Giurgiulena
Thegiurgiulena,also known asgiuggiulena,cubaitaorcumpittu,is a traditionalChristmasnougat-like candy, typical of theSicilian cuisineand in use in a large part ofCalabria.[1]
The main ingredient issesame,which inSicilyand in Calabria is precisely indicated by the termsgiuggiulena,gigiolena,giuggiuleaorciciulena.The recipe is based on the composition of sesame seeds poured in honey and fixed by thecaramelizationof sugar (in an enriched version almonds and candied orange peel are also added), in the way of nougat.[1][2][3]
It takes very long to prepare, with a rest period of twenty-four hours. Thegiurgiulenais usually cut into diamonds or rectangles, sometimes sprinkled with colorfulsprinklesand individually wrapped, sometimes above aromatic orange leaves.[2][3]As with many other Sicilian and Calabrian pastries,giuggiulenais considered a legacy of the Arab pastry.[4][5][6]The name derives from the Arabic wordjuljulàn(orgiolgiolan), which means 'sesame'.[5][7]The alternative name cubaita derives instead from the Arabic termqubayt(also spelledqubaitandqubbayt), which means 'preserved sweet'.[5][8]
See also
[edit]
References
[edit]- ^abAndrea Mazzanti.La Cucina Regionale Italiana(Third ed.). Me Publisher, 2013.ISBN8898109040.
- ^abGiuseppe Coria.Sicily: Culinary Crossroads.Oronzo Editions, 2008.ISBN0979736935.
- ^abGiovanni Assenza.Miele, garofano, cannella. I profumi dei dolci di Sicilia.Assenza, 2014.ISBN6050305943.
- ^Monica Cesari Sartoni.Mangia italiano. Guida alle specialità regionali italiane.Morellini Editore, 2005.ISBN8889550058.
- ^abcSilvano Vinceti.L'area marina protetta del Plemmirio.Armando Editore, 2006.ISBN8883588118.
- ^Luigi Cremona.L'Italia dei dolci.Touring Editore, 2004.ISBN8836529313.
- ^Claudio Lo Jacono.Islamismo.Giunti Editore, 1997.ISBN8809210239.
- ^Lisa Minari Hargreaves.i. O espetáculo do açúcar: banquetes, artes e artefatos (século XVI)(PDF).Universidade de Brasília,2013.