"Confetti Confetti are small pieces or streamers of paper, mylar, or metallic material which are usually thrown at celebrations, especially parades and weddings. The origins are from the Latin ""confectum"", with ""confetti"" the plural of Italian ""confetto"", small sweet. Modern paper confetti trace back to symbolic rituals of tossing grains and sweets during special occasions, traditional for numerous cultures throughout history as an ancient custom dating back to pagan times, but adapted from sweets and grains to paper through the centuries. Confetti are made in a variety of colors, and commercially available confetti come in many different shapes. A distinction"
"with a hard sugar coating; their name equates to French ""confit"". The Italian word for paper confetti is ""coriandoli"" which refers to the coriander seeds originally contained within the sweet. By tradition, the Italian ""confetti"" (sugar coated almonds) are given out at weddings and baptisms (white coating), or graduations (red coating), often wrapped in a small tulle bag as a gift to the guests. For a wedding, they are said to represent the hope that the new couple will have a fertile marriage. The British adapted the missiles to weddings (displacing the traditional grains or rice symbolising sexual fertility) at"
"is no proof for this theory, the amount of confetti used during Basler Fasnacht is huge in comparison to other carnivals. Originally, sweets in the form of small sugar balls known as ""confetti"" (an Italian name, similar to the English ""confectionery"") were given away or thrown at the crowd during the parade. After this practice was prohibited in the 19th century, small shards of paper were used as a replacement. Until it was banned in the second half of the 20th century, it was also common to use straw instead of confetti, although wheat chaff is still sometimes thrown in"
"Confetti Cake Confetti Cake is a type of cake that has rainbow colored sprinkles baked into the batter. It is called confetti cake because when baked, the rainbow sprinkles melt into dots of bright color that resembles confetti Typically the batter is either white or yellow to allow for a better visual effect. The cake generally consists of flour, butter, baking powder, salt, sugar, vegetable oil, eggs, vanilla extract, milk, and rainbow colored sprinkles. The cake normally has a frosting made of butter, salt, powdered sugar, vanilla extract, and milk. The cake was created in Italy. The cake was created"
"Lectisternium The lectisternium was an ancient Roman propitiatory ceremony, consisting of a meal offered to gods and goddesses. The word derives from ""lectum sternere"", ""to spread (or ""drape"") a couch."" The deities were represented by their busts or statues, or by portable figures of wood, with heads of bronze, wax or marble, and covered with drapery. It has also been suggested that the divine images were bundles of sacred herbs tied together in the form of a head, covered by a waxen mask so as to resemble a kind of bust, rather like the straw figures called Argei. These figures"
"from freeze-dried flower petals and are completely biodegradeable. In fact, many venues now require that only these biodegradable versions may be used. Some wedding venues have decided that due to the mess and potential inconvenience caused by the use of confetti to ban its usage completely. One way that this restriction has been circumvented is to use soap bubbles in place of confetti. The English word ""confetti"" (to denote Jordan almonds) is adopted from the Italian confectionery of the same name, which was a small sweet traditionally thrown during carnivals. Also known as ""dragée"" or comfit, Italian confetti are almonds"
"the 1700s in the form of launch of small candies, mostly sugar-coated seeds. The seeds used for the sugar candies were mostly Coriander (""coriandolo"" in Italian), a common plantation in the area: the Italian name for confetti is indeed ""coriandoli"". The candies were expensive, though, and the lower classes often used small chalk balls instead, called ""benis de gess"" (chalk candy). Those were officially defined as ""the only material allowed to be thrown during the parades"" in an edict by the Prefect of Milan in 1808, but the battles fought with them in the 1800s became too large and dangerous,"
"dissolve and form little colored spots, giving the appearance of confetti. Confetti cakes are popular for children's birthdays in the United States. The Pillsbury Company sells its own variation known as ""Funfetti"" cake, incorporating a sprinkle-like substance into the mix. Sprinkles Sprinkles, sugar strands, or hundreds and thousands, are very small pieces of confectionery used as a decoration or to add texture to desserts such as cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element. Popular terminology for this confection tends to overlap,"
