Petrali. A Calabrese fig treats.
Автор: Chef Luciano's Culinary Adventures
Загружено: 2022-04-14
Просмотров: 952
There are many traditions that link Calabria to sweets and typical dishes during the holidays. Among these the most original is the preparation of the “Pretali”. These sweets take on different names depending on the geographical area of origin.
For example: in Reggio they are identified with the name Pitrali or Petrali. In the area of the upper Locride with the name of Sammartini. In the Catanzaro instead, they are known by the name Pitta Nchjusa, and in the Cosenza area instead, a similar sweet is identified with the name of Chinulille (Chinule or Chinulilli).
It is not difficult to find similarities with other Calabrian or Italian locations in general that take on different forms and names. What is certain is that they are Christmas/Easter sweets that have the particularity of being prepared with the typical ingredients of the season, considering that in ancient times women housewives had these few ingredients depending on the season and you have fruits and preserves available.
But let’s see how these desserts are prepared.
Full Recipe available at https://lucianoschipano.com/petrali/
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