Thursday, 31 January 2013

Squisitezze lussignane al cioccolato: read for translation!

As you might already know my hometown is Trieste, in Northeastern Italy. But Trieste wasn´t always part of Italy; it was for a very long time - from 1382 to 1918 - one of the oldest cities of the Habsburg Monarchy. In the 19th century it was the most important port of one of the greatest powers of Europe. As a prosperous seaport in the Mediterranean region, Trieste has been influenced by its location at the crossroads of Germanic, Latin and Slavic cultures and has become the fourth largest city of the Austro-Hungarian Empire after Vienna, Budapest, and Prague. Trieste has been a big melting pot of cultures and traditions, which have remained in the centuries and have created the city´s unique spirit.

Part of Trieste´s uniqueness lies in its culinary tradition, which differs from the rest Italy because it reflects the old customs and many features of the peoples of the Austro-Hungarian Empire. I have this great cookbook I got from my mother which includes all these traditional recipes: "Ancient and modern recipes from Trieste, Istria, and Dalmatia". By the way the "modern" dates back to 1972, hahaha! The book was my mother´s. 

From this book I have already baked various things: from sachertorte, to Dalmatian chocolate and walnuts cake (I will post soon), and pinza. This time I followed an old recipe called chocolate sweets from Losinj - a beautiful Croatian island - which is quick and delicious!

200gr. butter at room temperature
200gr. confectioner´s sugar
100gr. cocoa powder
100gr. cookie crumbs
100gr. ground almonds
1 egg

Beat the butter with the sugar and the cocoa. Then add the cookie crumbs, the ground almonds, and the egg. Put the dough in a mould and put it in the fridge for 8 hours (or overnight). This dessert is to be eaten cold.



  1. I love Trieste, it's such a beautiful city! The cake looks great too! ;)


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