"during the invasion. At first there were only two varieties of cakes, called the libum and the placenta. The libum was a small cake, used as an offering to the gods. As for the placenta, the Romans developed the recipe as a cake made of fine flour covered with cheese, honey, and fragrant bay leaves. Ancient Roman bakers customarily prepared a large placenta which was cut into squares to be offered for sale. This is the way that Romanians continue to prepare their plăcintă. Plăcintă Plăcintă is a Romanian, Moldovan and Ukrainian traditional pastry resembling a thin, small round or"
"Placenta cake Placenta is a dish from ancient Rome consisting of many dough layers interspersed with a mixture of cheese and honey and flavored with bay leaves, then baked and covered in honey. Cato included a recipe in his ""De Agri Cultura"" (160 BC). Cato writes: It derives from the Greek term ""plakous"" ( – ""plakountos"", from πλακόεις - ""plakoeis"", ""flat"") for thin or layered flat breads, and Andrew Dalby considers it, and surrounding dessert recipes in Cato, to be in the ""Greek tradition,"" possibly copied from a Greek cookbook. A flowery description of plakous was left by the Greek"
"wedding favors is a very old one. It is believed that the first wedding favor, common amongst European aristocrats, was known as a bonbonniere. A ""bonbonniere"" is a small trinket box that was made of crystal, porcelain, and/or precious stones. The contents of these precious boxes were generally sugar cubes or delicate confections, which symbolize wealth and royalty. As sugar became more affordable, bonbonnieres were replaced with almonds. For centuries, almonds were commonly distributed to wedding guests to signify well wishes on the bridegroom’s new life. In the thirteenth century, almonds coated with sugar, known as confetti, were introduced. Confetti"
"of sugar confections. The words ""candy"" (US and Canada), ""sweets"" (UK and Ireland), and ""lollies"" (Australia and New Zealand) are common words for the most common varieties of sugar confectionery. The confectionery industry also includes specialized training schools and extensive historical records. Traditional confectionery goes back to ancient times and continued to be eaten through the Middle Ages into the modern era. Before sugar was readily available in the ancient western world, confectionery was based on honey. Honey was used in Ancient China, Ancient India, Ancient Egypt, Ancient Greece and Ancient Rome to coat fruits and flowers to preserve them"
"Festoon A festoon (from French ""feston"", Italian ""festone"", from a Late Latin ""festo"", originally a festal garland, Latin ""festum"", feast) is a wreath or garland hanging from two points, and in architecture typically a carved ornament depicting conventional arrangement of flowers, foliage or fruit bound together and suspended by ribbons. The motif is sometimes known as a swag when depicting fabric or linen. In modern English the verb forms, especially ""festooned with"", are often used very loosely or figuratively to mean having any type of fancy decoration or covering. Its origin is probably due to the representation in stone of"
"the pun between the Latin words ""aurum"", which means gold, and ""aurantium"", which means orange (fruit). Aurum (liqueur) Aurum is a sweet Italian liqueur produced in Pescara since 1925. It is 40% alcohol by volume and it is made from brandy and citrus fruit infusion. It goes well with sweets, especially with ""parrozzo"", another specialty of Pescara. Other than as a drink, it is often used as a cake ingredient or as an addition to ice-cream. The name of this liqueur was chosen by Amedeo Pomilio, the founder of the Aurum factory, upon suggestion by the poet and writer Gabriele"
"associations was transferred to times in which it had no existence. Lectisternium The lectisternium was an ancient Roman propitiatory ceremony, consisting of a meal offered to gods and goddesses. The word derives from ""lectum sternere"", ""to spread (or ""drape"") a couch."" The deities were represented by their busts or statues, or by portable figures of wood, with heads of bronze, wax or marble, and covered with drapery. It has also been suggested that the divine images were bundles of sacred herbs tied together in the form of a head, covered by a waxen mask so as to resemble a kind"
"purely decorative aspects, especially when dining is regarded as part of entertainment such as in banquets given by important people or special events, such as State occasions. Table decoration may be ephemeral and consist of items made from confectionery or wax - substances commonly employed in Roman banqueting tables of the 17th century. During the reign of George III of the United Kingdom, ephemeral table decoration was done by men known as ""table-deckers"" who used sand and similar substances to create marmotinto works (sand painting) for single-use decoration. In modern times, ephemeral table decorations continue to be made from sugar"
