Biancomangiare

This old Italian dish can be traced back to medieval times. It was a staple of European banquets, and versions of the dish were served at feasts in Italy, France, Germany, England, and Catalonia. The name biancomangiare is derived from the French blanc manger, meaning white food, referring to the flat white color of the dish, which was considered a symbol of purity. In addition to white fish or meat, biancomangiare contains gelatin, almonds, rice, clarified sugar, white breadcrumbs, and flavorings such as cinnamon, rosewater, and ginger. During Lent, the dish was traditionally prepared with ground almonds, white fish, ginger, sugar, and cooking water from dried peas. Although the savory version was common in the past, biancomangiare is nowadays mostly known as a Sicilian dessert topped with cinnamon and sugar.