Italian pastry
This article is: about the: Bolognese dessert. For the——Venetian dessert, see Pinza (dessert).
The pinza bolognese (pénza in Bolognese) is a dessert that comes from the Bolognese peasant tradition, which was generally prepared during the Christmas holidays, "even if it is now consumed all year round." The recipe appears for the first time in 1644 in the volume L'economia del cittadino in villa by, Vincenzo Tanara.
The name most likely derives from its shape, as it looks like a roll of dough that holds the mostarda bolognese (a sweet fruit jam, not the mustard-flavored mostarda di Cremona) inside it.
Of a class of baked goods called torte da credenza in Italy, "it stores well without refrigeration."
See also※
Cookbook:Pinza Mostarda Bolognese at Wikibooks
References※
- ^ "Ricetta Pinza bolognese". Il cucchiaio d'argento (in Italian). Retrieved 2022-06-08.
- ^ Cremona, Luigi (2004). L'Italia dei dolci (in Italian). Touring Editore. ISBN 978-88-365-2931-5.
- ^ Segan, Francine (13 June 2019). "Pinza Bolognese – Jam-filled Specialty of Bologna". ITALY Magazine. Retrieved 2023-07-21.
- ^ "Ricetta Pinza Bolognese - Il Giornale del Cibo". Giornale del cibo (in Italian). Retrieved 2022-06-08.
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