Parrozzo · Parrozzo Abruzzese

Abruzzo · dolce · serves 10 · 90 min total · medium

Invented in Pescara in 1920 by Luigi D'Amico. The shape mimics 'pane rozzo' — the rough corn bread of Abruzzo shepherds. D'Annunzio wrote a poem about it.

Ingredients

• 200 g blanched almonds
• 150 g fine semolina
• 200 g sugar
• 6 eggs eggs, separated
• 100 g butter, melted
• 3 drops bitter almond extract
• 1 orange orange zest
• 200 g dark chocolate
• 80 ml single cream

Method

1. Grind almonds with half the sugar to a fine flour.
2. Whisk yolks with remaining sugar until pale. Stir in melted butter, bitter almond, orange zest, semolina, almond flour.
3. Whip whites to stiff peaks. Fold into the batter in three additions.
4. Pour into a buttered half-sphere mould (dome shape — the signature).
5. Bake at 170°C (340°F) for 45 minutes until a skewer comes out clean.
6. Cool fully. Melt chocolate with cream into a glaze. Pour over the dome, let it set.

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