Il pan di spagna è italiano! – Sponge cake is Italian!

– – – – – – – – – In italiano

Un nostro nobile, Domenico Pallavicino, era stato nominato Ambasciatore dal 1747 presso il re di Spagna Ferdinando IV detto “Il Savio”. Per questo andò a vivere a Madrid per due anni e portò con sé il suo maestro pasticcere, Giobatta Carbona,proveniente da Genova.


Questo maestro pasticcere decise di creare un dolce in onore di Ferdinando IV e creò un dolce soffice, modificando dei dolci preesistenti.
Pare che l’innovazione sia stata proprio la sua lavorazione dell’impasto ricco di uova a bagnomaria, ottenendo così un prodotto leggero e soffice.
Il nuovo dolce fu chiamato Pan di Spagna in onore del re, mentre spagnoli e francesi lo chiamano “pâte génoise” in onore di Carbona.

– – – – – – – – – English version

Sponge cake in Italy is called “pan di Spagna” (litterally: Spanish bread).
An Italian aristocratic, Domenico Pallavicino, was appointed Ambassador from 1747 at the Spanish court of Ferdinando IV, known as “The Wise”. He went to Madrid for two years and brought his master pastry chef with him, Giobatta Carbona, who was from Genoa.
The pastry chef decided to create a cake in honour of Ferdinando IV, an he created a soft cake by modifying existing recipes.
It would appear that the innovation was in processing the egg-rich mixture in a bain-marie, creating a soft and light texture.
The new cake was called Pan di Spagna in honour of the king, while the Spanish and French call it “pâte génoise” in honour of Carbona.

This entry was posted in basi, curiosità, dolci, pan.di.spagna, sponge.cake, storia and tagged , , , . Bookmark the permalink.

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