Daniele comes from Bergamo and so we’re making him a “Polenta e Osei” cake, a local specialty. It’s a mound-shaped cake, soaked in liquer, layered with apricot jam and covered in marzipan so that it looks like freshly turned out polenta being pecked at by (marzipan) blackbirds. Of course, we’ll be substituting the birds with 25 candles!
The cakes are a much praised, century-old tradition and the recipe is said to have been invented a couple of minutes from the Teatro Doninzetti, in the kitchens of the Pasticceria Balzer.
Daniele fell and broke his collarbone in the Tour de Suisse this season and so the highlight of his career at Cannondale remains his win in the 2013 Vuelta a Espana on the cold and wet stage to Coll de la Gallina. Let’s look at it again.
No Comments
Leave a comment Cancel