Sun Kissed

Perhaps it's a consequence of the hot dripping sun, the way Italy sometimes over does the sweetness. They take a croissant that is light and delicate, just as the French would bake it, then pipe apricot jam or custard cream into the centre, hidden away to surprise the eater. It's a taste that becomes a little cloying to the north European palate, especially for breakfast. It's a step towards the honeyed baklava and similar sweets of the Middle East. Perhaps the sun is the cause. A sun that over-ripens grapes and  plums to a level of sweetness that no longer refreshes. OK, for peaches and citrus fruits there is nowhere else to compare but for apples and plums and greengages go north young man. The UK, for instance.