"Bomboniere Bomboniere (Italian bomboniera, from the french bonbonnière, a box containing ""bonbons"" (candies)) also known as ""favors"", are gifts given by hosts to their guests on special occasions such as weddings, baptism, First Communion or Confirmation. They usually include Jordan Almonds, known in Italian as Confetti. Five sugared almonds symbolize health, wealth, happiness, fertility and long life. Confetti can be made in many forms using several different ingredients. Sugared almonds are put inside a bag made of tulle or satin and tied with ribbons in assorted colors. The colour of sugared almonds is white for a wedding, First Communion or"
"and spices. The recipe refers to other cake in other regions, the Spongata of Brescello and the Spungata of Sanzana are among the most famous. The origins of the filling date back to the Renaissance as regards the use of spieces. It is produced in bakery laboratories of Crema, being a complex pastry. In 2009 some of them got associated to the so-called Congrega della Spongarda (Coven of Spongarda) in order to protect and promote its spread outside its original area. It is prepared with flour, sugar, butter, honey, cinnamon, spices, almonds, walnuts or hazelnuts, raisin and candied fruit. Some"
"Cavallucci Cavallucci are a rich Italian Christmas pastry prepared with anise, almonds, candied fruits, coriander, and flour. They are Sienese in origin, and the name translates approximately to ""little horses"". The chewy biscuits traditionally use Tuscan millefiori honey as an essential ingredient in the paste. The cookies were originally imprinted with the image of a horse (""cavalli"" is the Italian term for horses). The cookies sold today are a gentrified version of a pastry which is traceable to the reign of Jonah the Magnificent (1449–1492), when they were called biriquocoli. Many hypotheses are associated with the origin of its name."
"Cavallucci Cavallucci are a rich Italian Christmas pastry prepared with anise, almonds, candied fruits, coriander, and flour. They are Sienese in origin, and the name translates approximately to ""little horses"". The chewy biscuits traditionally use Tuscan millefiori honey as an essential ingredient in the paste. The cookies were originally imprinted with the image of a horse (""cavalli"" is the Italian term for horses). The cookies sold today are a gentrified version of a pastry which is traceable to the reign of Jonah the Magnificent (1449–1492), when they were called biriquocoli. Many hypotheses are associated with the origin of its name."
"Italian confectionery known as ""confetti"". These are sugar-coated almonds and are traditionally given to friends and relatives on weddings and other special occasions. Confetti can be eaten or simply used as decoration. The local artisans also colour these candies and craft them into flowers and other creations. There are two main factories in town and several shops that sell these items, the most famous of which is Confetti Mario Pelino. The city has a football team, Pro Sulmona Calcio 1921. The club is currently disbanded, last competing in the 2015-16 season in the Promozione Abruzzo, the seventh division of Italian"
"Cuccidati Cuccidati (cucidati or cucciddati), and also known variously as buccellati, Italian fig cookies or Sicilian fig cookies, are fig-stuffed cookies traditionally served at Christmastime. The outer cookie is pastry dough, covered with icing and typically topped with rainbow sprinkles. The filling generally consists of some combination of walnuts, dates, figs, honey, spices and orange or apricot jam. The pastry is rolled around the filling, and rolls are either cut into short tubes, or curved around to form a ""bracelet"". When ring-shaped these may be known as buccellati, meaning ""little bracelets,"" and are a diminutive form of buccellato, a larger"
"of a wine bottle stopper, glass vase or picture frame as well as the more traditional sugared almonds in decorative bags. Torta Bomboniera<br> A different and new type of bomboniera is the Favor Cake or ""Torta Bomboniera"" as it is called in Italy. They are made using little carton box forming one or more tier of a ""cake"".<br>Inside each box there are the sugared almonds and a card printed with the data of ceremony (names, date etc.). On each box there are glued several types of fine objects made of many materials. Some samples are below, for various ceremonies: Evolution"
"or events, such as a wedding cake, birthday cake or Halloween. Tourists commonly eat confections as part of their travels. The indulgence in rich, sugary foods is seen as a special treat, and choosing local specialties is popular. For example, visitors to Vienna eat Sachertorte and visitors to seaside resorts in the UK eat Blackpool rock candy. Transportable confections like fudges and tablet may be purchased as souvenirs. Generally, confections are low in micronutrients and protein but high in calories. They may be fat-free foods, although some confections, especially fried doughs and chocolate, are high-fat foods. Many confections are considered"
