{"id":5472,"date":"2018-01-29T16:56:33","date_gmt":"2018-01-29T15:56:33","guid":{"rendered":"http:\/\/yesinsicily.com\/?p=5472\/"},"modified":"2021-09-02T13:21:54","modified_gmt":"2021-09-02T11:21:54","slug":"blog-aldosollami","status":"publish","type":"post","link":"https:\/\/yesinsicily.com\/en\/blog-aldosollami\/","title":{"rendered":"In patisserie with Aldo Sollami"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row css=&#8221;.vc_custom_1517395911738{margin-top: 10px !important;margin-left: 10px !important;}&#8221;][vc_column][vc_message message_box_color=&#8221;green&#8221;]Info: <a href=\"mailto:info@yesinsicily.com\">info@yesinsicily.com<\/a>[\/vc_message][vc_message message_box_style=&#8221;solid-icon&#8221; message_box_color=&#8221;green&#8221; icon_fontawesome=&#8221;fa fa-heart&#8221;]Our newsletter to always be informed about Yes in Sicily[\/vc_message][vc_column_text]<script>(function() {\n\twindow.mc4wp = window.mc4wp || {\n\t\tlisteners: [],\n\t\tforms: {\n\t\t\ton: function(evt, cb) {\n\t\t\t\twindow.mc4wp.listeners.push(\n\t\t\t\t\t{\n\t\t\t\t\t\tevent   : evt,\n\t\t\t\t\t\tcallback: cb\n\t\t\t\t\t}\n\t\t\t\t);\n\t\t\t}\n\t\t}\n\t}\n})();\n<\/script><!-- Mailchimp for WordPress v4.10.2 - https:\/\/wordpress.org\/plugins\/mailchimp-for-wp\/ --><form id=\"mc4wp-form-1\" class=\"mc4wp-form mc4wp-form-2358 mc4wp-form-theme mc4wp-form-theme-green\" method=\"post\" data-id=\"2358\" data-name=\"Newsletter\" ><div class=\"mc4wp-form-fields\"><center><p>\r\n    <label>Nome\/Name<\/label>\r\n    <input type=\"text\" name=\"FNAME\" required>\r\n<\/p>\r\n<p>\r\n    <label>Cognome\/Surname<\/label>\r\n    <input type=\"text\" name=\"LNAME\">\r\n<\/p>\r\n\r\n<p>\r\n\t<label>E-Mail<\/label>\r\n\t<input type=\"email\" name=\"EMAIL\" placeholder=\"Il tuo indirizzo E-Mail\" required \/>\r\n<\/p>\r\n<\/p>\r\n<p>\r\n    <label>Lingua\/Language<\/label>\r\n    <label>\r\n        <input name=\"_mc4wp_lists\" type=\"radio\" value=\"ae18304385\" required> <span>ITALIANO<\/span>\r\n    <\/label>\r\n    <label>\r\n        <input name=\"_mc4wp_lists\" type=\"radio\" value=\"fa94219c44\" required> <span>INGLESE<\/span>\r\n    <\/label>\r\n<\/p>\r\n\r\n    <input type=\"submit\" value=\"Iscriviti\"  \/>\r\n\r\n  <\/center><\/div><label style=\"display: none !important;\">Leave this field empty if you're human: <input type=\"text\" name=\"_mc4wp_honeypot\" value=\"\" tabindex=\"-1\" autocomplete=\"off\" \/><\/label><input type=\"hidden\" name=\"_mc4wp_timestamp\" value=\"1788590286\" \/><input type=\"hidden\" name=\"_mc4wp_form_id\" value=\"2358\" \/><input type=\"hidden\" name=\"_mc4wp_form_element_id\" value=\"mc4wp-form-1\" \/><div class=\"mc4wp-response\"><\/div><\/form><!-- \/ Mailchimp for WordPress Plugin -->[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1517179250261{margin-right: 10px !important;padding-top: 50px !important;padding-bottom: 50px !important;}&#8221;][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;5423&#8243; img_size=&#8221;large&#8221; alignment=&#8221;center&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_custom_heading text=&#8221;I dolci della tradizione&#8221; font_container=&#8221;tag:h2|font_size:36|text_align:left|color:%23515151|line_height:1.2&#8243; google_fonts=&#8221;font_family:Istok%20Web%3Aregular%2Citalic%2C700%2C700italic|font_style:700%20bold%20regular%3A700%3Anormal&#8221; stm_sep_icon_size=&#8221;30&#8243; css=&#8221;.vc_custom_1517172126916{margin-left: 25px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1517241687857{margin-left: 25px !important;}&#8221;]Aldo lives in San Cataldo, midland of Sicily , his dad founded the patisserie in 1955 where he found the secret of the sicilian traditional patisserie. Aldo will guide us to discover some of the most famous recipe of the Sicilian patisserie like the &#8221; &#8216;ngiambelle sancataldesi&#8221; &#8211; &#8221; arancine siciliane&#8221; &#8211; &#8221; bocconcini&#8221;\u00a0 &#8211; &#8221; cannoli&#8221; &#8211; &#8221; lingue di soggira&#8221; &#8211; &#8221; almond sweets &#8211;\u00a0 paste di mandorla &#8221; and more and more&#8230;. one recipe per month&#8230; follow us\u00a0in this trip to the past.