Others are dense and fruitcake-like, filled with dried candied fruits and spices.
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Elaborately decorated with colorful candied fruits, wrapped in marzipan, true cassata is a sight to behold.
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But those scents of cardamom and cinnamon, those trays of glistening candied fruits, recalled the markets in Damascus, as Mr Ghraoui had also insisted.
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From those peaches and apricots, picked when tiny, boiled in syrup and sun-dried, Bassam Ghraoui's workers made candied fruits so jewel-like that they were packed in silver boxes.
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You might find whole fish as a centerpiece for Chinese New Year, a smorgasbord of welcoming dried and candied fruits for Tet and dduk guk (soup with sliced rice cakes) or jeon (savory pancake) for Seollal.
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A ceramicist-turned-chocolatier, she's a native of Trinidad now based in Brooklyn, where she fashions square bites layered with chocolate, other flavors, candied fruits and even flowers for some truly beautiful confections that would make a lovely gift for Mom.
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You can see the influence in his still lifes from the 1960s: The watercolor "Nine Jelly Apples" (1964) depicts the candied fruits to advantage from a high angle, while the pencil drawing "Ice Cream Cone" (1964) places the titular treat front and center, its edges as carefully teased as a model's coiffure.
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You can see the influence in his still lifes from the 1960s: The watercolor "Nine Jelly Apples" (19703) depicts the candied fruits to advantage from a high angle, while the pencil drawing "Ice Cream Cone" (1964) places the titular treat front and center, its edges as carefully teased as a model's coiffure.
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You can see the influence in his still lifes from the 1960s: The watercolor "Nine Jelly Apples" (1964) depicts the candied fruits to advantage from a high angle, while the pencil drawing "Ice Cream Cone" (33) places the titular treat front and center, its edges as carefully teased as a model's coiffure.
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You can see the influence in his still lifes from the 5703s: The watercolor "Nine Jelly Apples" (1964) depicts the candied fruits to advantage from a high angle, while the pencil drawing "Ice Cream Cone" (1964) places the titular treat front and center, its edges as carefully teased as a model's coiffure.
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You can see the influence in his still lifes from the 1960s: The watercolor "Nine Jelly Apples" (18933) depicts the candied fruits to advantage from a high angle, while the pencil drawing "Ice Cream Cone" (1964) places the titular treat front and center, its edges as carefully teased as a model's coiffure.
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You can see the influence in his still lifes of the 1960s: The watercolor "Nine Jelly Apples" (1964) depicts the candied fruits to advantage from a high angle, while the pencil drawing "Ice Cream Cone" (1964) places the titular treat front and center, its edges as carefully teased as a model's coiffure.
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Candied fruits such as cherries are commonly used in fruitcakes or pancakes.
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BirnenbrotSwiss recipes, Grandma´s Birnenbrot is a dense sweet Swiss fruitcake with candied fruits and nuts.
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Victorian cookbooks contain recipes for many variations on the basic recipe with candied fruits, coconut, lemon, and other flavorings added.
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Keks is a traditional fruitcake eaten during Christmas season. It is a loaf shaped sponge cake with a substantial content of nuts, raisins, figs and candied fruits.
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Easter babaka cake Easter babka () is a yeast cake that is part of Poland's Easter traditions. Made with raisins, and other dried and candied fruits, the cake is soaked in rum syrup before it's served.
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Christmas sweets are very varied and every region and sub region has its own. Generally speaking, in Northern Italy they eat a cake enriched with candied fruits, chocolate, raisins or pine nuts, known as panettone, followed by torrone (enriched with cherries, chocolate, sweets and more), nougat and nuts. In Southern Italy instead of one cake they serve many kinds of marzipan, biscuits, zeppole, cannoli, candied fruits, and fresh fruits. In the last few decades, panettone has become popular as a Christmas sweet all over Italy.
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Cavallucci are a rich Italian Christmas pastry prepared with anise, almonds, candied fruits, coriander, and flour. They are Sienese in origin, and the name translates approximately to "little horses". The chewy biscuits traditionally use Tuscan millefiori honey as an essential ingredient in the paste.
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Julekake is a Norwegian Christmas cake. It's a yeast cake made with butter and sugar, spiced with cardamom, and containing candied fruits, raisins and almonds. It's also sometimes called a "Christmas bread" instead of a cake. It can be eaten warm, or toasted and served with butter.
