Guasteddra
 | This article relies largely or entirely on a single source. (october 2024) |
| File:Unnamed 01.jpg Guasteddre in a shop window | |
| Alternative names | Guastedda nissena |
|---|---|
| Type | sweet |
| Place of origin | Italy |
| Region or state | Caltanissetta, Sicily |
| Main ingredients | honey, fried wafer |
The guasteddra dolce nissena or guastedda is a typical dessert of the city of Caltanissetta tradition. The word guastedda being a cacuminal or retroflex phoneme (Voiced retroflex plosive) is written guastedda and pronounced guasteddra, it is represented with the symbol [ɖ] in the international phonetic alphabet (IPA); this phoneme is not present in the Italian language.[1]
The guastedda with the ricotta filling becomes raviola di ricotta nissena. The dessert is the base of the Raviola di ricotta nissena, without having the ricotta filling.
This dessert is not included in the list of traditional Italian agri-food products.[2]
The guastedde in Sicily are produced in many sweet and non-sweet variations, the nissena one however is a unicum typical of the capital city.
Ingredients
Soft wheat flour typically from majorca wheat, honey typically from sulla and strictly lard as a fat for frying.
The guastedda normally has the diameter of the side of the ricotta raviola, being the disk that is folded on itself after the ricotta filling has been placed in the raviola. For its production it is strictly necessary to use lard as a frying fat. Once cooked, the dessert is brushed with melted honey similarly to the raviola di ricotta nissena.
Notes
- The lard prevents the preparation of the dessert in the summer due to the high temperatures.
See also
References
- ^ Piazza, Emilia di (2024-01-15). "Guastedda" o "guasteddra", Palermo e Castiglione, tesi a confronto". Castello Incantato (in Italian). Retrieved 2024-10-13.
- ^ "Tredicesima revisione dell'elenco dei prodotti agroalimentari tradizionali". www.politicheagricole.it (in Italian). Retrieved 2024-10-13.
External links
- Salvatore Farina: Dolcezze di Sicilia. Arte cultura storia e tradizioni dei dolci e della pasticceria siciliana 2003, ISBN 88-8243-084-7
- Alba Allotta (18 September 2012). La cucina siciliana. Newton Compton Editori. pp. 608–. Retrieved October 12, 2024.
- Joël Robuchon (2009). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Hamlyn.
- Gary Hunter; Terry Tinton; Patrick Carey (2008). Professional Chef: Level 3 S/NVQ. Cengage Learning EMEA. pp. 339–.
- Glenn Rinsky; Laura Halpin Rinsky (20 March 2014). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Wiley. pp. 149–.
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