Strudel di Ricotta ed Amarene alla Bolzanese

Ricotta and Sour Cherry Strudel from Bolzano

Preparation info

  • Makes

    12 to 15

    servings
    • Difficulty

      Easy

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

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.