Beautiful, intelligent, cultured, passionate about art, music, and poetry, Isabella d’Este was one of the most relevant ladies of the Italian Renaissance. On the occasion of her wedding to Francesco II de Gonzaga, Marquis of Mantua, the great chef Cristoforo di Messisburgo created a rose cake in honor of her beauty and freshness.
As a tribute not only to Isabella, but to all the great Italian women of yesterday and today, Andrea Tortora, from AT Pâtissier, presents Torta Bella, a personal version of Messisburg’s rose cake, a classic dessert from the Mantuan tradition.
The dough is shiny and very smooth, with notes of butter, carefully selected vanilla, and Sicilian orange zest. In addition, in this personal interpretation by Tortora, the dough, after fermentation, is stripped. To achieve the best result, heat it in the oven at 180ºC to release the notes of butter and vanilla, but first sprinkle it with icing sugar and spray it with water or steam.
Torta Bella comes in a 750 g format and is packaged in an elegant metal tin, the fruit of Gianluca Biscalchin’s creativity.