It is the traditional dessert of the province of Parma and every village in the area boasts its recipe. A delicacy with ancient origins that transmits, besides the flavor, all the atmosphere of the Christmas tradition

 
SEARCH IN AN AREA

Recipe: Spongata, the Christmas cake from the hamlets of Parma

Recipe: Spongata, the Christmas cake from the hamlets of Parma

La Spongata is a chest of rich shortcrust pastry, inside, with a filling of pine nuts, honey, raisins, almonds, breadcrumbs and spices. The origins of this cake are fourteenth century and the story, intertwined with legend, tells that in 1454 a general from Parma sent the Spongata as a gift to Francesco Sforza, duke of Milan. The name seems to derive from "sponga", which translated from Italian to Italian dialect means "sponge", probably by virtue of its appearance: the shell of pasta, in fact, was once "pinched" in the upper part making it take, in fact, a spongy appearance. An ancient specialty, the Spongata, to be tasted in the present-day Parma villages to experience the magical atmosphere of the past.

Ingredients

  • 250 grams of 00 flour
  • 80 grams of butter
  • 120 grams of sugar
  • 300 grams of honey
  • 150 grams of walnuts
  • 80 grams of raisins
  • 60 grams of candied cedar
  • 60 grams of pine nuts
  • cloves
  • nutmeg
  • cinnamon
  • 1 glass of dry white wine
  • 2 tablespoons of bread crumbs
  • 1 egg
  • powdered sugar
  • salt

Method

Soften the raisins in a container with warm water and then put it in a dish, well drained. Cut the candied citron into cubes, peel and chop the walnuts and pine nuts, then toast the breadcrumbs until golden brown. Heat the honey in a bain-marie, then add the toasted breadcrumbs, the walnuts and the pine nuts, taking care to flavor everything with the nutmeg, the cinnamon and the cloves. Mix well and add the raisins and candied citron little by little. Remove from heat and pour the mixture into a bowl, cover and let it rest in a cool place. It's time to prepare the short pastry: pour the "fountain" flour on the table, put the butter in small pieces in the center together with egg, sugar, wine and a pinch of salt. Mix well and knead the dough, then let it rest for half an hour. At this point divide the short pastry into two parts - one slightly larger than the other - and roll it out making two discs. In a buttered baking pan roll out the largest pastry dough, add the filling and cover with the remaining disc. To cook the spongata well - about thirty minutes in an oven already hot and two hundred degrees - you have to prick the surface after brushing it with a little oil. The cake is very cold, taking care to sprinkle with powdered sugar.

 

Main image: https://caffebook.it

...good appetite

Events in Fontanellato


Related News

Recipe: Mirto, sips of well-being from the villages of Sardinia
Myrtle is considered a plant that brings well-being and prosperity. And the inebriating liqueur that comes from it, is a true elixir of Sardinia, with a variable color depending on the aging phase and with a velvety taste
By Luciana Francesca Rebonato
Recipe: Jota, the tasty minestrone of the Friulian villages
A tasty soup of vegetables and legumes, a traditional dish of the Friulian villages to be appreciated in all seasons: hot and steaming in winter, cold and tasty in summer. According to the endless variations, even with pork ribs
By Luciana Francesca Rebonato
Recipe: The Sarchiapone di Atrani, the triumph of flavor on the Amalfi Coast
In this specialty is contained all the gastronomic goodness of Atrani, a jewel-village of the Amalfi Coast. Sarchiapone seems to be the ancestor of cannelloni, and is prepared with traditional elongated green pumpkins
By Luciana Francesca Rebonato
Recipe: La Michetta of the village of Dolceacqua, between love and legend
The Michetta di Dolceacqua is typical of the Ligurian village and, compared to the homonymous type of bread, seems to be linked to a love story. A simple and tasty delicacy, to go back in time and taste the present
By Luciana Francesca Rebonato
Recipe: the Befana, the traditional Epiphany biscuit from the village of Barga
Prepared according to an ancient recipe, Befana is the traditional biscuit from the village of Barga to celebrate the epiphany with family or friends
By Redazione
Recipe: The Donut from the village of Veroli. New Year all to taste
Renowned throughout the Ciociaria, the donut of Veroli has an unmistakable aniseed aroma and its shape is reminiscent of a crown. To celebrate the beginning of the new year of serenity and prosperity
By Luciana Francesca Rebonato
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turisimo slow

Read e-borghi travel for free, your new travel magazine