From the Turkish lokum presented in the most attractive combinations to red ice cream or cheesecake, aromatic and refreshing, sweet "sightseeing", are a temptation for tourists, whether or not gourmets.
Culinary Indulgences are an extra temptation during the holidays, and can hardly cope with temptation, not to try the local cuisine. Most holiday destinations have at least one specific dessert, which is very well prepared, tasty and has a history behind.
Lokum in Istanbul
Ali Muhiddin Haci Bekir was the most famous of all the Ottoman Empire patisseries. Came to Istanbul in the mountain town of Kastamonu, in 1777, he opened a store in Old Town, where he prepared delicious sweets made with shiny jewelry aspect, known as lokum, by locals, while for the rest of the world are known as "Turkish delights".
Main store of Ali Muhiddin Haci Bekir, is located near the Spice Bazaar. There are also shops on Istiklal Caddesi in Kadikoy market. Delicious products can be packaged in decorative boxes, becoming thus an appropriate gift for your loved ones.
Cheesecake in New York
Cheese, in one form or another, was prepared and eaten in Europe since 1400. But residents of New York have adapted ingredient and they have placed in their history as a cheesecake.
Inaugurated by Lindy restarurantul in Midtown, opened in 1921 by Leo Lindermann, cake served there (the cream cheese, sour cream, a dash of vanilla, and a cookie crust) quickly became extremely popular in the '40s. Junior's restaurant, which opened on Flatbush Ave in Brooklyn, in 1929, prepared his own version of creamy cake with a graham cracker crust.
Ice cream in Florence
During the Renaissance and 16th century, in Florence, two chefs have made history by simmering cream: Ruggeri, a chicken farmer who grew and became respected in the world of gastronomy, after he prepared a sorbet Catherine Medici and Bernardo Buontalenti , a well-known architect who produced a frozen dessert, zabaglione-based (a dessert made from egg yolks, sugar and sweet wine) and fruits.
Both are considered founding fathers, of culture "the Gelato" in Italy.
Florentines takes very seriously the Gelato industry. In the city there is a fierce rivalry between producers and tourists are those who make the most of the competition. All vendors are struggling to get the finest, most aromatic and most creamy ice cream. Tastes change, depending on seasonal fruits.
An important place is Gelateria dei Neri (semifreddo dishes are served, the prices are lower and you get a chance to try, strong tastes such as the gorgonzola) and Grom Gelateria Vivoli, a newcomer who uses many organic ingredients.
You will always be asked if you want ice cream. The best answer is "si" translation from Italian which means "yes".
Gula Melaka in Melaka
Made of sago, palm sugar and coconut milk, this dessert is rarely served outside traditional local house.
The name "Gula Melaka" refers to the palm sugar and novelty ingredient is so important in preparing the product, that the latter is known, many times, after the name. Desert is found in some restaurants in Malaysia, especially in Melaka.
Brussels waffles in Ghent
A quick way that you can distinguish between tourists and locals is the way they order waffles. Belgians will never ask for waffles with whipped cream, toppings elaborated, or chocolate cream, as do tourists, but will serve in cafes or brasseries, smeared with butter and sprinkle with a little powdered sugar.
Etablissement Max, is an elegant brasserie run by Yves Van Maldeghem, whose family started the business with waffles at a fairground. Yves bake waffles with the help of his relatives, in iron forms items, 120 years old. Also, he also prepared apple pancakes and Blini.
Pastel de Nata, in Lisbon
With every bite you take a, Portuguese dessert, eat a little bit of history. Confectionery in Portugal started the minute the Arabs brought sugar in the country. In medieval times, nuns and monks entrepreneurs have made and sold "doces conventuais", translated literally just "convent sweets."
The most famous of these is "anat pastel," a tart crust egg cream. Why eggs? Because the story says that nuns stayed with many yolks and began to devise special recipes to use on them.
Since 1837, a pastry shop called Antiga Confeitaria of Belem has began to indulge the locals, offering delicious products divinely called 'pasteis of Belem'. Basically, these were some nests of the pie dough filled with cream, baked at 200 degrees, to get an appetizing crust, golden and then powdered, very little, with cinnamon.