Torta di pere, also known as Turta ad per, is a traditional dessert from the Emilia-Romagna region of Italy. This delicious cake is made with pears, flour, sugar, eggs, and butter. It is a popular dessert during the fall and winter months when pears are in season.
Torta di pere can be found in many towns and communes throughout Emilia-Romagna, including Bologna, Modena, and Parma. It is often sold in local bakeries and pastry shops, such as Pasticceria Gamberini in Bologna and Pasticceria Torino in Modena.
To make Torta di pere, start by peeling and slicing 4-5 pears. In a separate bowl, mix together 1 cup of flour, 1 cup of sugar, and 3 eggs. Add in 1/2 cup of melted butter and mix until smooth. Pour the batter into a greased cake pan and arrange the sliced pears on top. Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Torta di pere has been recognized as a PAT (Traditional Agri-Food Product) by the Emilia-Romagna region. This means that it is a traditional food product that is produced, processed, and prepared using traditional methods and ingredients. The specifications for Torta di pere include the use of local pears, flour, sugar, eggs, and butter, as well as the traditional baking method.
Sources:
– “Torta di pere: la ricetta originale” (Giallo Zafferano)
– “Torta di pere: la ricetta tradizionale” (Sale&Pepe)
– “Torta di pere: la ricetta della torta di mele emiliana” (Cucchiaio d’Argento)
– “PAT – Torta di pere” (Regione Emilia-Romagna)