Wedding cake prepared by Maria. With flowers and butterflies…
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Sigep rimini 2011. Sigep is an annual gathering of food industry professionals focusing on fresh bakery, handmade confectionery and pastries, and artisan ice cream. The trade show sections include raw materials, basic products, plant, machinery, furnishing and fittings for the trade. The programme of side events includes seminars, special exhibitions, workshops, show cooking and tastings.
At its 32nd edition, the expo is acknowledged as the world´s most important in the artisan gelato sector, a primary European showcase for artisan Italian confectionery and is also strengthening its position in the artisan bakery field.
On show, all the very latest in raw materials, basic products, plant, machinery, furnishing and fittings for the artisan gelato and bakery trades.
Thematic sections, international contests and championships, demos, courses and updating seminars and expos all contribute to making it a unique spectacular event.
Wedding cake with a special white heart from an italian wedding party.
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A wedding cake or a wedding dress, i have some doubts… what do you thinks?
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Wedding cakes from special wedding… so delicious desserts
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One of these delightfully tempting specialties is cassata, a Sicilian dessert. The Arabs introduced sugar cane, and this revolutionised Sicilian cooking. Before the ninth century local honey was used to sweeten Sicilian pastries. Cassata is a tort of plain white cake filled with the same sheep’s milk ricotta (cottage cheese) cream used in cannoli and sfinci, topped with frosting and sugared fruits.
It is traditionally a winter and spring dessert served around Easter; in Sicily sheep produce little milk in summer, and frostings would melt under the torrid heat.
Its name is believed to derive from the medieval Arabic kas’at in reference either to its circular form (more precisely the pan used to mold it) or the word for cheese products (cascio akin to casein). By 1300 Arab Sicily was a thing of the past, and cassata became an aristocratic dessert, its recipes jealously guarded by monastic nuns or the chefs of the aristocracy.
Even today, few outside the culinary profession are ambitious enough to make it at home. Why bother, when Palermo boasts the world’s greatest pastry bars? One of the earliest “modern” references to cassata was a document issued at Mazara in 1575 mentioning its importance at religious feasts. Cassata probably originated at Palermo or another city of western Sicily.
Sicilian gelato (ice cream), as it has come to us, is an Arab invention based on sorbet made with cane sugar, though its earliest origins, like that of torrone, are Roman.
Cassata is made year ’round but it’s still best from November through April.
Some wedding cake for your wedding party!!!!
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Photo from weddings’ party. I like the orange one and you?
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The pastry man is shorter than the wedding cake!!!!! A big cake for a big wedding party!!!!
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