World Chocolate Day is celebrated on July 7th because, on this date in 1550, chocolate was first brought to Europe. According to TasteAtlas, the best chocolate cakes are Swedish “kladdkaka”, which triumphs, with “Caprese” taking second place. Italy secures several spots in the rankings: “Torta Caprese” places second, while “Torta Tenerina” and “Torta Setteveli” also appear in the top 10. Other Italian specialties on the list include “Torta Savoia”, “Torta Novecento”, “Torta Barozzi”, “Torta Pistocchi”, “Pampepato di Terni”, and “Crescionda”.
Crescionda di Spoleto
The name crescionda, of ancient origin, likely comes from "crescia unta"—meaning a flatbread coated with fat. It is a sweet variation of the savory flatbread traditionally prepared in the Umbria and Marche regions during the Middle Ages. Originally, "crescionda" was not sweet but had a sweet-and-sour flavor; it was made with eggs, breadcrumbs, chicken broth, Pecorino cheese, and either dark chocolate or unsweetened cocoa. While these flavor combinations may seem adventurous, it’s important to remember that sweet-and-sour contrasts were highly valued in medieval cuisine. As a very old recipe, its ingredients have since been adapted to modern tastes, with chocolate now taking center stage.
Ingredients for a 23–24 cm pan
Amaretti cookies 200 g; "00" flour 60 g; Whole milk 500 g; Amaretto liqueur 50 g; Dark chocolate
100 g; Granulated sugar 80 g; Grated lemon zest
1; Medium eggs 4
Preparation:
To prepare Spoleto-style "crescionda", begin by blending the *amaretti* cookies and roughly chopping the chocolate. Set aside. Crack the eggs, separating the whites from the yolks. Beat the yolks with 40 g of sugar and grated lemon zest using an electric mixer until pale and fluffy. Stir in the milk, liqueur, and chocolate, then thoroughly mix in the flour and *amaretti*. Whip the egg whites with the remaining 40 g of sugar until stiff peaks form, then gently fold them into the mixture to avoid deflating it. Grease the cake pan, line it with parchment paper, and pour in the batter. Bake in a preheated static oven at 180°C for about 60–70 minutes, monitoring the top to prevent over-browning; if needed, cover it with aluminium foil and continue baking. Once baked, cool the *crescionda* completely in the pan, then unmold. When sliced, it reveals a beautiful layered appearance with contrasting colours. Grazie a Sonia Peronaci !
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