Cantucci or biscotti di Prato are a common sight on Italian Christmas tables. Try my recipe for a double chocolate version, ideal with a nice hot chocolate or cup of espresso.
Last year, you may remember, I was in Padua searching for its most famous traditional cake whilst waiting for the rain to stop. It was almost impossible to find the pazientina but a long search led me to one of the last patisseries still making it and the only one I could find. Imagine my surprise …
As I said in the last post, the name of this cake, Pazientina or ‘little patience’ possibly derives from the fact that it takes a little while to make. So, as it was my mother’s birthday this weekend, I thought it was an appropriate item to make as her birthday cake.
This weekend I was invited for barbecue at my friend’s house to celebrate the finishing of some extension work. I wanted to take a dessert, and so still influenced by my trip to Modena, I decided to take the most Modenese of desserts, a zuppa inglese.