76 Sentences With "candied fruit" | Random Sentence Generator

VJ: I mean it's definitely an assortment of every, like, candied fruit in existence.

Various rice cakes, honey cookies, tea cakes, candied fruit and teas will be served.

Even the candied fruit on top provides a thrill of luxury — it comes from Paris.

Fry them gently until "all their excess water is cooked away and they look transparent — like candied fruit," she wrote.

You can even use things like leaves, candied fruit or pinecones to add something a little different to your gift.

With production halted, Motta, Alemagna and other Milanese heavies started cornering the Christmas cake market with candied-fruit-filled Panettone cakes.

Front Burner As hands-on as you may be in the kitchen, making your own candied fruit might be taking ambition too far.

Where Portuguese King Cakes are filled with candied fruit, the French galette des rois is made with puff pastry dough and filled with almond cream.

Also, limit dried fruits that contain added sugars (cranberries are a frequent culprit, according to Zanini) or are coated in sugar, such as dried pineapple rings or other candied fruit.

Forbidden from marrying her, the nobleman disguised himself and went to work for the baker, creating a new bread to impress the woman, made with butter, eggs, and candied fruit.

Forbidden from marrying her, the nobleman disguised himself and went to work for the baker, creating a new bread to impress the woman, made with butter, eggs and candied fruit.

In a shocking incident captured on social media, an officer in China was stabbed in the neck with a bamboo skewer by an illegal street vendor selling candied fruit on a stick.

Try the hearty "Guriev Zhivago" (73 rubles), a rich semolina porridge with blueberries, hazelnuts and candied fruit on a frosty morning or the cherry dumplings (280 rubles) if you have a sweet tooth.

His mission to convert Germans to eating candied fruit and nougat squares stuffed with Syrian pistachios is succeeding: he already counts KaDeWe, a high-end department store, and the glitzy Hotel Adlon among his clients.

Perhaps the least healthy but happiest way to start a day in Naples is with a sfogliatella, a pastry pocket of fresh ricotta with candied fruit and frolla (smooth) or riccia (ridged) shell, all made crumbly with lard.

Although the cuisines seemed disparate to me, Skurnick saw similarities between them, pointing out that rice pudding with mango, a staple throughout Asia, is not such a distant relative of riz à l'impératrice, the French rice pudding with candied fruit.

Up to three times a week, the couple hosts impromptu dinners: Gohar serves colorful salads alongside grilled meat or fish, typically followed by retro sweets such as Mont Blancs (puréed chestnuts with whipped cream) in antique silver cups or miniature candied fruit; the guests are invariably a mix of old friends and visiting design-world icons.

Here are woodcut instructions (artist anonymous) for carving a suckling pig from L'École parfaite des officiers de bouche (1729): Engravings of sugar flowers from a 1768 edition of confectionery chef Joseph Gillier's Le cannameliste français; ou, Nouvelle instruction pour ceux qui desirent d'apprendre l'office: A woodcut (artist anonymous) of a dessert table laden with candied fruit, sweetmeats, and confections from François Massialot's 1692 cookbook Nouvelle instruction pour les confitures, les liqueurs, et les fruit: A guide for table settings for the Windsor feasting table from a 1716 edition of Patrick Lamb's Royal Cookery; or the Compleat Court-Cook: An etching of a surtout (an ornamental centerpiece for a dining table) with fruit from the 1730s cookbook The Modern Cook by Vincent la Chapelle, a master cook who served, among others, King John V of Portugal and Louis XV's mistress Jeanne Antoinette Poisson: A set of illustrations from Il Trinciante di Messer Mattia Giegher, Mattia Giegher's treatise on the proper ways to carve all sorts of meat: "Circe's Palace," an etching from 1750's La science du maître d'hôtel confiseur, one of many cookbooks written by the mysterious "Menon," whose identity remains unknown: Willan's gift also includes a donation to fund grants for further research into culinary history and art.

Treccia d’oro is a typical cake of Crema. It’s a baked cake made of yeast dough and candied fruit.

A bowl of plombières ice cream with a waffle Plombières is a type of French ice cream made with almond extract, kirsch, and candied fruit.

Legend also tells that Saint Catherine of Siena picked the oranges from this tree and made candied fruit, which she gave to Pope Urban VI.

