Discovering the typical cakes of Friuli Venezia Giulia!
Have you ever wondered what the origins of the typical cakes of Friuli Venezia Giulia are? Do you want to discover them with me?
Friuli Venezia Giulia has a great tradition of cakes, in fact many curiosities are hidden behind these delicacies. I will start with the cakes of my city: Trieste!
The cakes of Trieste
Meanwhile, you should know that Trieste’s desserts derive from a mixture of recipes that alternate between the various states (Slovenia, Hungary, Austia), the so-called “Central Europe”.
The most important cakes of Trieste are: Putiza, Pinza, Titole, Carsolina, Preszniz,Fave.
It is a typical dessert from Trieste which however derives from the Slovenian word “Potica” which means to roll up.
In fact, this is precisely the characteristic of Putiza! The dough has flour, sugar, butter, eggs, oil, honey, yeast, salt. To prepare it, you need to takes three leavenings while the filling is rich in raisins, walnuts, toasted hazelnuts, almonds, pine nuts, oil, egg whites, apricot jam, chocolate powder, rum. As you can see from the ingredients, it is a very substantial dessert!
I bet you would like to have the recipe!
The Putiza recipe
Here are the ingredients for a Putiza from Trieste about 30 cm in diameter or two small Putize.
Ingredients for the yeast : 15 gr of brewer’s yeast 150 gr of 00 flour 80 gr of sugar 100 ml of milk
Method First, prepare the yeast by dissolving the brewer’s yeast in the warm milk, adding the flour and sugar.
Form a smooth, homogeneous, fairly soft dough and let it rise for about 30 minutes in a warm and dry place.
Ingredients for the dough: 3 eggs 120 gr of butter 100 gr of 00 flour 250 gr of manitoba flour 250 ml of milk 1 sachet of vanillin lemon (zest) 1 pinch of salt.
Let’s proceed with the preparation of the Putizza triestina dough, softening the butter with the sugar.
Add the eggs (2 whole and 1 yolk) one at a time, mixing well.
Pour the leavened mixture previously and then all the other ingredients.
A soft and fragrant dough will form which you will leave to rise in a warm, dry place for 2 hours.
Ingredients for the filling 60 gr of dark chocolate 200 gr of walnuts 100 gr of raisins 150 grams of sugar 1 lemon zest 1 orange zest 1/2 small glass of rum spices (cinnamon, cloves, nutmeg) optional 60 gr of stale breadcrumbs 30 g of butter 30 gr of milk 1 egg white for polishing.
Meanwhile, you can prepare the filling of the Putiza triestina, finely chopping the walnuts and adding them to the melted chocolate.
Add the spices, the organic orange zest and the spices if you like.
Melt the butter in a non-stick pan and fry the grated stale bread.
Combine all the ingredients. Mix everything with the milk.
Final stage Once the dough of your Triestine Putizza has doubled, divide it into two parts so as to obtain 2 Putizze.
Spread a part on the pastry board with a rectangular rolling pin (if you want to get two small Putizze triestine, divide the dough in two), pour half of the lukewarm filling, roll the dough and then give it a spiral shape.
Proceed in the same way with the second part of the dough.
Let rise again on a baking sheet with parchment paper for about 30 minutes.
Polish the surface of the Putiza with egg white and bake in a preheated oven at 180 ° for 30 minutes.
Very good if consumed immediately, but also soft the next day.
The history of Putiza
The recipe dates back to 1575 and is described by the Slovenian Primoz Trubar and then also included in the Vienna recipe books.
However, the first historical information dates back to 1864 when this cake was presented to Massimiliano and his wife Carlotta during a party at the Miramare castle.
Do you want to buy it? You can order it on amazon!
It is a rolled cake made with puff pastry, it has a filling of walnuts, almonds, pine nuts, figs, plums, apricots, raisins, grated chocolate, sugar, cinnamon, clove, rum. It is typical of Easter, in fact its shape represents the crown of thorns of Jesus.
Where did the name Presnitz come from?
According to tradition, the emperor Francesco Giusuppe and his wife Elisabetta, known as Sissi, after their wedding (April 24, 1854) came to Trieste. During their visit, rulers were accustomed to doing charitable works in the city such as donating money to build hospitals.
So the authorities to thank the two spouses made competitions among all the craftsmen of each category.
A poster was created entitled “Preis Princessin” which meant “Princess Award”. Bakers also took part in the competitions, creating new sweets for the occasion, but only one won the competition.
Here, then, that for the first time, a rolled cake was created with a very rich filling, under which it was written “If you turn the world come back here”. The Triestines called him Presnitz precisely by crippling the title of the poster.
The recipe of Presniz
Ingredients for dough: 250 gr of butter 250 gr of flour 4 spoons of milk 1 egg juice of one lemon salt.
