 | This articlerelies largely or entirely on asingle source. Relevant discussion may be found on thetalk page. Please helpimprove this article byintroducing citations to additional sources. Find sources: "Torta Bertolina" – news ·newspapers ·books ·scholar ·JSTOR(April 2024) |
 | You can helpexpand this article with text translated fromthe corresponding article in Italian. (April 2024)Click [show] for important translation instructions.
|
 | |
| Alternative names | Bertolina |
|---|---|
| Type | Cake |
| Course | Dessert |
| Place of origin | Italy |
| Region or state | Lombardy |
| Invented | 1800 |
| Main ingredients | Concord grapes |
Torta Bertolina, also known simply asBertolina, is a typical autumnaldessert[1] from theItaliancomune (municipality) ofCrema. It is presented in a round shape, but it is often available cut into slices. It has a golden brown hue and the fragrance of the small American orConcord grapes, which are one of its main ingredients. The crust has an uneven texture with small holes in it.There are some variations especially when it is homemade, since many families have handed down therecipe through the generations; its exact origins are unknown, but the cake was probably made for the first time after the 1800s.[citation needed] The ingredients are:flour,corn flour,sugar,icing sugar,butter,olive oil,eggs,vanilla,concord grapes andyeast.[citation needed]
{{cite web}}: CS1 maint: archived copy as title (link)
