Ingredients
for pasta
Flour type 00
200 gr
Butter
75 gr
powdered sugar
70 gr
sweet white wine
1 shot glass
Vanilla Essence
q.b.
for the filling
Honey
250 gr
dry white wine
200 ml
Breadcrumbs
75 gr
shelled walnuts
75 gr
Almonds
40 gr
Raisins
30 gr
Pine nuts
25 gr
candied fruits (orange and lemon)
25 gr
nutmeg
q.b.
Cinnamon
q.b.
powdered sugar
q.b.
The spongata or spongata is a , a typical dessert of , however, most likely derives from the spongy consistency and the irregular appearance of the dessert.
“Spongata” Etruscans and in Roman times , but also widespread in the areas of Modena, Parma and Piacenza: among the most famous types of sponge are those of Pontremoli, Salzana and Brescello, although the dessert is also widespread in Tuscany and Liguria. It is an ancient sweet that probably already existed in Province of Massa Carrara Bassin Emiliana from the region Christmas specialty
The preparation is a pastry shell , similar to a sweet shortcrust pastry, which contains a rich and aromatic filling, with a firm consistency, based on white wine, dried fruit, raisins, honey and stale bread.
It is a preparation that can be conveniently made in advance and that matures in the following days, mixing textures and flavors to give their best. Make our version, decorated with a delicious braided crown, sprinkle with a little icing sugar and serve at the end of the Christmas dinner . Find out how to prepare it by following our recipe.
How to prepare Spongata
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