Cremona
Food Tradition
BAKERY PRODUCTS
Here below you can find a list of tipical long-time recepes of Cremona, which have been transmitted so far.
BACI DI CREMONA
The Bazèen de Cremùna, or the kisses of Cremona are filled biscuits whose basic ingredients are flour, sugar, butter and toasted hazelnuts that provide a crumbly texture to the product. The filling may be made of jam or chocolate. The shape is spherical, the taste is sweet with an aromatic scent of toasted hazelnuts.
INGREDIENTS:
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300 g almonds
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300 g of butter
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300 g of sugar
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300 g flour 00
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Jam q.s.
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icing sugar (if you want)
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chocolate cream or jam (blackberries, strawberries, etc...)
PROCEDURE:
Put the Almonds in hot water, and then put them in the oven to roast for 10-15 minutes and then chop them in a coffee grinder with a little bit of sugar. Mix the ingredients with the butter. Derive from the compound of the balls the size of a walnut (in cooking it will become a hemisphere) and bake, after having put in oven on paper at 160 degrees for 10-15 minutes. Allow them to cool and merge in pairs with jam or chocolate cream.
OSSETTI DEI MORTI
They are called ”bones of the dead” because for the Cremonese tradition is used to prepare them in the holiday period of the dead, giving the shape of small bones to be accompanied by a good Moscato.
INGREDIENTS:
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150 g of white flour
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100 g of yellow maize flour
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50 g of potato starch
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150g butter
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80g icing sugar
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3 red d ' egg
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a teaspoon of vanilla extract
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zest of one lemon
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a pinch of salt.
PROCEDURE:
Is prepared as a pastry, so you have to do it quickly, in order to not heat it with your hands and ruin it. The butter should be at room temperature but not too soft . The dough should be made in rolls which will be cut into pieces with your fingers giving them the form of "small bones". Cook the dough approximately twenty-five minutes at 180 degrees (preheated oven temperature). Cooking is the most delicate part: neither too little nor too: when the base of the cookies begins to color a little, it means that you can turn the baking sheet and bake for another 5 minutes. The biscuits must be cooled a bit before being moved from the pan to the tray.
BUSSOLANO
Bussolano is an old sweet considered the most typical and popular. Bussolano is the typical sweet of Soresina, is a dry donut, that in the classic version was very hard for the absence of yeast, in fact, according to the tradition, it should be served with Lambrusco. Today, unlike in the past, the yeast is used to make the cake more soft and fragrant.
INGREDIENTS:
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500 g. white flour
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200 g. sugar
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4 eggs
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150 g. butter
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grated zest of one lemon
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a glass of milk by Soresina
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a packet of baking powder (16 g)
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a pinch of salt
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a handful of sugar beans.
PROCEDURE:
Place in a large bowl the flour, sugar, grated lemon zest and a pinch of salt. In a small pan allow to cool the milk, turn off the heat and add the butter making it melting.
Put milk and butter in the bowl with the flour and sugar; knead the dough and add 2 eggs and 2 egg yolks; While stirring, add a packet of yeast.
Then take buttered cake pan (preferably with the lid open), pour the mixture evenly and garnish with sugar beans. Place the mold in the oven at a temperature of 180 degrees for about 30 minutes, controlling the cooking with a knitting needle through the holes of the cover, if the knitting needle will be dry, the donut is cooked.
Overturn the donut on a serving plate, make it cooling and serve with a glass of egg marsala.
