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Before we get into the culinary aspect of this note, I propose you to make a parenthesis to refer to the morphological theme of the words pasta frola . The first is easy and of known meaning. But, the second means “quebrada”, a term widely used in gastronomic language. And yes, it's “frola” and not “flora .” That is important to clarify because many do not know very well how it is said. They're probably the same ones who say “tergopol”, but that's another story.
Frola pasta is one of the favorite inheritances of Argentines and, above all, Mendoza. It is a great merger between Italy and Spain. Among the delicious recipes that accompany our days, in breakfast, mid-afternoon or also as a dessert, is this, which is an incredible fusion between two cultures with gastronomic history that marked the whole world.
Those who bring this delight to our lands are the Italians. But the filling of the cake in our country changed due to the taste of the Spaniards, who switched for fruits and began to use quince and sweet potatoes sweets.
In the city of Venice long before the thousand year, precisely in the sixth century, this recipe was used for both sweet and savory dishes since its preparation was neutral.
The arrival of sugarcane from Syria and Egypt after the 10th century allowed them to start playing with new ingredients and developing new sweets.
This cake we could find it stuffed with damascs, peaches, red fruits. Quinces are a popular fruit in the countries of the Middle East and in Spain . Spaniards have made it their own by having lived with Arab culture for a long time. While immigrants from the Middle East and Spain were the ones who made us know this delicious dish and, immediately, we ended up adopting it and became part of our culture.
This is how a frola mendocina paste is made.
Publication Date: 23/05/2021
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