Torta di Ciliege

This cake is as easy to make as it is delicious to eat. It starts with a simple batter over which you must scatter handfuls of cherries and then watch half of them slowly sink into the interior, creating a rustic sweet that is at home at brunch, lunch, or a supper. Gianna Modotti uses dark cherries from the Veneto or from Friuli, where she lives, and you should find the meatiest dark ripe red cherries you can. Use a deep baking pan because the dough