In ancient times, the small villages around Perugia used this rustic, dry but delicious dessert because of the abundance of maize flour.


  • 350 gr maize flour
  • 1 litre water
  • 1 thinly sliced apple
  • 100 gr raisins
  • 1 tablespoon grated lemon skin
  • 100 gr sugar
  • 100 gr pine kernels
  • 200 gr walnut kernels
  • aniseeds
  • half cup anisette
  • half cup olive oil


Pour the flour on the working surface and form a well in the middle of the mound of flour, then add warm salted water and start kneading until you get a sort of soft polenta. Gradually mix the remaining ingredients and spread the mixture into a medium size aluminium baking sheet, previously greased. The dessert must be 2 centimetres high. Pre-heat oven to 180 degrees Celsius and bake for 20/30 minutes.

Store at a temperature of about 6/8 degrees Celsius for three days maximum.

Serve it cold.

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