A deeply rich and dried fruit filled semolina cake from Romagnola origin.
Click here for video recipe and story on Instagram
Bustrengo is a traditional cake with roots in the culinary traditions of the Romagna region in Italy and the micro-nation of San Marino. Prepared for generations, it is often associated with festive occasions, family gatherings, and celebrations.
The ingredients for Bustrengo can vary, but a typical recipe includes a mix of cornmeal, dried fruits (such as raisins), nuts (such as walnuts or pine nuts), sugar, and sometimes cheese. It's a versatile dish that can incorporate local variations and family recipes.
The preparation involves mixing the ingredients into a batter and then baking until it forms a dense, flavorful cake. The result is a rich and hearty dessert with a unique texture and a blend of sweet and savory flavors.
Bustrengo holds cultural significance in the Romagna region, representing a connection to the past with recipes passed down through generations. The use of simple, locally available ingredients reflects the traditional and rustic nature of Romagnan cuisine.
Today, Bustrengo is enjoyed not only in Romagna but also in various parts of Italy. It has become a symbol of regional identity and a beloved treat during special occasions.
Sammarinese Bustrengo Recipe
Prep time 20 minutes | Cook time 50 minutes | Serves 4
Ingredients:
2 cups cornmeal
1 cup all-purpose flour
1 cup breadcrumbs
1 1/4 cup sugar
3 eggs
2 apples, peeled and chopped
orange & lemon zest
1 cup mixed dried fruits (raisins, chopped dates, etc.)
1 cup chopped nuts (walnuts, almonds, pine nuts, etc.)
A pinch of salt
2 cups milk
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a baking dish.
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, breadcrumbs and a pinch of salt.
Soak Raisins in water for 10 minutes
In a separate bowl whisk together eggs and milk. Add the wet ingredients to the dry ingredients, whisking together slowly until well incorporated.
Fold in the dried fruits, apples and chopped nuts into the batter. Ensure they are evenly distributed. Make sure to dust the fruit in flour so it doesn't sink to the bottom of the pan.
Pour the batter into the prepared buttered or oiled baking dish, spreading it evenly.
Bake in the preheated oven for approximately 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the Bustrengo to cool in the baking dish for a while before transferring it to a wire rack to cool completely.
Once cooled, slice the Bustrengo into squares or wedges. Serve and enjoy!
Bustrengo can be enjoyed as a sweet dessert or as a unique addition to a cheese platter if you opted for the savory version. It's a delightful representation of traditional Romagnan cuisine.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Western Europe, check out the links my recipes below.
Scandinavia & The British Isles
Danish Stegt Flaesk med Persellisovs | Roasted pork with a parsley béchamel.
Icelandic Kjotsupa | A humble lamb and root vegetable soup.
Irish Guinness Stew | A rich Guinness based stew with plenty of root veg.
Norwegian Farikal | A simple cabbage and mutton hot pot.
Scottish Cullen Skink | A creamy smoked haddock and potato soup.
Swedish Meatballs | A creamy take on traditional Kotbullar.
Welsh Tea Cake | A rich molasses and raisin heavy soda bread.
Western Europe
Austrian Wienerschnitzel | A fried veal cutlet for Vienna
Belgian Stoofvlees | A thick beer infused beef stew.
Dutch Poffertjes | Tiny, yeasty pancakes best served with butter and powdered sugar.
Dutch Pannenkoeken | Large savory pancakes with apples, ham and cheese
French Boeuf Bourguignon | A rich wine braised beef stew.
Liechteinsteiner Käsknöpfle | Cheesy drop noodles the Alpine way.
Luxembourger Kniddelen | Hearty drop dumplings with a rich cream sauce.
Maltese Stuffat Tal-Fenek | A rich wine based rabbit stew.
Portuguese Bacalhau a Bras | Fries and the omnipresent salt code with eggs.
Sammarinese Bustrengo | A semolina based fruit cake.
Spanish Flan | A creamy, eggy dessert.
Swiss Zurchner Geschnetzletes | Thin cut veal with a creamy, wine sauce.
Vatican Papal Cream Cake | A vanilla custard filled puff pastry dessert.
Italian Regional Dishes
Alessia’s Romagnole Tortelloni | Large ricotta and parmesan stuffed pasta
Bolognese Friggione | A caramelized onion and tomato side dish for any occasion.
Venetian Risi E Bisi | A creamy rice and pea dish
Comments