Torta caprese

Who hasn’t heard the old saying, “You learn from your mistakes”? Well, it’s never been truer than in this story. Many great discoveries were made by accident, or rather, by mistake. Think of penicillin, the pacemaker, or even the microwave oven we all use today. And in the kitchen, too, some of the world’s most beloved recipes were happy accidents. Panettone, Risotto alla Milanese, and Tarte Tatin all owe their existence to a moment of distraction or a fortunate misstep. And so does the dessert we’re sharing today: Torta Caprese.

This delicious cake, made with almond flour, eggs, and dark chocolate, was born from a small but brilliant mistake. A pastry chef named Carmine Di Fiore, on the island of Capri, accidentally forgot to add flour to his cake batter. The result? A dessert with a delicate, crisp crust and a soft, rich, melt-in-your-mouth center. And it just happens to be naturally gluten-free. Thanks to its irresistible flavor, Torta Caprese quickly crossed the shores of Capri to become a symbol of Neapolitan pastry worldwide.

Feeling tempted? Gather your ingredients, tie on your apron, and follow our Cesarina Rita from Mirabella Eclano, as she guides you through this simple yet divine recipe. You’ll discover that Torta Caprese isn’t just wonderfully delicious, it’s also quick and easy to make!