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_images_carousel images=&#8221;5421,5422,5423,5424,5425,5426,5427,5428,5429,5430&#8243; img_size=&#8221;850&#215;650&#8243; autoplay=&#8221;yes&#8221; wrap=&#8221;yes&#8221; css=&#8221;.vc_custom_1517179241188{margin-top: 25px !important;margin-bottom: 25px !important;}&#8221;][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1517179250261{margin-right: 10px !important;padding-top: 50px !important;padding-bottom: 50px !important;}&#8221;][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;5428&#8243; img_size=&#8221;large&#8221; alignment=&#8221;center&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_custom_heading text=&#8221;La &#8216;ngiambella sancataldese&#8221; font_container=&#8221;tag:h2|font_size:36|text_align:left|color:%23515151|line_height:1.2&#8243; google_fonts=&#8221;font_family:Istok%20Web%3Aregular%2Citalic%2C700%2C700italic|font_style:700%20bold%20regular%3A700%3Anormal&#8221; stm_sep_icon_size=&#8221;30&#8243; css=&#8221;.vc_custom_1517240123501{margin-right: 10px !important;margin-left: 25px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1517241841117{margin-left: 25px !important;}&#8221;]The legend talks about a widow who cooked for the first time the &#8216;ngiambella as new job after hausband died. She came famous in town for this recipe and today is the famous sweet of San Cataldo ( midland of Sicily) .\u00a0The ingredients are simple: flour 00, eggs and sugar&#8230;. let see in the video the preparation by Aldo .[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_video link=&#8221;https:\/\/youtu.be\/bZGTp5MTmaI&#8221;][vc_message message_box_color=&#8221;green&#8221; icon_fontawesome=&#8221;fa fa-heart&#8221;]All passages are described in the video. These are the quantities: Mix eggs gr 625 + sugar gr 875 Flour 00 kg 1250 Temperature Oven 230 degree Please, post your picture of cookie when you&#8217;ll make it on Yes in Sicily[\/vc_message][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1517179250261{margin-right: 10px !important;padding-top: 50px !important;padding-bottom: 50px !important;}&#8221;][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;5429&#8243; img_size=&#8221;large&#8221; alignment=&#8221;center&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_custom_heading text=&#8221;Almonds cookies&#8221; font_container=&#8221;tag:h2|font_size:36|text_align:left|color:%23515151|line_height:1.2&#8243; google_fonts=&#8221;font_family:Istok%20Web%3Aregular%2Citalic%2C700%2C700italic|font_style:700%20bold%20regular%3A700%3Anormal&#8221; stm_sep_icon_size=&#8221;30&#8243; css=&#8221;.vc_custom_1518891127542{margin-right: 10px !important;margin-left: 25px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1518891142953{margin-left: 25px !important;}&#8221;]The almond cookies are \u201ca must\u201d of the Sicilian culinary tradition. They are prepared with the Almond paste, called \u201cpasta\u00a0reale\u201d in Sicily (King\u2019s paste). The legend wants that the recipe was created in the XII century in the convent of the \u201cMartorana\u201d in Palermo and that his name is due to his goodness (worthy of a King!). These delicious cookies are as good as easy to do! Accompany them with a good tea, coffee or a glass of Marsala, the typical Sicilian sweet wine.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_video link=&#8221;https:\/\/www.youtube.com\/watch?v=26yO_3O_JAo&#8221;][vc_message message_box_color=&#8221;green&#8221; icon_fontawesome=&#8221;fa fa-heart&#8221;]All passages are described in the video. These are the quantities: 200 grams of peeled almonds, 180 grams of sugar, 2 medium egg whites), almond or candied cherry or orange on top &#8212;&#8211; Please, post your picture of cookie when you&#8217;ll make it on Yes in Sicily[\/vc_message][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1517179250261{margin-right: 10px !important;padding-top: 50px !important;padding-bottom: 50px !important;}&#8221;][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;5425&#8243; img_size=&#8221;large&#8221; alignment=&#8221;center&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_custom_heading text=&#8221;L&#8217; arancina