Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Torta di riso di Massa e Carrara
2. Other names:
3. Short product description:
It’s a dessert made with egg, rice, milk and liquor. The finished product is a circular or rectangular tart, depending on the pie tin, with a rice base and layer of pudding-like custard. The surface is a caramel brown, while inside it’s a yellow cream. The aroma is pleasantly aromatic.
4. Production area:
It’s made in the municipalities of Montignoso, Massa and Carrara.
5. Production status:
r disappeared r at risk r active
6. Production process:
The rice is boiled in salted water for 10 minutes, it’s drained, rinsed in cold water and left to dry on a cloth. Eggs are beaten with sugar, liquor, grated lemon zest, vanilla and milk. A pie tin is lined with a layer of rice and the creamy mixture is poured on top. It’s baked, in either a gas or wood-fired oven, slowly, sometimes for more than 2 hours.
7. Materials, equipment and premises used for production:
s Kitchen utensils
s Gas or wood-fired oven
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
A typical holiday dessert, whether it be for Easter or to celebrate a patron saint’s day. It was once baked in earthenware tins in a wood-fired oven. It can be bought in local bakeries and local shops, and the combination of liquors used in the recipe is still prepared in some grocery stores.
Production of the torta di riso di Massa-Carrara is about 40-50 tonnes a year, sold primarily within the province. In the town of Mirteto (Massa), San Vitale’s feast day is celebrated with the Sagra della torta di riso and a prize for the best rice tart.