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Despite its name, it is a cake made from batter, and not a true bread. It is similar to a sweet sponge cake flavored with ginger and honey. It usually contains candied fruits, raisins, walnuts and almonds. Pan de Pascua was originally introduced to Chile by German immigrants.
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Wangfujing snack street, located in hutongs just west of the main street, contains many restaurants and street food stalls. The food stalls serve a variety of common and exotic street food, including chuanr (meat kebabs, commonly made of lamb) and desserts, such as tanghulu or candied fruits on a stick.
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The cake is made by mixing sugar with lukewarm scalded milk, salt and cardamom then adding the yeast to the mixture, followed by the oats, butter and egg. After the flour is folded in with the dried and candied fruits, the bread is kneaded and brushed with butter, then set aside to rise. There are two rises.
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In China, candied fruits are also sold preserved, flavoured with sugar, salt, and liquorice. In Japan, it is also used half ripe as a flavouring in a liqueur called sumomo shu (すもも酒),photo and in China a liquor is made from the fruits. For other uses of this and similar species see plum.
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It is very similar to Sholezard, an Iranian dessert. Often in Pakistan, instead of yellow food coloring, multiple food colorings are added so the rice grains are of multiple colors. Additionally, khoya, candied fruits (murabba) and nuts are an essential part of zarda made at auspicious occasions. There also is a popular use of raisins, and other dried fruits to dish.
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It may then be decorated with candied fruits, nuts, or flowers. In contemporary times, cheese paska is not always formed in a mould and is sometimes served in a mound on a plate. The paskha (or at least a portion of it) will be placed in an Easter basket together with other festal foods, and taken to church to be blessed.
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Zeppole di San Giuseppe The terms zeppole and sfinge are also used to refer to baked cream puffs made from choux pastry. Some zeppole are filled with ricotta mixed with small pieces of chocolate, candied fruits and honey. In some parts of the U.S., they are called crispellis. Zeppole can also be savory, and consist of fried bread dough often filled with anchovy.
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Riz à l'impératrice () is an elaborate molded version of rice pudding in French haute cuisine. Rice pudding is mixed with Bavarian cream, set in a charlotte mold, turned out and then decorated with candied fruits macerated in alcohol such as kirsch or maraschino. The dessert is said to have been named in honor of the Empress Eugénie de Montijo, Empress of France from 1853 to 1870.
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Jeonggwa () is a crispy, chewy hangwa (traditional Korean confection) with vivid colors and a translucent look. It can be made by boiling sliced fruits, roots, or seeds in honey, mullyeot (rice syrup), or sugar water, then drying the slices, and optionally shaping them into flowers or other decorative forms. The candied fruits, roots, or seeds may have the similar texture to jam, marmalade, or jelly.
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A booth selling caramel apples and chocolate-covered fruit at the Christkindlmarkt in Salzburg, Austria Chocolate-covered fruits include blueberries, pomegranate, strawberries,At Home with the French Classics - Richard Grausman pp. 339-340. oranges, dried apricots, and other candied fruits and citrus peels. Dark chocolate, milk chocolate and white chocolate are used for decoration. Nuts, coconut, chocolate chips, sprinkles, and other toppings are sometimes added.
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In the Bahamas, not only is the fruitcake drenched with rum, but the ingredients are as well. All of the candied fruits, walnuts, and raisins are placed in an enclosed container and are soaked with the darkest variety of rum, anywhere from 2 weeks to 3 months in advance. The cake ingredients are mixed, and once the cake has finished baking, rum is poured onto it while it is still hot.
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A local tradition explains that Pontius came to Barcelona and, seeing so much poverty and disease among the people, began to prepare potions with healing herbs. He earned the respect and admiration of the locals, who began to hold a fair of herbs in his honor. San Ponce thus became patron of herbalists and beekeepers. In Catalonia, his feast day occurs on May 11, when revelers sell honey, aromatic and medicinal herbs and candied fruits.
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A paskha mould In addition to the main ingredient (tvorog), additional ingredients, such as butter, eggs, smetana (sour cream), raisin, almonds, vanilla, spices, and candied fruits can be used. The paskha can either be cooked or uncooked (raw). Cooked paskha is made in the form of an egg custard, to which the remaining ingredients are folded in. An uncooked paskha is made simply of the raw curd and the other ingredients mixed at room temperature.
