Campanilismo Moment: il Financial Times scopre Romanengo
Un po’ come quando il New York Times scoprì la Maria, ecco Anastasia Edwards che racconta, sulle pagine del Financial Times di sabato scorso, la sua visita alla fabbrica di dolci Pietro Romanengo fu Stefano, dove è particolarmente colpita (come fargliene una colpa?) dai canditi, e cliccando sull’immagine si arriva al servizio che il TG1 ha dedicato alla notizia.
These candied fruits offer an ideal of what any fruit should be. They preserve and intensify the recollection of eating the real thing, especially with citrus fruits, as one eats the candied pith and skin, in all their bittersweetness. With more delicate fruits, such as peaches, a bloomy delicateness is carried over from the fresh into the candied fruit. Eating them recalls the medieval world, when eating unseasonally, with the exception of preserved foods, was not an option.
The Romanengos are most proud of their candied flowers. By far the most laborious and expensive of their products are sugared violet petals, which are sprinkled in the boxes of marrons glacés. “They are not sugar with a violet flavour but actual violet petals,” Delfina stresses. “Each petal has to be laid down with toothpicks.” The violets are brought at night from the town of Taggia, close to San Remo, to avoid the wilting effects of even a mildly sunny day. Again, the taste sensation is exquisite, bringing an anomalous but pleasant sensory role reversal: tasting, rather than smelling, a fragrance.
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Approfittiamo della notizia per ripubblicare il set di immagini di Giovanna Santinolli, da Flickr, che avevamo messo online giusto un anno fa.
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