Today we bring you this recipe, not widely known abroad but a staple of Emilian cuisine: the Italian Rice Cake. It’s a dessert that’s not overly sweet, made from simple yet hearty ingredients. The origins of this recipe are rooted in the rural world, and its spread in Emilia is attributed to the “mondine”, seasonal workers who traveled to the Vercelli area each year to harvest rice, often receiving part of the crop as payment.
The rice cake is also known as the “Torta degli Addobbi” because it was traditionally prepared for the Festa degli Addobbi, a celebration established in 1470 to mark the ten-year anniversary of a parish. During the festival, it was customary to decorate (“addobbare”) windows with colorful drapes, and parishioners would open their homes to welcome neighbors and friends. On this occasion, the rice cake was served cut into small diamond-shaped pieces, each skewered with a toothpick.
We asked our Cesarina Rosa from Bologna to share her recipe for preparing her delicious Italian Rice cake, an easy-to-make dessert that you can enjoy with your beloved ones.
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