Traditional Specialty
Tarts
La Bottega di Strada Solferino, born in 1836, has
undertaken a century-and-a-half old trip to propose these divine, artistic
italian traditional delicacies to the whole world. |
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Torta di Sbrisolosa Typical of the Lombardy Valley , in Northern Italy, and more precisely of the Province of Cremona, this tart has very old traditions. We already have news of it in cooking books of the sixteen century. Made with "poor" ingredients, it used to be the Festive Cake of the Cremonese housewives. The ingredients were, and are, easy to find : lard ( to ensure its unique friability), almonds, wheat, corn flour, and a little sugar. All these components guarantee its simple yet unique taste. |
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Gran Torta di Mandorle (Almond Tart) More refined than the Torta Sbrisolosa, this tart is made of wheat flour with ground almonds in the dough. It is a cake to be enjoyed with your afternoon tea or at breakfast. As a classic dessert, it goes very well with natural Moscato d’Asti or with Brachetto wines. |
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Torta di Nocciole (Hazelnut Tart) Typical product of the italian Pre-Alps, it is especially known in the Piedmontese "Langhe" and all over the hilly areas where hazelnut trees grow. This tart is more tender than the "Torta Sbrisolosa" and the "Torta Gran Mandorla" and to make it to perfection we have carefully selected a small grower in Piedmont, the "cru" area for the best italian hazelnuts. |
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Spongata Emiliana Typical of the provinces of Piacenza, Parma and Reggio Emilia, in the northern italian region of Emilia Romagna, the Spongata has won many recognitions and awards since the beginning of the century. Although each town has it made in a different way, we feature the "classic" version, made of a short pastry wrapping, stuffed with jam, raisins, almonds, pine-seeds and honey. |
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Specialty
Nougats
| Torrone is one of the most characteristic and famous italian products
and Cremona claims to be its birthplace. Tradition wants that on October
25, 1441, at the end of their wedding banquet, Bianca Maria Visconti and
Francesco Sforza were presented with a dessert made in the likeness of the
high tower (called Torrione) overhanging the city of Cremona . This is legend,
but authentic documents from the Archives of Cremona City Hall dating back
as far as the end of 1400, tell us about torrone and its commerce.
The Premiata Fabbrica Di Torrone Augusto Fieschi was born in 1867 and has since addressed the request, by a large public of conosseurs, for a quality product made according to tradition. What is so good about our torrone? 1. Ingredients. Fieschi only uses italian honey and almonds from Puglia, the best in Italy. Almonds account for at least 50% of our torrone, twice as much as what the "industrial" products use. The result is a delightful fragrancy. 2. Peeling. Peeling in the industry is accomplished by a chemical process that would affect the natural taste of the product. Our almonds are not peeled. 3. Manufacture.Our torrone is cooked "indirectly" (no direct fire to burn the product) inside copper cauldrons, as tradition requires. The cooking lasts a minimum of 5 hours for the tender types and seven for the hard ones. "Industrial" torrone, on the other hand, cooks for not more than a few minutes. |
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Classico and Tenero Mandorla Handmade product containing - only one in Italy - a minimum of 60% natural almonds (industrial products contain no more than 35%). Such an abundance of almonds gives the product - both the Classic and the Tender - a remarkable friability and a great taste. The almonds used, which are strictly italian, are not peeled to avoid using chemicals and leave our nougats entirely natural and tasty. Our "Torrone" does not fear comparison as far as quality and quality-price ratio are concerned. |
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Tenero Bahia Same as Tenero Mandorla but covered with delicious dark chocolate. |
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Tenero Fructus Same as Tenero Mandorla with little delicious pieces of candied fruit. |
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