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Kolomna claims to be the birthplace of original "white-foam" pastila and maintains a museum and a museum factory dedicated to history and traditions of pastila production. [12] [13] [14] The museum occupies a merchant house dating from ca. 1800, while the museum factory is located in a historical factory building.
A slice of chicken pastilla. Poultry pastilla was traditionally made of squab (fledgling pigeons), but shredded chicken is more often used today. It combines sweet and savoury flavours; crisp layers of the crêpe-like werqa, savory meat slow-cooked in broth and spices and then shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar. [16]
There are three main categories of pastillas based on consistency: soft pastillas, hard pastillas, and toasted pastillas. Soft pastillas has a soft creamy texture.
The word pastille comes from the same origin as pastry, from the Latin word pastillus, for a lump of meal or grain, which was from panis, "bread". [citation needed]A pastille was originally a pill-shaped lump of compressed herbs, which was burnt to release its medicinal properties.
Mentioned for the first time in 1177, Kolomna [9] was founded in 1140–1160 according to the latest archaeological surveys. [10] Kolomna's name may originate from the Old Russian term for "on the bend (in the river)", especially as the old city is located on a sharp bend in the Moscow River.
Early 20th century "Frog In Your Throat" box, containing lozenges made of cubeb, tolu balsam, liquorice, white horehound and wild cherry extracts.. Candies to soothe the throat date back to 1000 BC in Egypt's Twentieth Dynasty, when they were made from honey flavored with citrus, herbs, and spices.
Zefir is derived from the traditional Russian [4] pastila confectionery, but with added egg white foam and a gelling agent. [5] An addition of unwhipped egg whites to the recipe originated in the town of Kolomna sometime during the 15th century, [6] and in the 19th century the zefir dessert most likely emerged in its modern form with whipped egg whites due to a French adaptation on the recipe ...
One form of itriyya with a long history is lagana, which in Latin refers to thin sheets of dough, [15] and gave rise to the Italian lasagna. Boy with Spaghetti by Julius Moser, c. 1808 Typical products shop in Naples, Italy, with pasta on display. In North Africa, a food similar to pasta, known as couscous, has been eaten for centuries. However ...