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| Place of origin | Italy |
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| Region or state | Lombardy |
Pan meino (or pan de mej in Lombard) is a typical Lombard dessert, from the provinces of Milan, Monza, Lodi, Lecco and Como.
Contents
Pan meino is a small sweet flatbread flavored with elderflower.
| | |
| Place of origin | Italy |
|---|---|
| Region or state | Lombardy |
Pan meino (or pan de mej in Lombard) is a typical Lombard dessert, from the provinces of Milan, Monza, Lodi, Lecco and Como.
Pan meino is a small sweet flatbread flavored with elderflower.
There are two legends regarding the invention of pan meino: the first says that pan meino was invented in the first half of the 14th century by the inhabitants of the Milanese countryside to celebrate the defeat against the brigands, then present throughout the territory, by Luchino Visconti.
The second describes pan meino as the accompaniment to the cups of cream once offered by milkmen on the day of St. George, their patron, April 23, the day on which pan meino is traditionally prepared currently. [1] [2] The recipe for pan meino calls for flour mixed with eggs, milk, cream, butter, sugar and elderflower. The mixture is given a flattened circular shape to then move on to baking. [3] [4]
Panettone is an Italian type of sweet bread and fruitcake, originally from Milan, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe, as well as in South America, Eritrea, Australia, the United States and Canada.
Lombardy is an administrative region of Italy that covers 23,844 km2 (9,206 sq mi); it is located in northern Italy and has a population of about 10 million people, constituting more than one-sixth of Italy's population. Lombardy is located between the Alps mountain range and tributaries of the river Po, and includes Milan, its capital, the largest metropolitan area in the country, and among the largest in the EU.
Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures. It becomes more malleable as its temperature increases.
A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen.
Mascarpone is a soft Italian acid-set cream cheese. It is recognized in Italy as a prodotto agroalimentare tradizionale.
Scrambled eggs is a dish made from eggs stirred, whipped, or beaten together typically with salt, butter, oil, and sometimes other ingredients, and heated so that they form into curds.
Cheesecake is a dessert made with a soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated.
Milanese is the central variety of the Western dialect of the Lombard language spoken in Milan, the rest of its metropolitan city, and the northernmost part of the province of Pavia. Milanese, due to the importance of Milan, the largest city in Lombardy, is considered one of the most prestigious Lombard variants and the most prestigious one in the Western Lombard area.
Longobardia was a Byzantine term for the territories controlled by the Lombards in the Italian Peninsula. In the ninth and tenth centuries, it was also the name of a Byzantine military-civilian province known as the Theme of Longobardia located in southeastern Italy.
Sant'Angelo dei Lombardi is a town and comune in the province of Avellino in the Campania region of southern Italy. It has been a historical spot of significance in mezzogiorno history.
An affogato, more traditionally known as "affogato al caffè", is an Italian coffee-based dessert. It usually takes the form of a scoop of plain milk-flavored or vanilla gelato or ice cream topped or "drowned" with a shot of hot espresso. Some variations also include a shot of amaretto, Bicerin, Kahlúa, or other liqueur.
St Edmund, King and Martyr, is an Anglican church in Lombard Street, in the City of London, dedicated to St Edmund the Martyr. From 2001 it housed the London Centre for Spirituality, renamed the London Centre for Spiritual Direction, but is still a consecrated church. Since 2019, Imprint Church organises regular worship inside of the building.
Elderflower cordial is a soft drink made largely from a refined sugar and water solution and uses the flowers of the European elder. Historically, the cordial was popular in Northwestern Europe where it has a Victorian heritage. However, versions of an elderflower cordial recipe can be traced to Roman times. In the 21st century, it is consumed in many countries of Europe where people still make it in the traditional way. In some countries, the drink can be found as an aromatic syrup, sold as a concentrated squash that is mixed with still or sparkling water. Elderflower pressé is a premixed form of this.
Gibraltarian cuisine is the result of a long relationship between the people of Spanish Andalusia and those of Great Britain, as well as the many foreigners who have made Gibraltar their home over the past three centuries. These influences include those of the culinary traditions of Malta, Genoa, and Portugal. This marriage of tastes has produced in Gibraltar an eclectic mix of Mediterranean and British cuisines.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Lombard cuisine is the style of cooking in the Northern Italian region of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, and a large choice of second course meat or fish dishes, due to the many lakes and rivers of Lombardy.
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