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November 14, 2008

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lenny

E' un dolce buonissimo, ma non ho mai avuto occasione (o forse coraggio) di cimentarmi nell'esecuzione della ricetta
Baci

Susan from Food Blogga

My MIL makes a similar dessert, Simona, but I don't remember what she calls it. I loved it though, so I should try this recipe. Thanks for the delicious memories. :)

Paz

Your rocciata looks perfect. I'd really love a taste. Thanks for the recipe.

Paz

Lori Lynn @ Taste With The Eyes

Wow! That is a masterpiece. Much prettier than a sea cucumber.

bakinghistory

Simona, what a beautiful contribution!
I have tasted rocciata in Italy, but never made one myself. I like your recipe with a simple filling as well as the idea of including aniseed in it. It was nice to read that this is a dessert that brings back good memories for you. Umbria is a beautiful region and I hope to visit there again soon.

Christine

Not only is this a beautiful rocciata to behold, it tastes as delicious as it looks!

Jeremy Parzen

Hi Simona, I'm working on a translation of a Venetian cookbook and it includes the following instruction: "con decorazioni in spumiglia decorata". Does that mean with "spumiglie [pastine] colorate"? Any help would be appreciated... I'm stumped! Thanks, J

Simona Carini

Ciao Lenny. Magari il mio post ti ispirera' a provare.

Hi Susan, I'd be interested to know what she calls it.

Thanks Paz. Unfortunately, it is a bit too delicate to travel. If one day you visit us in California, I'll make it for you.

Thanks, Lori Lynn.

Thanks, Manuela. Umbria is indeed a beautiful region and the food makes the trip even more enjoyable.

Thanks Christine, I am so glad you and Mr CC like it.

A Venetian cookbook is exactly what I have been wishing recently, because of a book on Venice I am reading. I will do my best to help you, Jeremy.

Francesca

conosco benissimo questo dolce, a me piace molto. Lo faceva sempre la mamma umbra di un mio ex fidanzato a Natale.

Simona

Ciao Francesca. In questo periodo dell'anno, con le mele del nuovo raccolto e' particolarmente buono.

Joanne Bettencourt

My Nona made this with Apples and raisins,basted it with olive while during baking. After taking it out of the oven she would drizzle honey on it and top with colorful little round sprinkles. It was absolutely delicious! Thanks for the recipe.

Simona Carini

Hello Joanne. Thank you for sharing your memories. I am glad my post brought them back: they sound delicious. Happy Holidays!

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