Pionono

Piononodescribes different sweet or savorypastriesfromGranada,Spain, thePhilippines,South America,and theCaribbean.They are named afterPope Pius IX's name inItalian,Pío Nono.

Pionono

Type	Pastry
Place of origin	Spain
Media: Pionono

By country

Spain

Spanish Piononos are small pastries traditional inSanta Fe,a small town adjacent to the city ofGranada,Spain, which is otherwise known primarily for theCapitulations of Santa FebetweenColumbusand theCatholic Monarchs.A pionono has two parts: a thin layer of pastry rolled into a cylinder, drenched with different kinds of syrup which give the pionono a sweet and pleasant texture, and crowned with toasted cream. It is typically eaten in one or two bites.

Philippines

Bulacandelicacy

See also:MamónandBrazo de Mercedes

In the Philippines,piononois more commonly spelled aspianono.It is a rolledsponge cakeand is more accurately a type ofjelly roll.It consists of a layer of pastry made from eggs, sugar, and sifted flour baked in a sheet. Once cooled, jelly or other types of filling is spread over the pastry. It is then rolled from one end to the other. Its most common traditional filling is simply sugar and butter (or margarine), similar to the other forms of the Filipinomamón(sponge cakes). Modern versions, however, are commonly frosted and can include a variety of fillings.

South America and Cuba

In variousSouth Americancountries such asArgentina,Uruguay,Paraguay,Venezuela,Colombia,Peruand inCuba,piononos are prepared using a dough made offlour,eggs,andsugar,which is baked in a thin sheet then rolled around a filling ofdulce de lechesometimes with walnuts, or fruits like strawberries withchantilly cream,or in the case of savory piononos withcured ham,cheese,tomatoandmayonnaise,or a savory salad, such as ham salad with asparagus and lettuce, chicken salad or eventuna.A similar cake is called "Brazo de Gitano" or "Brazo Gitano" in Cuba,Spain,and several other Spanish-speaking countries. In Uruguay a similar preparation called massini is not rolled and its dough is filled in between with whipped cream and covered with burnt yolks.

Puerto Rico (U.S.)

InPuerto Rico,piononos are prepared using ripe, or yellow,plantainsas the "bread" around a savory filling. Plantains are sliced length wise and fried to make it more pliable to wrap around the filling.Picadillo,seafood,lunch meat,or vegetables topped withcheeseare typical fillings; the whole sandwich is dipped in a batter made from flour and eggs and then deep-fried, or baked with no batter.

Gallery

• 
  Piononos from Málaga
• 
  Piononos from Santa Fe, Spain
• 
  Homemade Argentine piononos
• 
  Sliced Savory Argentine pionono, with Ham, cheese,Salsa golfand vegetables
• 
  Sweet Argentine piononos
• 
  Sliced sweet Argentine pionono
• 
  Sweet Argentine piononos withdulce de leche
• 
  Philippinebrazo de Mercedes
• 
  Ubemacapunopianonofrom the Philippines

See also

• Brazo de Mercedes
• Swiss roll
• Yule log (cake)
• Nut roll

External links

• Puerto Rican piononos with lobster
• Pianono