Monday, May 21, 2012
It's with some sadness in my heart that I post this last recipe in the series about Mantuan Oltrepò.
As you may know Saturday night an earthquake struck that area, although with lesser strength than the contiguous territories of Emilia. I have still fresh in my mind the memory of these delightful places and see the devastation they suffered prevent me from talking too much about this cake, the most classic and renown of the Mantuan culinary tradition. Its main peculiarity is in the dough, based on butter and finely grinded corn flour, and the topping made with crumbled almonds.
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
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