Strudel di Ricotta ed Amarene alla Bolzanese

This delicate strudel was one of the desserts I sampled at a wonderful lunch prepared by Chef Giorgio Nardelli of Bolzano. My hostess, Olga de Fonzo, publisher of Il lavoro turistico, a hospitality industry trade journal, kindly described the preparation so that I could attempt to reproduce it.

This recipe is the result: a rich, tender strudel delicate enough to serve even after a rich meal.