The Abruzzo, land of farmers and livestock breeders, is the home of many typical products. We have chosen a recipe much loved by the poet Gabriele D’Annunzio - an almond dessert called Il Parrozzo.
Preparation andingredients:
Chop up 200 g almonds then add 150 g semolina, the grated rind of 1 lemon and mix together.
Whip 6 egg whites into peaks with a pinch of salt
Mix into the 6 yolks and 200 g sugar and then combine with the almonds and semolina.
Line a bell-shaped mould with foil, pour in the mixture and bake for 3/4 hour at 180-200°C.
When cooked, remove from the mould and place on a piece of absorbent paper.
Decorate the parozzo when cold with melted chocolate and let it harden.
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