{"id":4651,"date":"2018-08-07T15:57:47","date_gmt":"2018-08-07T13:57:47","guid":{"rendered":"https:\/\/hotelmagacirce.it\/?p=4651"},"modified":"2024-02-16T12:09:47","modified_gmt":"2024-02-16T11:09:47","slug":"breakfast-in-italy-and-the-maga","status":"publish","type":"post","link":"https:\/\/www.hotelmagacirce.it\/en\/breakfast-in-italy-and-the-maga\/","title":{"rendered":"Breakfast in Italy &#8230; and the Maga"},"content":{"rendered":"<p>As with any meal (indeed, for every dish!) There is a version linked to the region, the city and even the village, if not to the neighborhood, so even for\u00a0\u00a0 Italian\u00a0<strong>\u00a0 breakfast it<\/strong>\u00a0is virtually impossible to draw a complete and unambiguous picture of the traditions of our country.<\/p>\n<div id=\"attachment_384\" class=\"wp-caption alignleft\" data-shortcode=\"caption\">\n<p><img decoding=\"async\" class=\" wp-image-384 alignleft\" src=\"https:\/\/hotelmagacirce.it\/wp-content\/uploads\/2024\/20767772_1527979973912548_3410254116786721187_n.jpg\" sizes=\"(max-width: 364px) 100vw, 364px\" \/><\/p>\n<p id=\"caption-attachment-384\" class=\"wp-caption-text\">Cappuccino seen on the terrace of the Circe sorceress<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p>However, there are fixed points:\u00a0<strong>cappuccino<\/strong>\u00a0is certainly one of these.\u00a0Coffee combined with\u00a0<strong>hot steamed milk<\/strong>\u00a0is the drink par excellence of breakfast consumed at the bar, even if the spread of domestic coffee machines in the last thirty years allows their comfortable preparation at home.\u00a0According to tradition, the name derives from the color of the drink, which is reminiscent of the habit of the Capuchin friars.<\/p>\n<p>Usually combined with cappuccino is the\u00a0<strong><em>croissant<\/em><\/strong>\u00a0, a less fat version of the\u00a0French\u00a0<em><strong>croissant<\/strong><\/em>\u00a0, characterized by the glaze of sugar according to the tradition born in Venice in the eighteenth century.\u00a0There are fillings of all kinds: custard, cream, jams and chocolate, honey, vegans, lactose-free or specific for celiacs.\u00a0The latest pistachio cream filling.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div id=\"attachment_385\" class=\"wp-caption alignright\" data-shortcode=\"caption\">\n<p><img decoding=\"async\" class=\" wp-image-385 alignright\" src=\"https:\/\/hotelmagacirce.it\/wp-content\/uploads\/2024\/maritozzo.jpg\" sizes=\"(max-width: 260px) 100vw, 260px\" \/><\/p>\n<p id=\"caption-attachment-385\" class=\"wp-caption-text\">Breakfast at Il Gelatone<\/p>\n<\/div>\n<p>Roman and ancient is, on the other hand, the\u00a0<em><strong>husk<\/strong><\/em>\u00a0, circular in shape with a mixture enriched with sultana raisins and sometimes stuffed with whipped cream.\u00a0Delicious what you can find in\u00a0<a href=\"https:\/\/www.facebook.com\/Il-Gelatone-al-Circeo-305025482939504\/\" target=\"_blank\" rel=\"noopener noreferrer\"><em><strong>Il Gelatone<\/strong><\/em><\/a>\u00a0, in La Cona, about 2 km from the sorceress.\u00a0The tradition of dry biscuits from the ancient\u00a0<strong><a href=\"http:\/\/www.biscottigentilini.it\/it\/dal-1890\" target=\"_blank\" rel=\"noopener noreferrer\">Gentilini<\/a><\/strong>\u00a0factory is also linked to Rome\u00a0<strong>.\u00a0<\/strong>There is no child of the 60s or 70s who does not have among his memories a cup of milk in which to soak the legendary\u00a0<em><strong>Osvego<\/strong><\/em>\u00a0.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div id=\"attachment_386\" class=\"wp-caption alignleft\" data-shortcode=\"caption\">\n<p><img decoding=\"async\" class=\" wp-image-386 alignleft\" src=\"https:\/\/hotelmagacirce.it\/wp-content\/uploads\/2024\/37908860_1894774630566412_2043586688302710784_n.jpg\" sizes=\"(max-width: 256px) 100vw, 256px\" \/><\/p>\n<p id=\"caption-attachment-386\" class=\"wp-caption-text\">The preparation of the Nutella tart by our cook<\/p>\n<\/div>\n<p>Another frequent presence on the table of Italians in the morning is the\u00a0<strong>tart<\/strong>\u00a0, composed of a base of shortcrust pastry covered with jam, custard or fresh fruit.