The French called it fruit glacé or fruit confit , and is also known as candied fruit or crystallized fruit. It has been around since the 14th century.

Cremona's Mostarda (a rich condiment made with candied fruit and a mustard flavoured syrup) is known throughout Italy and so is Torrone, which is a typical dessert from this province.

The origins of the jam is obscure but it is theorized that it came from the French. The word is also based on the French term confiture via the Dutch confijt (meaning candied fruit).

In Romania it is called . Griș on DEXonline Jam, candied fruit, cinnamon and raisins may be added. Once cooked, the preparation is poured into a cake pan. Griș cu lapte recipe It is served warm or cold.

One type of torta negra Wine cake, known in Spanish as torta envinada, is a cake made with wine in Colombian cuisine. Torta negra Colombiana (Colombian black cake) and Bizcocho Negro are similar cakes with varying ingredients (raisins, candied fruit, and rum).

In France, Gateau des Rois ("Kings' Cakes") are eaten all month long. The cakes vary depending on the region; in northern France, it is called a galette and is filled with frangipane, fruit, or chocolate. In the south, it is more of a brioche with candied fruit.

Guepinia helvelloides is an edible, but bland, fungus. Older specimens are usually tough and indigestible. It can be used raw in salads, for pickling in vinegar and also for preserving in sugar like candied fruit. One source reports using it to prepare a wine by fermenting with wine yeast.

Stollen history Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruitcakes more affordable and popular.Robert Sietsema. "A Short History of Fruitcake", The Village Voice, November 20–26, 2002.

But it is the Rich Plum Cake which takes the better part of a week to make. Candied fruit, plums, currents, raisins are dexterously cut and soaked in rum. Flour sieved and gently warmed in the sun. Nuts shelled and chopped and the whole family comes together to make the cake.

Xalapa is the place of origin of the famous Jalapeño peppers. Dishes made with maize: gorditas, tostadas, pasties, enfrijoladas, and chicken are common. The desserts that are consumed in the region are typically sweet such as cake and cocadas and craft candies like candied fruit, dulce de leche and jamoncillo.

A jellied watermelon pudding, it is also popular for the Saint Rosalia celebrations in Palermo. It is commonly considered an inheritance of Arab influence, and a dessert derived from the Persian fālūdhaj. Basic ingredients are watermelon pulp, sugar (or honey) and starch, while pistachios, candied fruit, cinnamon and rose water are often added.

Nesselrode Pudding is a thick custard cream with sweet puree of chestnut, raisins, candied fruit, currants, cherry liquor and whipped cream molded and served chilled as a bombe with maraschino custard sauce. In Victorian cuisine Creme a la Moscovite was a partially frozen ice set with isinglass (or gelatin), similar to bavarois.

Carol Field, Celebrating Italy (W. Morrow and Company, 1990), p. 284. It is not to be confused with the distinct, but similar traditional Lucchese cake of the same name, the buccellato (di Lucca), although both are ring- shaped sweet breads that contain candied fruit peels.Anna Del Conte, "Buccellato" in Gastronomy of Italy (rev. ed.

The liquid used in snap-dragon was typically brandy, although similar flammable liquors could also be used. Traditionally, raisins were the treat to be snatched; William Sandys specifies Málaga raisins. Other treats could also be used. Of these, almonds were the most common alternative or addition, but currants, candied fruit, figs, grapes, and plums also featured.

This type of cheesecake is typically drier than American styles. Small bits of candied fruit are often added. ; The Netherlands and Belgium: Dutch/Belgian-style cheesecakes are typically flavored with fruit or melted bittersweet chocolate, are generally made with quark, and are not baked. Belgian cheesecake also includes a speculaas crust (speculaas is a traditional Dutch-Belgian biscuit).

They may be filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, for example weddings, anniversaries, and birthdays. Small-sized cakes have become popular, in the form of cupcakes and petits fours.

The aromas from white wine cover almost the whole palette of wine aromas. The fruity aromas include citrus fruit such as lemon and grapefruit, white fruit such as apple, quince, peach and apricot, and nuts such as walnut and hazelnut. Exotic fruits are also present: pineapple, mango, and lychee. Obviously the aromatic palette includes these cooked flavours: apple, jam, candied fruit, etc.

