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Fruit and Desserts

La Frutta e i Dolci

Appears in
An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

  • About
When I was a child, it was my job to buy the fruit every day. As soon as I got home from school, I’d get on my bike and go off to choose fruit freshly picked from the trees. We would usually eat everything I bought that day. If there was any fruit left over, it was stewed or made into preserves. Still today, most Italians will finish their meals with a piece of ripe seasonal fruit.
Wonderful fruit sorbets, ice-creams and granitas are included in a meal or eaten at cafés in the heat of the day. The Italians are famous for their frozen desserts, and these were developed through the Arab invasion of Sicily (the influences of which are still apparent in many aspects of Sicilian cuisine). The Arabs gathered ice from the slopes of Mount Etna and stored it in caves. The ice crystals were then mixed with sweet fruit syrups, to make what we now call sorbets. Ice-cream, made with cream and flavourings, was developed later.

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