Torta Bertolina

Torta Bertolina

The Torta Bertolina is a traditional Italian dessert originating from the town of Crema, in the Lombardy region of Italy. It is a sweet pastry that is typically prepared and enjoyed during the autumn season, particularly on the feast day of Saint Martin, which falls on November 11th.

Ingredients

The main ingredients of the Torta Bertolina include:

• Flour
• Sugar
• Butter
• Eggs
• Apples
• Raisins
• Pine nuts
• Rum
• Cinnamon
• Lemon zest

Preparation

The preparation of the Torta Bertolina involves several steps. First, the dough is prepared by combining flour, sugar, butter, and eggs. This mixture is then left to rest. Meanwhile, the filling is prepared by cooking apples, raisins, pine nuts, rum, cinnamon, and lemon zest together. Once the filling is ready, it is spread over the dough, which is then folded over and sealed. The torta is then baked until golden brown.

History

The Torta Bertolina has a long history in the town of Crema. It is said to have been first prepared in the 19th century and has been a staple of the town's Saint Martin's Day celebrations ever since. The torta is named after Bertolina, a popular figure in local folklore who is said to have first created the recipe.

Cultural Significance

The Torta Bertolina is more than just a dessert in Crema; it is a symbol of the town's cultural heritage and traditions. Every year, on Saint Martin's Day, the town's bakeries and homes are filled with the sweet aroma of baking Torta Bertolina. The torta is often enjoyed with a glass of mulled wine, another traditional Saint Martin's Day treat.

See Also

• Italian Cuisine
• List of Italian Desserts
• Saint Martin's Day

References

• Italian Food Network: Torta Bertolina Recipe
• Taste Atlas: Torta Bertolina