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

COMMENTS :

Events in Fontanellato


Related News

The villages of truffles: the perfume of the good soil
The villages of truffles: the perfume of the good soil
Jewel of the Italian tables, the truffle is one of the best and most valuable products there is.
By Antonella Andretta
Recipe: the Ferratelle from Abruzzo
Recipe: the Ferratelle from Abruzzo
The Ferratelle or pizzelle abruzzesi are a dessert similar to the well-known "waffles".
By Redazione
Recipe: the Gressoney Chneffléné
Recipe: the Gressoney Chneffléné
Small gnocchi typical of the Aosta Valley cuisine that can be seasoned in different ways.
By Redazione
Recipe: the Valtellina Manfrigole
Recipe: the Valtellina Manfrigole
A very tasty dish ideal for dinners with friends on cold winter evenings
By Redazione
Recipe: the Strascinati of Cascia
Recipe: the Strascinati of Cascia
A dish similar to the carbonara originating from Umbria, the strascinati of Cascia
By Redazione
Recipe: The Bocconotti
Recipe: The Bocconotti
Desserts typical of southern Italy, the filling of bocconotti varies depending on the location in which they are produced
By Redazione

Most read articles of the month

Recipe: the Gressoney Chneffléné
Recipe: the Gressoney Chneffléné
Small gnocchi typical of the Aosta Valley cuisine that can be seasoned in different ways.
By Redazione
Recipe: the Ferratelle from Abruzzo
Recipe: the Ferratelle from Abruzzo
The Ferratelle or pizzelle abruzzesi are a dessert similar to the well-known "waffles".
By Redazione
Sauris, the North-Eeast passage
Sauris, the North-Eeast passage
Framed by the evocative landscapes of Carnia, the alpine village of Sauris is known for its lake, its ham, speck and craft beer
By Redazione E-borghi Travel
In Modena the best of opera is on stage
In Modena the best of opera is on stage
The 2019-20 concert season has begun at the Luciano Pavarotti Municipal Theater. An opportunity to listen to world-class artists and visit the charming villages of the Modena area
By Redazione
The villages of truffles: the perfume of the good soil
The villages of truffles: the perfume of the good soil
Jewel of the Italian tables, the truffle is one of the best and most valuable products there is.
By Antonella Andretta
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turismo slow

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

With the patronage of