Despite its anglo-saxon name, plum-cake is an extremely Italian dessert. In fact, the name doesn’t exist in British or American cuisine. This version of the recipe is taken from La scienza in cucina e l’arte di mangiar bene written in 1891 by Florentine gourmand Pellegrino Artusi. Even though it contains candied peel and fruit, close […]
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This classic recipe comes from La scienza in cucina e l’arte di mangiar bene by Pellegrino Artusi, first published in 1891. Not widely known outside Italy, this book is considered to be the definitive text on traditional Italian cooking, however, a great many of the recipes are from Tuscan cuisine. Artusi was born in Forlimpopoli
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