Sergio Rossi

Torta Pasqualina

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For the first time, the four pillar recipes of the Pasqualina cake are collected in a volume to tease the reader and arouse the pleasure of preparing and enjoying a unique cake.

Starting from the history that has characterised its evolution, Sergio Rossi reveals the secrets to cook the most famous cake of the Italian culinary tradition. Act the article by Giovanni Ansaldo, published in the Easter of 1930 on the first page of Labor, dedicated to the twenty-four beauties of Pasqualina.