It must run in the family! There are four Volpi sisters and we all love to cook, but we all have dissimilar styles. We are often told that the same dish prepared by one of us tastes different when done by another. Daniela is a particularly talented cook. She had the opportunity to be close to her mother-in-law from the Emilia region of Italy. Because of this, she learned how to prepare dishes typical of that area perfectly and with special techniques. Her tortellini are legendary in our family.
This time she showed me how to make this special cake. It is a tart made of fettuccine and almonds. It was done often in the past when making pasta fresca at home was an almost daily operation. It’s not easy to make, but the result, a crunchy, tasty tart, makes it well worth going through the effort.