Brioche Ripieno Regaleah

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<