This section is named after my greatgrandmother Emma, who left us a whole collection of handwritten recipes enriched by old sayings and wise advice. In this section you can find old seasonal recipes and the possibility to book your personal recipe to impress your friends for special events, anniversary, dinners.
TORCOLO DI UMBERTIDE
1 kg. Flour 00 - 4 egg yolks - 2 hg. Fat - 500 gr. Sugar - half lt milk - grated lemon skin - vanilla aroma - pinones 100 gr. - almonds 200 gr. - anise seeds - raisins 300 gr. - baking powder - Mix the ingredients and bake in a ring shaped pot in oven 180°C for 30-40 minutes. Apart stir firmly the egg whites and pour over the torcolo, add colourful and silver little comfits, bake a few minutes again.
Cook a polenta in 1 lt. Milk, a pinch salt, 4 egg yolks, 75 gr. Sugar. Then add 200 gr. grated macaroons, some cinnamon and pour the sweet polenta in a pan. Bake in oven till the crust turns gold. Eat warm.