Cookery of
Mestre
(Text
written by the Author mentioned beneath only for the site mes3.altervista.org,
all rights reserved, forbidden reproduction with every mean and
most of all in other web-sites)
- Tramezzino
- Typical Italian triangular
sandwich, formed by a couple of thin and soft slices of
bread, stuffed with various ingredients: for example
classical tramezzinoes are mozzarella cheese and ham,
tomato and mozzarella cheese, tunny and olives, and so on.
Today the tramezzino spread over whole Italy, but it was
born in Mestre at the end of the 50s of 20th century. In
1959 in the roast meat shop "Canton" in Gino
Allegri Street in Mestre (where nowadays there's a
perfumery): the shop-keeper made the first tramezzinoes,
that at the beginning were square, stuffing them with
Russian salad. Afterwards the tramezzinoes took the
current triangular shape and was a succeess, so that the
baker Adriano Anzanello found the way to make bread for
tramezzinoes in large quantities. Since then thosands of
different tastes of tramezzinoes were born and this
special product spread from Mestre, at first to Treviso,
then to Venice and in the end to all Italy. The from
Veneto tramezzino is still particolar thanks to the wide
choice of different tastes and to its plentiful stuffing.
- The
DolceTorre
- Sweet
created by a pool of twelve pastry-cooks from Mestre in
1997. Ingredients: sugar, invert sugar, hazel-nuts,
almonds, eggs, egg white, meal 00, flour, apricot jam
with paste of candied orange, cocoa, distillate of orange,
milk, cinnamon, yeast powder, salt, vanillin. The
external short pastry contains a soft paste of orange. It
has a round shape, that, thanks to the almonds of the
decoration, represents the shape of the dial of the Clock
of the mediaeval Tower of Mestre. It's produced in the
period between Saint Michael and the Sortie (september 29th
- october 27th) and for the feast of dads (19 march).
Pastry-cooks where one can find it: Cake & Coffee s.r.l.
(24, Bissuola St.; 20, Mestrina St.), Bar Bido (3,
Ferretto Sq.)... (the other pastry-cooks who want to be
included in this list may contact us).
- The
Dolce di San Michele
- Cake
created by the pastry-cook Invaso (44, Popolo Avenue) in
occasion of the patron of Mestre, Saint Michael (29
september). It's a sweet optimously stuffed with apricot
jam. Ingredients: vegetable margarine, national meal 00,
eggs, sugar, olive oil, milk, hazel-nuts, almonds,
apricot or bilberry jam, yeast powder, salt, flavours.
(Text written by the
Author mentioned beneath only for the site mes3.altervista.org, all
rights reserved, forbidden reproduction with every mean and most
of all in other web-sites)
Bibliography and further informations:
