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Nyu -Yorkdagi slayd -shouda sinab ko'riladigan 10 ta eng yaxshi hunarmandchilik

Nyu -Yorkdagi slayd -shouda sinab ko'riladigan 10 ta eng yaxshi hunarmandchilik


Jak Torresdagi shokolad

Jak Torres o'z ishining mutaxassisi, uni janob deb atashadi, u Frantsiyada shogirdlik va nufuzli ishdan so'ng Nyu-Yorkdagi mashhur Ritz-Karlton va Le-Sirkda qandolatchi bo'lib ishlagan. ochiq, Bruklindagi DUMBO mahallasida. Manxettenda, Gudzon ko'chasidagi manzilga tashrif buyuring Jak Torres shokoladBu erda siz noldan tayyorlangan tabiiy shokoladni ko'rishingiz va uning konveyer va vintage mashinalari bo'ylab sayohatini kuzatishingiz mumkin. Aqlli nomlangan shokoladli bon bons va boy issiq shokoladdan tortib qaymoqli muzqaymoqgacha, qaysi taomni tatib ko'rishni tanlash qiyin bo'lishi mumkin.

Pop -karma popkorn

Quyi Sharqiy tomonda joylashgan bu marvarid tarkibida konservantlar yoki qo'shimchalar bo'lmagan popkornli organik, oltita lazzat mavjud. Oshpaz Stefan Lemagnen Parijda o'qidi, Nyu -Yorkda do'kon ochishdan oldin, yopiq 4 -xonali shirinlikni ochdi va asos solishni boshladi. ZenCanCook.com. Uning klassik O'rta er dengizi (zaytun moyi va dengiz tuzi), vegetarian Zen Cheddar (oq Cheddar) va sof karamel (jigarrang shakar bilan tayyorlangan) navlari yil bo'yi mavjud bo'lib, ular mavsumiy uchta variant bilan to'ldiriladi. Pop karma. Har doim bepul namunalar mavjud va sotib olish uchun qalaylar ajoyib sovg'alar beradi.

Jam stendidagi murabbo

Ko'p yillik pishirgandan so'ng, eng yaxshi do'stlar Sabrina Valle va Jessika Kvon mahalliy, yangi ingredientlarni aralashtirishga bo'lgan muhabbatlarini yoyishga va Bruklindagi hunarmandchilik murabbolari, tarelkalari va chutneylar bilan tanishtirishga qaror qilishdi. Jam stendi. Endi Tri-Shtatning hamma joylarida mavjud, siz ularni yangi, mahalliy mevalardan tayyorlangan ijodlarini Manhetten va Bruklindagi Dean & Deluca kabi gurme do'konlarida topishingiz mumkin. Mast maymun murabbo (shakar bilan qoplangan banan, rom va ohak) va Razzy Gabby & a Side of Jalapeño Jam, shirin malina va achchiq jalapeno aralashmasini sinab ko'ring.

City Winery -da sharob

Manxetten Shahar vino zavodi bochkadan to'g'ridan -to'g'ri tegib turgan 11 navning ta'mini taklif qiladi. Saytda tatib ko'rish juda yangi va vino ishlab chiqaruvchi Maykl Dorfning usullari barqaror va konservantlar yoki sulfitlardan xoli. 40 kishilik bochka xonasiga oldindan buyurtma bering yoki asosiy joyda sharobni ovqat va jonli musiqa bilan bog'lang. Uchta vino tatib ko'riladigan turlar har kuni 35 dollarga taklif qilinadi.

Myurrey pishloq baridagi pishloq

1940 yildan beri Grinvich qishlog'ining asosiy mahsuloti. Myurrey pishloqli barUning egalari o'nlab yillar davomida butun Amerika va Evropadan hunarmand pishloqlarini olishgan. Hozirgi xo'jayin Rob Kaufelt 2012 yilda "Cheese Bar" debyutini o'tkazdi, u erda xaridorlar turli xil pishloqli plastinkalarni qichitqi o'tloqli Kunik, Nyu -Yorkdan echki va sigir pishloqlari, Tomme Vaudoise, qaymoqli, yumshoq va sariyog 'kabi mahalliy va import qilingan pishloqlar bilan tanlab olishlari mumkin. Shveytsariyadan sigir pishloqi va Cheddar va Scharfe Maxx bilan tayyorlangan va qovurilgan piyoz bilan to'ldirilgan makaron va pishloq kabi pishloqli menyu va Myurreyning eritmalari, qovurilgan pishloqli sendvichlar, tutunli pomidor yoki sitrus sabzi sho'rvasi. Bu shirin taomlarni sharob, pivo yoki sidr bilan birlashtiring.

Top Hops -da pivo

Anheuser-Busch kompaniyasining sobiq ijrochi direktori Ted Kenni o'z vaqtini pivo ixlosmandlari bilan yangi tatib ko'rishga sarflaydi. Eng yaxshi hop. 700 ta pivo pivosini o'rganing va Orchard Street do'konida bir vaqtning o'zida ikki yoki to'rtta pivo parvozi bilan 20 ta tanlab ko'ring. Qolgan 680 -dan bittasini namuna oling va o'zingiz yoqtirgan narsani qayta ishlatiladigan o'stirgichga olib boring.

Irving Farm Coffee Roasters -da qahva

Irving fermasi Gudzon vodiysidagi sobiq fermada o'z qahvasini qovuradi. 1999 yilda kompaniya qovurish zavodiga aylandi. Sharqiy Afrika, Lotin Amerikasi va Tinch okeani janubining turli xil aralashmalari kichik partiyalarda ishlab chiqariladi. Manxettendagi 71 Irving Pleysidagi do'konga tashrif buyuring, kappuchino va espressolarni iching va lazzatlaning yoki vaqti -vaqti bilan bepul tatib ko'ring.

Magnoliya novvoyxonasida pishiriqlar

Cupcake trendining birinchi favoriti, bu uning eslatilishi tufayli Shahar va jinsiy aloqa, Magnoliya novvoyxonasi G'arbiy Qishloq-bu pastel ranglar palitrasi bilan bezatilgan va qo'lda rang-barang purkashlar bilan bezatilgan qo'lda yasalgan pishiriqlarning uyi (ular kek, kek va kukilar sotadilar). Bizning ro'yxatimizga kiritilgan Hummingbird (banan, ananas va qaymoqli pishloqli muzli, qovurilgan pecan bilan to'ldirilgan) kabi 20 ta imzolangan keklardan birini tatib ko'ring. Amerikadagi 50 ta eng yaxshi kek.

Donut zavodidagi donutlar

Mark Isroil 1994 yilda Quyi Sharqiy tomondagi podvaldan donuts tayyorlashni boshladi. U bobosining retsepti bilan tun bo'yi donut tayyorlab, ularni har kuni velosipedda Din va Deluka, Balducci va Manxettenning boshqa do'konlariga etkazib berardi. . Yillar o'tishi bilan uning mavsumiy mevalari va qovurilgan yong'oqlarini sirga qo'shgani bilan mashhur bo'lgan donutlari quyidagilarga ega bo'ldi: Donut zavodi 2000 yilda Grand ko'chasida nonvoyxona ochdi ("Chelsi" da ikkinchi joy ham bor). Kek, xamirturush va to'ldirilgan donutlarning o'ndan ortiq xilma-xilligi konservantlar va sun'iy tatlarsiz tabiiy ingredientlardan iborat. Jelly bilan to'ldirilgan kvadrat donutlarni va pista, matcha yashil choyi va böğürtlenli vanil loviya sirlarini o'z ichiga olgan xamir urug'larini (to'ldirilgan mini donuts) sinab ko'ring.

Amining nonida non

Emi Scherber, marketing karerasini tashlab, Nyu -York va Frantsiyada novvoylik bo'yicha o'qishni boshladi Amining noniBu erda an'anaviy Evropa pishirish usullari, shu jumladan har bir nonni qo'l bilan shakllantirish, frantsuz bagetlari, dala xamirturushlari, bug'doy, javdar va boshqa navlarni tayyorlash uchun har kuni ishlatiladi. Non pishirish jarayonini Chelsi bozorida ko'ring, u erda siz 20 dan ortiq non turlaridan (oltin mayiz va arpabodali irmik eng mashhurlaridan biri) yoki sendvich, ertalabki qandolat yoki shirinliklardan bahramand bo'lishingiz mumkin.


Bu har bir bolaning orzusi va kattalarning aybdor zavqi. Agar "deb nomlanganpeccato di gola ' italyan tilida (yokiochko'zlik gunohi ") haqiqatan ham mavjud, keyin bombolone Italiyaliklarning aksariyatiga ko'ra, bu qonun loyihasiga to'g'ri keladi. Buning sababi shundaki, juda ozchiligimiz odatiy shirin vasvasaga qarshi tura olamiz bombolone (pl. 'bomboloni '), donutning italyancha versiyasi, siz xohlagan har qanday ingredient bilan to'ldirilgan - qaymoq yoki Nutelladan tortib qaymoq, shokoladgacha ... Siz buni nomlaysiz! U oltin-jigarrang bo'lgunga qadar qovurilgani haqida gapirmasa ham bo'ladi! Va Hanukkaga yog'da qovurilgan yoki pishirilgan taomlarni iste'mol qilish odat tusiga kirgan bo'lsa (kartoshkali krep va jeleli donutlar kabi), nega bu yil uni o'zgartirmang va bermang bomboloni sinab ko'ring?

Pishiriq nomi etimologik jihatdan italyancha so'z bilan bog'liq.bomba ' (pl. 'bomba '), bu to'g'ridan -to'g'ri inglizcha so'zga tarjima qilinadi.bomba,-ehtimol, uning eski granata shaklidagi yumaloq shakli eskirgan bombaga o'xshaydi. Aslida, Italiyaning ba'zi hududlari bu nomni "o'rniga" ishlatishadi.bombolon ' pirojnoe uchun.

Dastlab, bomboloni Toskana shahrida tug'ilganlar, lekin ular Italiyaning boshqa mintaqalarida ham an'anaviy bo'lib, retsept bo'yicha ozgina farqlar bor. Bir paytlar Avstriya qoidalariga bo'ysunadigan hududlarda, masalan Trentino Alto-Adige, Veneto va Friuli-Venesiya Guliya, bomboloni Avstriyadan kelib chiqqan deb ishoniladi.krapfen ' (shuningdek, "Berlinlik), va retsept tuxumni o'z ichiga oladi (siz Tuskan versiyasida topa olmaysiz).

A ga qo'ng'iroq qilish oson bo'lishi mumkin bo'lsa -da bombolone oddiy donut, bunday so'zma -so'z tarjima pishiriqqa munosib baho bermaydi (odatda bu masalalarda shunday bo'ladi). Bomboloni va donutlar haqiqatan ham boshqacha, lekin biz qaysi biri yaxshiroq ekanligi haqida bahslashmoqchi emasmiz - bu shunchaki ta'mga bog'liq. Ammo farqlarni tushunish uchun biz Nyu -Yorkdagi ba'zi italyan oshpazlaridan mashhur haqidagi tushunchalarini buzishni so'rashga qaror qildik. bombolone.

Cremona va Dianmarco Di Michele-dan pishiriq pishiradigan oshpaz-Midtown shahridagi klassik italyan nonvoyxonasi Zeppola nonvoyxonasiga egalik qiladi va ishlaydi, har xil turdagi italyan taomlari, nonushtadan tushlikka qadar. bombolone hunarmandchilik mahsuloti, donutlar esa ko'proq sanoat. "Nazariy jihatdan, ikkita retsept deyarli bir xil", deb tushuntiradi Mussi. "Bizni qilish uchun bomboloni, biz ularni qovurish uchun tuxum, shakar, sariyog ', pishirish kukuni, italyan uni va o'simlik yog'idan foydalanamiz. Lekin, aslida, farq qiladigan narsa - bu pishirish jarayoni. Uni tayyorlash uchun bir yarim kun kerak bo'ladi bomboloni xamir Xulosa - sabr -toqat talab etiladi. Sizda yumshoq va bekamu ko'st bo'lmaydi bombolone Agar siz jarayonga shoshsangiz. " Chef Mussi qo'shib qo'yganidek, sir yo'q (klassik donutning o'ziga xos xususiyati). Buning o'rniga, qovurilganidan so'ng, bombolone keyin shakarga o'raladi va qaymoq, mascarpone, Nutella, ricotta, findiq yoki pista kremi bilan to'ldiriladi.

"Ular o'xshash", deydi Palermoning asli Vincenzo Virzi, Pane Pasta, Sitsiliya nonvoyxonasining egasi va bosh pishiruvchisi. rostitseriya G'arbiy qishloqda. "Ammo protsedura boshqacha. Donutlar haqida gap ketganda, pishirish jarayoni juda tez - ehtimol bir necha soat. Biz ruxsat beramiz bomboloni haroratga qarab kamida sakkiz soat ko'tariladi. Keyin biz ularni qovuramiz va shakarga solamiz ». Oshpaz Virzining aytishicha, uning nonvoyxonasidagi barcha mahsulotlar italyan ingredientlaridan tayyorlangan. Uchun retsept bomboloni G'arbiy qishloqning markazida sitsiliyaliklarning haqiqiy tajribasi sifatida ta'riflanadigan Pane Pasta -da tuxum yo'q va to'ldirish krema yoki shokoladdan Nutella va hatto malinaga qadar o'zgarib turadi. Pane Pasta -da ular undan ham foydalanadilar bomboloni ularning imzosini qo'yish uchun xamir siyambella - a ga o'xshash bombolone, lekin halqa shaklida.

"Palazzone 1960 -da, ertalab bizni qiziqtiradigan birinchi savollardan biri:" Bu o'rtasidagi farq nima? bombolone va amerikalik donut? "Biz uchun javob oddiy-bu ko'p yillar oldin Italiyada ishlab chiqilgan oilaviy retsepti",-tushuntiradi pishiriq oshpaz Jankarlo Palazson, u o'z shaxsiy Palazzone 1960-ni 2012 yildan beri Ueynda boshqargan va boshqargan. , Nyu-Jersi. Oshpaz Jankarlo - Janubiy Amalfi sohilida tug'ilgan, u Qo'shma Shtatlarga ko'chib ketgunga qadar bir muddat Abruzzo shahrida Sulmona shahrida bo'lgan. Palazzone -da u har kuni xamir ovqatlar va keklar uchun yangi retseptlar tayyorlashni yaxshi ko'radi, lekin an'anaviy sevimlilarga kelganda - masalan. bomboloni (albatta) - u biladi, uning mehmonlari har doim boshidan buyon qanday tayyorlangan bo'lsa, shuni ham afzal ko'rishadi. Chef Jankarlo uchun ularning bomboloni va oddiy donutlardan farqi shundaki, pishirish jarayoni yangi ingredientlardan, import qilingan italyan unidan va ko'p vaqtdan boshlanadi. "A berish bombolone uning klassik italyan lazzati, limon va apelsin maslahatlari xamirga qo'shiladi. Xamir tayyorlangandan so'ng, uni ko'tarish uchun 8 soat kerak bo'ladi. Bu buni amalga oshiradi bomboloni qovurilganidan keyin engil, yumshoq va nozik. Dan keyin bomboloni fritözdan olib tashlanadi, ular an'anaviy italyan plomba, masalan, qaymoq yoki Nutella qo'shishdan oldin peshtaxta ustiga qo'yiladi. Va oxirgi tegish uchun, shakar kukuni - ertalabki mijozlarimiz zavqlanishlari uchun nonushta bariga qo'yishdan oldin.

Bomboloni Eataly -da topishingiz mumkin bo'lgan imzo elementi, bu erda ular to'ldirishning noyob variantiga ega - gianduja Ayniqsa, Italiyaning Turin shahridan gurme shokolad ishlab chiqaruvchi Venchi tomonidan tayyorlangan krem. “Bizning bomboloni Tozalikni maksimal darajada ta'minlash uchun har kuni uyda pishiriladi,-deydi Eataly Flatiron kompaniyasining bosh pishiriqchisi Stefano Pederzani. "Biz yaratamiz krema pasticcera (muhallabi) har kuni noldan, faqat eng yaxshi mahalliy sut va tuxumdan foydalaning. The gianduja bizning do'kondan keladi Venchi Gianduja favvorasi, ishlatilgan giandujaning iloji boricha yangi ekanligiga ishonch hosil qilish uchun, yong'oqni joyida tushirdi va maydalaydi. Biz eng yaxshi mahalliy ingredientlarni ishlab chiqarishga harakat qilamiz va italyancha nou-xauimizni ishlatamiz bombolone Nyu -York shahridagi italyancha mukammallik cho'qqisida. "

Oxir-oqibat, Soxoda "Unico" sitsiliya kafesi bor, u erda ular bombolonning pechda pishirilgan versiyasini berishadi. “Bizning bomboloni 100% Italiyada ishlab chiqarilgan ”,-deydi uy egasi Federika Cipolla. "Ular Sitsiliyada ishlab chiqarilgan, darhol muzlatilgan va shu erga jo'natilgan. Ular pechda pishiriladi va qovurilmaydi. Bizning imzo bombolone Rikotta bilan to'ldirilgan - xuddi shu uchun ishlatiladi kassata yoki kanoli. Bizda Nutella plomba ham bor ». Bu tanlov qilish qiyin.


Bu har bir bolaning orzusi va kattalarning aybdor zavqi. Agar "deb nomlanganpeccato di gola ' italyan tilida (yokiochko'zlik gunohi ") haqiqatan ham mavjud, keyin bombolone Italiyaliklarning ko'pchiligiga ko'ra, bu qonun loyihasiga to'g'ri keladi. Buning sababi shundaki, juda ozchiligimiz odatiy shirin vasvasaga qarshi tura olamiz bombolone (pl. 'bomboloni '), donutning italyancha versiyasi, siz xohlagan har qanday ingredient bilan to'ldirilgan - qaymoq yoki Nutelladan tortib qaymoq, shokoladgacha ... Siz buni nomlaysiz! U oltin-jigarrang bo'lgunga qadar qovurilgani haqida gapirmasa ham bo'ladi! Va Hanukkaga yog'da qovurilgan yoki pishirilgan taomlarni iste'mol qilish odat tusiga kirgan bo'lsa (kartoshkali krep va jeleli donutlar kabi), nega bu yil uni o'zgartirmang va bermang bomboloni sinab ko'ring?

Pishiriq nomi etimologik jihatdan italyancha so'z bilan bog'liq.bomba ' (pl. 'bomba '), bu to'g'ridan -to'g'ri inglizcha so'zga tarjima qilinadi.bomba, "Ehtimol, uning eski granata shaklidagi yumaloq shakli eslatib o'tilgan. Aslida, Italiyaning ba'zi hududlari bu nomni "o'rniga" ishlatishadi.bombolon ' pirojnoe uchun.

Dastlab, bomboloni Toskana shahrida tug'ilganlar, lekin ular Italiyaning boshqa mintaqalarida ham an'anaviy bo'lib, retsept bo'yicha ozgina farqlar bor. Bir paytlar Avstriya qoidalariga bo'ysunadigan hududlarda, masalan Trentino Alto-Adige, Veneto va Friuli-Venesiya Guliya, bomboloni Avstriyadan kelib chiqqan deb ishoniladi.krapfen ' (shuningdek, "Berlinlik), va retsept tuxumni o'z ichiga oladi (siz Tuskan versiyasida topa olmaysiz).

A ga qo'ng'iroq qilish oson bo'lishi mumkin bo'lsa -da bombolone oddiy donut, bunday so'zma -so'z tarjima pishiriqqa munosib baho bermaydi (odatda bu masalalarda shunday bo'ladi). Bomboloni va donutlar haqiqatan ham boshqacha, lekin biz qaysi biri yaxshiroq ekanligi haqida bahslashmoqchi emasmiz - bu shunchaki ta'mga bog'liq. Ammo farqlarni tushunish uchun biz Nyu -Yorkdagi ba'zi italyan oshpazlaridan mashhur haqidagi tushunchalarini buzishni so'rashga qaror qildik. bombolone.

Nonushtadan oshpaz Fabio Mussi, Cremona va Dianmarco Di Mishel-Midtown shahridagi klassik italyan nonvoyxonasi Zeppola nonvoyxonasiga egalik qiladi va ishlaydi, har xil turdagi italyan taomlari, nonushtadan tushlikka qadar. bombolone hunarmandchilik mahsuloti, donutlar esa ko'proq sanoat. "Nazariy jihatdan, ikkita retsept deyarli bir xil", deb tushuntiradi Mussi. "Bizni qilish uchun bomboloni, biz ularni qovurish uchun tuxum, shakar, sariyog ', pishirish kukuni, italyan uni va o'simlik yog'idan foydalanamiz. Lekin, aslida, farq qiladigan narsa - bu pishirish jarayoni. Uni tayyorlash uchun bir yarim kun kerak bo'ladi bomboloni xamir Xulosa - sabr -toqat talab etiladi. Sizda yumshoq va bekamu ko'st bo'lmaydi bombolone Agar siz jarayonga shoshsangiz. " Oshpaz Mussi qo'shimcha qiladi: sir qo'shilmagan (klassik donutning o'ziga xos xususiyati). Buning o'rniga, qovurilganidan so'ng, bombolone keyin shakarga o'raladi va qaymoq, mascarpone, Nutella, ricotta, findiq yoki pista kremi bilan to'ldiriladi.

"Ular o'xshash", deydi Palermoning asli Vincenzo Virzi, Pane Pasta, Sitsiliya nonvoyxonasining egasi va bosh pishiruvchisi. rostitseriya G'arbiy qishloqda. "Ammo protsedura boshqacha. Donutlar haqida gap ketganda, pishirish jarayoni juda tez - ehtimol bir necha soat. Biz ruxsat beramiz bomboloni haroratga qarab kamida sakkiz soat ko'tariladi. Keyin biz ularni qovuramiz va shakarga solamiz ». Oshpaz Virzining aytishicha, uning nonvoyxonasidagi barcha mahsulotlar italyan ingredientlaridan tayyorlangan. Uchun retsept bomboloni G'arbiy qishloqning markazida sitsiliyaliklarning haqiqiy tajribasi sifatida ta'riflanadigan Pane Pasta -da tuxum yo'q va to'ldirish krema yoki shokoladdan Nutella va hatto malinaga qadar o'zgarib turadi. Pane Pasta -da ular undan ham foydalanadilar bomboloni ularning imzosini qo'yish uchun xamir siyambella - a ga o'xshash bombolone, lekin halqa shaklida.

"Palazzone 1960 -da, ertalab bizni qiziqtiradigan birinchi savollardan biri:" Bu o'rtasidagi farq nima? bombolone va amerikalik donut? "Biz uchun javob oddiy-bu Italiyada yillar oldin ishlab chiqilgan, yaxshi saqlangan oilaviy retsept",-deb tushuntiradi pishiriq oshpaz Jankarlo Palatsone, 2012 yildan beri Ueynda o'zining shaxsiy Palazzone 1960-ni boshqargan va boshqargan. , Nyu-Jersi. Oshpaz Jankarlo - Janubiy Amalfi sohilida tug'ilgan, u Qo'shma Shtatlarga ko'chib ketgunga qadar bir muddat Abruzzo shahrida Sulmona shahrida bo'lgan. Palazzone -da u har kuni xamir ovqatlar va keklar uchun yangi retseptlar tayyorlashni yaxshi ko'radi, lekin an'anaviy sevimlilarga kelganda - masalan. bomboloni (albatta) - u biladi, uning mehmonlari har doim boshidan buyon qanday tayyorlangan bo'lsa, shuncha tayyorlanganini afzal ko'rishadi. Chef Jankarlo uchun ularning bomboloni va oddiy donutlardan farqi shundaki, pishirish jarayoni yangi ingredientlardan, import qilingan italyan unidan va ko'p vaqtdan boshlanadi. "A berish bombolone uning klassik italyan lazzati, limon va apelsin maslahatlari xamirga qo'shiladi. Xamir tayyorlangandan so'ng, uni ko'tarish uchun 8 soat kerak bo'ladi. Bu shunday qiladi bomboloni qovurilganidan keyin engil, yumshoq va nozik. Dan keyin bomboloni fritözdan olib tashlanadi, ular an'anaviy italyan plomba, masalan, qaymoq yoki Nutella qo'shishdan oldin peshtaxta ustiga qo'yiladi. Oxirgi teginish uchun esa, chang shakar, - ertalabki mijozlarimiz zavqlanishlari uchun ularni nonushta bariga qo'yishdan oldin.

Bomboloni Eataly -da topishingiz mumkin bo'lgan imzo elementi, bu erda ular to'ldirishning noyob variantiga ega - gianduja Ayniqsa, Italiyaning Turin shahridan gurme shokolad ishlab chiqaruvchi Venchi tomonidan tayyorlangan krem. “Bizning bomboloni Tozalikni maksimal darajada ta'minlash uchun har kuni uyda pishiriladi,-deydi Eataly Flatiron kompaniyasining bosh pishiriqchisi Stefano Pederzani. "Biz yaratamiz krema pasticcera (muhallabi) har kuni noldan, faqat eng yaxshi mahalliy sut va tuxumdan foydalaning. The gianduja bizning do'kondan keladi Venchi Gianduja favvorasi, ishlatilgan giandujaning iloji boricha yangi ekanligiga ishonch hosil qilish uchun, yong'oqni joyida tushirdi va maydalaydi. Biz eng yaxshi mahalliy ingredientlarni ishlab chiqarishga harakat qilamiz va italyancha nou-xauimizni ishlatamiz bombolone Nyu -York shahridagi italyan mukammalligi cho'qqisida. "

Oxir-oqibat, Soxoda "Unico" sitsiliya kafesi bor, u erda ular bombolonning pechda pishirilgan versiyasini berishadi. “Bizning bomboloni 100% Italiyada ishlab chiqarilgan ”,-deydi uy egasi Federika Cipolla. "Ular Sitsiliyada ishlab chiqarilgan, darhol muzlatilgan va shu erga jo'natilgan. Ular pechda pishiriladi va qovurilmaydi. Bizning imzo bombolone Rikotta bilan to'ldirilgan - xuddi shu plomba uchun ishlatiladi kassata yoki kanoli. Bizda Nutella plomba ham bor ». Bu tanlov qilish qiyin.


Bu har bir bolaning orzusi va kattalarning aybdor zavqi. Agar "deb nomlanganpeccato di gola ' italyan tilida (yokiochko'zlik gunohi ") haqiqatan ham mavjud, keyin bombolone Italiyaliklarning ko'pchiligiga ko'ra, bu qonun loyihasiga to'g'ri keladi. Buning sababi shundaki, juda ozchiligimiz odatiy shirin vasvasaga qarshi tura olamiz bombolone (pl. 'bomboloni '), donutning italyancha versiyasi, siz xohlagan har qanday ingredient bilan to'ldirilgan - qaymoq yoki Nutelladan tortib qaymoq, shokoladgacha ... Siz buni nomlaysiz! U oltin-jigarrang bo'lgunga qadar qovurilgani haqida gapirmasa ham bo'ladi! Va Hanukkaga yog'da qovurilgan yoki pishirilgan taomlarni iste'mol qilish odat tusiga kirgan bo'lsa (kartoshkali krep va jeleli donutlar kabi), nega bu yil uni o'zgartirmang va bermang bomboloni sinab ko'ring?

Pishiriqning nomi etimologik jihatdan italyancha so'z bilan bog'liq.bomba ' (pl. 'bomba '), bu to'g'ridan -to'g'ri inglizcha so'zga tarjima qilinadi.bomba, "Ehtimol, uning eski granata shaklidagi yumaloq shakli eslatib o'tilgan. Aslida, Italiyaning ba'zi hududlari bu nomni "o'rniga" ishlatishadi.bombolon ' pirojnoe uchun.

Dastlab, bomboloni Toskana shahrida tug'ilganlar, lekin ular Italiyaning boshqa mintaqalarida ham an'anaviy bo'lib, retsept bo'yicha ozgina farqlar bor. Bir paytlar Avstriya qoidalariga bo'ysunadigan hududlarda, masalan Trentino Alto-Adige, Veneto va Friuli-Venesiya Guliya, bomboloni Avstriyadan kelib chiqqan deb ishoniladikrapfen ' (shuningdek, "Berlinlik), va retsept tuxumni o'z ichiga oladi (siz Tuskan versiyasida topa olmaysiz).

A ga qo'ng'iroq qilish oson bo'lishi mumkin bo'lsa -da bombolone oddiy donut, bunday so'zma -so'z tarjima pishiriqqa munosib baho bermaydi (odatda bu masalalarda shunday bo'ladi). Bomboloni va donutlar haqiqatan ham boshqacha, lekin biz qaysi biri yaxshiroq deb bahslashmoqchi emasmiz - bu shunchaki ta'mga bog'liq. Ammo farqlarni tushunish uchun biz Nyu -Yorkdagi ba'zi italyan oshpazlaridan mashhur haqidagi tushunchalarini buzishni so'rashga qaror qildik. bombolone.

Nonushtadan oshpaz Fabio Mussi, Cremona va Dianmarco Di Mishel-Midtown shahridagi klassik italyan nonvoyxonasi Zeppola nonvoyxonasiga egalik qiladi va ishlaydi, har xil turdagi italyan taomlari, nonushtadan tushlikka qadar. bombolone bu hunarmandchilik mahsuloti, donutlar esa ko'proq sanoat. "Nazariy jihatdan, ikkita retsept deyarli bir xil", deb tushuntiradi Mussi. "Bizni qilish uchun bomboloni, biz ularni qovurish uchun tuxum, shakar, sariyog ', pishirish kukuni, italyan uni va o'simlik yog'idan foydalanamiz. Lekin, aslida, farq qiladigan narsa - bu pishirish jarayoni. Uni tayyorlash uchun bir yarim kun kerak bo'ladi bomboloni xamir Xulosa - sabr -toqat talab etiladi. Sizda yumshoq va bekamu ko'st bo'lmaydi bombolone Agar siz jarayonga shoshsangiz. " Oshpaz Mussi qo'shimcha qiladi: sir qo'shilmagan (klassik donutning o'ziga xos xususiyati). Buning o'rniga, qovurilganidan so'ng, bombolone keyin shakarga o'raladi va qaymoq, mascarpone, Nutella, ricotta, findiq yoki pista kremi bilan to'ldiriladi.

"Ular o'xshash", deydi Palermoning asli Vincenzo Virzi, Pane Pasta, Sitsiliya nonvoyxonasining egasi va bosh pishiruvchisi. rostitseriya G'arbiy qishloqda. "Ammo protsedura boshqacha. Donutlar haqida gap ketganda, pishirish jarayoni juda tez - ehtimol bir necha soat. Biz ruxsat beramiz bomboloni haroratga qarab kamida sakkiz soat ko'tariladi. Keyin biz ularni qovuramiz va shakarga solamiz ». Oshpaz Virzining aytishicha, uning nonvoyxonasidagi barcha mahsulotlar italyan ingredientlaridan tayyorlangan. Uchun retsept bomboloni G'arbiy qishloqning markazida sitsiliyaliklarning haqiqiy tajribasi sifatida ta'riflanadigan Pane Pasta -da tuxum yo'q va to'ldirish krema yoki shokoladdan Nutella va hatto malinaga qadar o'zgarib turadi. Pane Pasta -da ular undan ham foydalanadilar bomboloni ularning imzosini qo'yish uchun xamir siyambella - a ga o'xshash bombolone, lekin halqa shaklida.

"Palazzone 1960 -da, ertalab bizni qiziqtiradigan birinchi savollardan biri:" Bu o'rtasidagi farq nima? bombolone va amerikalik donut? "Biz uchun javob oddiy-bu Italiyada yillar oldin ishlab chiqilgan, yaxshi saqlangan oilaviy retsept",-deb tushuntiradi pishiriq oshpaz Jankarlo Palatsone, 2012 yildan beri Ueynda o'zining shaxsiy Palazzone 1960-ni boshqargan va boshqargan. , Nyu-Jersi. Oshpaz Jankarlo - Janubiy Amalfi sohilida tug'ilgan, u Qo'shma Shtatlarga ko'chib ketgunga qadar bir muddat Abruzzo shahrida Sulmona shahrida bo'lgan. Palazzone -da u har kuni xamir ovqatlar va keklar uchun yangi retseptlar tayyorlashni yoqtiradi, lekin an'anaviy sevimlilarga kelganda - masalan, bomboloni (albatta) - u biladi, uning mehmonlari har doim boshidan buyon qanday tayyorlangan bo'lsa, shuni ham afzal ko'rishadi. Chef Jankarlo uchun ularning bomboloni va oddiy donutlardan farqi shundaki, pishirish jarayoni yangi ingredientlardan, import qilingan italyan unidan va ko'p vaqtdan boshlanadi. "A berish bombolone uning klassik italyan lazzati, limon va apelsin maslahatlari xamirga qo'shiladi. Xamir tayyorlangandan so'ng, uni ko'tarish uchun 8 soat kerak bo'ladi. Bu buni amalga oshiradi bomboloni qovurilganidan keyin engil, yumshoq va nozik. Dan keyin bomboloni fritözdan olib tashlanadi, ular an'anaviy italyan plomba, masalan, qaymoq yoki Nutella qo'shishdan oldin peshtaxta ustiga qo'yiladi. Va oxirgi tegish uchun, shakar kukuni - ertalabki mijozlarimiz zavqlanishlari uchun nonushta bariga qo'yishdan oldin.

Bomboloni Eataly -da topishingiz mumkin bo'lgan imzo elementi, bu erda ular to'ldirishning noyob variantiga ega - gianduja Ayniqsa, Italiyaning Turin shahridan gurme shokolad ishlab chiqaruvchi Venchi tomonidan tayyorlangan krem. “Bizning bomboloni Tozalikni maksimal darajada ta'minlash uchun har kuni uyda pishiriladi,-deydi Eataly Flatiron kompaniyasining bosh pishiriqchisi Stefano Pederzani. "Biz yaratamiz krema pasticcera (muhallabi) har kuni noldan, faqat eng yaxshi mahalliy sut va tuxumdan foydalaning. The gianduja bizning do'kondan keladi Venchi Gianduja favvorasi, ishlatilgan giandujaning iloji boricha yangi ekanligiga ishonch hosil qilish uchun, yong'oqni joyida tushirdi va maydalaydi. Biz eng yaxshi mahalliy ingredientlarni ishlab chiqarishga harakat qilamiz va italyancha nou-xauimizni ishlatamiz bombolone Nyu -York shahridagi italyan mukammalligi cho'qqisida. "

Oxir-oqibat, Soxoda "Unico" sitsiliya kafesi bor, u erda ular bombolonning pechda pishirilgan versiyasini berishadi. “Bizning bomboloni 100% Italiyada ishlab chiqarilgan ”,-deydi uy egasi Federika Cipolla. "Ular Sitsiliyada ishlab chiqarilgan, darhol muzlatilgan va bu erga jo'natilgan. Ular pechda pishiriladi va qovurilmaydi. Bizning imzo bombolone Rikotta bilan to'ldirilgan - xuddi shu plomba uchun ishlatiladi kassata yoki kanoli. Bizda Nutella plomba ham bor ». Bu tanlov qilish qiyin.


Bu har bir bolaning orzusi va kattalarning aybdor zavqi. Agar "deb nomlanganpeccato di gola ' italyan tilida (yokiochko'zlik gunohi ") haqiqatan ham mavjud, keyin bombolone Italiyaliklarning ko'pchiligiga ko'ra, bu qonun loyihasiga to'g'ri keladi. Buning sababi shundaki, juda ozchiligimiz odatiy shirin vasvasaga qarshi tura olamiz bombolone (pl. 'bomboloni '), donutning italyancha versiyasi, siz xohlagan har qanday ingredient bilan to'ldirilgan - qaymoq yoki Nutelladan tortib qaymoq, shokoladgacha ... Siz buni nomlaysiz! U oltin-jigarrang bo'lgunga qadar qovurilgani haqida gapirmasa ham bo'ladi! Va Hanukkaga yog'da qovurilgan yoki pishirilgan taomlarni iste'mol qilish odat tusiga kirgan bo'lsa (kartoshkali krep va jeleli donutlar kabi), nega bu yil uni o'zgartirmang va bermang bomboloni sinab ko'ring?

Pishiriq nomi etimologik jihatdan italyancha so'z bilan bog'liq.bomba ' (pl. 'bomba '), bu inglizcha so'zga to'g'ridan -to'g'ri tarjima qilinadi.bomba, "Ehtimol, uning eski granata shaklidagi yumaloq shakli eslatib o'tilgan. Aslida, Italiyaning ba'zi hududlari bu nomni "o'rniga" ishlatishadi.bombolon ' pirojnoe uchun.

Dastlab, bomboloni ular Toskanada tug'ilganlar, lekin ular Italiyaning boshqa mintaqalarida ham an'anaviy bo'lib, retsept bo'yicha ozgina farqlar bor. Bir paytlar Avstriya qoidalariga bo'ysunadigan hududlarda, masalan Trentino Alto-Adige, Veneto va Friuli-Venesiya Guliya, bomboloni Avstriyadan kelib chiqqan deb ishoniladi.krapfen ' (shuningdek, "Berlinlik), va retsept tuxumni o'z ichiga oladi (siz Tuskan versiyasida topa olmaysiz).

A ga qo'ng'iroq qilish oson bo'lishi mumkin bo'lsa -da bombolone oddiy donut, bunday so'zma -so'z tarjima pishiriqqa munosib baho bermaydi (odatda bu masalalarda shunday bo'ladi). Bomboloni va donutlar haqiqatan ham boshqacha, lekin biz qaysi biri yaxshiroq deb bahslashmoqchi emasmiz - bu shunchaki ta'mga bog'liq. Ammo farqlarni tushunish uchun biz Nyu -Yorkdagi ba'zi italyan oshpazlaridan mashhur haqidagi tushunchalarini buzishni so'rashga qaror qildik. bombolone.

Nonushtadan oshpaz Fabio Mussi, Cremona va Dianmarco Di Mishel-Midtown shahridagi klassik italyan nonvoyxonasi Zeppola nonvoyxonasiga egalik qiladi va ishlaydi, har xil turdagi italyan taomlari, nonushtadan tushlikka qadar. bombolone bu hunarmandchilik mahsuloti, donutlar esa ko'proq sanoat. "Nazariy jihatdan, ikkita retsept deyarli bir xil", deb tushuntiradi Mussi. "Bizni qilish uchun bomboloni, biz ularni qovurish uchun tuxum, shakar, sariyog ', pishirish kukuni, italyan uni va o'simlik yog'idan foydalanamiz. Lekin, aslida, farq qiladigan narsa - bu pishirish jarayoni. Uni tayyorlash uchun bir yarim kun kerak bo'ladi bomboloni xamir Xulosa - sabr -toqat talab etiladi. Sizda yumshoq va bekamu ko'st bo'lmaydi bombolone Agar siz jarayonga shoshsangiz. " Oshpaz Mussi qo'shimcha qiladi: sir qo'shilmagan (klassik donutning o'ziga xos xususiyati). Buning o'rniga, qovurilganidan so'ng, bombolone keyin shakarga o'raladi va qaymoq, mascarpone, Nutella, ricotta, findiq yoki pista kremi bilan to'ldiriladi.

"Ular o'xshash", deydi Palermoning asli Vincenzo Virzi, Pane Pasta, Sitsiliya nonvoyxonasining egasi va bosh pishiruvchisi. rostitseriya G'arbiy qishloqda. "Ammo protsedura boshqacha. Donutlar haqida gap ketganda, pishirish jarayoni juda tez - ehtimol bir necha soat. Biz ruxsat beramiz bomboloni haroratga qarab kamida sakkiz soat ko'tariladi. Keyin biz ularni qovuramiz va shakarga solamiz ». Chef Virzining aytishicha, uning nonvoyxonasidagi barcha mahsulotlar italyan ingredientlaridan tayyorlangan. Uchun retsept bomboloni G'arbiy qishloqning markazida sitsiliyaliklarning haqiqiy tajribasi sifatida ta'riflanadigan Pane Pasta -da tuxum yo'q va to'ldirish krema yoki shokoladdan Nutella va hatto malinaga qadar o'zgarib turadi. Pane Pasta -da ular undan ham foydalanadilar bomboloni ularning imzosini qo'yish uchun xamir siyambella - a ga o'xshash bombolone, lekin halqa shaklida.

"Palazzone 1960 -da, ertalab bizni qiziqtiradigan birinchi savollardan biri:" Bu o'rtasidagi farq nima? bombolone va amerikalik donut? "Biz uchun javob oddiy-bu ko'p yillar oldin Italiyada ishlab chiqilgan oilaviy retsepti",-tushuntiradi pishiriq oshpaz Jankarlo Palazson, u o'z shaxsiy Palazzone 1960-ni 2012 yildan beri Ueynda boshqargan va boshqargan. , Nyu-Jersi. Oshpaz Jankarlo - Janubiy Amalfi sohilida tug'ilgan, u Qo'shma Shtatlarga ko'chib ketgunga qadar bir muddat Abruzzo shahrida Sulmona shahrida bo'lgan. Palazzone -da u har kuni xamir ovqatlar va keklar uchun yangi retseptlar tayyorlashni yoqtiradi, lekin an'anaviy sevimlilarga kelganda - masalan, bomboloni (albatta) - u biladi, uning mehmonlari har doim boshidan buyon qanday tayyorlansa, shuncha tayyorlanishadi. Chef Jankarlo uchun ularning bomboloni va oddiy donutlardan farqi shundaki, pishirish jarayoni yangi ingredientlardan, import qilingan italyan unidan va ko'p vaqtdan boshlanadi. "A berish bombolone uning klassik italyan lazzati, limon va apelsin maslahatlari xamirga qo'shiladi. Xamir tayyorlangandan so'ng, uni ko'tarish uchun 8 soat kerak bo'ladi. Bu buni amalga oshiradi bomboloni qovurilganidan keyin engil, yumshoq va nozik. Dan keyin bomboloni fritözdan olib tashlanadi, ular an'anaviy italyan plomba, masalan, qaymoq yoki Nutella qo'shishdan oldin peshtaxta ustiga qo'yiladi. Oxirgi teginish uchun esa, chang shakar, - ertalabki mijozlarimiz zavqlanishlari uchun nonushta bariga qo'yishdan oldin.

Bomboloni Eataly -da topishingiz mumkin bo'lgan imzo elementi, u erda ular to'ldirishning noyob variantiga ega - gianduja Ayniqsa, Italiyaning Turin shahridan gurme shokolad ishlab chiqaruvchi Venchi tomonidan tayyorlangan krem. “Bizning bomboloni Tozalikni maksimal darajada ta'minlash uchun har kuni uyda pishiriladi ”,-deydi Eataly Flatiron kompaniyasining bosh pishiriq boshlig'i Stefano Pederzani. "Biz yaratamiz krema pasticcera (custard) from scratch every day, using only the best local milk and eggs. The gianduja comes from our in-store Venchi Gianduja Fountain, which toasts and grinds the hazelnuts on the spot, to make sure that the gianduja used is as fresh as possible. We try to source the best local ingredients and use our Italian know-how to make a bombolone at the height of Italian perfection in New York City.”

Last but not least, there’s Unico, a Sicilian café in Soho, where they serve an oven-baked version of the bombolone. “Our bomboloni are 100% Made in Italy,” says co-owner Federica Cipolla. “They are made in Sicily, frozen right away and shipped here. They are oven-baked and not fried. Our signature bombolone is filled with ricotta – the same filling used for kassata yoki kanoli. We also have a Nutella filling.” That’s a tough choice to make.


They are every kid’s dream and any adult’s guilty pleasure. If the so-called ‘peccato di gola’ in Italian (or ‘sin of gluttony’) truly does exist, then the bombolone would certainly fit the bill, according to most Italians. That’s because so very few of us can resist the sweet temptation of the traditional bombolone (pl. ‘bomboloni’), an Italian version of the donut, filled with pretty much any ingredient you desire – from custard or Nutella to whipped cream, chocolate… You name it! Not to mention it’s fried until perfectly golden-brown! And since it’s customary to eat foods fried or baked in oil for Hanukkah (like potato pancakes and jelly donuts), why not switch it up this year, and give bomboloni a try?

The pastry's name is etymologically related to the Italian word ‘bomba’ (pl. ‘bombe’), which translates directly to the English word ‘bomba,’ perhaps referencing its round grenade-like shape like that of an old-fashioned bomb. In fact, some regions of Italy use this name instead of ‘bombolone’ for the pastry.

Dastlab, bomboloni were born in Tuscany, but they are traditional to other regions of Italy as well, with slight variations on the recipe. In areas once subject to Austrian rules, such as Trentino Alto-Adige, Veneto, and Friuli-Venezia Giulia, bomboloni are believed to have originated from the Austrian ‘krapfen’ (also called ‘Berliner’), and the recipe includes eggs (which you won’t find in the Tuscan version).

Although it might be easy to call a bombolone just a simple donut, such a literal translation doesn’t give the pastry the credit it deserves (which is usually the case in these matters). Bomboloni and donuts are indeed different, though we don’t intend to argue over which one is better – that’s simply a matter of taste. But to understand the differences, we decided to ask some Italian pastry chefs in New York to break down their concept of the famous bombolone.

Pastry chef Fabio Mussi from Cremona and Gianmarco Di Michele – who co-own and operate Zeppola Bakery, a classic Italian bakery in Midtown serving all kinds of exquisite Italian foods, from breakfast to lunch – say that the bombolone is an artisanal product, while donuts are more industrial. “In theory, the two recipes are almost the same,” Mussi explains. “To make our bomboloni, we use eggs, sugar, butter, baking powder, Italian flour, and vegetable oil to fry them. But what really makes the difference is the leavening process. It takes one-and-a-half days to make the bomboloni dough. Bottom line – it takes patience. You won’t have a soft and fluffy bombolone if you rush the process.” Chef Mussi adds that there is no glaze added, either (a typical characteristic of the classic donut). Instead, once it’s fried, the bombolone is then rolled in sugar and filled with custard, mascarpone, Nutella, ricotta, hazelnut, or pistachio cream.

“They are similar,” agrees Palermo native Vincenzo Virzì, the owner and Head Baker at Pane Pasta, the Sicilian bakery and traditional rosticceria in the West Village. “But the procedure is different. When it comes to donuts, the leavening process is very fast – maybe a couple of hours. We let our bomboloni rise at least eight hours, depending on the temperature. Then we fry them and roll them in sugar.” Chef Virzì also says that all the products in his bakery are made with Italian ingredients. The recipe for bomboloni at Pane Pasta – which is often described as an authentic Sicilian experience in the heart of the West Village – doesn’t contain eggs, and the filling varies from custard or chocolate to Nutella, and even raspberry. At Pane Pasta, they also use the bomboloni dough to make their signature ciambella – which is similar to a bombolone, but ring-shaped.

“At Palazzone 1960 , one of the number one questions we get in the morning is: ‘What’s the difference between this bombolone and an American donut?’ For us, the answer is simple – it’s a perfected, well-guarded family recipe created years ago in Italy,” explains pastry chef Giancarlo Palazzone, who has owned and operated his very own Palazzone 1960 since 2012 in Wayne, New Jersey. Chef Giancarlo is a South Amalfi Coast native, who also spent some time in the Abruzzo city of Sulmona before moving to the United States. At Palazzone, he enjoys making up new recipes for pastries and cakes every day, but when it comes to the traditional favorites – like the bomboloni (of course) – he knows his guests always prefer them made exactly as they’ve been made since the beginning. For Chef Giancarlo, the difference between their bomboloni and regular donuts is that the baking process starts with fresh ingredients, imported Italian flour, and plenty of time. “To give a bombolone its classic Italian flavor, hints of lemon and orange are added to the dough. After making the dough, it needs 8 hours to rise. This will make the bomboloni light, fluffy and delicate after being fried. Dan keyin bomboloni are removed from the fryer, they are laid on the counter to rest before adding the traditional Italian fillings, such as custard cream or Nutella. And for the final touch, a dusting of powdered sugar – before setting them out on the breakfast bar for our morning customers to enjoy.”

Bomboloni are a signature item you can also find at Eataly , where they feature a unique filling option – gianduja cream made especially by Venchi, the gourmet chocolate manufacturer from Turin, Italy. “Our bomboloni are baked in-house daily to ensure maximum freshness,” says Head Pastry Chef at Eataly Flatiron Stefano Pederzani. “We make the krema pasticcera (custard) from scratch every day, using only the best local milk and eggs. The gianduja comes from our in-store Venchi Gianduja Fountain, which toasts and grinds the hazelnuts on the spot, to make sure that the gianduja used is as fresh as possible. We try to source the best local ingredients and use our Italian know-how to make a bombolone at the height of Italian perfection in New York City.”

Last but not least, there’s Unico, a Sicilian café in Soho, where they serve an oven-baked version of the bombolone. “Our bomboloni are 100% Made in Italy,” says co-owner Federica Cipolla. “They are made in Sicily, frozen right away and shipped here. They are oven-baked and not fried. Our signature bombolone is filled with ricotta – the same filling used for kassata yoki kanoli. We also have a Nutella filling.” That’s a tough choice to make.


They are every kid’s dream and any adult’s guilty pleasure. If the so-called ‘peccato di gola’ in Italian (or ‘sin of gluttony’) truly does exist, then the bombolone would certainly fit the bill, according to most Italians. That’s because so very few of us can resist the sweet temptation of the traditional bombolone (pl. ‘bomboloni’), an Italian version of the donut, filled with pretty much any ingredient you desire – from custard or Nutella to whipped cream, chocolate… You name it! Not to mention it’s fried until perfectly golden-brown! And since it’s customary to eat foods fried or baked in oil for Hanukkah (like potato pancakes and jelly donuts), why not switch it up this year, and give bomboloni a try?

The pastry's name is etymologically related to the Italian word ‘bomba’ (pl. ‘bombe’), which translates directly to the English word ‘bomba,’ perhaps referencing its round grenade-like shape like that of an old-fashioned bomb. In fact, some regions of Italy use this name instead of ‘bombolone’ for the pastry.

Dastlab, bomboloni were born in Tuscany, but they are traditional to other regions of Italy as well, with slight variations on the recipe. In areas once subject to Austrian rules, such as Trentino Alto-Adige, Veneto, and Friuli-Venezia Giulia, bomboloni are believed to have originated from the Austrian ‘krapfen’ (also called ‘Berliner’), and the recipe includes eggs (which you won’t find in the Tuscan version).

Although it might be easy to call a bombolone just a simple donut, such a literal translation doesn’t give the pastry the credit it deserves (which is usually the case in these matters). Bomboloni and donuts are indeed different, though we don’t intend to argue over which one is better – that’s simply a matter of taste. But to understand the differences, we decided to ask some Italian pastry chefs in New York to break down their concept of the famous bombolone.

Pastry chef Fabio Mussi from Cremona and Gianmarco Di Michele – who co-own and operate Zeppola Bakery, a classic Italian bakery in Midtown serving all kinds of exquisite Italian foods, from breakfast to lunch – say that the bombolone is an artisanal product, while donuts are more industrial. “In theory, the two recipes are almost the same,” Mussi explains. “To make our bomboloni, we use eggs, sugar, butter, baking powder, Italian flour, and vegetable oil to fry them. But what really makes the difference is the leavening process. It takes one-and-a-half days to make the bomboloni dough. Bottom line – it takes patience. You won’t have a soft and fluffy bombolone if you rush the process.” Chef Mussi adds that there is no glaze added, either (a typical characteristic of the classic donut). Instead, once it’s fried, the bombolone is then rolled in sugar and filled with custard, mascarpone, Nutella, ricotta, hazelnut, or pistachio cream.

“They are similar,” agrees Palermo native Vincenzo Virzì, the owner and Head Baker at Pane Pasta, the Sicilian bakery and traditional rosticceria in the West Village. “But the procedure is different. When it comes to donuts, the leavening process is very fast – maybe a couple of hours. We let our bomboloni rise at least eight hours, depending on the temperature. Then we fry them and roll them in sugar.” Chef Virzì also says that all the products in his bakery are made with Italian ingredients. The recipe for bomboloni at Pane Pasta – which is often described as an authentic Sicilian experience in the heart of the West Village – doesn’t contain eggs, and the filling varies from custard or chocolate to Nutella, and even raspberry. At Pane Pasta, they also use the bomboloni dough to make their signature ciambella – which is similar to a bombolone, but ring-shaped.

“At Palazzone 1960 , one of the number one questions we get in the morning is: ‘What’s the difference between this bombolone and an American donut?’ For us, the answer is simple – it’s a perfected, well-guarded family recipe created years ago in Italy,” explains pastry chef Giancarlo Palazzone, who has owned and operated his very own Palazzone 1960 since 2012 in Wayne, New Jersey. Chef Giancarlo is a South Amalfi Coast native, who also spent some time in the Abruzzo city of Sulmona before moving to the United States. At Palazzone, he enjoys making up new recipes for pastries and cakes every day, but when it comes to the traditional favorites – like the bomboloni (of course) – he knows his guests always prefer them made exactly as they’ve been made since the beginning. For Chef Giancarlo, the difference between their bomboloni and regular donuts is that the baking process starts with fresh ingredients, imported Italian flour, and plenty of time. “To give a bombolone its classic Italian flavor, hints of lemon and orange are added to the dough. After making the dough, it needs 8 hours to rise. This will make the bomboloni light, fluffy and delicate after being fried. Dan keyin bomboloni are removed from the fryer, they are laid on the counter to rest before adding the traditional Italian fillings, such as custard cream or Nutella. And for the final touch, a dusting of powdered sugar – before setting them out on the breakfast bar for our morning customers to enjoy.”

Bomboloni are a signature item you can also find at Eataly , where they feature a unique filling option – gianduja cream made especially by Venchi, the gourmet chocolate manufacturer from Turin, Italy. “Our bomboloni are baked in-house daily to ensure maximum freshness,” says Head Pastry Chef at Eataly Flatiron Stefano Pederzani. “We make the krema pasticcera (custard) from scratch every day, using only the best local milk and eggs. The gianduja comes from our in-store Venchi Gianduja Fountain, which toasts and grinds the hazelnuts on the spot, to make sure that the gianduja used is as fresh as possible. We try to source the best local ingredients and use our Italian know-how to make a bombolone at the height of Italian perfection in New York City.”

Last but not least, there’s Unico, a Sicilian café in Soho, where they serve an oven-baked version of the bombolone. “Our bomboloni are 100% Made in Italy,” says co-owner Federica Cipolla. “They are made in Sicily, frozen right away and shipped here. They are oven-baked and not fried. Our signature bombolone is filled with ricotta – the same filling used for kassata yoki kanoli. We also have a Nutella filling.” That’s a tough choice to make.


They are every kid’s dream and any adult’s guilty pleasure. If the so-called ‘peccato di gola’ in Italian (or ‘sin of gluttony’) truly does exist, then the bombolone would certainly fit the bill, according to most Italians. That’s because so very few of us can resist the sweet temptation of the traditional bombolone (pl. ‘bomboloni’), an Italian version of the donut, filled with pretty much any ingredient you desire – from custard or Nutella to whipped cream, chocolate… You name it! Not to mention it’s fried until perfectly golden-brown! And since it’s customary to eat foods fried or baked in oil for Hanukkah (like potato pancakes and jelly donuts), why not switch it up this year, and give bomboloni a try?

The pastry's name is etymologically related to the Italian word ‘bomba’ (pl. ‘bombe’), which translates directly to the English word ‘bomba,’ perhaps referencing its round grenade-like shape like that of an old-fashioned bomb. In fact, some regions of Italy use this name instead of ‘bombolone’ for the pastry.

Dastlab, bomboloni were born in Tuscany, but they are traditional to other regions of Italy as well, with slight variations on the recipe. In areas once subject to Austrian rules, such as Trentino Alto-Adige, Veneto, and Friuli-Venezia Giulia, bomboloni are believed to have originated from the Austrian ‘krapfen’ (also called ‘Berliner’), and the recipe includes eggs (which you won’t find in the Tuscan version).

Although it might be easy to call a bombolone just a simple donut, such a literal translation doesn’t give the pastry the credit it deserves (which is usually the case in these matters). Bomboloni and donuts are indeed different, though we don’t intend to argue over which one is better – that’s simply a matter of taste. But to understand the differences, we decided to ask some Italian pastry chefs in New York to break down their concept of the famous bombolone.

Pastry chef Fabio Mussi from Cremona and Gianmarco Di Michele – who co-own and operate Zeppola Bakery, a classic Italian bakery in Midtown serving all kinds of exquisite Italian foods, from breakfast to lunch – say that the bombolone is an artisanal product, while donuts are more industrial. “In theory, the two recipes are almost the same,” Mussi explains. “To make our bomboloni, we use eggs, sugar, butter, baking powder, Italian flour, and vegetable oil to fry them. But what really makes the difference is the leavening process. It takes one-and-a-half days to make the bomboloni dough. Bottom line – it takes patience. You won’t have a soft and fluffy bombolone if you rush the process.” Chef Mussi adds that there is no glaze added, either (a typical characteristic of the classic donut). Instead, once it’s fried, the bombolone is then rolled in sugar and filled with custard, mascarpone, Nutella, ricotta, hazelnut, or pistachio cream.

“They are similar,” agrees Palermo native Vincenzo Virzì, the owner and Head Baker at Pane Pasta, the Sicilian bakery and traditional rosticceria in the West Village. “But the procedure is different. When it comes to donuts, the leavening process is very fast – maybe a couple of hours. We let our bomboloni rise at least eight hours, depending on the temperature. Then we fry them and roll them in sugar.” Chef Virzì also says that all the products in his bakery are made with Italian ingredients. The recipe for bomboloni at Pane Pasta – which is often described as an authentic Sicilian experience in the heart of the West Village – doesn’t contain eggs, and the filling varies from custard or chocolate to Nutella, and even raspberry. At Pane Pasta, they also use the bomboloni dough to make their signature ciambella – which is similar to a bombolone, but ring-shaped.

“At Palazzone 1960 , one of the number one questions we get in the morning is: ‘What’s the difference between this bombolone and an American donut?’ For us, the answer is simple – it’s a perfected, well-guarded family recipe created years ago in Italy,” explains pastry chef Giancarlo Palazzone, who has owned and operated his very own Palazzone 1960 since 2012 in Wayne, New Jersey. Chef Giancarlo is a South Amalfi Coast native, who also spent some time in the Abruzzo city of Sulmona before moving to the United States. At Palazzone, he enjoys making up new recipes for pastries and cakes every day, but when it comes to the traditional favorites – like the bomboloni (of course) – he knows his guests always prefer them made exactly as they’ve been made since the beginning. For Chef Giancarlo, the difference between their bomboloni and regular donuts is that the baking process starts with fresh ingredients, imported Italian flour, and plenty of time. “To give a bombolone its classic Italian flavor, hints of lemon and orange are added to the dough. After making the dough, it needs 8 hours to rise. This will make the bomboloni light, fluffy and delicate after being fried. Dan keyin bomboloni are removed from the fryer, they are laid on the counter to rest before adding the traditional Italian fillings, such as custard cream or Nutella. And for the final touch, a dusting of powdered sugar – before setting them out on the breakfast bar for our morning customers to enjoy.”

Bomboloni are a signature item you can also find at Eataly , where they feature a unique filling option – gianduja cream made especially by Venchi, the gourmet chocolate manufacturer from Turin, Italy. “Our bomboloni are baked in-house daily to ensure maximum freshness,” says Head Pastry Chef at Eataly Flatiron Stefano Pederzani. “We make the krema pasticcera (custard) from scratch every day, using only the best local milk and eggs. The gianduja comes from our in-store Venchi Gianduja Fountain, which toasts and grinds the hazelnuts on the spot, to make sure that the gianduja used is as fresh as possible. We try to source the best local ingredients and use our Italian know-how to make a bombolone at the height of Italian perfection in New York City.”

Last but not least, there’s Unico, a Sicilian café in Soho, where they serve an oven-baked version of the bombolone. “Our bomboloni are 100% Made in Italy,” says co-owner Federica Cipolla. “They are made in Sicily, frozen right away and shipped here. They are oven-baked and not fried. Our signature bombolone is filled with ricotta – the same filling used for kassata yoki kanoli. We also have a Nutella filling.” That’s a tough choice to make.


They are every kid’s dream and any adult’s guilty pleasure. If the so-called ‘peccato di gola’ in Italian (or ‘sin of gluttony’) truly does exist, then the bombolone would certainly fit the bill, according to most Italians. That’s because so very few of us can resist the sweet temptation of the traditional bombolone (pl. ‘bomboloni’), an Italian version of the donut, filled with pretty much any ingredient you desire – from custard or Nutella to whipped cream, chocolate… You name it! Not to mention it’s fried until perfectly golden-brown! And since it’s customary to eat foods fried or baked in oil for Hanukkah (like potato pancakes and jelly donuts), why not switch it up this year, and give bomboloni a try?

The pastry's name is etymologically related to the Italian word ‘bomba’ (pl. ‘bombe’), which translates directly to the English word ‘bomba,’ perhaps referencing its round grenade-like shape like that of an old-fashioned bomb. In fact, some regions of Italy use this name instead of ‘bombolone’ for the pastry.

Dastlab, bomboloni were born in Tuscany, but they are traditional to other regions of Italy as well, with slight variations on the recipe. In areas once subject to Austrian rules, such as Trentino Alto-Adige, Veneto, and Friuli-Venezia Giulia, bomboloni are believed to have originated from the Austrian ‘krapfen’ (also called ‘Berliner’), and the recipe includes eggs (which you won’t find in the Tuscan version).

Although it might be easy to call a bombolone just a simple donut, such a literal translation doesn’t give the pastry the credit it deserves (which is usually the case in these matters). Bomboloni and donuts are indeed different, though we don’t intend to argue over which one is better – that’s simply a matter of taste. But to understand the differences, we decided to ask some Italian pastry chefs in New York to break down their concept of the famous bombolone.

Pastry chef Fabio Mussi from Cremona and Gianmarco Di Michele – who co-own and operate Zeppola Bakery, a classic Italian bakery in Midtown serving all kinds of exquisite Italian foods, from breakfast to lunch – say that the bombolone is an artisanal product, while donuts are more industrial. “In theory, the two recipes are almost the same,” Mussi explains. “To make our bomboloni, we use eggs, sugar, butter, baking powder, Italian flour, and vegetable oil to fry them. But what really makes the difference is the leavening process. It takes one-and-a-half days to make the bomboloni dough. Bottom line – it takes patience. You won’t have a soft and fluffy bombolone if you rush the process.” Chef Mussi adds that there is no glaze added, either (a typical characteristic of the classic donut). Instead, once it’s fried, the bombolone is then rolled in sugar and filled with custard, mascarpone, Nutella, ricotta, hazelnut, or pistachio cream.

“They are similar,” agrees Palermo native Vincenzo Virzì, the owner and Head Baker at Pane Pasta, the Sicilian bakery and traditional rosticceria in the West Village. “But the procedure is different. When it comes to donuts, the leavening process is very fast – maybe a couple of hours. We let our bomboloni rise at least eight hours, depending on the temperature. Then we fry them and roll them in sugar.” Chef Virzì also says that all the products in his bakery are made with Italian ingredients. The recipe for bomboloni at Pane Pasta – which is often described as an authentic Sicilian experience in the heart of the West Village – doesn’t contain eggs, and the filling varies from custard or chocolate to Nutella, and even raspberry. At Pane Pasta, they also use the bomboloni dough to make their signature ciambella – which is similar to a bombolone, but ring-shaped.

“At Palazzone 1960 , one of the number one questions we get in the morning is: ‘What’s the difference between this bombolone and an American donut?’ For us, the answer is simple – it’s a perfected, well-guarded family recipe created years ago in Italy,” explains pastry chef Giancarlo Palazzone, who has owned and operated his very own Palazzone 1960 since 2012 in Wayne, New Jersey. Chef Giancarlo is a South Amalfi Coast native, who also spent some time in the Abruzzo city of Sulmona before moving to the United States. At Palazzone, he enjoys making up new recipes for pastries and cakes every day, but when it comes to the traditional favorites – like the bomboloni (of course) – he knows his guests always prefer them made exactly as they’ve been made since the beginning. For Chef Giancarlo, the difference between their bomboloni and regular donuts is that the baking process starts with fresh ingredients, imported Italian flour, and plenty of time. “To give a bombolone its classic Italian flavor, hints of lemon and orange are added to the dough. After making the dough, it needs 8 hours to rise. This will make the bomboloni light, fluffy and delicate after being fried. Dan keyin bomboloni are removed from the fryer, they are laid on the counter to rest before adding the traditional Italian fillings, such as custard cream or Nutella. And for the final touch, a dusting of powdered sugar – before setting them out on the breakfast bar for our morning customers to enjoy.”

Bomboloni are a signature item you can also find at Eataly , where they feature a unique filling option – gianduja cream made especially by Venchi, the gourmet chocolate manufacturer from Turin, Italy. “Our bomboloni are baked in-house daily to ensure maximum freshness,” says Head Pastry Chef at Eataly Flatiron Stefano Pederzani. “We make the krema pasticcera (custard) from scratch every day, using only the best local milk and eggs. The gianduja comes from our in-store Venchi Gianduja Fountain, which toasts and grinds the hazelnuts on the spot, to make sure that the gianduja used is as fresh as possible. We try to source the best local ingredients and use our Italian know-how to make a bombolone at the height of Italian perfection in New York City.”

Last but not least, there’s Unico, a Sicilian café in Soho, where they serve an oven-baked version of the bombolone. “Our bomboloni are 100% Made in Italy,” says co-owner Federica Cipolla. “They are made in Sicily, frozen right away and shipped here. They are oven-baked and not fried. Our signature bombolone is filled with ricotta – the same filling used for kassata yoki kanoli. We also have a Nutella filling.” That’s a tough choice to make.


They are every kid’s dream and any adult’s guilty pleasure. If the so-called ‘peccato di gola’ in Italian (or ‘sin of gluttony’) truly does exist, then the bombolone would certainly fit the bill, according to most Italians. That’s because so very few of us can resist the sweet temptation of the traditional bombolone (pl. ‘bomboloni’), an Italian version of the donut, filled with pretty much any ingredient you desire – from custard or Nutella to whipped cream, chocolate… You name it! Not to mention it’s fried until perfectly golden-brown! And since it’s customary to eat foods fried or baked in oil for Hanukkah (like potato pancakes and jelly donuts), why not switch it up this year, and give bomboloni a try?

The pastry's name is etymologically related to the Italian word ‘bomba’ (pl. ‘bombe’), which translates directly to the English word ‘bomba,’ perhaps referencing its round grenade-like shape like that of an old-fashioned bomb. In fact, some regions of Italy use this name instead of ‘bombolone’ for the pastry.

Dastlab, bomboloni were born in Tuscany, but they are traditional to other regions of Italy as well, with slight variations on the recipe. In areas once subject to Austrian rules, such as Trentino Alto-Adige, Veneto, and Friuli-Venezia Giulia, bomboloni are believed to have originated from the Austrian ‘krapfen’ (also called ‘Berliner’), and the recipe includes eggs (which you won’t find in the Tuscan version).

Although it might be easy to call a bombolone just a simple donut, such a literal translation doesn’t give the pastry the credit it deserves (which is usually the case in these matters). Bomboloni and donuts are indeed different, though we don’t intend to argue over which one is better – that’s simply a matter of taste. But to understand the differences, we decided to ask some Italian pastry chefs in New York to break down their concept of the famous bombolone.

Pastry chef Fabio Mussi from Cremona and Gianmarco Di Michele – who co-own and operate Zeppola Bakery, a classic Italian bakery in Midtown serving all kinds of exquisite Italian foods, from breakfast to lunch – say that the bombolone is an artisanal product, while donuts are more industrial. “In theory, the two recipes are almost the same,” Mussi explains. “To make our bomboloni, we use eggs, sugar, butter, baking powder, Italian flour, and vegetable oil to fry them. But what really makes the difference is the leavening process. It takes one-and-a-half days to make the bomboloni dough. Bottom line – it takes patience. You won’t have a soft and fluffy bombolone if you rush the process.” Chef Mussi adds that there is no glaze added, either (a typical characteristic of the classic donut). Instead, once it’s fried, the bombolone is then rolled in sugar and filled with custard, mascarpone, Nutella, ricotta, hazelnut, or pistachio cream.

“They are similar,” agrees Palermo native Vincenzo Virzì, the owner and Head Baker at Pane Pasta, the Sicilian bakery and traditional rosticceria in the West Village. “But the procedure is different. When it comes to donuts, the leavening process is very fast – maybe a couple of hours. We let our bomboloni rise at least eight hours, depending on the temperature. Then we fry them and roll them in sugar.” Chef Virzì also says that all the products in his bakery are made with Italian ingredients. The recipe for bomboloni at Pane Pasta – which is often described as an authentic Sicilian experience in the heart of the West Village – doesn’t contain eggs, and the filling varies from custard or chocolate to Nutella, and even raspberry. At Pane Pasta, they also use the bomboloni dough to make their signature ciambella – which is similar to a bombolone, but ring-shaped.

“At Palazzone 1960 , one of the number one questions we get in the morning is: ‘What’s the difference between this bombolone and an American donut?’ For us, the answer is simple – it’s a perfected, well-guarded family recipe created years ago in Italy,” explains pastry chef Giancarlo Palazzone, who has owned and operated his very own Palazzone 1960 since 2012 in Wayne, New Jersey. Chef Giancarlo is a South Amalfi Coast native, who also spent some time in the Abruzzo city of Sulmona before moving to the United States. At Palazzone, he enjoys making up new recipes for pastries and cakes every day, but when it comes to the traditional favorites – like the bomboloni (of course) – he knows his guests always prefer them made exactly as they’ve been made since the beginning. For Chef Giancarlo, the difference between their bomboloni and regular donuts is that the baking process starts with fresh ingredients, imported Italian flour, and plenty of time. “To give a bombolone its classic Italian flavor, hints of lemon and orange are added to the dough. After making the dough, it needs 8 hours to rise. This will make the bomboloni light, fluffy and delicate after being fried. Dan keyin bomboloni are removed from the fryer, they are laid on the counter to rest before adding the traditional Italian fillings, such as custard cream or Nutella. And for the final touch, a dusting of powdered sugar – before setting them out on the breakfast bar for our morning customers to enjoy.”

Bomboloni are a signature item you can also find at Eataly , where they feature a unique filling option – gianduja cream made especially by Venchi, the gourmet chocolate manufacturer from Turin, Italy. “Our bomboloni are baked in-house daily to ensure maximum freshness,” says Head Pastry Chef at Eataly Flatiron Stefano Pederzani. “We make the krema pasticcera (custard) from scratch every day, using only the best local milk and eggs. The gianduja comes from our in-store Venchi Gianduja Fountain, which toasts and grinds the hazelnuts on the spot, to make sure that the gianduja used is as fresh as possible. We try to source the best local ingredients and use our Italian know-how to make a bombolone at the height of Italian perfection in New York City.”

Last but not least, there’s Unico, a Sicilian café in Soho, where they serve an oven-baked version of the bombolone. “Our bomboloni are 100% Made in Italy,” says co-owner Federica Cipolla. “They are made in Sicily, frozen right away and shipped here. They are oven-baked and not fried. Our signature bombolone is filled with ricotta – the same filling used for kassata yoki kanoli. We also have a Nutella filling.” That’s a tough choice to make.


They are every kid’s dream and any adult’s guilty pleasure. If the so-called ‘peccato di gola’ in Italian (or ‘sin of gluttony’) truly does exist, then the bombolone would certainly fit the bill, according to most Italians. That’s because so very few of us can resist the sweet temptation of the traditional bombolone (pl. ‘bomboloni’), an Italian version of the donut, filled with pretty much any ingredient you desire – from custard or Nutella to whipped cream, chocolate… You name it! Not to mention it’s fried until perfectly golden-brown! And since it’s customary to eat foods fried or baked in oil for Hanukkah (like potato pancakes and jelly donuts), why not switch it up this year, and give bomboloni a try?

The pastry's name is etymologically related to the Italian word ‘bomba’ (pl. ‘bombe’), which translates directly to the English word ‘bomba,’ perhaps referencing its round grenade-like shape like that of an old-fashioned bomb. In fact, some regions of Italy use this name instead of ‘bombolone’ for the pastry.

Dastlab, bomboloni were born in Tuscany, but they are traditional to other regions of Italy as well, with slight variations on the recipe. In areas once subject to Austrian rules, such as Trentino Alto-Adige, Veneto, and Friuli-Venezia Giulia, bomboloni are believed to have originated from the Austrian ‘krapfen’ (also called ‘Berliner’), and the recipe includes eggs (which you won’t find in the Tuscan version).

Although it might be easy to call a bombolone just a simple donut, such a literal translation doesn’t give the pastry the credit it deserves (which is usually the case in these matters). Bomboloni and donuts are indeed different, though we don’t intend to argue over which one is better – that’s simply a matter of taste. But to understand the differences, we decided to ask some Italian pastry chefs in New York to break down their concept of the famous bombolone.

Pastry chef Fabio Mussi from Cremona and Gianmarco Di Michele – who co-own and operate Zeppola Bakery, a classic Italian bakery in Midtown serving all kinds of exquisite Italian foods, from breakfast to lunch – say that the bombolone is an artisanal product, while donuts are more industrial. “In theory, the two recipes are almost the same,” Mussi explains. “To make our bomboloni, we use eggs, sugar, butter, baking powder, Italian flour, and vegetable oil to fry them. But what really makes the difference is the leavening process. It takes one-and-a-half days to make the bomboloni dough. Bottom line – it takes patience. You won’t have a soft and fluffy bombolone if you rush the process.” Chef Mussi adds that there is no glaze added, either (a typical characteristic of the classic donut). Instead, once it’s fried, the bombolone is then rolled in sugar and filled with custard, mascarpone, Nutella, ricotta, hazelnut, or pistachio cream.

“They are similar,” agrees Palermo native Vincenzo Virzì, the owner and Head Baker at Pane Pasta, the Sicilian bakery and traditional rosticceria in the West Village. "Ammo protsedura boshqacha. Donutlar haqida gap ketganda, pishirish jarayoni juda tez - ehtimol bir necha soat. Biz ruxsat beramiz bomboloni haroratga qarab kamida sakkiz soat ko'tariladi. Keyin biz ularni qovuramiz va shakarga solamiz ». Chef Virzining aytishicha, uning nonvoyxonasidagi barcha mahsulotlar italyan ingredientlaridan tayyorlangan. Uchun retsept bomboloni G'arbiy qishloqning markazida sitsiliyaliklarning haqiqiy tajribasi sifatida ta'riflanadigan Pane Pasta -da tuxum yo'q va to'ldirish krema yoki shokoladdan Nutella va hatto malinaga qadar o'zgarib turadi. Pane Pasta -da ular undan ham foydalanadilar bomboloni ularning imzosini qo'yish uchun xamir siyambella - a ga o'xshash bombolone, lekin halqa shaklida.

"Palazzone 1960 -da, ertalab bizni qiziqtiradigan birinchi savollardan biri:" Bu o'rtasidagi farq nima? bombolone va amerikalik donut? "Biz uchun javob oddiy-bu ko'p yillar oldin Italiyada ishlab chiqilgan oilaviy retsepti",-tushuntiradi pishiriq oshpaz Jankarlo Palazson, u o'z shaxsiy Palazzone 1960-ni 2012 yildan beri Ueynda boshqargan va boshqargan. , Nyu-Jersi. Oshpaz Jankarlo - Janubiy Amalfi sohilida tug'ilgan, u Qo'shma Shtatlarga ko'chib ketgunga qadar bir muddat Abruzzo shahrida Sulmona shahrida bo'lgan. Palazzone -da u har kuni xamir ovqatlar va keklar uchun yangi retseptlar tayyorlashni yoqtiradi, lekin an'anaviy sevimlilarga kelganda - masalan, bomboloni (albatta) - u biladi, uning mehmonlari har doim boshidan buyon qanday tayyorlansa, shuncha tayyorlanishadi. Chef Jankarlo uchun ularning bomboloni va oddiy donutlardan farqi shundaki, pishirish jarayoni yangi ingredientlardan, import qilingan italyan unidan va ko'p vaqtdan boshlanadi. "A berish bombolone uning klassik italyan lazzati, limon va apelsin maslahatlari xamirga qo'shiladi. Xamir tayyorlangandan so'ng, uni ko'tarish uchun 8 soat kerak bo'ladi. Bu buni amalga oshiradi bomboloni qovurilganidan keyin engil, yumshoq va nozik. Dan keyin bomboloni fritözdan olib tashlanadi, ular an'anaviy italyan plomba, masalan, qaymoq yoki Nutella qo'shishdan oldin peshtaxta ustiga qo'yiladi. Oxirgi teginish uchun esa, chang shakar, - ertalabki mijozlarimiz zavqlanishlari uchun nonushta bariga qo'yishdan oldin.

Bomboloni Eataly -da topishingiz mumkin bo'lgan imzo elementi, u erda ular to'ldirishning noyob variantiga ega - gianduja Ayniqsa, Italiyaning Turin shahridan gurme shokolad ishlab chiqaruvchi Venchi tomonidan tayyorlangan krem. “Bizning bomboloni Tozalikni maksimal darajada ta'minlash uchun har kuni uyda pishiriladi ”,-deydi Eataly Flatiron kompaniyasining bosh pishiriq boshlig'i Stefano Pederzani. "Biz yaratamiz krema pasticcera (muhallabi) har kuni noldan, faqat eng yaxshi mahalliy sut va tuxumdan foydalaning. The gianduja bizning do'kondan keladi Venchi Gianduja favvorasi, ishlatilgan giandujaning iloji boricha yangi ekanligiga ishonch hosil qilish uchun, yong'oqni joyida tushirdi va maydalaydi. Biz eng yaxshi mahalliy ingredientlarni ishlab chiqarishga harakat qilamiz va italyancha nou-xauimizni ishlatamiz bombolone Nyu -York shahridagi italyan mukammalligi cho'qqisida. "

Oxir-oqibat, Soxoda "Unico" sitsiliya kafesi bor, u erda ular bombolonning pechda pishirilgan versiyasini berishadi. “Bizning bomboloni 100% Italiyada ishlab chiqarilgan ”,-deydi uy egasi Federika Cipolla. "Ular Sitsiliyada ishlab chiqarilgan, darhol muzlatilgan va bu erga jo'natilgan. Ular pechda pishiriladi va qovurilmaydi. Bizning imzo bombolone Rikotta bilan to'ldirilgan - xuddi shu plomba uchun ishlatiladi kassata yoki kanoli. Bizda Nutella plomba ham bor ». Bu tanlov qilish qiyin.