{"id":113286,"date":"2020-12-21T11:33:17","date_gmt":"2020-12-21T10:33:17","guid":{"rendered":"https:\/\/residenzale6a.it\/the-presnitz-and-the-tradition-of-trieste\/"},"modified":"2023-08-04T11:54:32","modified_gmt":"2023-08-04T09:54:32","slug":"the-presnitz-and-the-tradition-of-trieste","status":"publish","type":"post","link":"https:\/\/residenzale6a.it\/en\/the-presnitz-and-the-tradition-of-trieste\/","title":{"rendered":"The Presnitz and the Tradition of Trieste"},"content":{"rendered":"

Sweet, fragrant, and intriguing, the Presnitz is a traditional dessert of Trieste. It is eaten during the holiday period<\/strong>, with family, when you have time to dedicate yourself to your grandmother’s recipe. This dessert requires simple ingredients and a long preparation time: the true Presnitz indeed requires time and dedication.<\/p>\n

Dried fruit and a curled shape<\/h2>\n

Like any self-respecting traditional dessert, there are a thousand types and variations, but one characteristic is mandatory: its spiral shape hides aromas and flavours<\/strong> that are released when cutting through the juicy filling of dried fruit and nuts.<\/p>\n

The most common recipe is made with puff pastry<\/strong>, but shortcrust pastry and strucolo<\/em> pastry can also be used Today, homemade Presnitz is often wrapped in pre-prepared dough, but let’s be honest: you can tell the difference, and that’s why it is more likely that a Triestino will buy it in a pastry shop, to honour such a special dessert.<\/p>\n

Sissi or Carolina Augusta?<\/h2>\n

Like any typical dessert, the origins of Presnitz are debated. The most romantic version is linked to Habsburg Trieste and a pastry competition. It seems that the term Presnitz came from the title ‘Preis Prinzessin<\/em> (Princess Prize)’, which common usage in Trieste shortened to a more catchy word. But who was the princess that brought our sweet roll to glory?<\/p>\n

Two ladies contend for this distinction:<\/p>\n