Torta Ricciolina

Shredded Pasta-Filled Pastry from Bologna

Preparation info
  • Makes

    10 to 12

    • Difficulty


Appears in

By Nick Malgieri

Published 1990

  • About

I first met Margherita Simili, the extraordinary Bolognese baker, over a slice of torta ricciolina when she came to Peter Kump’s New York Cooking School with Marcella Hazan to demonstrate her wonderful specialties several years ago. I marveled at Margherita’s talent and was thoroughly enthralled with her warmth and kindness. The breads and pastries she prepared were of outstanding qual