Torta Bertolina
Torta Bertolina is a traditional Italian cake originating from the Lombardy region, specifically from Crema, in the province of Cremona. It is a seasonal dessert typically associated with the grape harvest in late summer and early autumn, as it features concord grapes, known locally as uva fragola or "strawberry grapes."
The precise origins of Torta Bertolina are not clearly documented, but it has been a part of local culinary traditions for decades. It is believed to have been created as a way to use the abundant variety of grapes that ripen in the area. The cake remains a popular homemade treat and is often prepared in homes to celebrate the grape harvest season.
Torta Bertolina has a rustic and simple preparation, reflecting its origins in traditional home cooking. The primary ingredients include flour, sugar, butter, milk, and eggs, along with the concord grapes. The grapes are spread within and on top of the batter, and they burst during baking, which contributes to the cake's distinctive taste and texture.
The texture of Torta Bertolina is a combination of crumbly and moist, primarily due to the juices released by the grapes during baking. The cake is not very sweet, as the tartness of the grapes balances the sugar.
Torta Bertolina is often served as a dessert, but it can also be enjoyed as a snack with coffee or tea. In Crema, and the surrounding areas, it holds cultural significance and is emblematic of the local culinary identity. Despite its regional uniqueness, it remains lesser-known outside Lombardy compared to more widespread Italian desserts.
Ingredients
Flour, Fragola grapes, Sugar, Eggs, Butter, Milk, Yeast, Salt, Olive oil (optional), Baking powder (optional), Lemon zest (optional), Vanilla (optional), Cornmeal (optional), Powdered sugar (optional)
Recipe
Torta Bertolina
Ingredients
- 250 g all-purpose flour
- 100 g sugar
- 2 eggs
- 80 ml milk
- 60 g unsalted butter, melted
- 8 g baking powder
- 1 pinch salt
- 500 g small black grapes (preferably wine grapes, washed and dried)
- 1 tbsp sugar for topping
- Butter and flour for the pan
Method
- Preheat the oven to 180°C.
- Grease and flour a round cake pan, about 22–24 cm wide.
- In a bowl, whisk the eggs with the sugar until combined.
- Add the melted butter and milk. Mix well.
- In a separate bowl, combine the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and stir until you have a smooth batter.
- Fold in most of the grapes, keeping a small amount aside for the top.
- Pour the batter into the prepared pan and level the surface.
- Scatter the remaining grapes on top and sprinkle with 1 tbsp sugar.
- Bake for 35–45 minutes, or until the cake is golden and a skewer inserted in the center comes out clean.
- Let it cool in the pan for about 10 minutes, then remove and cool completely.
Notes
- Torta Bertolina is traditionally made with small black grapes from Lombardy.
- If the grapes have seeds, they can be left in for a more traditional version.
- Serve at room temperature.
AI-generated — double-check before cooking