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A gentleman whom I do not have the pleasure of knowing personally kindly sent me this recipe from Rome, and I am very grateful to him for it for two reasons: first because this is a dessert of very elegant appearance and flavor, and second because he described it in such a way that I had no difficulty at all testing the recipe. One thing was missing, however, and that was a name for it, since it had none. Thus, considering the nobility of its provenance, I felt it my duty to associate this