Name: Salvo
Address: Tweede Hugo de Grootstraat 9, 1052 LA Amsterdam, Netherlands, Amsterdam, Netherlands
Rating: 3

Netherlands

Salvo

Danimarka'da keyifli bir pazar kahvaltısının özü, Danimarka pastası olarak bilinen çıtır çıtır tatlı bir ikramdır. Hamurun tekrar tekrar tereyağı ile kaplandığı ve kendi üzerine katlandığı lamine hamurdan yapılır. Sonuç, milföy hamuruna oldukça benzeyen bir yaratımdır. Hamur, farklı şekillerde şekillendirilir ve lezzetli, kremalı dolgularla doldurulur. Elma ve ahududu, vanilyalı muhallebi ve badem ezmesi gibi geleneksel meyve dolguları Danimarka'nın favorileridir, ancak popülaritesi nedeniyle dolgular genellikle bölgeye özgüdür. Örneğin, tarçın kış mevsiminde daha çok tercih edilirken, daha sıcak aylarda Danimarka pastasına ara sıra kolayca bulunabilen taze meyveler eklenir. Pasta genellikle daha sofistike bir görünüme katkıda bulunan ve daha ilginç tatlar ve dokular sağlayan badem gevreği veya limon sosu ile süslenir. Danimarka pastasının, 1850'deki fırıncılar grevi sırasında Danimarka'da işe alınan Avusturyalı fırıncılar tarafından yaratıldığına ve ülkeye lamine hamur hazırlama geleneğini getirdikleri düşünülmektedir. Bugün Danimarka pastası olarak bilinen şeyi yaratmak için tarifi daha fazla tereyağı ekleyerek değiştirdiler. Ancak Danimarka, İsveç ve Norveç'te, Viyana ekmeğinden türetilen wienerbr&oslash;d olarak anılır ve Viyana'da genellikle Kopenhagener plunder olarak adlandırılır. Günümüzde bu pasta, birçok Avrupa ülkesinde ve hem Kuzey hem de Güney Amerika'da bulunan uluslararası alanda tanınan bir fırın ürünüdür. Karmaşık tasarımları ve çeşitli tatlarıyla, her fırının temel pastası ve birçok insanın en sevdiği tatlı kahvaltıdır.

Viyana Kardeşi

Pistachio Tiramisu

Italy

Even though tiramis&ugrave; is actually a fairly recent invention, this dessert of coffee-soaked ladyfingers layered with mascarpone cream enjoys an iconic status among Italian desserts. Its name stems from the phrase tirami s&ugrave;, an Italian expression which literally means pick me up, a reference to the uplifting effects of sugar, liquor, and coffee. The origins of tiramis&ugrave; are heavily disputed between Veneto and Friuli-Venezia Giulia regions, but it is often suggested that the first was made in Veneto in the early 1960s. The earliest documented recipe for tiramis&ugrave; (interestingly, without alcohol!) was printed in the 1981 spring edition of Vin Veneto magazine in an article on coffee-based desserts by Giuseppe Maffioli, a renowned food critic and member of the Italian Academy of Cuisine. However, in August 2017, Friuli-Venezia Giulia's tiramisu was officially added to the list of traditional regional dishes, but a Veneto local won the Tiramisu World Cup in November 2017, so the playing field is somewhat levelled once again. Regardless of these disputes, the perfect tiramis&ugrave; should always deliver a serious caffeine kick from a shot of strong espresso, while brandy-fortified Marsala wine adds a nice sweet buzz. In 2021, Ado Campeol, the owner of the restaurant where tiramis&ugrave; is widely thought to have been invented, has died.

Tiramisù

Bu gevrek, altın renkli, hilal şeklindeki hamur işleri en iyi saf tereyağı ve hafif tatlı maya hamuruyla yapılır. Doğru şekilde yapılırsa, sarı-beyaz iç kısmı merkezden çekildiğinde biraz elastik olmalı ve bir parça tereyağı veya taze reçelle kaplanmaya hazır olmalıdır. Uzmanlar, kruvasanın Avusturya kipfellerinden büyük ölçüde etkilendiği konusunda hemfikirdir. Bu hamur işi, 1683'te Avusturya'nın Osmanlı İmparatorluğu'na karşı kazandığı zaferin kutlanması olarak ortaya çıkmıştır ve şeklinin Türk bayrağında bulunan hilal şeklini taklit ettiği düşünülmektedir. Ancak kruvasan, insanlar onu bir Fransız yeniliği olan puf böreğiyle yapmaya başladıkları andan itibaren Fransız oldu. Günümüzde Fransız kruvasanları çikolata, reçel, kuru üzüm veya hatta krem peynirle doldurulmuş olarak gelir. Çok sayıda Fransız fırınında taze olarak satılan bu kruvasan, çoğunlukla kahvaltılık olarak tüketilir.

