Parrozzo di Pescara

Chocolate-Covered Almond Cake from Pescara

Preparation info
  • Makes

    8 to 10

    • Difficulty


Appears in

By Nick Malgieri

Published 1990

  • About

The half-sphere shape of the parrozzo recalls the pane rozzo, or “rough bread” — a loaf eaten by those who could not afford pasta — from which this dessert takes its name. If you do not have a heat-proof -quart bowl in which to bake the parrozzo, use a 9-inch springform pan.