Anna's Parrozzo

The Parrozzo comes from a rustic bread that shepherds from Abruzzo made ​​from corn flour. It became a dessert around 1920 when a famous pastry chef in Pescara, Luigi D'Amico, who was also the owner of a café bar in the city, had the idea to make of it a cake and produce it in his shop, just reworking the original shepherd’s recipe but without modifying the original characteristics. The pastry chef was a close friend of the poet Gabriele D'Annunzio and he was the first to taste ​​his friend’s new creation. The poet was so pleased to write a sonnet in his local dialect as a tribute to the new cake: "Song of the Parrozzo".


5 eggs

4 spoons of flour

2 spoons of potato starch

150g. of almonds

10 bitter almonds od almonds essence

200g. of sugar

16g. of baking powder

1 lemon and 2 orange peel to be grated

100 g. black chocolate

50 g. butter


Beat the yolks with the sugar, add the flour, starch, and finely grated almonds, mount the egg whites until stiff and add to mixture. Add the grated peel of lemon and orange and baking powder dissolved in some milk. Butter a mold shaped like a dome and flour, pour in the mixture and bake for approx. 50 minutes at 180°. When it is well cooked, let it cool for 2 hours then cover with melted chocolate in a double boiler and let it solidify.

Created by Andrea Poidomani