Ingedients for the stuffing: 100 gr of pine nuts 100 gr of raisins 50 gr of chopped pistachios 30 gr of dark chocolate 2 spoons of rum 1 spoon of honey 1 dried fig 1 spoon of sugar 1 teaspoon cinnamon 1 egg yolk to brush.
To prepare the puff pastry, mix the 250 grams of butter and 125 grams of flour and leave to rest overnight.
Then, mix the remaining 125 g of flour with the 4 tablespoons of milk, lemon juice, an egg, a pinch of salt and leave to rest for about an hour. Then combine the two preparations and when well mixed proceed with the spreading of the dough on a floured cloth with the help of a rolling pin.
Pull the dough until it is very thin.
In a bowl, combine the ingredients for the inside and when ready, spread the mixture on the spread dough.
Roll up like a strudel and smear the outside with the beaten egg yolk. Place on a baking sheet and bake for about an hour at 150 degrees.
Here is another typical dessert of the Easter tradition: Le Titole.
It is a sweet braided with a red colored boiled egg inside. Here too, in fact, we find a religious meaning. The elongated shape recalls the closures used in the crucifixion of Jesus, while the red eggs represent the stones of Calvary stained by the blood of the cross.
The recipe of Titole
INGREDIENTS (for 6 people) 300 g of manitoba flour 1/2 teaspoon of brewer’s yeast 80 g of sugar 40 g of butter 1 tablespoon of grated untreated lemon zest 1 teaspoon vanillin 1 yolk 1 teaspoon honey a pinch of salt 6 colored frosted chocolate eggs 1 spon of milk
To prepare the famous Trieste titles, first sift 100 g of Manitoba flour into the glass of a blender.
Add the brewer’s yeast and 30 ml of water, whisk until a soft batter is obtained.
Pour the dough into a large bowl, cover it with a kitchen towel. Let rise 30 minutes.
Sift the manitoba flour left on the work surface.
Add the sugar, the softened butter, the grated zest of the lemon, also add the vanillin aroma, the yolk, the honey and pour the leavened dough. Spread a pinch of fine salt and knead with your hands until a smooth and homogeneous paste is obtained.
Cover the dough of the Trieste titles and let rise 30 minutes. Heat the oven to 160 ° C. Cover a plate with parchment paper.
Divide the dough of the Trieste titles into 4 pieces and form 12 strips 20 cm long and 2 cm thick.
Roll them up slightly with your hands. Fix 3 of them in one place at the end of the strips and insert 1 colored egg in each end. Align the titles on the plate and brush with milk. Bake 45 minutes, take out of the oven and serve warm.
This dessert is also typical of the Easter period and recalls the sponge soaked in vinegar given to Jesus during the crucifixion.
It is a kind of brioche. You can eat it for breakfast accompanied by the chocolate of Easter eggs, or it can be served as an appetizer with cooked ham. In any case, however, it is very good!
The recipe of Pinza
Ingredients for the yeast Manitoba flour 100 g Water 100 g Dry brewer’s yeast 16 g
Ingredients for the dough Sugar 160 g 00 flour 300 g Eggs 1 Yolks 4 Butter 135 g Salt up to a pinch Lemon zest 1 Orange peel 1 to brush Yolks 1 Whole milk 20 g
To prepare the Triestine Pinza, the first thing to do is to start with the yeast, then in a container pour the sifted flour and the dehydrated yeast, then pour the water and knead briefly.
After obtaining a slightly sticky dough cover with cling film and let rise until it doubles in volume, about one to two hours.
After the time, pour the yeast into the bowl of a planetary mixer, then the egg and 120 grams of sugar.
Then pour 200 grams of sieved flour and begin to knead with hook and as soon as it starts to string, add the salt and 65 grams of butter at room temperature and continue to knead.
Knead the dough on a pastry board for a few minutes until it becomes smooth, then place it in a container, cover with cling film and leave to rise for another 2 hours. After the time, start again with the second dough, then transfer the leavened dough into the bowl of the planetary mixer.
Add the yolks, the remaining 40 g of sugar, the grated orange and lemon zest, and the remaining 100 grams of flour and knead again for 5 – 10 minutes.
Just long enough to string dough together you will notice that the mixer bowl will remain clean; then add the remaining 75 grams of butter a little at a time and, when incorporated, then transfer the dough on a pastry board and divide it into two halves of 400 grams each about.
With the help of rounded hands, mix the dough well, thus obtaining two spheres, put them on a dripping pan lined with parchment paper and let rise for 2 more hours. Once the doughs are well swollen make incisions in the shape of a Y with a well sharpened blade making the blade enter completely into the sphere until it touches the dripping pan. Perform this operation taking care not to drag the dough while you cut it, then sink completely into the sphere, entering and exiting from time to time with the blade.
