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pastriesMedium
Published 1998
Bianco mangiare is usually a bland almond custard. This Roman recipe, however, gives the name to little almond paste—filled pastries similar to the sweet almond buricche from Emilia-Romagna. Versions of this recipe appear in Donatella Limentani Pavoncello’s book Dal 1800 ad oggi: la cucina ebraica della mia famiglia, in Le feste ebraiche, in