\u00a0Sweet among the oldest of Italian cuisine, according to popular tradition it would be the evolution of\u00a0<em><strong>Neapolitan pastiera<\/strong><\/em>\u00a0, a sweet created in an ancient convent of San Gregorio Armeno, a district of Naples.<\/p>\n<p>In our area the tart of\u00a0<em><strong>sour cherries<\/strong><\/em>\u00a0is widespread\u00a0, typical of the villages of the\u00a0<strong>Monti Lepini<\/strong>\u00a0, but very common are also those in traditional flavors such as cherry, orange and the inevitable Nutella.<\/p>\n<div id=\"attachment_387\" class=\"wp-caption alignright\" data-shortcode=\"caption\">\n<p><img decoding=\"async\" class=\" wp-image-387 alignright\" src=\"https:\/\/hotelmagacirce.it\/wp-content\/uploads\/2024\/38612230_1911242558919619_4782957202384093184_n.jpg\" sizes=\"(max-width: 396px) 100vw, 396px\" \/><\/p>\n<p id=\"caption-attachment-387\" class=\"wp-caption-text\">Freshly baked pastries from our breakfast<\/p>\n<\/div>\n<p>Last of the list is the ciambellone, a &#8220;giant&#8221; variant of the donut, which was prepared to celebrate the end of the harvest.\u00a0There are countless variations of chocolate, coconut, fruit or jam.\u00a0Our ciambellone, whose composition comes directly from the family recipe book, is flavored with anise.<\/p>\n<p>Finally, the\u00a0<em><strong>espresso<\/strong><\/em>\u00a0.\u00a0In fact, this typical Italian drink is often consumed even at the end of breakfast, to give a further charge for the work day.<\/p>\n<p>Fresh fruit, juices, juices, yoghurts and cereals are now widespread even on Italian tables, but they represent a more recent novelty, as well as the increasingly widespread habit of consuming protein products such as eggs, ham and cheese: globalization has reached breakfast slowly but surely.<\/p>\n<p>Italian or international, based on traditional products or with more modern elaborations, breakfast remains the first pleasure of the day.\u00a0An even greater pleasure, if it can be consumed on vacation, looking at the sea of \u200b\u200bthe\u00a0<strong>Circeo.<\/strong><\/p>\n<p><img decoding=\"async\" class=\" size-full wp-image-388 aligncenter\" src=\"https:\/\/hotelmagacirce.it\/wp-content\/uploads\/2024\/18485495_1433399330037280_3557581069246693909_n.jpg\" sizes=\"(max-width: 611px) 100vw, 611px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As with any meal (indeed, for every dish!) There is a version linked to the region, the city and even the village, if not to the neighborhood, so even for\u00a0\u00a0 Italian\u00a0\u00a0 breakfast it\u00a0is virtually impossible to draw a complete and unambiguous picture of the traditions of our country. Cappuccino seen on the terrace of the&hellip; <a class=\"more-link\" href=\"https:\/\/www.hotelmagacirce.it\/en\/breakfast-in-italy-and-the-maga\/\">Continue reading <span class=\"screen-reader-text\">Breakfast in Italy &#8230; and the Maga<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[86],"tags":[],"class_list":["post-4651","post","type-post","status-publish","format-standard","hentry","category-news-en-2","entry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Breakfast in Italy ... and the Maga - Hotel Maga Circe<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hotelmagacirce.it\/la-prima-colazione-in-italia-e-alla-maga\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Breakfast in Italy ... and the Maga - Hotel Maga Circe\" \/>\n<meta property=\"og:description\" content=\"As with any meal (indeed, for every dish!) 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