Even the snack has its national day, which falls on September 17, to honor a completely Italian habit that has its roots in our peasant tradition. Bread, oil, tomatoes, cheese, fruit, cured meats are the basis of the most ancient hunger-breakers, widespread in every region, which made it possible to face hard days allowing you to conserve energy until dinner. It is no coincidence that the word snack comes from the Latin mererethat is deserve. A reward, in short, which nevertheless had a turning point after World War II, where the deprivations suffered in previous years have marked a generation of over-nourishing mothers and grandmothers towards the new generations. And here we are with large slices of bread with butter and jam, butter and sugar, chocolate bars… An explosion of taste, fat and calories for the delight of the little ones. Until the arrival of the first industrial snacks: the Mottino (1951), the Buondì (1953), the Brioss and the Fiesta (1961), the Girella (1973) … The rest is recent history, with a recent contemporary turn: the growing attention to health puts in fact the Italian home-made snack at the center. And to its fundamental pillars.
Bread and Nutella (homemade)
Ingredients for a jar of Nutella: 100 g toasted hazelnuts, 100 g dark chocolate, 100 g sugar, 20 g bitter cocoa, 100 ml milk, 50 ml sunflower oil, 1 pinch of salt, half a vanilla bean.
Method: blend the toasted and skinned hazelnuts until they are creamy. Add the sugar and blend again. Add the cocoa, salt and oil until the mixture is smooth. Melt the chocolate in a bain-marie, pour it into the jug together with the walnuts and blend again. Heat the milk in a saucepan with the vanilla seeds, add it to the hazelnut and chocolate cream, blend one last time. Leave to cool, pour into a glass jar and refrigerate – where the cream will solidify. Spread on slices of bread as needed.
Ingredients for 4 people: a roll of shortcrust pastry, 450 g of apricot jam, 2 red apples, icing sugar.
Method: roll out the pastry sheet with its wax paper into a 22-24 cm mold. Trim the excess edges with a knife and prick the base with the tines of a fork. Cut the apples into 1.2 mm thick slices. Pour the jam into the shortcrust pastry shell, arrange the apple slices following a circular pattern. Heat two tablespoons of jam with a teaspoon of water, allow to cool, filter with a sieve and brush the surface of the apples. Bake in a static oven at 180 ° for ten minutes, then lower the temperature to 170 °, cover the apples with a sheet of silver paper and continue cooking for another 25 minutes. Allow to cool before serving, with a sprinkling of icing sugar.