Cos’è la marisa in pasticceria?
The term “leccapentole,” known affectionately as “Marisa,” has an intriguing culinary history. It’s believed the name derives from a French pastry chef, Maryse Monpetit, dating back to the 16th century. This essential kitchen utensil, ideal for mixing and scraping, holds a personal touch with its human-like name, proving vital for chefs and bakers.