Torta paesana E/S

Italiano

English. Today we are going to propose you a typical recipe of the Brianza, an area near the cities of Monza and Milano, in Northern Italy.  The main characters of the Torta paesana are stale bread and milk: if you combine milk soaked bread with a bit of cocoa, handful of raisins and pine nuts you get a delicious feast cake. 

A long time ago women (the poorest ones) did not had any oven in their houses, so they used to bring the raw cakes to the baker who baked the cakes together with his bread or other oven products. 

This ancient habit is still alive in some little hamlet around Brianza, because some "nonnas" believe that no oven is better than that one of the bakery (who is called "prestinéé" in the local ancient dialect). 

Español. Esta receta de Torta paesana es típica de Brianza, o el área alrededor de la ciudades de Monza y Milano. Los protagonistas son el pan duro y el leche: combinado con un poco de cacao, algunas pasas y un puñado de piñones, se convirtió en la torta de la fiesta.
Una vez que las mujeres no tenían el horno en la casa, era una cosa de lujo, y luego trajeron sus sartenes del panadero, que cocinaba los pasteles con su pan. Es una costumbre que en algunos pueblos todavía se perpetúa, porque las abuelas (especialmente ellos) creen que cocinar en el horno del "prestinée" (el prestenter, el panadero en pocas palabras) da un mejor resultado.

Stuffed oranges

Italiano - Español

We ate oranges all winter long. We had them as juice, with salads, we used the peel to give an extra flavour to our dishes and desserts. As they are still in season, we want to propose you a delicious dessert.
This is a real fusion recipe: we got inspired both from the sicilian Cassata (a typical dessert of Sicily made of ricotta, chocolate, pistachios and marzipan) and the English orange curd. Two different creams, two different consistencies, the same authentic pleasure.
Do you need anything else? Well, we can tell you that in this dessert there is also the italian meringue.