Parrozzo facts for kids
Parrozzo is a special cake from the Abruzzo region of Italy. It's a traditional dessert often enjoyed during Christmas, but people eat it all year round too! Parrozzo is so important that it's officially known as a traditional food product of Abruzzo.
How Parrozzo Was Invented
Parrozzo was created in 1920 by a baker named Luigi D'Amico. He owned a bakery in Pescara, a city in Abruzzo. Luigi wanted to make a cake that looked like the rough bread local farmers used to bake. This old bread was made with corn flour.
Parrozzo has a round shape, just like that traditional bread. It uses eggs to give it a yellow color, which reminds people of corn. The dark chocolate on top looks like the slightly burnt surface of the farmer's bread.
A famous Italian poet, Gabriele D'Annunzio, was one of the first people to try Parrozzo. He loved it so much that he wrote a poem about it! The poem was called "La Canzone del Parrozzo," which means "The Song of Parrozzo."
What's in Parrozzo and How It's Made
The main dough for Parrozzo is made from semolina. Sometimes, yellow or white flour mixed with corn starch is used instead. Other ingredients include sugar, eggs, and ground almonds. A little almond extract and orange or lemon zest are also added for flavor.
All these ingredients are mixed together. Then, the mixture is baked in a round aluminum pan. Once the cake has cooled down, it's taken out of the pan. Finally, it's covered with a layer of melted dark chocolate.
See also
In Spanish: Parrozzo para niños
