Torta Piedmontese

by Paul
(Natrona Hts., Pa 15065)

One of our families most famous desserts. I do not have the recipe but I remember it is made with peaches, eggs, milk, sugar, etc. It is made in an aluminum Bundt pan (The sugar is carmellized.) I always loved this dessert. I also liked Polenta Dolce, Zambione , and Nocciolinidi Mercenasco (north of Turin).

Unfortunately these recipes were lost since my mother passed away many years ago. Both my parents come from Mercenasco,Italy which is about 30 miles north of Turin.

I have developed a great breadstick recipe using the Biga method to make Ciabatta bread. They are tasty and crunchy. I make these often. Also bake many biscotti recipes. See if you can find the recipe for Torta Piedmontese in your travels in Piedmont.