Torta setteveli
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| Type | Cake |
|---|---|
| Place of origin | Italy |
| Main ingredients | Chocolate, hazelnut |
Torta setteveli (lit. 'seven-veil cake') is a seven-layer cake. Traditionally served at birthdays, it includes chocolate and hazelnuts.
This cake is composed of a base of sponge cake (without flour) of Apulian almonds, Piedmont hazelnut mousse, Madagascar chocolate and a crunchy gianduja base with cereals.[1]
Setteveli was conceived by master pastry chefs Luigi Biasetto (Padua), Cristian Beduschi (Belluno) and Gianluca Mannori (Prato), who together make up the Italian team that with this cake won the international Coupe du Monde de la Pâtisserie award in Lyon in 1997.[2]
The dessert is made up of a base of soft Savoyard chocolate and gianduja with cereals, a dark chocolate mousse "of origin", Bavarian praline hazelnut, and chocolate sheets.
Some replicas have been formulated in other regional contexts, including Sicily, where it has had a wide circulation, although the original recipe is protected by a legally protected company secret.[3] In these contexts the name also differs, as the Setteveli brand has been duly registered by the creators of the recipe.[4]
See also[edit]
References[edit]
- ^ "Luigi Biasetto, il papà della Setteveli che ha reso famosa la pasticceria italiana". la Repubblica (in Italian). 2019-10-16. Retrieved 2022-06-14.
- ^ Mazzolini, Elsa; Meldolesi, Alessandra (2004). L'Italia del cioccolato (in Italian). Touring Editore. ISBN 978-88-365-3292-6.
- ^ "La torta setteveli ha davvero origini siciliane?". Giornale del cibo (in Italian). 2017-02-17. Retrieved 2022-06-16.
- ^ "Il marchio "Setteveli" è di proprietà di Gianluca Mannori ed è legato alla sua celebre torta [notiziediprato.it]". www.notiziediprato.it. Retrieved 2022-06-16.
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