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Local cuisine of Polesine

Ess bread


Difficulty: medium

Preparation time: 1h 20 min

Ingredients: for 6 servings: 500 gr. flour, corn flour (optional), 125 gr. caster sugar, 100 gr. butter, 4 eggs, 30 gr. nib sugar, 1 packet (15 gr.) baking powder, 1 lemon, milk, 1 pinch salt.

Method: Put flour on the board, add sugar, grated zest of the lemon and baking powder, Mix well and make a well in the centre, break in two whole eggs and one yolk, add the butter in pieces baking powder and salt. Mix energetically adding a little milk and leave to rest for a few minutes. Shape the dough into a large “S” and place it on a baking tray covered with greaseproof paper. Brush the top with the lightly beaten remaining egg and sprinkle with nib sugar. Bake in a medium hot oven for about 50 minutes. The mixture of this cake may be enriched with currants or chocolate chips.

Wine matching: Vino Recioto di Soave. Produced in Soave and the surrounding vineyard area of the same name with garganega and trebbiano grapes, left to dry on racks before being fermented. It presents quite an intense yellow gold colour and a refined bouquet of honey and dried fruit. To the palate it is sweet, soft, generously alcoholic and full bodied. To be served at a temperature of 10°.



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