Calisson

Calisson is a traditional French confectionery specialty, originating from the Provence region. It is a type of candy, typically associated with the town of Aix-en-Provence, hence it is also known as Calisson d'Aix.

History

The history of Calisson dates back to the 15th century. It is believed to have been introduced in Aix-en-Provence in 1473 on the occasion of the wedding feast of King René of Anjou. The unique shape of Calisson, which resembles an almond, is said to have been inspired by the smile of the King's wife, Queen Jeanne de Laval.

Composition

Calisson is composed of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and orange peel) and ground almonds topped with a thin layer of royal icing. The paste and icing are typically set on a wafer base, giving the confection its distinctive texture and flavor.

Production

The production of Calisson involves a meticulous process. The almonds, which must be of the sweet variety, and the candied fruit are first ground together. This mixture is then combined with syrup to form a paste. The paste is spread onto a wafer, cut into the traditional diamond shape, and finally topped with royal icing.

Recognition

Calisson d'Aix has been recognized as a geographical indication (GI) under the European Union law since 1991. This means that only candies produced in the Aix area using the traditional method can be called "Calisson d'Aix".

Cultural Significance

Calisson holds a significant place in Provencal culture. It is traditionally offered in churches of Aix-en-Provence on the first Sunday of September, a custom known as the "Blessing of the Calissons".

See Also

• French cuisine
• List of French desserts
• Candy

This article is a stub related to food. You can help WikiMD by expanding it!