Vietnamese use fruits in season. When the season is passing, they make candied fruit, called ô mai and fruit preserves, called mứt. The original taste of ô mai is sour, sweet, salty, and spicy. The most famous kind of ô mai is ô mai mơ, made from apricots harvested from the forest around Perfume Pagoda (Chùa Hương), Hà Tây Province.

They are also used for juices, sherbets, candied fruit, jams, and preserves, mostly by local cottage industries. The toasted nut is edible and similar to the common cashew nut. Its fatty fraction consists mostly of esters of the oleic (60%) and linoleic (21%) acids. The tea from its bark or leaves is used in the local folk medicine against diarrheaNaves et al.

Diplomat pudding (FR: Diplomate au Bavarois) is a cold dessert prepared in a mold. There are two methods of preparation. The more common method uses ladyfingers soaked in Rum or Kirsch flavored syrup, layered with candied fruit, apricot jam, and an egg custard or Bavarian cream. This is then refrigerated, then later removed from the mold and coated with a fruit sauce or custard cream.

Cassata or cassata siciliana ( , , ) is a traditional sweet from Sicily, Italy. Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli. Cassata has a shell of marzipan, pink and green coloured icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts.

In northern Chinese cuisine, ripe C. pinnatifida fruits are used in the desserts tanghulu and shanzhagao. It is also used to make the traditional candies haw flakes and haw rolls, as well as candied fruit slices, jam, jelly, and wine. It is also traditionally used as a finishing ingredient in Cantonese sweet and sour sauce, although it has since been partially supplanted by ketchup.

It is made with oil and not butter and so is pareve and can be served as part of the Shabbat dinner. The basic ingredients are flour, sugar, eggs and oil. Additional ingredients vary between bakers, but common additions include almonds, walnuts, cinnamon, chocolate chips or diced candied fruit. Mandelbrot is called kamishbrot in Ukraine, and the two terms are often used interchangeably in the United States.

The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates. Fruits that are commonly candied include dates, cherries, pineapple, as well as a root, ginger.Answers.com (from The Food Lover's Companion) — candied fruit; candied flowers, with candied cherries being popularly referred to as "glacé cherries". Archived on 24 November 20091-06.

Abel Hoadley opened a jam factory in South Melbourne, Victoria, in 1889, trading as A. Hoadley & Company. By 1895, business had expanded rapidly and Hoadley built a five-storey premises, the Rising Sun Preserving Works. He produced fruit preserves, including jams and jellies, candied fruit and peels, sauces, and confectionery, and employed a workforce as large as two hundred. By 1901, there were four preserving factories and a large confectionery works.

This is also where the food vendors are set up to sell common Vietnamese dishes like pho, broken rice, bun bo hue, bun thit nuong, banh beo, grilled seafood and desserts. The Eastside also offers edible goods that are packaged such as dried seafood and poultry, roasted peanuts, candied fruit, coffee beans, tea, fish sauce, herbs, and spices. On the opposite side, the Western gate offers predominantly arts and ceramics.

Kidyo or Kulkuls are curly concoctions dipped in sugar treacle, pathekas are savoury of green nandarkai bananas, theel laddus and jaw snapping Golios. Macaroons is what Manglore is famous for and the subtle flavored rose cookies are a hot favorite. But it is the Rich Plum Cake which takes the better part of a week to make. Candied fruit, plums, currents, raisins are dexterously cut and soaked in rum.

A Florentine biscuit (or simply, a Florentine) is a sweet pastry of nuts and fruit. Florentines are made of nuts (typically hazelnuts and almonds) and candied cherries mixed with sugar melted together with butter and honey, cooked in an oven. They are often coated on the bottom with chocolate, which is traditionally scored in a wave pattern with the tines of a fork for decoration. Other types of candied fruit are used as well.

Fruit confit are candied fruit (whole fruit, or pieces thereof) preserved in sugar. The fruit must be fully infused with sugar, to its core; larger fruit take considerably longer than smaller ones to candy. Thus, while small fruit such as cherries are confits whole, it is quite rare to see whole large fruit, such as melon confits, since the time and energy involved in producing large fruit confits makes them quite expensive.

