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Castelbarco of Cislago

Visconti Castle Castelbarco - Cislago (VA)

Visconti Castle of Castelbarco Cislago (VA);
Cislago must have appeared to the Romans, which trace the origins of the country as a good stopping place along the road, starting from Milan and continuing parallel to the river Olona, \u200b\u200breached the Alps .. The lands of
Cislago are mentioned in the sales contract by which they were sold around all'807, the Count Palatine Alchera. And 'the noble Alchera which shall strengthen the area with well equipped to build a castle with towers and located near major roads and intersections of roads.
Ripped ... after a long struggle, to Della Torre from Visconti, Cislago followed the fate of the noble and powerful family in Milan, passing through successive divisions of its feudal heritage.
Following the devastation the country suffered due to the passage of foreign armies fighting for dominance in Italy and in 1510 was sacked by the troops of Charles V, who razed the medieval castle. The reconstruction of the castle that we admire today were started from 1620 to the Marchese Cesare Visconti and continued under his son and grandson Theobald Caesar III.

Visconti Castle Castelbarco

This was the most intense period during which the ruins of the old castle an elegant building was reconstructed from the most suited to a country residence with the three bodies that close to the east the large main courtyard and portico with double columns, while the two towers to the west contain the massive facade that opens onto a private garden enclosed by a beautiful wrought iron gate of the eighteenth century opened the way main.
The 700 'is the century that saw the transition from Visconti to Castelbarco , from the era of the transformations of the interior apartments of the castle , while external interventions are attributed to the nineteenth century, such as filling the moats and battlements of the towers, the construction of the garden and so on. Today the castle
is inhabited by its present owners who belong to the noble family of Conti Castelbarco . For more historical
: www.comunedicislago.it

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Linzertorte, una pasta frolla da incorniciare

The recipe here is from the first Google result for Linzertorte ... or, predictably, comes from where it should get there: the site of the city of Linz .

For the first of a series of replicas that have numerous, I strictly adhere to the official recipe, reaching the implementation of the detail of the almonds into strips on the edge (there sono stati momenti di grande lirismo culinario, in cui ho immaginato di essere un pasticcere austriaco, bisbetico e vanitoso che prepara Golem di pastafrolla che semineranno lo scompiglio per l'impero austro-ungarico :-D), ma dal momento che questa è reperibile sul sito, qui preferisco dare una piccola variazione in almeno due cose: primo, una leggera riduzione di zucchero; secondo, riduzione della dose di lievito, perché 10 gr risultano poi, secondo me, troppo evidenti nel gusto finale e in famiglia, un giudizio che dice: "sa di lievito" è un giudizio che suona come: "ce l'avevi quasi fatta!".

Il gusto della frolla in questa ricetta, è speciale e il trucchetto appreso su un libro di ricette provenzale di Roll out the dough on a cloth, the same way that you use for pasta strudel, and I must say, very good advice because that way you do not risk seeing the collapse of the disc of dough in the transfer from the plan to the mold. We know that the pastry should be handled a little while ago is that when the lies, someone in the past, advised me, as if I were to put a rattlesnake in a pan instead of a cake ... instead of spreading the ' the dough on a floured cloth facecnda to spend the dough into the pan any hint of chin dramatic

:-) I really like the Linzertorte the scent of cloves and vanilla and black currant jam, but I think I will try to use the base of the dough, even for other pies, perhaps flavored with different spices depending on the jam of your choice.

Linzertorte

150 g butter 250 g flour

120 g sugar 100 g roasted hazelnuts

and minced 1 egg 1 teaspoon

Yeast

400 g cranberries

Spices:

1 / 2 vanilla bean scraped

grated rind of 1 lemon

1 / 4 teaspoon ground cinnamon

2 / 3 cloves crushed

Work Cream butter and sugar, add the flour mixed with baking powder, nuts, egg and spices. Knead quickly all without "burning" the mixture.

Make the dough rest in a cool place for at least half an hour or more. After this time, retire from the refrigerator and separate the 2 / 3 of the dough to make the base. Roll out the dough if you like, using a floured cloth as a base to about 1.5 cm thick with a diameter of 22 cm, and then roll out the cranberries.

With the rest of the dough into strips and put them in the traditional form of the tart. Brush the surface with a bit of egg and cover the edge of thin slices of almonds. Bake for 40-45 minutes at about 190 °.

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