Quaresimali Genovesi, delicious cookies while waiting for Easter

Quaresimali Genovesi, delicious cookies while waiting for Easter

Quaresimali are special biscuit to celebrate Easter in Genoa

These biscuits made during the Lent time are sweets of ancient tradition, produced by mixing sugar, water and almond paste. They are packaged in the form of small donuts and decorated with icing and sarsaparilla or devils (tiny beads of sugar sprinkles and gold and different colors).

Quaresimali were made for the first time by nuns in a convent in Genoa: they wanted to enforce the abstinence during the 'lean' days without breaking the religious rules. Although they look attractive and delicious, these sweet have very little fat. Indeed the almond paste, the main ingredient, has had an important value in the city for centuries and, in the 18th century, was on the menus of noble families around Liguria. The use of sweet almonds, peel and sugar comes from the Arab-Persian tradition.

Receive More Stories Like This In Your Inbox

SPONSORED

Recommended

The bread of Tuscan life: pane Toscano DOP

Few scents evoke an emotional response like that of bread as it rises to perfection in a hot oven. Taste buds awaken, eyes widen, stomachs rumble,...

Asparagus & goat cheese ravioli with burnt butter, sage & hazelnut sauce

Making your own pasta isn’t difficult, and I was reminded whilst making these ravioli just how satisfying, relaxing and therapeutic it can be. I...

Spaghetti al nero di seppia

Have you ever tried squid ink? I reckon that many of our readers, Italian food lovers as they are, haven’t yet. Squid ink has a unique “earthy”...

Minestrone alla Genovese

We’ve taken on minestrone before, with a base recipe that you can use to make just about any variation you want. But minestrone alla Genovese, Genoa-...

The ritual of la salsa: a taste that reminds of home

The time has come to uncork those jars and taste the "red gold.” What are we talking about? Of the ch'nzerve (a huge pantry that contains bottles of...

Weekly in Italian

Recent Issues