siciliana&#8221; font_container=&#8221;tag:h2|font_size:36|text_align:left|color:%23515151|line_height:1.2&#8243; google_fonts=&#8221;font_family:Istok%20Web%3Aregular%2Citalic%2C700%2C700italic|font_style:700%20bold%20regular%3A700%3Anormal&#8221; stm_sep_icon_size=&#8221;30&#8243; css=&#8221;.vc_custom_1517239876063{margin-left: 25px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1521139251164{margin-left: 25px !important;}&#8221;]The origins of the Arancina date back to the Arab domination in Sicily, which lasted from the ninth to the eleventh century. The Arabs used to knead a little saffron rice in the palm of the hand, then season it with lamb before eating it; a small ball of rice in the shape of a small orange (&lt;ar.n\u0101ranj). All roundish meatballs in the Arab world took their name from the fruit to which they could be assimilated in shape and size (oranges but also apricots, dates, hazelnuts); the comparison with oranges was natural in Sicily as the island has always been rich.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1517179250261{margin-right: 10px !important;padding-top: 50px !important;padding-bottom: 50px !important;}&#8221;][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;6537&#8243; img_size=&#8221;large&#8221; alignment=&#8221;center&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_custom_heading text=&#8221;Lingua di Suocera &#8211; mother-in-law&#8217;s tongue&#8221; font_container=&#8221;tag:h2|font_size:36|text_align:left|color:%23515151|line_height:1.2&#8243; google_fonts=&#8221;font_family:Istok%20Web%3Aregular%2Citalic%2C700%2C700italic|font_style:700%20bold%20regular%3A700%3Anormal&#8221; stm_sep_icon_size=&#8221;30&#8243; css=&#8221;.vc_custom_1523959705712{margin-left: 25px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1523959643295{margin-left: 25px !important;}&#8221;]Do you know how this cookie of the Sicilian tradition is called ?<br \/>\nStarting from the almond paste you will get the sicilian cookie called &#8220;Lingua di Suocera &#8211; mother-in-law&#8217;s tongue&#8221; by a simple magical touch![\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_video link=&#8221;https:\/\/youtu.be\/oSqKRpQDcNg&#8221;][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1517179250261{margin-right: 10px !important;padding-top: 50px !important;padding-bottom: 50px !important;}&#8221;][vc_column width=&#8221;2\/3&#8243;][vc_single_image image=&#8221;5427&#8243; img_size=&#8221;large&#8221; alignment=&#8221;center&#8221;][\/vc_column][vc_column width=&#8221;1\/3&#8243;][vc_custom_heading text=&#8221;I vucciddati&#8221; font_container=&#8221;tag:h2|font_size:36|text_align:left|color:%23515151|line_height:1.2&#8243; google_fonts=&#8221;font_family:Istok%20Web%3Aregular%2Citalic%2C700%2C700italic|font_style:700%20bold%20regular%3A700%3Anormal&#8221; stm_sep_icon_size=&#8221;30&#8243; css=&#8221;.vc_custom_1517240141658{margin-right: 10px !important;margin-left: 25px !important;}&#8221;][vc_column_text css=&#8221;.vc_custom_1517241886515{margin-left: 25px !important;}&#8221;]Next episode&#8230; follow us on next month[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<strong>Lot recipes are coming&#8230;. follow us on next month&#8230;. a video tutorial every month&#8230;.<\/strong>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row css=&#8221;.vc_custom_1517395911738{margin-top: 10px !important;margin-left: 10px !important;}&#8221;][vc_column][vc_message message_box_color=&#8221;green&#8221;]Info: info@yesinsicily.com[\/vc_message][vc_message message_box_style=&#8221;solid-icon&#8221; message_box_color=&#8221;green&#8221; icon_fontawesome=&#8221;fa fa-heart&#8221;]Our newsletter to always be informed about Yes in&#8230;<\/p>\n","protected":false},"author":2,"featured_media":5325,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-5472","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","has-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sicilian Patisserie Traditional Recipes - video blog - Yes in Sicily<\/title>\n<meta name=\"description\" content=\"Aldo lives in San Cataldo, midland of Sicily , his dad founded the patisserie in 1955 where he found the secret of the sicilian traditional patisserie. 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