The main feature of this chocolate cake is a creamy inside covered by a crunchy outside.
Tenerina is a traditional dessert from Ferrara, a city in Emilia-Romagna, North Italy. It is the nominated city of the Renaissance by Unesco for its well preserved historical buildings and for being a centre that attracted the greatest minds of the Italian Renaissance in the 15th and 16th centuries.
Thanks to our dear friend Sergio for sharing his family recipe of this easy-to-make cake. If you find yourself in Ferrara go to Pasticceria Cioccolateria Chocolat (Via Corte Vecchia 55), so you can have a taste of the original Tenerina cake.
The recipe of this week is kindly offered by Massimo, an Italian friend (and cousin of one of us :-)) who lives in Houston together with his beautiful kids and his lovely wife.
Do you want to introduce yourself?
My name is Massimo Blaskovic. I am an Italian citizen and US permanent resident. I live in US since 2009, two of my three children are American citizens.
Where are you originally from?
I consider myself a Northeastern Italian, since I spent there the majority of my life in a town close to Trieste.
And now, talking about food, what’s your favourite Italian recipe which you use to prepare often and easily?
I like a lot Pasta al Pesto but my kids prefer Pasta alla Carbonara. I believe it is because of the tasty pancetta, which is quite a challenge to find here in US, so we usually go for smoked bacon instead.
What product do you miss mostly from Italy?
La salsiccia de cranio from Bepi Sciavo. (note: Bepi Sciavo is the most famous and oldest Buffet in Trieste, where Massimo comes from, and La salsiccia de cranio is one of the most delectable dish that Bepi serves).
About Pasta al pesto, what would you tell us?
Even if this is not a typical recipe of the region I am from, it is easy and quick to do, which is a must for a family with kids. You can prepare the sauce while you wait for the water to boil and the pasta to cook. And last but not least, the ingredients to prepare the pesto sauce are easy to find also in US.
Easter holidays have finally arrived and you can take advantage of it baking with your children our Easter cake, called Pinza and its funniest version called Titole. This is a traditional cake from Trieste, the capital of the Italian region FriuliVeneziaGiulia.
It will take the hole afternoon to make it, but we guarantee that your children would love it, especially if you’ll end up eating a well deserved slice of Pinza with a spoonful of Nutella.
This week our Italian friend Elena, who lives in Tokyo, Japan, shares with us a tasty and traditional recipe from Lucca, a beautiful small town in Tuscany. If you are arranging a journey in Toscana don’t miss a stop there, even just to taste the tordelli di Lucca!