Bustrengo, also called bustrèng, is a cake in Romagnol and Sammarinese cuisine. It is a traditional Christmas dish in the Italian provinces of Forlì-Cesena and Rimini, Emilia-Romagna,[1] and in the Republic of San Marino.[2] Ingredients include standard cake ingredients, such as flour, leavening, olive oil or shortening, sugar or honey, etc., along with cornmeal, breadcrumbs or stale bread, figs, raisins, diced apples, lemon rind and orange rind.[3][4][2] Bustrengo is typically a dense and moist cake.
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| Alternative names | Bustrèng |
|---|---|
| Type | Cake |
| Place of origin | |
Traditional preparation of bustrengo involves cooking it in a fireplace in a copper pot with the lid covered in hot coals.[3]
See also edit
Media related to Bustrengo at Wikimedia Commons
References edit
- ^ De Innocentis, Ivana (April 1, 2020). "Il bustrengo, dolce romagnolo "svuota dispensa" che ha fino a 32 ingredienti". La Cucina Italiana (in Italian). Retrieved January 25, 2022.
- ^ a b Roufs, T.G.; Roufs, K.S. (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 198. ISBN 978-1-61069-221-2. Retrieved October 26, 2017.
- ^ a b Jacob, J.; Ashkenazi, M. (2014). The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition. ABC-CLIO. p. 1139. ISBN 978-1-61069-469-8. Retrieved October 26, 2017.
- ^ Rangoni, L. (2013). Il mio libro dei dolci fatti in casa: Ricette, consigli, segreti (in Italian). Giunti. p. 160. ISBN 978-88-09-79028-5. Retrieved October 26, 2017.
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