Fritelli
This article will address the topic of Fritelli, a matter of great relevance and interest today. Fritelli has captured the attention of experts and the general public due to its impact on various areas of society. Along these lines, different aspects related to Fritelli will be examined, from its origin and evolution, to its implications in the contemporary world. The opinions and positions of specialists in the matter will also be analyzed, as well as the possible solutions or measures to be taken regarding this issue. Without a doubt, Fritelli is a topic that leaves no one indifferent, so it is essential to deepen its study and understanding to achieve a more complete and clarifying vision.
 Fritelli castagnini | |
| Type | Doughnut or fritter |
|---|---|
| Place of origin | France |
| Region or state | Corsica |
| Main ingredients | wheat flour or Chestnut flour |
Fritelli (singular Fritellu), also Fritelle (singular Fritella) are Corsican doughnuts or fritters made from fried wheat or chestnut flour (Fritelle castagnine). A preparation of the fritters is referred to as Fritelli di Casgiu Frescu with fresh cheese (or Brocciu) or Fritelli di Salciccia with sausage.
According to an 1880 Scribners monthly account, the chestnuts were collected from those that had fallen (and beating the trees to knock them down was discouraged). The nuts were then taken to huts and placed six-inches deep in trays where they were slow cooked with green wood fires until hard and dry. In this state they could be kept for years and were milled into flour "like corn or wheat", which was then made into fritelli or other dishes such as "pulenta" (polenta), necci, pattoni, castagnacciu, and cialdi.
See also
References
- ^ a b Silvani (1991) p. 161
- ^ Schapira (1994) p. 123
- ^ Silvani (1991) p. 113
- ^ Robert I. C. Fisher Fodor's France 2005 page 639
- ^ "Korsika - Insel der Schönheit (Retro)". korsika-aktuell.de. Archived from the original on 28 September 2009. Retrieved 16 August 2015.
- ^ Volume 14 1880 Scribners monthly page 628/ Richard Watson Gilder The Century illustrated monthly magazine, Volume 19
Sources
- Schapira, Christiane (1994). La bonne cuisine corse (in French). Paris: Solar. ISBN 2263001778.
- Silvani, Paul (1991). Cuisine corse d'antan - Cucina corsa di prima (in French). Ajaccio: La marge. ISBN 2865230937.
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