nelle Marche dell'Ottocento. Il lavoro editoriale, 2004.
- ^ A b Alan Davidson : The Oxford Companion to Food. 2nd edition. Oxford University Press, Oxford et al. 2006, ISBN 0-19-280681-5 , p. 867: Zuppa inglese.