By Antonio Carluccio and Priscilla Carluccio
Published 1997
The Italian name for this spice comes from canna, meaning ‘little cane’, indicating the fact that cinnamon comes from a piece of bark. Cinnamon comes from India, Sri Lanka, and China. The Chinese variety is often considered to be the best, with a stronger aroma and flavour. Cinnamon first found its way to Europe many centuries ago from the Far East via travellers and explorers. It is used all over Italy in savoury dishes, such as sauces for meat and game, and even in risottos (see the recipe for Risotto all’Isolana). It is also familiar in mulled wine and as a flavouring in sweets like Cannoli alla Siciliana and cream fillings for sweet flans. Ground cinnamon is also sprinkled over fresh fruit.
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