Its ingredients are water, sugar and quince.
It was given to children as a healthy snack and, in times of war, to soldiers.
Its consistency is so compact that it is usually served in small squares, although it can also be spread even though it is not a simple jam at all.
And ‘the quince, the topic of the next episode of “The Taste of Health”, The scientific column conceived and coordinated by the immunologist Mauro Minelli, head of the Foundation for Personalized Medicine for Southern Italy.
This dessert, usually prepared in autumn, can be enjoyed all year round. Widespread in various regions of Italy, it represents in all respects the best known expression of the fruit of the quince, an ancient tree belonging to the Rosaceae family. In fact, although dedicated to Aphrodite in the mythological past, today the quince does not find great use in the kitchen due to its sour taste which, however, is attenuated and becomes very pleasant thanks to cooking, which is why it is only used in pastry.
In the episode of Friday 25 March, with the support and experience of the pastry chefs of Alda srl, we will discover in detail the secrets of quince, its extraordinary applications in pastry and the delicious combinations with leavened products, we will retrace the history of this dessert and we will analyze the nutritional properties of quince and more.
Appointment at 3.00 pm on Friday 25 March.
The event is shared by the channels of the ADNKronos group and takes place under the scientific aegis of the Foundation for Personalized Medicine.
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