"Merveilleux (cake) The merveilleux (marvelous) is a small cake that originated in Belgium and is now found in France and some U.S. cities. It consists of a sandwich of two light meringues welded with whipped cream which has been covered with whipped cream and dusted with chocolate shavings. A candied cherry sometimes decorates the cake. The confectioner and chocolatier Pierre Marcolini developed his own version, as did the French confectioner Frédéric Vaucamps, and Etty Benhamou of Le Mervetty. Vaucamp named each of his variations using comparable adjectives– ""Impensable"" or ""unthinkable"" for coffee, ""Excentrique"" or ""eccentric"" for cherry, and ""Magnifique"" or"
"Amaretto Amaretto (Italian for ""a little bitter"") is a sweet Italian liqueur that originated in Saronno, Italy. While originally flavoured from bitter almonds, various modern commercial brands are prepared from a base of apricot stones, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the principal almond-like flavour of the liqueur. When served as a beverage, amaretto can be drunk by itself, used as an ingredient to create several popular mixed drinks, or added to coffee. Amaretto is also commonly used in culinary applications. The name ""amaretto"" originated as a diminutive of the Italian"
"the minor items served at banquets. The 1st-century Roman cookbook ""Apicius"" makes various mentions of recipes which involve a pie case. By 160 BC, Roman statesman Marcus Porcius Cato (234–149 BC), who wrote ""De Agri Cultura"", notes the recipe for the most popular pie/cake called ""placenta"". Also called ""libum"" by the Romans, it was more like a modern-day cheesecake on a pastry base, often used as an offering to the gods. With the development of the Roman Empire and its efficient road transport, pie cooking spread throughout Europe. Pies remained as a staple of traveling and working peoples in the"
"Confectionery Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, though, confectionery is divided into two broad and somewhat overlapping categories, bakers' confections and sugar confections. Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods. Sugar confectionery includes candies (""sweets"" in British English), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions"
"Piñata A piñata (, ) is a container often made of papier-mâché, pottery, or cloth; it is decorated, and filled with small toys or candy, or both, and then broken as part of a ceremony or celebration. Piñatas are commonly associated with Mexico. The idea of breaking a container filled with treats came to Europe in the 14th century, where the name, from the Italian ""pignatta"", was introduced. The Spanish brought the European tradition to Mexico, although there were similar traditions in Mesoamerica, such as the Aztecs' honoring the birthday of the god Huitzilopochtli in mid December. According to local"
"(from ""Bride-ale""), originally the wedding-feast itself, has grown into a general descriptive adjective, the ""bridal"" ceremony. The ""bride-cake"" had its origin in the Roman ""confarreatio"", an upper-class form of marriage, the essential features of whose ceremony were the eating by the couple of a cake made of salt, water and spelt flour, and the holding by the bride of three wheat-ears, a symbol of plenty. The cake-eating went out of fashion, but the wheat ears survived. In the Middle Ages they were either worn or carried by the bride. Eventually it became the custom for the young girls to assemble"
"Plăcintă Plăcintă is a Romanian, Moldovan and Ukrainian traditional pastry resembling a thin, small round or square-shaped cake, usually filled with apples or a soft cheese such as Urdă. The word ""plăcintă"" comes from Latin ""placenta,"" which means ""cake,"" from the Greek ""plakount – "" ""flat cake"". As shown by the etymology of the word, the plăcintă has its origins in Ancient Rome, and dates from when Romania was a part of the Roman Empire, see placenta cake. Ancient Greek bakers made their bread with olive oil, herbs and cheese. The secret of making cakes was given to the Romans"
"is made between confetti and glitter; glitter is smaller than confetti (pieces usually no larger than 1mm) and is universally shiny. Most table confetti are also shiny. While they are called metallic confetti they are actually metallized PVC. The most popular shape is the star. Seasonally, Snowflake Confetti are the most requested shape. Most party supply stores carry paper and metallic confetti. Confetti are commonly used at social gatherings such as parties, weddings, and Bar Mitzvahs, but are often considered taboo at funerals, due to the somber atmosphere. The simplest confetti are simply shredded paper (see ticker-tape parade), and can"
"Divinity (confectionery) Divinity is a nougat-like confection made with egg white, corn syrup, and sugar. Optional ingredients such as flavors, chopped dried fruit and chopped nuts are frequently added. Replacing the sugar with brown sugar results in a related confection called ""sea foam"". Believed to have originated in the U.S. during the early 1900s, the candy's current form can be traced to a recipe from 1915. Another earlier version, which included the use of milk, can be traced to around 1907. One proposed theory for its origins is that in the early 20th century, corn syrup (a major ingredient) was"