Danish cream cake covered with marzipan Marzipan is used in a number of elegant cakes and desserts. Princess cake is covered by marzipan (similar to fondant), as is Battenberg cake. In Sicily, sponge cake is covered with marzipan to make cassatella di sant'Agata and cassata siciliana, and marzipan is dyed and crafted into realistic fruit shaped to make frutta martorana. The Andalusian Christmas pastry pan de Cádiz is filled with marzipan and candied fruit.

Lebkuchen range in taste from spicy to sweet and come in a variety of shapes with round being the most common. The ingredients usually include honey, spices such as aniseed, coriander, cloves, ginger, cardamom, and allspice, nuts including almonds, hazelnuts, and walnuts, or candied fruit. In Germany, types of Lebkuchen are distinguished by the kind of nuts used and their proportions. Salt of Hartshorn and potash are often used for raising the dough.

Nougat ( , ; ; ; ) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word nougat comes from Occitan (), seemingly from Latin 'nut bread' (the late colloquial Latin adjective means 'nutted' or 'nutty'). There are three basic kinds of nougat.

It is seasoned with cinnamon, nutmeg, and black pepper and garnished with pine nuts.Coda alla Vaccinara (Oxtail Stewed in Tomato Sauce) Coda is usually prepared to taste sweet-and-sour, usually using raisins, or sometimes candied fruit or a small amount of grated bittersweet chocolate. Coda is generally prepared in advance and reheated. Leftovers can be used as a sauce for rigatoni,Coda alla vaccinara which is then named rigatoni al sugo di coda.

Spongarda is a flat cake, made of a compact dough, gently pinched and pierced on the sides and on the top. It has a rich filling stuffed with dried fruit, candied fruit and spices. The recipe refers to other cake in other regions, the Spongata of Brescello and the Spungata of Sanzana are among the most famous. The origins of the filling date back to the Renaissance as regards the use of spices.

Dallahs Arabic coffee is made from coffee beans roasted very lightly or heavily from and cardamom, and is a traditional beverage in Arab culture. Traditionally, it is roasted on the premises (at home or for special occasions), ground, brewed and served in front of guests. It is often served with dates, dried fruit, candied fruit or nuts. Arabic coffee is defined by the method of preparation and flavors, rather than the type of roast beans.

Sfinci di San Giuseppe The Sfincia di San Giuseppe, Sfincia or Spincia ri San Giuseppi in Sicilian language is a typical Sicilian dessert, traditionally prepared for the day of St. Joseph (19th of March). It is recognised as PAT - Prodotto Agroalimentare Tradizionale (traditional Italian regional food product) by the Italian Ministry of Agricultural, Food and Forestry Policies. It is a fried soft pastry covered and filled with sweet ricotta and candied fruit (usually a cherry and orange).

Boutehors was used after the table had been cleared off and taken away. It was composed of wine and room spices (the name of which — came from the fact that they were savoured in a separate room). These could be spices or candied fruit, with sugar or honey: ginger, coriander, fennel or candied aniseed, pine nut nougat, quince pastry, hazelnuts or sweetened pistachios. Room spices were held to facilitate digestion: sugared almonds and jams were considered medicine just as much as sweets.

Marzipan is a confection consisting primarily of sugar and cashew or almond meal. Doce is a sweet made using chickpeas and coconut. Bebinca, a rich egg-based multi-layered sweet dish, is what Goa is famous for and the subtle flavoured rose cookies are a hot favourite, but it is the Rich Plum Cake, which takes the better part of a week to make, that is the most famous. Candied fruit, plums, currants, and raisins are dexterously cut and soaked in rum.

Mustacciuoli (also known as mustaccioli or mostaccioli) is a traditional pastry from Naples, usually served at Christmas time. Mustaccioli takes the form of a parallelogram, and consist of a soft, spiced, cake-like interior, covered in chocolate. In recent years, they are many variations of mostaccioli sold in Naples, where the chocolate glaze may be replaced by a white chocolate frosting or icing sugar and candied fruit. Mustacciolis are often sold alongside other Neapolitan sweets including Roccocò, raffiuoli, susamielli, and struffoli at Christmastime.

