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PALERMO i kanoli
PALERMO & CANNOLI Pržena cevčica testa punjena svežom rikotom, kandiranim voćem ili čokoladom, pa po- suta šećerom... Treba li reći još nešto ili ste, naravno, prepoznali nezaboravne kano- le? Čim rikota dođe u kontakt sa prženim testom, počinje da ga omekšava i zato u Paler- mu nikada ne stoje gotovi u vitrini već se puni na kraju. Jedinstvenost kanola leži upravo u svežem rikota siru, koji mora biti sicilijanski ovčiji sir. Zaista, na Siciliji ovce pasu i na brdi- ma i blizu mora, što daje mleku ukus bogat svim aromama ostrva. Naziv sicilijanskih kanola potiče iz drevne tradicije: do pre nekoliko decenija, testo za vafl se uvijalo oko rečne trske (kane na italijanskom), čime je dobijalo klasičan cilindrični oblik. Danas se stavlja u metalne valjke iz higijenskih razloga, ali ostaje simbol susreta različitih kultura koje su, mešajući se, stvorile jednu od glavnih gastronomskih ikona Sicilije. Kanolo je možda stvoren da se jede tokom svečanosti i karnevala, ali je postao tako neodoljiv da se u njemu može uživati u bilo koje doba godine. Ne zaboravite samo da je ulična scena Palerma ono što bi, pre svega, trebalo da vas zanima. Kanoli se jedu dok stojite, kao što to rade Italijani, često posle pijace ili šetnje. Pored kanola, Palermo ima i kasatu, slojevitu tortu sa rikotom, marcipanom i kandiranim voćem. Tu je i fruta martorana, marcipanske figurice voća koje su nekada pravili mana- stiri, ali kanoli ostaju najprecizniji izraz grada: spolja krhki, unutra prebogati i nikad una- pred pripremljeni.
A fried pastry tube filled with fresh ricotta cheese, candied fruit or chocolate, then sprinkled with icing sugar... Do I need to add anything or have you already recognised the unforgetta- ble cannoli? The fried pastry starts to soften as soon as the ricotta comes into contact wi- th it, which is why cannoli is never prepared in advance in Palermo, but rather filled at the last moment. The uniqueness of cannoli lies precisely in the fresh ricotta cheese, which must be made using the milk of Sicilian sheep. Sicilian sheep graze both on the hills and near the sea, which gives the milk a taste that’s rich in all the flavours of the island. The name Sicilian cannoli comes from an ancient tradition: until just a few decades ago, waffle dough was twisted around river reeds (canna in Italian), giving it a classic cylin- drical shape. The dough is today shaped in metal cylinders to satisfy hygiene require- ments, but it remains a symbol of the different cultures that combined to create one of Sicily’s most famous gastronomic icons. Cannoli was created to be eaten during cele- brations and carnivals, but it proved so irresistible that it can now be enjoyed year-ro- und. Just don’t forget that you should primarily be interested in Palermo’s street food scene because cannoli is eaten standing up. That’s how the Italians do it, often after vi- siting a market or taking a walk.
Jedno od najpoznatijih mesta da probate dobre kanole jeste „Pasticceria Cappello“ One of the most famous places to try good cannoli in the city is the Pasticceria Cappello
Sweet dilemmas » Slatke muke | 81
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