Brush the surfaces of both Pinza with beaten yolk and milk 25 and cook them both at 165 ° for 35 minutes in a preheated oven in ventilated mode or in static mode at 180 ° for 35 minutes. At the end of cooking, however, it is advisable to do the toothpick test in the center of the Trieste tongs before serving.
The Pinza can be kept covered for 2-3 days; maybe heat it slightly before slicing it.
Do you want to buy it? You can order it on amazon!
In the Karst area above Trieste, the typical dessert is called “Carsolina” or “Zavata” is a puff pastry with custard. It is called Zavata by us from Trieste for its size, in fact it resembles a slipper! When I was a child, my parents took me for a walk every Sunday in the Karst, in the Basovizza area. After the trip, we stopped to eat the delicious dessert at the pastry shop in the town center (it still exists today). It was really good!
They are a typical dessert for the holidays of the dead.
They are found in pastry shops between October and November. They are balls with almond paste that have three colors: white, pink, brown. The latter represent birth, life and death. In my opinion they are like the cherries, one leads to another!
The cakes of the province of Udine
If we move to the province of Udine we can find two typical cakes: Esse di Raveo and the Gubana
Esse di Raveo
Raveo is a small town located near Villa Santina (Ud) and it is precisely here that many S-shaped biscuits were born.
The recipe was invented in 1920 by mixing together simple ingredients such as flour, butter, eggs, sugar and vanilla. The S shape was the easiest one to make and so from that day production has never stopped! Do you want to taste them at home too? click here
It is a typical dessert of the Natisone valleys (Cividale del Friuli). It is made with a leavened dough, it has about 20 cm in diameter and a snail shape. Its filling is very rich: walnuts, raisins, pine nuts, sugar, grappa, grated lemon zest.
Its name derives from the Slovenian word “Guba” which means fold. The recipe dates back to 1409 when it was presented to Pope Gregory XII, do you want to discover it?
This is the recipe!
The receipe of Gubana
Ingredients for the dough: 220 g of flour 60 g of butter 50 g of sugar 20 g of honey 1 egg + 30 g of egg yolk 40 g of milk 10 g of brewer’s yeast 2 g of salt.
Ingedients for the stuffing: 140 g of walnut kernels 60 g of sugar 60 g of raisins 40 g of amaretti 30 g of dry biscuits 30 g of pine nuts 20 g of butter 1/2 lemon rum plum brandy vanillin cinnamon (if you like) 20 g of candied cedar (optional) salt 1 egg white to brush
Prepare the dough: place 170 grams of flour in the fountain, pour the yeast diluted in the warm milk, a teaspoon of sugar, add the egg and the yolk, a pinch of salt to the center. Knead the dough until it is soft, then let it rise to lukewarm for about 1 hour.
As soon as it is ready, slowly incorporate the remaining flour, the softened butter at room temperature, the remaining sugar. Knead the dough vigorously and let it rise again for 30 minutes.
Prepare the filling: soak the raisins in the rum. In a polsonetto or in a saucepan with the double bottom, caramelize 30 grams of sugar with a tablespoon of water and a drop of vinegar, add 50 grams of walnuts, mix quickly continuing to mix for a few seconds, withdraw, pour the mixture on a shelf brushed with oil and let it cool. In the meantime, brown the pine nuts in butter on a very low heat, withdraw and let cool.
Chop the macaroons and the dry biscuits, then chop the caramelized walnuts and the remaining 90 grams of walnuts (ideally use the meat grinder). Collect everything in a large bowl, add the well-squeezed raisins, the pine nuts browned with all their butter, grated lemon peel, salt, vanillin, cinnamon, the rest of the sugar and chopped candied citron.
Sprinkle with the necessary liqueur and mix for a long time to mix all the ingredients well. The dough at the end must be sufficiently moist so, if necessary, add more liquor. Let the filling rest in a cool place for at least a full day.
Prepare the gubana: roll out the dough into a rectangle measuring 20 x 30 cm. On top distribute the filling evenly with the addition of abundant tufts of soft butter. Roll everything up as you do with strudel, close the two ends well and stretch the roll until it reaches 70-80 centimeters in length.
Then take the right flap, lift it up and fold it back inside, then gently wrap the remaining part of the roll around it except the last flap which is joined to the first under the cake.
Place the gubana in a buttered mold (20 cm in diameter), let it rise until it has doubled in volume, then brush the surface with the beaten egg white slightly and sprinkle it with granulated sugar. Bake in a hot oven at 160 ° for about 1 hour. Withdraw, let cool, cut into slices and serve.
I hope I haven’t forgotten any Friuli Venezia Giulia cakes! In case I did I apologize !!!! Which is your favorite dessert? Leave a comment! Would you like to discover the other news of my region? Sign up for my newsletter or write me!