Bianchittos, bianchini, marigosos, suspiros, ...

Bianchittos, bianchini, marigosos, suspiros, ...

Traditional Food Sardinia - Italy


- SHORT DESCRIPTION OF PRODUCT
Sweet irregular pyramidal shape, white, crumbly, sometimes garnished with almonds and devils coloratti.

- DESCRIPTION OF METHODS OF PRODUCTION, STORAGE AND RIPENING
A cold, whip the egg whites with sugar (1kg for 12 egg whites), incorporating hand and very gently, almonds (cut into thin strips and toasted) or finely ground nuts and grated lemon rind.
Grease a baking pan, or line the bottom with baking paper, place the dough into pieces the size of a spoon, spaced apart so as to obtain the classical form. They cook in the oven at 150 ° C, with care not to C LOSE door completely to avoid taking color.

- MATERIALS AND EQUIPMENT USED FOR THE SPECIFIC PREPARATION AND CONDITIONING
The work includes the use of the planetarium and steel containers.

- DESCRIPTION OF LOCAL PROCESSING, STORAGE AND RIPENING
Workshops and kitchen maid.

- EVIDENCE THAT THE METHODS WERE PERFOMED CONSISTENTLY AND ACCORDING TO RULES TRADITIONAL FOR A PERIOD NOT UNDER 25 YEARS
Documents written and verbal