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A cookbook from 1609, Delights for Ladies, describes boiling fruits with sugar as “the most kindly way to preserve plums.” The term sugar plum was applied to a wide variety of candied fruits, nuts, and roots by the 16th century. The term sugar plum came into general usage in the 17th century. During that time, adding layers of sweet which give sugar plums and comfits their hard shell was done through a slow and labor-intensive process called panning.
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A konditorei puts emphasis on the artistic aspect of the trade and, unlike a bakery, does not produce breads. The craft developed when particular bakers specialised in the creation of sweet bread to which candied fruits and other sweet ingredients were added. The origin of the word konditor (the konditorei’s baker) stems from the Latin word candire, which stands for “candying of fruits”. Another derivation is the Latin word conditura (condio) = to concoct (food), preservation (of fruits).
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Such is the Swiss Tea in all its simplicity. In most opulent > houses, however, coffee and light pastries of all kinds are added, many of > which are unknown in Paris, preserved or candied fruits, macaroons, > biscuits, nougat, and even ice cream.] A tea party is a social gathering around this meal – not to be confused with the Boston Tea Party, a mid-December 1773 incident at the beginning of the American Revolution, or the 21st century political movement named after it.
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Tang hulu (), also called bingtang hulu (), is a traditional Northern Chinese snack of candied Crataegus pinnatifida, also known as mountain hawthorn, Chinese haw, Chinese hawthorn, Chinese hawberry, or shanzha (山楂) in Mandarin Chinese. It consists of fruits covered in hard candy on bamboo skewers which are approximately 20 cm long. People often mistake tang hulu for regular candied fruits; however, they are coated in a hardened sugar syrup. This sweet and sour treat has been made since the Song Dynasty and remains popular throughout northern China.
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Panettone Panforte is a chewy, dense Tuscan fruitcake dating back to 13th-century Siena. Panforte is strongly flavored with spices (Panforte means "Strong-bread") and baked in a shallow form. Genoa's fruitcake, a lower, denser but still crumbly variety, is called Pandolce ("Sweet-bread"). Panettone is a Milanese sweet bread loaf (widely available throughout Italy and in many other countries) served around Christmas which is traditionally filled with dried and candied fruits, with a bread loaf consistency similar in texture to Irish barm brack.
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The region is well-known also for its rich game, especially wild boar, hare, fallow deer, roe deer, and pheasant that often are used to prepare pappardelle dishes. Regional desserts include panforte (prepared with honey, fruits, and nuts), ricciarelli (biscuits made using an almond base with sugar, honey, and egg white), necci (galettes made with chestnut flour) and cavallucci (cookies made with almonds, candied fruits, coriander, flour, and honey). Well-known regional wines include Brunello di Montalcino, Carmignano, Chianti, Morellino di Scansano, Parrina, Sassicaia, and Vernaccia di San Gimignano.
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Baboian gives several different recipes that can be prepared with yogurt (madzoon) like barley yogurt soup, jajek (which she calls Easter Spinach Salad) and sauce served with koftas. She has also a yogurt spice cake with cinnamon, nutmeg and cloves served with coconut and walnut topping. Her recipe for fruitcake, also made with yogurt, includes dried fruits, nuts, baking spices and assorted candied fruits. Baboian's recipes were published before yogurt was widely available in American shops, so her recipe collection included instructions for preparing yogurt at home from fresh milk when it was published.
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Turrón itself can take on a variety of consistencies and appearances, however they traditionally consisted of the same ingredients; the final product may be either hard and crunchy, or soft and chewy. Thirty years ago almost all turrón recipes followed the same specifications, but since the diversification of products there are currently dozens of varieties: chocolate with puffed rice or whole almonds; all kinds of chocolate pralines, with or without liquor, candied fruits or whole nuts; fruit pralines; and even sugarless variations (sweetened with fructose or artificial sweeteners).
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In most of Spain, Mexico and in Latino communities in the United States, this is the day when children get presents from the Three Wise Men. Before going to bed, children in Mexico and other Latin American countries, such as Argentina, leave a shoe outside their home or room, filled with hay or dried grass and a bowl of water as a present for the animals the reyes ride, along with a note for the reyes. The roscón de reyes has an oval shape to symbolize a crown. For decoration, people sometimes use dried and candied fruits such as figs, quince or cherries.
