We show you some fresh Italian pastry cakes, which we don’t sell, but which are great to know and enjoy.
Elvezia cake is a typical product of the Mantuan tradition; it was elaborated by the Swiss confectioners Putscher, who had opened a shop in Mantua at the end of the 1700.
EIt is made up of various discs of chopped almonds, whipped egg whites and sugar, separated by layers of butter cream and zabaglione.
Tiramisu is a spoon dessert widespread throughout Italy, and in a large part of the civilized world, whose origins are disputed between Veneto and Friuli Venezia Giulia. It is a dessert with a base of ladyfingers or crumbly biscuits, soaked in bitter coffee, garnished with a mascarpone cream, eggs and sugar, and preferably sprinkled with bitter chocolate
Tagliatelle cake is a typical dessert of the Emilian tradition. It is well known in the countries of the Tuscan-Emilian Apennines, but it is also widespread in the Ferrara area and even in the province of Mantua (where it is prepared without the shortcrust shell). It is an ancient cake, it seems that it has Renaissance origins and that the fine tagliatelle that decorate its surface are nothing more than a tribute to the blond hair of Lucrezia Borgia, lady of the Estense Castle in Ferrara for almost twenty years.
The story tells that it was created in 1490 at the Gonzaga in Mantua, to commemorate the wedding of Isabella d’Este as the wife of Federico II Gonzaga.
The beauty of the bride inspired the shape of the cake, a bouquet of rose corollas made with pasta and arranged in a circle until the mold is filled.
Traditionally, due to its nutritional qualities, the rose cake was a gift for new mothers, so that they could restore their strength after giving birth.
Excellent to be enjoyed at breakfast with a sprinkling of powdered sugar, it is fantastic alone or in the company of a hot drink.