Cupeta
Cupeta or copeta is a dessert made from honey, dissolved sugar and diced almonds.
Alcuni siti, anche ministeriali, riferiscono che il termine derivi dal latino cupedia, ma trattasi di un'incorretta etimologia creata da Matteo Camera nel 1838. I termini latini somiglianti (cuppedia e copadia) in realtà indicano rispettivamente le ghiottonerie in senso lato ed i pezzi di carne.
Several sources (including official Italian ministerial ones) state that the name comes from the Latin word cupedia; however, this is an incorrect etymological attribution made by Matteo Camera in 1838. The similar Latin terms cupedia and copadia respectively mean 'sweat treats' and 'meat pieces'.
Some sources hold the view that the name cupeta, on the other hand, comes from the Arabic word qubbayt, literally meaning 'sweet preserve', and was documented for the first time in a document from Palermo of 1287, where a cubaydario cited (a producer of cubaita, a dessert made of apples, almonds, toasted chickpeas and sesami seeds).
The name is then mentioned by Giambattista Basile (Naples, 600s) twice; in the Lo cunto de li cunti overo lo trattamento de peccerille and in the Le cinco figlie, as well as by Giulio Cesare Cortese in the Micco Passaro nnammorato.
History
The word cupeta is of Latin or Arabic origins. The first explicit record of its existence in Italy dates back to 1287.
The dessert was part of the wedding feast of Bona Sforza and Sigismund I the Old in 1517.
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作り方 (it)
Si ricava dalla miscela di mandorle, miele e zucchero. La ricetta è tenuta gelosamente segreta dai "maestri copetai" e si tramanda da padre in figlio. La preparazione è laboriosa ma semplicissima dal punto di vista esecutivo. Il dolce è tipicamente natalizio, in quanto la presenza del miele non consente il perfetto mantenimento durante il periodo estivo. È simile al mandorlato veneto; un prodotto analogo è la giurgiulena, la cui etimologia, sempre araba, riporta però in modo specifico al sesamo. Il prodotto è individuato tra i prodotti agroalimentari tradizionali calabresi, campani e i pugliesi.
Preparation method
Cupeta is made from a liquified mixture of almonds, honey and sugar; which is then either left to solidify or consumed in a semi-liquid form. The specific recipe, which may include additional ingredients, varies from region to region and may present differences depending family traditions.
The preparation method is similar to the one used for giurgiulena, which however differs in the addition of sesame seeds.
Cupeta was awarded the recognition of being a prodotto agroalimentare tradizionale calabrese, campano and pugliese ('traditional agri-food product from Calabria, Campania and Apulia').
Variants
In Campania, copeta is produced in the provinces of Avellino, Benevento and Salerno and is considered a white, compact, torrone flavoured with hazelnuts, almonds and pistachios.
In the province of Rieti, Lazio, and in the Abruzzo region, copeta is prepared with honey and diced walnuts, and is usually soft and in the shape of a square rather than being crunchy and rectangular; it is usually served on Laurus nobilis leaves, used as a container and preserver.
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近く
arancino (アランチーニ)料理とレシピ · Sicilia · 0.0 km 先
Gianchetti (シラス)料理とレシピ · Sicilia · 0.0 km 先
Savoiarde料理とレシピ · Sicilia · 0.0 km 先
bottarga (ボッタルガ)料理とレシピ · Sicilia · 0.0 km 先
Brasciole料理とレシピ · Sicilia · 0.0 km 先
Calia e simenza料理とレシピ · Sicilia · 0.0 km 先
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