The Italian word for muffin is la tortina. And yes, one could say that Italians are very interested in baking muffins, they are just the right size for breakfast. And do these "Italian-style" muffins differ from American ones?
Yes, it is the ingredients and the way that muffins represent tiny cakes, using almost the same ingredients. They are like some sort of pralines, a tiny edition of cakes. You use for muffins simply what is available in the garden or at the markets. And also, Italian muffins do reflect the season. For example, these creative muffins for spring now include recipes for muffins alla violetta (violet-flavored muffins), where into the sponge dough, violet blossoms are included. Or you might also incorporate violet syrup. And then imagine what a muffin must be like, scented with orange blossoms ... I will come back with a recipe for that soon.
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| By the way, there is an excellent Italian blog dedicated to Le tortine. |
Another example of a tortina referring to March refers to Women's Day. For March 8, la Festa della Donna, we had muffins alla mimosa. Mimosas are the flowers given traditionally to women in Italy on 8 March, and in addition, a special cake is also available in honor of the women, called appropriately torta mimosa. And the small edition is ... muffin mimosa.
Also, the ingredients Italians use for their muffin recipes are comparatively low fat. And sometimes very nutty - using what nuts are available in the gardens, walnut in the autumn, almond in winter and spring. As this blog develops, we will come back with a lot of muffin recipes Italian style, seasonal and scented with the finest and freshest ingredients.
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| This is a torta mimosa - sponge cake crumbs colored yellow with lemon zest and vanilla powder cover a filling of crema pasticcera and a sponge cake base layer |
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