This is a story of "salami " and " Bocconetti ", eh that will never be, you ask, maybe the sausage there can be no doubt but ... Bocconetti ? Mmmmmm maybe it's best to start all over again ...
day working in the province of Messina; at lunch time we are close to Sant'Angelo Brolo, small town about 300 meters above sea level, famous for its good I'm told that salami boasts the IGP. A sausage which are used for parts Best of the flesh of swine, cut to a knife, stuffed into pig gut true, the salami is then dried in large, airy rooms, but apart from the skilled craftsmanship handed down for decades , This seems to be the ideal microclimate of the valley of Sant'Angelo Brolo to ensure perfect seasoning of the final product. Good good, soft and fragrant, with the right amount of fat I liked it so much that I just had lunch with the salami accompanied by delicious ricotta baked first. We tasted all in a simple restaurant where home cooking is really such, and almost all of what you eat is prepared by the owners. Oil fantastic, fresh pasta to the luscious chocolate liqueur, thick and fragrant.
We welcome and we head to the bar in the square below to coffee, there's a very nice lady, photographed by side of his masterpieces, which keeps alive a tradition that deserves confectionery national prominence.
What you see in the window, blacks and whites and covered with a dense and caramel icing are the famous Bocconetti. A sweet made of pumpkin flavored with cinnamon and palate reveals a symphony of aromas and flavors that will melt your taste buds to disintegrate, agreeable. A sensory orgasm heavenly, dare I say angelic.
An all manual work, which has a very long time of preparation especially the main ingredient, the pumpkin, which needs at least 5 months, say 5, to be dehydrated, with an old and simple technique, and then comes converted into a purée, spiced with cinnamon and other things that we do not know. You just go and try, worth, and then the lady will be happy to tell you, proudly, the story of his Bocconetti.
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