Kruvasan

Spain

Yerel Baskça dilinde sadece tarta de queso veya gazta tarta olarak bilinen bu basit ama inanılmaz derecede kremalı cheesecake çeşidi, San Sebasti&aacute;n'daki La Vi&ntilde;a Bar'ın onlarca yıllık yerel spesiyalitesidir. Tarif, şeker, krema, yumurta ve krem peynir gibi klasik cheesecake malzemelerinin basit bir kombinasyonudur, ancak daha popüler benzerlerinin aksine, bu Bask versiyonunda herhangi bir kabuk yoktur. Bunun yerine, dışını sert, daha koyu ve biraz yanmış bırakan yüksek bir sıcaklıkta pişirilirken, içi yapışkan kalır. Bask cheesecake'i son derece popülerdir ve La Vi&ntilde;a kökeni olmaya devam ederken, günümüzde dünyanın dört bir yanındaki birçok pastanede farklı çeşitleri bulunmaktadır.

Bask usulü peynirli kek

Pistachio version of thr tiramisu at Salvo. Nothing suprising, too much cream, lacking the real pistachio flavour. The toppings were nice. Still missing sugar and coffee taste inside.

Back to salvo to see if anything improved. I tried this couple of times here and usually i like it. But today the taste was off.

Too much cream, no sugar, not a real coffee taste. Really mid level tiramisu. Unfortunately…

Known simply as tarta de queso or gazta tarta in its native Basque, this simple yet incredibly creamy cheesecake variation is a decades-old local specialty of the La Vi&ntilde;a Bar in San Sebasti&aacute;n. The recipe is a simple combination of classic cheesecake ingredients such as sugar, heavy cream, eggs, and cream cheese, but unlike its more popular counterparts, this Basque version does not have any crust. Instead, it is baked on a high temperature which leaves the outside firm, darker, and somewhat burnt, while the center remains gooey. Basque cheesecake is immensely popular, and while La Vi&ntilde;a remains its place of origin, different variations are nowadays found in several patisseries around the world.

Basque Cheesecake

Afternoons at Salvo is a mistake.

This dessert didn’t work for me. The salty caramel on top made it even more savory than it already was, and for a cheesecake, it lacked the balance you’d expect from a dessert. The overall taste leaned too much into the sour side. I’m not a cheesecake fan in general, but even putting that aside, I couldn’t finish this one. Wouldn’t recommend.

These flaky, golden-colored, crescent-shaped pastries are best made with pure butter and a slightly sweet yeast dough. If made properly, the yellow-white interior should be just the slightest bit elastic when pulled from the center, ready to be covered with a pad of butter or some fresh jam. Experts agree that the croissant was heavily influenced by Austrian kipfels. This pastry originated in 1683 as a celebration of the Austrian victory over the Ottoman Empire, its shape supposedly mimicking the crescent moon found on the Turkish flag. However, the croissant became French the moment people began to make it with puff pastry, a French innovation. Today, French croissants come filled with chocolate, jam, raisins, or even cream cheese. Sold fresh at numerous French boulangeries, they are mainly consumed as a breakfast item.

Croissant

Not this time! I went there around 3pm, pistachio croissant was not fresh it was not crunchy at all, the coffee was also not good. 

The epitome of a cozy Sunday breakfast in Denmark is a crispy sweet treat known as Danish pastry. It is made with laminated dough, where the dough is repeatedly covered with butter and folded over itself. The result is a creation that is quite similar to puff pastry. The dough is shaped into different forms and filled with flavorful, creamy fillings. Traditional fruit fillings such as apple and raspberry, vanilla custard, and almond paste are Danish favorites, but due to its popularity, the fillings are usually region-specific. For example, cinnamon is more favored during the winter season, while readily available fresh fruit is occasionally incorporated into Danish pastry during the warmer months. The pastry is often decorated with almond flakes or lemon drizzle, which contribute to a more sophisticated look and provide more interesting flavors and textures. It is believed that Danish pastry was created by Austrian bakers who were hired in Denmark during the bakers' strike in 1850, and they brought a tradition of preparing laminated dough to the country. They modified the recipe by adding more butter to create what is today known as Danish pastry. However, in Denmark, Sweden, and Norway it is referred to as wienerbr&oslash;d, originating from the name Viennese bread, and in Vienna, it is often called Kopenhagener plunder. Today, this pastry is an internationally recognized baked product that is found in many European countries and both North and South America. With intricate designs and a variety of flavors, it represents a staple pastry of every bakery and a favorite sweet breakfast of many people.

Wienerbrød

Danish Pistachio Cream Cheese

I visited Salvo this afternoon with the intention of enjoying their classic pastries, but was intrigued by a new special: the Danish Pistachio Cream Cheese.

At first glance, it looked indulgent and inviting. However, the execution fell short. The dough was overly abundant, and the layers clumped together instead of rising into that delicate, flaky texture expected from a well-crafted Danish.

The pistachio filling featured their signature flavor, which remains rich, smooth, and beautifully nutty. It’s clearly a strength of Salvo’s pastry line. Unfortunately, the overall balance was disrupted. The cream cheese custard lacked finesse and felt misplaced. I ended up splitting the pastry in half and flipping it upside down in an attempt to better distribute the flavors. An unconventional move, but it helped bring some coherence.

This pastry has potential. With better lamination and a more thoughtful integration of the filling, it could be truly memorable.

Salvo

En çok sevilenler burada

Viyana Kardeşi

Pistachio Tiramisu

Tiramisù

Kruvasan

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