A unique ingredient with an antique flavour
Aromatic plant, peculiar of the Mediterranean scrub (the Macchia), mirto spontaneously grows in the lands of Sardinia, facing towards the crystal clear waters that surround the Is-land.
Very small straw-coloured buds adorn the plants of mirto by the end of spring. They set to open up into small white flowers with long yellow pistils.
During autumn the berry comes: dark and fleshy. The harvesting period is usually between November and January. These berries usually reach their ripeness in December.
MIRTO’S AROMA MIXED WITH THE SEA BREEZE
Its berries and fresh leaves are used for the cooking of many typical Sardinian meals.
It is also the fundamental ingredient of the famous mirto liquor.
In Dolcemirto it is the main character.
Mirto’s berries are often used in Sardinian recipes. From the suckling pig to jams.
This ber-ry is particularly famous for the mirto liquor, a very strong flavoured digestive. The main ingredient to prepare the Dolcemirto is the berry.
It is usually worked together with the small leaves in order to be used for different productions.
From dried berries you can obtain the flour, perfect to realize sponge cakes (Pan di Spa-gna), the soul of Dolcemirto.
The “Pan di Mirto” gets dipped into a mirto-based sauce and then re-set between a Chantilly cream and a gentle mousse.
The whole thing gets dusted with some mirto flour, that makes this dessert good to see, as well.
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