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The calisson is a delicacy
containing almond paste, paste
resulting from a fine almond
crushed and candied fruits
(melon, peach or apricot),
posed on a sheet of host to
the rice flour,
covered with ice royal and cut
out in rhombus.
There are several origins of
the calisson: French and Italian.
In France, it would have
earned its reputation
following weddings of King
Rene and Jeanne
de Laval.
The latter,known for her bad
temper and her austerity
became more pleasant when she
tasted
one of these soft sweets made
by the king‘s pastrycook and
named by the court “di calin
soun” (they are “calins”
caresses).
Another origin: the calisson
would come from Italy, which
made of it a liturgical use at the
XVIIè century against the
plague, blessed by the
Archbishop who guaranteed to
faithful
which would consume their
safeguarding of the infection
of it. Presented, in the place
of the
host, in the chalices, the
priest called the faithful
ones with these words: “venite
AD calicem”,
and the response of faithful
into of Provence was “venes
toui I calissoun”: the faded word
calissoun with time would have
become calisson.
In his dictionary of Provence,
F. Mistral attributes the word
calisson to the transformation
during time of the word
canissoun (a tray of braided
reed) kind of biscuit to the
almond paste.
The speciality such as it
today is recognized date of
1854 when S. Bicheron opens
the first
confectionery devoted to this
softness. |
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Calissons - Box carton - 1 Kg
Ingrédients calissons from Aix en Provence : amandes, melons confits (melons, sirop de glucose de blé), sucre, sirop de glucose – fructose de blé, écorces d’oranges confites (blé), blanc d’œuf en poud...
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