Brioche Ripieno Regaleah

Sicilian Filled Brioche from Regaleali

Preparation info
  • Makes one 30 cm filled bread, about


    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

My departed friend Anna Tasca Lanza, Marchesa di Mazzarino, learned to cook as an adult directly from Mario Lo Menzo, a monzu chef, tying into a tradition of elegant hybrid French/Italian cooking begun when French chefs first came to work in noble households in Sicily and Naples during the 19th century. This is a loose adaptation of Chef Mario’s recipe, first prepared in honour of a visit by Prince Charles<