Deserts in Calabria - Entry #3

 Calabria is a sub-region of  south-western Italy that makes up the tip of the Italian "boot". This land has been ruled by the Greeks, the Roman and Byzantine Empires, the Normans, the Ottoman Empire, and more. Calabria is also somewhat geographically isolated from the rest of Italy. Being at the southern-most part of the country as well as being home to various mountains, dialects, and traditions, Calabria was able to form a unique cultural identity much different from the rest of Italy. All of this is shown through their cuisine, which will be our main focus. 

Another thing to note is that Calabria has been through many instances of famine that occurred when land owners demanded too much production, which led to a depletion of minerals in the land. This leads us to believe that ancient Calabrians did not have the luxury of deserts (this is also the case in many other regions of Italy), so now that Calabrians do have deserts, they may be relatively new recipes, or adapted from other regions. 

But lets just get into it, shall we?

Desert #1: Crema Reggina

Recipe taken from Great Italian Chefs.

• Ingredients:
• 2 egg yolks
• 150g of caster sugar
• 1 tbsp of cornflour, sifted
• 4 tbsp of rum
• 1 tsp vanilla extract
• 250g of double cream
• 250g of whole milk
• 1 tsp red food colouring, or as needed (use a natural food colouring)
• 60g of mixed candied fruit
• 100g of dark chocolate, roughly chopped
• 
  Directions
• In a small bowl, whisk the egg yolks with 2 tbsp of the sugar until you have a smooth, creamy mixture. Add the cornflour, rum and vanilla and stir to combine
• Combine the cream, milk and remaining sugar in a saucepan. Place over a gentle heat and bring to a simmer. At this point, stir in the egg mixture. Cook for a couple of minutes over a gentle heat, stirring continuously until slightly thickened. Remove from the heat and add the a teaspoon of the natural food dye, or just enough to make the mixture pink. Allow the mix to cool down to room temperature, then refrigerate for about 1 hour
• Once the ice cream base has cooled down, pour it in a pre-chilled ice cream maker. Churn according to the manufacturer’s instructions. Once the ice cream is thick but not completely frozen, add the chocolate and candied fruit. Churn it for a couple more minutes, until just combined
• Transfer the ice cream to a container and freeze it for about 1 hour, or until solidified yet still creamy

More information about Crema Reggina:

This ice cream is native to Calabria, and is rum-based with many other flavors added. It is known for its pinkish hue, and is very common in gelato shops in and around Calabria.

Desert #2: Ginetti

Recipe taken from Food.com

Ingredients:

• • 1⁄2

    teaspoon salt
  • 3

    large eggs
  • 1⁄2

    cup canola oil
  • 1⁄2

    cup whole milk
  • 1⁄2

    cup white sugar
  • 5

    teaspoons baking powder
  • 3

    teaspoons anise extract or 3 teaspoons anise flavoring
  • 3

    cups all-purpose flour (could also be half cake flour half all purpose flour)
  • Directions:

  
  
• • Beat eggs with oil and sugar five minutes.
  • Combine the milk and anise flavour.
  • Combine the flour and salt and baking powder.
  • Add dry ingredients into wet ingredients.
  • Make a soft, very soft dough.
  • Soft but not sticky.
  • If you add too much flour they will be dry cookies.
  • Roll pieces of dough into finger lengths, and widths, and shape into a figure 8.
  • Bake on parchment lined cookie sheet.
  • Bake 350F for 8 to 10 minutes, just bottoms slightly golden.
  • Tops should have no colour.
  • Frost with a glaze of , icing powder, and anise flavour; drop of milk.

  More Information about Ginetti cookies:

   Ginetti is also native to Calabria, and it is usually consumed on Easter, but can be found at weddings and other special occasions as well. 

Hopefully you have enjoyed learning about the deserts of Calabria! I know I want to make these recipes now!

                                                              Bibliography

Taste Atlas. "Ten Most Popular Calabrian Dishes". Taste Atlas. Last modified 9 January, 2021.                     Accessed  26 October, 2021. https://www.tasteatlas.com/most-popular-dishes-in-calabria.

Necchio, Valeria. "Creme Reggina - Calabrian Rum Ice Cream" Great Italian Chefs. Accessed 26                October, 2021.   

Food. "Grandma Roses Italian Genettis 1946". Food. Accessed 26 October, 2021.