Food preservation methods using sugar (palm syrup and honey) were known to the ancient cultures of China and Mesopotamia. However, the precursors of modern candying were the Arabs, who served candied citrus and roses at the important moments of their banquets . With the Arab domination of parts of southern Europe, candied fruit made its way to the West. In Italy, they became a key ingredient of some of the most famous sweets of its culinary tradition: among these, the Milanese panettone and Cassata Siciliana.

Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. Calissons have a texture similar to that of marzipan, but with a fruitier, distinctly melon-like flavour. Calissons are often almond-shaped and are typically about two inches in length. Calissons are traditionally associated with the town of Aix-en- Provence, France; consequently, most of the world supply of calissons is still made in the Provence region.

In and around Northeast Ohio, particularly in the Cleveland area, the term "cassata cake" refers to a sponge cake soaked in syrup or rum, filled with strawberries and custard, and covered with sweetened whipped cream. This Cleveland version of the cassata first appeared in the early 1920s at LaPuma Spumoni & Bakery in Cleveland. The children of the owners did not like traditional cassata cake, made with sweetened ricotta, chocolate chips, and candied fruit. Using what he had in the bakery, Tomasso LaPuma created what was to become known as the Cleveland cassata cake.

But treacle was considered medicinal at the time and therefore very expensive, limiting the spread of toffee as a dessert or snack food. The term "toffee" did not appear in print until 1825Davidson, Davidson, and Saberi, The Oxford Companion to Food, 2006, p. 797–798. although foods were often being cooked several decades before their names or recipes for them appeared in print. Toffee developed in northern England some decades earlier (perhaps by the mid-18th century), and had displaced formerly popular sweets such as candied fruit, fruit preserves, marmalade, and similar items.

An east China style Qiegao for sale on a market Cut cake, also maren candy (瑪仁糖), maren (麻仁), or qiēgāo, is a confectionery made with candied fruit, corn syrup, flour and nuts. It is a traditional snack of the Uyghur ethnic group in Xinjiang Hotan. Cut cake is made in large blocks, and sold by cutting slices from the block, hence the name "cut cake". Cut cake bought from Uyghur peddlers has developed a bad reputation because of the practice of cutting slices much larger than requested, followed by insistence on purchase of the entire piece.

The Auvergne is one of the premier research areas in France with more than 8,000 researchers in the fields of chemistry, tires, steel, medical and pharmaceutical sciences in agricultural research (INRA and Limagrain laboratories), in biotechnology, seismology and meteorology. The food industry, with its branches mineral water, dairy products, meat products, forestry, honey, jams and candied fruit, employs over 12,000 people. In 2018, the animal theme park Le Pal had 640,000 visitors, making it the most visited theme park in Auvergne-Rhône-Alpes. Le Pal is the fifth most visited amusement park in France and the fourth in the zoo sector.

The cakes are shaped like breasts to honor Saint Agatha, the patron saint of Catania, a Catholic martyr who was tortured by having her breasts cut off with pincers. Saint Agatha had taken a vow of virginity and refused to marry the Roman prefect Quintianus, who reported her to the authorities for being a Christian during the Decian persecution. Cassatella di sant'Agata are round-shaped sweets made with sponge cake soaked in rosolio and stuffed with ricotta, chocolate drops, and candied fruit. The outside is covered in white icing and finished with a candied cherry on top.

Sfinci were created in the current version by the Nuns of Saint Francis' Stigmata, in Palermo, the Sicilian capital city, adapting a traditional dish of Persian and Arabic cuisine. They dedicated sfinci to Saint Joseph for the simplicity of their ingredients, and it was enriched with ricotta and candied fruit from the bakers of the city. In 1784, Sfinci were object of a political fight between tavern and pâtisserie owners of Palermo, with the second ones failing to keep a monopoly on the production of these desserts. Sfinci are currently common to be found in bakeries and patisseries, especially in western Sicily.

The tortelli cremaschi may have been born during the long Republic of Venice . In support of this theory there are at least two factors: the first is that nowadays it's a typical dish known only in the city of Crema, actually within the borders of the ancient territory of Crema which belonged to Venice. The second one due to the ingredients of the filling: amaretti biscuits, spices, candied fruit and raisins are all goods which came from the trades with the Orient, which were under the monopoly of the Venetians for centuries. The modern recipe dates from the end of the 19th century.

