 Piononos from Santa Fe, Spain | |
| Type | Pastry |
|---|---|
| Place of origin | Spain |
Pionono, sometimes spelledpianono in thePhilippines, describes different sweet or savorypastries fromGranada, Spain, the Philippines,South America, and theCaribbean. They are named afterPope Pius IX's name inItalian,Pío Nono.[1][2]
Piononos originated in Spain with thepastry chef Ceferino Isla, that in 1897, created apastry shop inSanta Fe, inGranada with the name of Casa Ysla. With motif of the pope Pius IX, he made a sweet pastry with his name.[3][4][5]
In 1916, Pedro Galatino gave a taste of the pastry to the kingAlfonso XIII, who, reportedly, liked it so much he gave Casa Ysla the title of official suppliers of the Casa Real. Theroyal crown was added to the logo of the Casa, and was removed during theII Republic.[3][6]
Spanish piononos are small pastries traditional in Santa Fe, a small town adjacent to the city of Granada, Spain, which is otherwise known primarily for theCapitulations of Santa Fe betweenColumbus and theCatholic Monarchs.[7] A pionono has two parts: a thin layer of pastry rolled into a cylinder, drenched with different kinds of syrup which give the pionono a sweet and pleasant texture, and crowned with toasted cream. It is typically eaten in one or two bites.
In the Philippines,pionono is more commonly spelled aspianono. It is a rolledsponge cake and is more accurately a type ofjelly roll. It consists of a layer of pastry made from eggs, sugar, and sifted flour baked in a sheet. Once cooled, jelly or other types of filling is spread over the pastry. It is then rolled from one end to the other. Its most common traditional filling is simply sugar and butter (or margarine), similar to the other forms of the Filipinomamón (sponge cakes). Modern versions, however, are commonly frosted and can include a variety of fillings.[8][9] There is a type calledBrazo de Mercedes.
In Argentina, piononos are made with a spongeous mass withsugar,butter andflour. The base can be used to make both sweet and salty pastries, with multiple ingredients such asdulce de leche orham and cheese. While similar to other Latin American countries, Argentinian piononos are notoriously more versatile and popular internationally.[6]
In variousLatin American countries such asUruguay,Chile,Paraguay,Venezuela,Colombia,Cuba andPeru, piononos are prepared using a dough made offlour,eggs, andsugar, which is baked in a thin sheet then rolled around a filling ofdulce de leche sometimes with walnuts, or fruits like strawberries withchantilly cream, or in the case of savory piononos withcured ham,cheese,tomato andmayonnaise, or a savory salad, such as ham salad with asparagus and lettuce, chicken salad or eventuna. In Uruguay a similar preparation called massini is not rolled and its dough is filled in between with whipped cream and covered with burnt yolks.
InPuerto Rico, piononos are prepared using ripeplantains as the "bread" around a savory filling. Plantains are sliced length wise and fried to make it more pliable to wrap around the filling.Picadillo, seafood,lunch meat, or vegetables topped withcheese are typical fillings; the whole sandwich is dipped in a batter made from flour and eggs and then deep-fried, or baked with no batter.
.jpg)
Santa Fe is known as the 'Hispanic cradle'. It was the town where the Reconquista culminated and where the Capitulations of Santa Fe were signed, a treaty securing the funding for the journey which led to the discovery of America by Christopher Columbus, the explorer from Genoa.
| Main dishes |
|  | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Noodles and pasta | ||||||||||||
| Sausages | ||||||||||||
| Lumpia andturón | ||||||||||||
| Breads, cakes, and pastries |
| |||||||||||
| Desserts |
| |||||||||||
| Condiments and ingredients |
| |||||||||||
| Beverages |
| |||||||||||