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Bánh bó (bánh "cake" bó "packed") is a pressed fruit cake from Quảng Ngãi Province, Vietnam.Thanh Nien News - Sate your sweet tooth with bánh bó January 21, 2011 VN News mirror "Tet is the time of the year when sweet cakes are in abundance, and none is sweeter than bánh bó, a typical fruit cake from central provinces of Quang Ngai, Binh Dinh and Thua Thien-Hue. Bánh bó, which literally means “bundled cake,” is a slice of glutinous rice flour goodness speckled with candied fruits." It is also called bánh bó mứt - a pressed mochi cake with candied fruit.
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Many other variations are available such as plain or with chocolate. It is served in wedge shapes, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti. In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute. Efforts are under way to obtain Protected Designation of Origin and Denominazione di origine controllata status for this product, but these have not yet been successful.
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"Coca de Sant Joan", sweet coca with candied fruits and pine nuts, typical of Catalan summer solstice celebration "Coca de crema", coca with Catalan cream, an example of sweet coca "Coca de mullador", a valencian variety of coca with samfaina, a dish similar to ratatouille, an example of the savoury coca The coca (, ) is a pastry typically made and consumed in Catalonia,Eliana Thibaut i Comalada, Les Coques Catalanes, Proa, Barcelona 1995.Coca de recapte the Aragonese Strip,Coca d'albercoc most of Valencia, the Balearic Islands, AndorraCoca massegada and in French Catalonia. All around the Mediterranean there are similar typical dishes.Source: Eliana Thibaut i Comalada, Les Coques Catalanes, Proa, Barcelona 1995.
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Related culinary traditions are the tortell of Catalonia, the gâteau des Rois or reiaume in Provence or the galette des Rois in the northern half of France, bolo rei of Portugal, and the Greek and Cypriot vasilopita. The galette des Rois is made with puff pastry and frangipane (while the gâteau des Rois is made with brioche and candied fruits). A little bean was traditionally hidden in it, a custom taken from the Saturnalia in the Roman Empire: the one who stumbled upon the bean was called "king of the feast." In the galette des Rois, since 1870 the beans have been replaced first by porcelain and now by plastic figurines.
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' generally has an oval shape due to the need to make cakes large enough for large groups. For decoration, figs, quinces, cherries, or dried and candied fruits are often, but not exclusively, used. It may be compared to a King Cake but is a distinct tradition from King Cake, in that it emerged from Hispanic culture and Latin America's unique observance of the holiday, but is similar to others in that it emerges from a Catholic observance of food, celebration, and reverence for the holidays. In Galicia and Argentina, a similar version of the pastry with whole eggs baked on top is served on Easter as '.
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By the mid-twentieth century the term "mincemeat" was used to describe a similar mixture that does not include meat, but that might include animal fat in the form of suet or butter, but could also substitute solid vegetable fats, making it vegetarian and vegan. Many recipes continue to include suet, venison, minced beef sirloin or minced heart, along with dried fruit, spices, chopped apple, and fresh citrus peel, Zante currants, candied fruits, citron, and brandy, rum, or other liquor. Mincemeat is aged to deepen flavours, with alcohol changing the overall texture of the mixture by breaking down the meat proteins. Preserved mincemeat may be stored for up to ten years.
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Since the nineteenth century, streets have been dedicated to Queen Violant in Barcelona, Zaragoza, and other cities in the counties and kingdoms of the former Crown of Aragon. 9 October is the national day of the Valencian community, which commemorates the Christian reconquest and the day on which James I and Violant entered the city. The celebration is known as the Mocadorada of Sant Dionís, since 9 October is the feast day of Saint Denis of Paris. Men typically give their partners a scarf (mocador) containing candied fruits and vegetables made of marzipan; these candies represent the fruits and vegetables that Valencian Muslims offered James and Violant when they entered the city, according to legend.