Bánh bó (bánh "cake" bó "packed") is a pressed fruit cake from Quảng Ngãi Province, Vietnam.Thanh Nien News - Sate your sweet tooth with bánh bó January 21, 2011 VN News mirror "Tet is the time of the year when sweet cakes are in abundance, and none is sweeter than bánh bó, a typical fruit cake from central provinces of Quang Ngai, Binh Dinh and Thua Thien-Hue. Bánh bó, which literally means “bundled cake,” is a slice of glutinous rice flour goodness speckled with candied fruits." It is also called bánh bó mứt - a pressed mochi cake with candied fruit.

The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking. Variations in ingredients include enclosing a lump of sugar in the bun or adding candied fruit peel, currants, raisins or sultanas. The change from a light, shaped bun to a heavier, often fruited or highly sugared irregular one may date from the Great Exhibition of 1851 when almost a million were produced and consumed in five and a half months (the "London Bath bun"). References to Bath buns date from 1763, and Jane Austen wrote in a letter of "disordering my stomach with Bath Bunns" in 1801.

Dulzura is derived from a Spanish name meaning "gentleness". Another theory is that the name is derived from the thriving honey industry that began in the area in 1869 and comes from the Spanish translation of Dulzura meaning "sweetness".David W. Kean, Wide Places in the California Roads: The encyclopedia of California's small towns and the roads that lead to them (Volume 1 of 4: Southern California Counties), p. 59 Although it was also the place of death for former Major League Baseball pitcher Eric Show, it was best known between 1908 and 1914 as the home of a delicacy known as "Clark's Pickelized Figs," a candied fruit that was sold from small firkins at grocery stores across the United States.

Common fruits that were consumed included melons, pomegranates, lychees, longans, golden oranges, jujubes, quinces, apricots and pears; in the region around Hangzhou alone, there were eleven kinds of apricots and eight different kinds of pears that were produced.West, 86.West, 73-74. Specialties and combination dishes in the Song period included scented shellfish cooked in rice-wine, geese with apricots, lotus-seed soup, spicy soup with mussels and fish cooked with plums, sweet soya soup, baked sesame buns stuffed with either sour bean filling or pork tenderloin, mixed vegetable buns, fragrant candied fruit, strips of ginger and fermented beanpaste, jujube-stuffed steamed dumplings, fried chestnuts, salted fermented bean soup, fruit cooked in scented honey, and 'honey crisps' of kneaded and baked honey, flour, mutton fat and pork lard.

Common fruits that were consumed included melons, pomegranates, lychees, longans, golden oranges, jujubes, Chinese and Japanese quinces, apricots and pears; in the region around Hangzhou alone, there were eleven kinds of apricots and eight different kinds of pears that were produced.West, 73–74. Specialties and combination dishes in the Song period included scented shellfish cooked in rice-wine, geese with apricots, lotus- seed soup, spicy soup with mussels and fish cooked with plums, sweet soya soup, baked sesame buns stuffed with either sour bean filling or pork tenderloin, mixed vegetable buns, fragrant candied fruit, strips of ginger and fermented beanpaste, jujube-stuffed steamed dumplings, fried chestnuts, salted fermented bean soup, fruit cooked in scented honey, and 'honey crisps' of kneaded and baked honey, flour, mutton fat and pork lard.West, 73.

The dish is sometimes served with ossobuco (cross-cut veal shanks braised with vegetables, white wine and broth). Other regional specialities include cotoletta alla milanese (a fried breaded cutlet of veal similar to Wiener schnitzel, but cooked "bone-in"), cassoeula (a typically winter dish prepared with cabbage and pork), Mostarda (rich condiment made with candied fruit and a mustard flavoured syrup), Valtellina's bresaola (air-dried salted beef), pizzoccheri (a flat ribbon pasta made with 80% buckwheat flour and 20% wheat flour cooked along with greens, cubed potatoes, and layered with pieces of Valtellina Casera cheese), casoncelli (a kind of stuffed pasta, usually garnished with melted butter and sage, typical of Brescia) and tortelli di zucca (a type of ravioli with pumpkin filling, usually garnished with melted butter and sage or tomato).Piras, 87. Regional cheeses include Grana Padano, Gorgonzola, Crescenza, Robiola, and Taleggio (the plains of central and southern Lombardy allow intensive cattle farming).