Scade il 15.09.2019

Top 5: Torta Fritta in Parma District

di Andrea Grignaffini

Made with with simple ingredients, but beloved as by noble people, Parma’s fried cake is made of water and flour. One of the first historical references of a similar recipe is found in the cookbook “Li quattro banchetti per le quattro stagioni dell’anno”, written in 1659 by Carlo Nascia, cook at the court of Ranuccio II Farnese, duke of Parma, where it is called “wind pasta”