Málaga, España
Enero, Año Nuevo Chino 2023
¿Qué comemos durante las visitas al museo? Sí, gelato crujiente y chocolate caliente! Dimas Mira e hijos, tan conocido como CASA MIRA, de donde ofrece la el gelato chocolate más delicioso y decoración más linda desde 1890. Caminé por La Manquita y lo encontré.
Gelato in Italian, helado in Spanish, derived from 1295, Marco Polo returned to Venice from China with a recipe similar to sorbet. Cosimo Ruggeri, from Firenze, created the first gelato—fior di latte—at the court of Medici, soon Catherine de Medici took gelato to Paris in the 1530s. Circa 1565, Bernardo Buontalenti, an innovator in ice conservation, made a sorbet with ice, salt, lemon, wine, milk, sugar, egg, honey, plus orange and bergamot flavours—gelato alla crema—therefore, Buontalenti is credited the precursor to modern Florentine gelato.
Severino Mira Cortés, the nougat manufacturer, arrived in Málaga in 1890 from Jijona, Alicante, over a century CASA MIRA has been avoiding to adopt the artificial flavors or sweeteners, emphasizing natural production process of gelato. By applying milk fat and fresh cream to create the dense taste and help the air dissolve in the gelato; as for my milky chocolate flavour, CASA MIRA bestows the whole milk (3.5%) as the raw material. Crunchy waffle cone with smooth icy chocolate…..winter time in Málaga is never cruel.
Archaeologists have found evidence that Mayan cocoa consumption occurred as early as 500 BC; Maya ground cocoa seeds into a paste and mixed it with water, cornmeal and chili peppers. Circa 460-480 AD Mayan tomb from the site of Rio Azul, Guatemala, had vessels with the Maya glyph for cacao on them with residue of a chocolate, while not until 1502 on Columbus’ fourth voyage that Europeans have first contacted with the hot cocoa drink.
In the 1560s, the Italian version of cioccolata calda, as known as hot chocolate or cocoa drink, was first born in Turin. Emmanuel Philibert, Duke of Savoy, asked for a new beverage in order to celebrate the capital of the Duchy of Savoy moved from Chambéry to Turin; therefore, the milky, thicker, creamy version was created.
The Spanish began to tinker with the recipes by using spices such as cinnamon, black pepper, anise, and sesame. As for the further studies in the 21st century, conducted by Dr. Norman K. Hollenberg, professor of medicine at Brigham and Women’s Hospital and Harvard Medical School, that Flavonoids found in hot chocolate are beneficial to our cardiovascular health, since they reduce blood platelet buildup and balance levels of compounds called eicosanoids. Even my cup of chocolate at CASA MIRA does not adapt the black pepper to replace Mayan chillies and mecaxochitl, still, by the process of dissolving the milk chocolate bar, mixing with cinnamon, honey and cream, the hot cup gives a luscious taste of sensibility and satisfaction.
Calle Císter 8
Málaga
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