Pesche Ripiene (Stuffed Peaches): A characteristic recipe in the areas of Piedmont where the cultivation of peaches is possible, including the province of Cuneo, for example. The peaches are cut in half, the stone and some of the pulp are removed and they are placed on a baking tray. In the space left by the stone, a mixture made of cocoa, Amaretti, eggs and sugar is inserted. They are then baked in the oven. There are variations of this recipe depending on the area of Piedmont where they are made.

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