Originating in the Lecco area, in Valsassina, resumada (also known as rosümada or rüsümada) is the not only Milanese but Lombard drink par excellence, typical of the afternoon snacks of grandparents in Milan and throughout the region: it is, in fact, a delicious, creamy and even nutritious treat!
Today, resumada-which may also be called “rossumata” or “rossumada” in a less dialectal version of the term-is known to younger people as a variant of eggnog, but it is actually a recipe that has an identity and history all its own behind it!
Generally, by the way, it is not consumed in the winter period as is the case with zabaglione, but rather during the summer because it is served cold and particularly suitable to combat the mugginess of summer afternoons in the city of Milan.
Want to learn an authentic recipe from the Milanese culinary tradition? Find out in this article from NEIADE Tours & Events how to prepare resumada and what its origins are!
Milanese Resumada: pure energy for college students and old-time sportsmen…
We mentioned that resumada was one of the most popular drinks in the past-it was so popular, in fact, that it could be compared to one of today’s energizing drinks used by college students to keep active and focused while preparing for an exam…
For the Milanese grandparents, in fact, red wine, eggs, and sugar were the three ingredients capable of making them unbeatable, so much so that resumada was also a popular drink consumed by sportsmen!
Behind this “miraculous” restorative drink, in fact, there are only three very simple – but super genuine – ingredients that together result in a truly mouth-watering cream that is impossible to resist… Especially when accompanied by cookies – usually shortbread or dry – for dunking!
Surely, after all, it is the traditional ingredients that form the basis of resumada that make it so special. Indeed, the eggs to be used must be categorically fresh, for two reasons: the fresher the eggs, the higher the quality-and quantity-of the protein they contain, and also because the freshness of the eggs makes them even creamier.
It goes without saying, then, that in the past people preferred to use freshly laid eggs to prepare resumada, a privilege that is rarely possible for us today!
In addition to eggs, the main ingredient in Milanese cuisine, wine also plays its part: red wine is usually used, old Milanese recipes suggest Bonarda or Barbera d’Oltrepò, but the ingredient can also be substituted by Marsala or other fortified wine. Thus, resumada is tinged with an elegant pink color and wine and eggs, together, became a perfect home remedy even against seasonal ailments and colds.
Another protagonist in the history of the “drink of champions” is undoubtedly the little machine with which it was prepared: it was, in fact, a specific instrument, consisting of a tall resealable glass with a lid through which a metal stick with a disc-shaped, perforated tip was passed. In this way, as in a modern kitchen mixer, the three ingredients were mixed to perfection.
The recipe for Milanese resumada in a few simple steps
Have we intrigued you so much that you too want to try the pleasure of this formidable mix with a unique taste? Here’s how to prepare it at home, too!
Ingredients for the preparation of resumada:
- 4 tablespoons of sugar
- 4 fresh eggs, preferably organic
- 4 glasses of red wine or Marsala fortified wine
Preparation, step by step:
If you don’t have the classic machine-perhaps you couldn’t find it in your grandmother’s kitchen-you can use a simple bowl or mixing bowl to make the resumada mix. Pour the sugar and egg yolks into the bowl and use a whisk to mix everything evenly. Then, whip the egg whites to stiff peaks and gradually pour them into the mixture from earlier with sugar and yolks.
When the mixture is frothy and creamy, drizzle in the 4 glasses of wine or Marsala. Want to give the little ones a taste of resumada? For the kids, try the version that replaces the wine with fresh milk-they‘ll love it too!
The drink should be served immediately, without ever being refrigerated, but at room temperature.To make this snack even more delicious, however, you can accompany it with pastries or shortbread cookies.
Have we intrigued you? You just have to get to work and try this restorative drink yourself!
You might also be interested in: History of the Milanese cutlet: here’s how it came about.