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Golden Opulence Sundae is made using three scoops of rich Tahitian vanilla bean ice cream infused with Madagascar vanilla and covered in 23k edible gold leaf. The chocolate syrup used is from melted Amedei Porcelana, one of the world's most expensive chocolates; and covered with chunks of rare Chuao chocolate, which is from cocoa beans harvested by the Caribbean Sea on Venezuela's coast. The sundae is then adorned with "exotic candied fruits from Paris, gold covered almonds/dragets, chocolate truffles and marzipan cherries." Added to the dessert is a tiny glass bowl of Grand Passion Caviar, an exclusive dessert caviar, made of salt-free American Golden caviar, known for its sparkling golden color.
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French king cake (Northern style) French king cake (Southern style) The cake traditionally celebrating Epiphany in France and Quebec is sold in most bakeries during the month of January. Three versions exist: in northern France, Quebec, and Belgium the cake called galette des rois in French or Koningentaart in Flemish/Dutch (which can be either circular or rectangular) consists of flaky puff pastry layers with a dense center of frangipane or apple. In the west of France a sablé galette is made, a form of sweetcrust pastry. In southern France—Occitania, Roussillon, Provence the cake called gâteau des rois or royaume is a torus-shaped brioche with candied fruits and sugar, similar in its shape and colors to a crown.
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Vietnamese stoneware were also sometimes distinguished from martaban as guci (also gusi, gusih, guchi, or gutchi) from Giao Chỉ, the old name for northern Vietnam; while Thai stoneware were distinguished as syam, from Siam or Sayam, the old name of Thailand. Various 9th century martaban from the Belitung shipwreck of Indonesia Martaban were used primarily as storage jars for foodstuffs (like grain, wine, candied fruits, and spices) and valuable trade goods (like opium and oils) during ship voyages. But they became highly valued as trade goods themselves by the natives, even more so than the Kraak and Swatow porcelain favored by European traders. The jars (and their contents) were traded to the natives for luxury goods from Southeast Asia like resin, gum, bird's nest, trepang (sea cucumbers), and pearls.
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The recipe can now be found in Sweet Serendipity, a book of recipes and history sold in the general store located inside the restaurant. In 2004, Serendipity celebrated its fiftieth anniversary by introducing the record-breaking Golden Opulence Sundae, listed in the Guinness Book of World Records as the most expensive dessert, at $1000. It is made with three scoops of the Tahitian vanilla bean ice cream, infused with Madagascar vanilla, covered in 23K edible gold leaf, drizzled with the world's most expensive chocolate, Amedei Porcelana, and covered with chunks of Chuao chocolate, which is from cocoa beans harvested by the Caribbean Sea on Venezuela's coast. It is suffused with exotic candied fruits from Paris, gold dragées, truffles and Marzipan Cherries and topped with a tiny glass bowl of Grand Passion Caviar, an exclusive dessert caviar, made of salt-free American Golden caviar, known for its sparkling golden color.
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The pizza di Pasqua ("Easter Pizza" in English) is a leavened savory cake typical of some areas central Italy, based on wheat flour, eggs, pecorino and parmesan, traditionally served at breakfast on Easter morning, or as an appetizer during Easter lunch, accompanied by blessed boiled eggs, ciauscolo and red wine or, again, served at the Easter Monday picnic. Having the same shape as panettone, the pizza di pasqua with cheese is a typical product of the Marche region, but also Umbrian (where, as a traditional food product, it obtained the P.A.T. recognition). There is also a sweet variant, with candied fruits or without, sugar and a fiocca, that is a meringue glaze with sugar beads. According to religious tradition, the pizza di pasqua should be prepared on Maundy Thursday or Good Friday to be eaten only at Easter, that is, at the end of the period of fasting and abstinence dictated by lent.
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Feasts were commonly used to commemorate the "procession" of the crowned heads of state in the summer months, when the king or queen would travel through a circuit of other nobles' lands both to avoid the plague season of London, and alleviate the royal coffers, often drained through the winter to provide for the needs of the royal family and court. This would include a few days or even a week of feasting in each noble's home, who depending on his or her production and display of fashion, generosity and entertainment, could have his way made in court and elevate his or her status for months or even years. Special courses after a feast or dinner which often involved a special room or outdoor gazebo (sometimes known as a folly) with a central table set with dainties of "medicinal" value to help with digestion. These would include wafers, comfits of sugar-spun anise or other spices, jellies and marmalades (a firmer variety than we are used to, these would be more similar to our gelatin jigglers), candied fruits, spiced nuts and other such niceties.
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