Rollò Explained

The rollò, or rollò nisseno, or ricotta roll from Caltanissetta (from the French "roulé"), is a typical dessert from the Nisseno area, produced by local pastry chefs. It is consumed year-round, as it is not tied to any specific event or occasion. This dessert, along with the ricotta raviola, originated in Caltanissetta.[1]

History

This dessert, together with the Raviola di ricotta nissena, is a dessert that originated in Caltanissetta.[2] [3] [4] [5]

The rollò likely emerged in the last decades of the 19th century when the influence of Swiss pastry-making arrived in Caltanissetta through pastry chefs like Luigi Caflisch in Palermo, Alessandro Caviezel, and Ulrico Greuter in Catania.[6] [7]

The rollò is structurally similar but not ingredient-wise to the Swiss roll—a type of sponge cake rolled and filled with cream or jam invented in Central Europe in the 19th century—the rollò nisseno also resembles an international tradition of rolled desserts found in many countries, including Italy's Christmas log. However, the absolute uniqueness of the rollò nisseno remains due to typical Sicilian pastry ingredients such as sheep's ricotta and pasta reale.

Ingredients

Whole eggs; flour, ground almonds, sugar, bitter cocoa powder that characterizes the sponge cake that in turn rolls the sheep ricotta and the heart of marzipan (marzipan).In addition, honey, green marzipan, sweetened and sifted ricotta, dark chocolate and/or chopped pistachios.[8]

Some pastry chefs cut the rolls horizontally so as to have a constant thickness of the cake, others even obliquely so as to have a thinner part.The thickness of the green marzipan heart varies, the thickness of the chocolate sponge cake varies, the garnish varies with pistachio grains with or without dark chocolate grains.[9]

Notes

See also

External links

Notes and References

  1. Web site: 13 May 2016 . https://web.archive.org/web/20160513114548/https://sites.google.com/site/caffecaltanissetta/economia-solidale/rollodiricottadelmaestrolillodefraia . Salvatore Farina . Associazione culturale "Zona Creativa" - Caffè Caltanissetta . Rollò di ricotta, del maestro Lillo De Fraia . October 12, 2024.
  2. Web site: Giuseppe Scibetta . 16 October 2011 . 39 . La Sicilia . I dolci dei migliori pasticcieri siciliani esposti come "gioielli" all'Alberghiero . October 11, 2024.
  3. Web site: 13 January 2017 . https://web.archive.org/web/20170113133851/http://www.isulasicilia.it/enogastronomia.php?id=257 . it . www.isulasicilia.it . Sapori del nisseno . October 11, 2024.
  4. Web site: Giancarlo Lo Sicco . 3 January 2002 . it . la Repubblica.it . Maccheroni con pomodori vino e stigghiola ripiena . October 11, 2024.
  5. Web site: 13 January 2017 . https://web.archive.org/web/20170113145744/http://www.ecapcl.it/index.php?option=com_docman&task=doc_download&gid=29 . Lucia Dolce . 28 June 2007 . it . www.ecapcl.it . La cucina siciliana . October 11, 2024.
  6. Web site: Storia della pasticceria siciliana . Associazione Duciezio . it . 2024-10-12.
  7. Web site: Artusi . Maurizio . I primi 90 anni del Maestro Luca Caviezel . CucinArtusi . it . October 12, 2024.
  8. Web site: 13 January 2017 . https://web.archive.org/web/20170113132445/http://buzznews.it/dolci-natalizi-roll-cakes-18464/ . 23 December 2014 . it . BuzzNews.it . Dolci natalizi: 13 roll cakes decorati - BuzzNews . October 12, 2024.
  9. Web site: Guida alle cose da fare e visitare a Caltanissetta . Esperienze, tour, escursioni e consigli per scoprire la Sicilia, l'isola più bella del mondo . 2018-09-16 . it . October 12, 2024.

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