La Melissima or Torta di Mele e Noce

Rustic Apple and Walnut Pie

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

I guess I must have been pretty tired while researching the dessert specialities of Emilia-Romagna. When I read the recipe for the tart called La Bonissima, in my stupor I read mele (apples) rather than miele (honey). The real La Bonissima is a double-crusted tart filled with walnuts and honey, seasoned with a dash of rum, and glazed with chocolate or a simple sugar frosting. It is named after a medieval noble-woman who deprived herself of riches to help feed the