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This traditional rich cake from Liguria is made with pistachios, pine nuts, fruit and orange flower essence.
Viale Mojon in Genova is home to Pietro Romanengo’s confectionery workshop. Here, they make everything by hand for the oldest ‘confetteria’ in Italy; for us, they make pandolce, a traditional Genovese Christmas cake. This buttery ‘sweet bread’ begins in a maze of little rooms, where fruit is candied, pistachios roasted, and cakes baked.
Liguria is a small but densely populated region of north-west Italy. The narrow ribbon of land is bordered by the Alps, Appenines and the sea. It is home to Genoa, Portofino and the wonderful Cinque Terra.
The region is the original home to a number of Italian staples, like focaccia, minestrone soup and pesto alla genovese. Pesto is made all over Italy, but only pesto alla genovese has a D.O.P. protection - meaning it can only be made in a very precise way using specific ingredients. The ingredients are very simple: basil, pine nuts, garlic, Parmigiano Reggiano, olive oil and salt. Pesto is classically served with trofie, a short, twisted pasta that is also a native of Liguria.
As a coastal region, seafood also features strongly in the local cuisines: tuna, anchovies, sardines and cod in particular. Ciuppin is a soup made from slow-cooked fish, originally created by fishermen to use up the fish that were too small or damaged to sell.
Wheat flour, raisins, candied orange, butter (milk), sugar, orange flower water, pine nuts, pistachios, citron peel, egg marsala (marsala wine, sugar, alcohol, egg yolk, flavourings, natural colouring), natural yeast, fennel seeds, salt. Candied fruit contains: orange and citron peel, glucose syrup, sucrose, acidity regulator: citric acid)
Allergen advice: For allergens, see ingredients in bold. May contain traces of other nuts and sulphur dioxide.
How to use
Slice thinly and serve with a tea or with a glass of sweet, fortified wine (such as Marsala, Malvasia or Vin Santo).