Torta di Riso (Rise Cake)
All products of our EMILIA PASTRY are freshly FROZEN at -18°C. They are shipped by courier with freezer van only in Italy. At the moment the shipment is possible ONLY in ITALY.
There was a place in Emilia Romagna famous for the “Festa degli Addobbi” (Decoration Festival). During this celebration, every window was decorated with colourful drapes and flowers. People celebrated this festival once every four years in villages and once every ten years in cities. Having to wait so long before enjoying some Torta di Riso, one of Emilia Romagna’s most popular cakes, was just too much. Today, this wait is no longer necessary.
Torta di Riso can be enjoyed on any rainy Tuesday afternoon. Its recipe is documented by the Accademia Italiana della Cucina (Italian Academy of Cuisine) together with other excellent traditional dishes.
For us, the best version is the one passed down by Italian grandmothers: for breakfast with a cup of caffellatte.
Nutrition Information per 100 g
Energy 745 kJ
Fat 3,54 g Of Which Saturates 1,96 g Carbohydrate 31,8 g Of Which Sugars 16,81 g Protein 4,43 g Salt 0,16 g
INGREDIENTS: MILK, Rice (15%), sugar, EGGS, sassolino liqueur (flavorings), butter (MILK), lemon peel.
ALLERGENS: Produced in the laboratory that also uses eggs, milk, cereals, nuts, soy, celery, crustaceans, fish, peanuts, mustard, sesame, sulphites, lupine, molluscs and their derivatives.
DO NOT REFROST AFTER DEFROSTING
AT -18 ° CONSUME BY THE EXPIRY DATE ON THE PACKAGE
AT -12 ° C CONSUME WITHIN 30 DAYS
AT -6 ° C WITHIN A WEEK
REFRIGERATED AT (0° - 4°C) WITHIN 3 DAYS
12 months from production date
3 months guaranteed from delivery
- Baked frozen cake diameter 27cm.
COOKING: DEFROST AT ROOM TEMPERATURE (18 ° C approx.) FOR ABOUT 3/4 HOURS.