Category:
\nFresh pastries and bakery, biscuit, confectionary and pastry products;<\/p>\n
1. Product name:
\nTorta mantovana<\/p>\n
2. Other names:<\/p>\n
3. Short product description:
\nMantovana is a round and soft tart that\u2019s easy to make and simple, but delicious. <\/p>\n
4. Production area:
\nSpread throughout Tuscany, particularly in the province of Prato.<\/p>\n
5. Production status:
\nr disappeared r at risk r active <\/p>\n
6. Production process:
\nTorta mantovana is a tart made with egg, flour, sugar, butter, lemon zest or orange essence and almonds. In some places, pine nuts are used instead of almonds. To prepare it, eggs are beaten with sugar until foamy. Flour is gradually added then butter and orange essence or lemon zest. It\u2019s mixed well with a wooden spoon and poured into a buttered and floured tray to a height of about a finger. Peeled and chopped almonds are scattered to completely cover the filling. The tart is baked in a moderate oven for 50 minutes and when cooled, dusted with icing sugar. <\/p>\n
7. Materials, equipment and premises used for production:
\n– Kitchen utensils
\n– Oven<\/p>\n
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
\nDespite its name (although it wouldn\u2019t be a surprise if it did truly originate from Mantova considering that its duke did, for a certain time, rule upper Versilia), this is a traditional and very old dessert that\u2019s simple to prepare, but delicious, and is spread throughout the entire region.
\nLocal folklore tells of a famous Prato pastry chef who inherited the recipe in the 19th century from two Mantova nuns in exchange for his hospitality. This industrious man used it to increase his notability and status among his customers. The illustrious Pellegrino Artusi also mentioned the recipe in his book, La scienza in cucina e l’arte di mangiare bene (The Science of Cooking and the Art of Fine dining).<\/p>\n
9. Production:
\nIt\u2019s made in various bakeries throughout the region, above all, in the province of Prato. Production quantities are impossible to estimate. <\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false},"categories":[23],"categoria-prodotto":[],"class_list":["post-16382","prodotto","type-prodotto","status-publish","hentry","category-fresh-pastries-and-bakery-products-biscuits-pastry-and-confectionery"],"acf":{"subtitle":null},"yoast_head":"\n