The Local pubblica un simpatico elenco dei vari tipi di bullar:
Sweden's top ten tasty bunsPublished:
16 Feb 10 10:43 CET
Online: http://www.thelocal.se/25018/20100216/
It’s
Fettisdag,
Fat Tuesday, the day known in English as
Shrovetide,
Pancake Tuesday and, er,
Mardi Gras. In Sweden, the day
is synonymous with the creamy
semla, one of many fine buns that make
this country great.
If there's one thing every
Swede loves it's a
fika, or coffee break. Back in the day, etiquette
demanded that at least seven types of cakes and buns be served with coffee at
gatherings in people's homes. The tradition, which dates back to the nineteenth
century, is still very much alive among the granny and grandad generation.
But buns and cakes retain their popularity outside the home too, with everyone
from teenage girls to young dads factoring cake and coffee into a day out in
town. Even harassed lawyers manage to munch the occasional bun, while in public
sector workplaces, the mandatory coffee break is part of the fabric that keeps the
bureaucracy together.
But what are the buns of choice in this nation on Europe's
northern edge? Here The Local, with surgical
precision, picks out ten of the most mouth-watering creations from the vast
pantheon of Swedish cakes and buns.
SemlaNothing exceeds like excess, and the semla is truly the Keith Richards of the Swedish bun world. Traditionally
served on Shrove Tuesday to mark the beginning of the
lenten season, the only way this cream-filled calorie bomb could be any less
healthy would be if it was dipped in cocaine and served with absinthe. And,
like absinthe, a semla makes the heart grow fonder. And more prone to cardiac
arrest.
Märtas skurna chokladkakor - Märta's Cut Chocolate CookiesMärta's Cut Chocolate Cookies are a perennial favourite from the Swedish Cakes and Cookies ('Sju sorters kakor')
cookbook, of which every Swedish family owns at least three copies. The book
first came out in 1945 and there are riots on the streets of Sweden every time a new edition is
published.
Lussebullar - Santa Lucia BunsIn the weeks before Christmas a darkness descends that seems like it may never
lift. Sweden
is aglow with candlelight of both the natural and electric variety. Everywhere
you look, people are ramming these swirly buns into their faces. And if you
like a bit of saffron and raisin, you too will soon be masticating wildly.
Dammsugare - Vacuum CleanerI know: let's get a roll of green marzipan, lace it with punch, dip it in
chocolate at both ends, and call it a vacuum cleaner. It all makes total sense.
Delicious.
Biskvi - BisqueThough of French origin, Sweden has very much taken the
bisque to heart. This buttercream and chocolate-topped almond UFO has become as
Swedish as the kebab pizza and is often served with rose hip soup
('nyponsoppa').
Dajmtårta - Daim TartSwedish chocolate maker Marabou struck international gold when it began cooking
up batches of Dajm bars in the 1950s. These crunchy butter almond treats used
to be called Dime bars in the UK
and Ireland,
but now they're known as Daims thanks to the whims of some cucumber
straighteners with too much time on their hands.
If you've never seen a Daim, a UK
ad from the 90s described it as being the opposite of an armadillo, which is
reasonably accurate. Anyway, not everybody is content just to munch on a Daim
straight from the wrapper. Some people are so enamoured of Daims that they
break them up and sprinkle them on chocolate cakes, which is pure lunacy. But
it's also very, very tasty.
Radiokaka - Radio CakeThe Wikipedia entry on Radio Cakes says they are so called because they date
back to the early days of the broadcasting medium and were soft enough not to
disturb the listening experience. It's a nice idea but everybody else says they
got their name because they look like old-fashioned transistor radios. But they
certainly don't taste like radios. They taste like layers of crumbled Marietta biscuits buried
inside chocolate cake, and that's exactly what they are.
Ostkaka - Swedish CheesecakeOne of the most duplicitous cakes on the shelf, the Swedish cheesecake bears
little resemblance to its international cheesecake cousins. When words like
rennet and casein crop up in the baking process, you know you're dealing with a
deviant variety. So be careful what you ask for in cake shops. If you want
cheesecake with a biscuit base, order cheesecake in English. If you want the
warm, soft Swedish version, often served with cloudberrry jam, then your best
bet is to ask for ostkaka. The Friends of Ostkaka society celebrates the cake's
existence every November 14th. The society's governing board is made up of a
number of county governers, all of whom are probably quite mad.
Kanelbulle - Cinammon BunSwedes love their cinammon. You'll find it in your semla, for example, at the
top of your café latte and, if you're not careful, as a mild irritant in your
trousers. But mainly you'll find it in its natural home: the ubiquitous
cinammon bun.
Kladdkaka - Sticky CakeA kladdkaka is like a big round brownie topped with lashings of cream. Doctors
secretly love it because it brings them new business.
Prinsesstårta - Princess CakeThe princess cake is one of those classics you'll find in every old-fashioned
konditori.
It serves as a reminder that even in those sepia-tinged days of the 1950s, when
Sweden
was at its most optimistic, people ate huge dome-shaped cream cakes that looked
like they were cooked in a nuclear power plant.
Paul O'Mahony (paul.omahony@thelocal.se/08 656 6513)
Indice 
son verde d'invidia e golosità... 
