GIOVANNA VORIA Domenico Marino
On the trail of polacca aversana: tradition and innovation for a brioche ageless
Tradition and innovation of polacca in Aversa from Marino's pastry since 1958. Normal.dotm 0 0 1 125 716 xxx 5 1 879 12.0 0 false 14 18 pt 18 pt 0 0 false false false
The polacca, which can be enjoyed exclusively on the territory aversano bases its origins in history and legend.
For the polacca Domenico Marino has no sourcherry, fruit that remains strictly in polaccone (polish cake). The bundle of brioche classic is filled with custard but in the production of the Marino family is open to new variants: ciokkopolacca (??filled with chocolate and cocoa in the dough), nocciopolacca (??filled with hazelnut cream crust which sees replaced the grains of sugar with hazelnut) and mini ice cream polacca. The reactions of Aversani are mixed: there are the conservatives of classical polacca and innovators who do not mind the novelty confectionery.
Meanwhile, the polacca continues to remain the favorite breakfast by Aversani but also becomes sweet night.Video table of contents
Interview information
Country: IT
Region: Campania
City: Aversa
District: CE
Altitude: 68m s.l.m.
Wikipedia: http://it.wikipedia.org/wiki/Aversa
Urls: Università degli Studi Suor Orsola Benincasa, MedEatResearch Suor Orsola Benincasa, MedEatResearch YouTube, Comune di Aversa
Attached images:
Domenico Marino
Date of birth: 05-08-1975
City: Caserta
Profession: Retailer
Languages: Italiano
Document by: Annalisa Rascato, MedEatResearch-Centro di Ricerche Sociali sulla Dieta Mediterranea, diretto da Marino Niola, intervista a cura di Annarita Lecce e Annalisa Rascato, sottotitoli a cura di Annalisa Rascato
Video by: Annarita Lecce, Annalisa Rascato
Created: 07-06-2013
Questo video fa parte del seguente archivio
Mediterranean granaries, curated by SOB University in Naples
Mediterranean granaries, curated by SOB University in Naples
