Strolling desserts: somewhere between single-portion and finger food.
Pro version of street food, typical cuisine and regional festivals, the modern strolling food has always been part of our background. Today it takes an important legacy and transforms it in a more sophisticated key: drawing on the poor cuisine of yesteryear, the strolling food is perfected through sale in modern food trucks or traditional restaurants and cafeterias, winking at a past of reassuring culinary tradition, but with a twist! Convenience, low cost, and goodness are the three values that accompanied and continue to accompany the walk-in food, which can also be purchased take-out and freshly packaged. Served in cups or cones, strolling food encompasses all those sweet and savory delicacies that can be enjoyed right on the spot, standing up, on the street. Between visits to the sights of a major city, while moving from one appointment to another, or when wandering aimlessly: strolling desserts are the new frontier of gluttony. Convenient to eat at any time, strolling desserts are an ideal novelty: they are enjoyed while walking and make the walk a little sweeter.
Walking puts you in a good mood with Iginio Massari's walking desserts
Iginio Massari, inventor of the most famous and iconic brand of PASTRY, launched the strolling sweets, an ideal novelty for enjoying a tasteful break. Not so big as to trigger guilt but not so small as to leave the craving unfulfilled, Iginio Massari's walking desserts are a reinterpretation of timelessness of international pastry.
First, let's talk about the Tarte Tatin, which Iginio Massari makes with semi-candied apples wrapped in a vanilla-flavored caramel with lemon zest and accompanied by lightly sweetened cream and squares of caramelized puff pastry that give crispness.
For those craving a more Mediterranean touch, however, here is the Exotic Baba: small baba balls, elegantly drenched in an exotic lime and rum scented bagna, are dipped in a passion fruit and pineapple gelée. Again, the collection continues with a creamy yogurt mousse garnished with raspberry or bitter orange jam to satisfy the most delicate palates. The texture of artisanal granola, made from oatmeal and toasted nuts and acacia honey, accompanies the tasting, giving crunchiness. And then a classic pastry, this time American: the Raspberry Cheescake revisited by Iginio: a soft shortbread accompanies a velvety vanilla-flavored cheesecake cream; a raspberry jelly, with its characteristic tart note, lends aromatic balance.
1. The sweet camin originating in Transylvania
The kürtőskalács, literally sweet fireplace, is particularly well known for a feature that sets it apart in the eyes of tourists: you can safely eat while at stroll among the streets of Budapest. It comes in the shape of a chimney, with the dough rolled up and covered in caramelized sugar. Crispy on the outside, soft on the inside, once prepared the pastry chef will ask you what flavor you want it in. And here you can range from the most classic vanilla or nuts and cinnamon to coconut. It is cooked on the spot in small stands, especially at village festivals and markets, but now you can also find it in Budapest in small, stable stores. It is a typical winter dessert, but it is so good that it is now eaten throughout the year.
2. Luca Montersino's revisited tiramisu.
Put two super-famous desserts like tiramisu and chantilly cream, a master pastry chef with lots of imagination and dexterity, and that's how this dessert, a reinterpretation of the traditional tiramisu, was born. It is called walking tiramisu because it is possible to eat it while holding it in your hand, without getting cream on it. But this is not the only novelty signed by Luca Montersino: next to the walking tiramisu, we find the tiramisu tartlet, a spelt shortbread, a cocoa frangipane, and a mascarpone mousse.
3. The churros, the Spanish fried sticks
Typical of Spanish cuisine, the churro is a sweet snack made of a fried batter dusted with sugar that is then dipped in hot chocolate. Sold at special stalls found along main streets, in squares and markets, the churro is ideal for a mouth-watering snack, as a dessert or for an out-of-the-day treat at any hour. In Italy there are also revisited proposals in a light version: grilled instead of fried, with the addition of vanilla and cinnamon and therefore more digestible.
4. For lovers of Alchermes, Sardinian Cardinals.
Stuffed with custard and decorated with caps colored red because they were soaked in alchermes, the cardinals are fluffy, mouth-watering mini cupcakes of Sardinian origin that resemble the famous headgear. Vaguely similar to muffins and cupcakes, in Sardinia they represent the typical walking dessert On the occasion of country festivals.
5. Soft-hearted treats in mini version: walking brownies
Beloved by young and old,these traditional American chocolate treats are often accompanied by vanilla ice cream, whipped cream or cream. Lately, brownies have been emerging as a take-away version, to be eaten on the go. Some modern versions tend to make the texture of brownies closer to that of a soft-core cupcake.
In walking cakes, size and weight are reduced but appearance and quality remain essential for an absolutely delicious experience to keep on hand at all times.
