When we mention polenta and birds, we usually think about a traditional main course from Bergamo: did you know that there is also a sweet version of it? It was created in 1910 by the imaginative baker Alessio Amadeo and his wife, and it is a real work of art: from the outside, it really looks like a corn-polenta dish, but it hides a tender and sweet heart. Layers of sponge cake alternate to a filling made of chocolate, hazelnut and liqueur, all covered by yellow marzipan decorated with chocolate-flavoured almond paste little birds.
Delicious and beautiful: this cake soon became a common heritage for Bergamo bakers.
When we mention polenta and birds, we usually think about a traditional main course from Bergamo: did you know that there is also a sweet version of it? It was created in 1910 by the imaginative baker Alessio Amadeo and his wife, and it is a real work of art: from the outside, it really looks like a corn-polenta dish, but it hides a tender and sweet heart. Layers of sponge cake alternate to a filling made of chocolate, hazelnut and liqueur, all covered by yellow marzipan decorated with chocolate-flavoured almond paste little birds.
Delicious and beautiful: this cake soon became a common heritage for Bergamo bakers.
Terre del Colleoni D.O.C. Moscato giallo passito – Yellow Muscat
