Girl Power (and Ricotta Crumb Cake) in Abruzzo

Girl Power (and Ricotta Crumb Cake) in Abruzzo

Sbriciolata slice

Sbriciolata, a ricotta crumb cake from Abruzzo

As I was running out the door last Sunday evening to drive back to Rome at the conclusion of the Let’s Blog Abruzzo conference, my friend Emiliana dell’Arciprete from Abruzzo4foodies handed me a scrap of paper with a recipe for sbriciolata scrawled on the back and marching orders to try it out when I got home.  One of many traditional dolci abruzzesi that we sampled at the conference, la sbriciolata is a crumb cake with a creamy ricotta filling and specks of bittersweet chocolate.  Emiliana has given me her blessing to share the recipe, but before I do, I hope you’ll indulge me as I tell you a bit about her and a few of the other talented and dynamic women who convened in the tiny hilltop village of Santo Stefano di Sessanio on June 1st and 2nd to promote their ruggedly beautiful and largely undiscovered region.

From left: Emiliana, Giulia, me, Katy, Susanna

From left: Emiliana, Giulia, me, Katy, Susanna

Abruzzo and its people are said to be “forte e gentile” – strong and kind (or gentle – true in either case).  Allow me to add fierce, motivated, energetic, creative, charming, multi-tasking and passionate, to the slew of adjectives that describe the fabulous Abruzzese women who attended the conference.  Some of them have Abruzzo in their blood while others have adopted this region of mare e monti as their new home.  However, they all share in common a love for, and commitment to, celebrating Abruzzo’s culture, food and traditions with the world.

Here’s a brief profile of a few of the many amazing donne abruzzesi I had the privilege of meeting at the conference.  I look forward to getting to know them better this summer.

Emiliana dell’Arciprete, Abruzzo4Foodies – A native of Orsogna, Emiliana’s private tour company, Abruzzo4Foodies offers small-group, guided culinary tours conducted in English, French and Italian that combine sweeping vistas with local, farm-to-table products.  I’m especially eager to participate in her Flavors of Abruzzo walking tour of the quaint, picturesque town of Guardiagrele, one of I Borghi Piu’ Belli d’Italia,which includes a visit to the colorful Sunday market, private wine cellars and local gourmet shops.  Emiliana’s corporate travel background and love of her region translate into detail-driven tours of artisanal producers who are as committed to preserving Abruzzo’s rich cultural traditions as she is.

Sise delle Monache - quite literally, nun's breasts" - from Pasticceria Emo Lullo in Guardiagrele, one of the stops on Abruzzo4Foodies's walking tour.  Photo by Emiliana dell'Arciprete © All rights reserved

Sise delle Monache – quite literally,” nun’s breasts” – from Pasticceria Emo Lullo in Guardiagrele, one of the stops on Abruzzo4Foodies’s walking tour. Photo by Emiliana dell’Arciprete © All rights reserved

Susanna Iraci and Katy Gorman, Welcome to SulmonaAlthough neither Susanna nor Katy is native to Abruzzo, they have launched careers dedicated to promoting and sharing the lovely town of Sulmona, perhaps my favorite place in all of Italy, with the world.  I’m confident that the Sulmona “Experience Days” that are on the horizon from this duo will be led with the same knowledge, wit and creativity that characterizes Welcome to Sulmona, their online FB community and the only English language resource for visitors to Sulmona and the Valle Peligna.  I’m incredibly excited to experience the Giostra Cavalleresca in Sulmona, a colorful and exuberant Palio-esque horse race among the town’s seven sestieri (neighborhoods), with Susanna and Katy, as well as attend a jubilant after-party hosted by one of these sestieri.

Susanna's nephew, Tommaso, dressed as an "armigero" in preparation for the Giostra festivities.  Photo by Gianpaolo Tronca.

Susanna’s nephew, Tommaso, dressed as an “armigero” in preparation for the Giostra festivities in Sulmona. Photo by Gianpaolo Tronca, © All rights reserved.

Giulia Scappaticcio, Country House Casale Centurione ManoppelloAbruzzese by marriage, my friend Giulia is a dynamo.  Mother of three young children, owner of a country inn and restaurant in Manoppello, accomplished cook and all-around force-to-be-reckoned-with, Giulia and I connected via Facebook and became fast virtual friends.  I am incredibly excited to experience her country hospitality and finally cook with her this summer.  Hopefully, she’ll share her recipes for Chitarra alla Trappettara, the most famous of Abruzzo’s traditional pastas dressed with olives and tomatoes, and her divine homemade Mandarinetto orange liqueur, which I sampled at LBA.

The rustic dining room at Country House Casale Centurione Manoppello © all rights reserved.

The rustic dining room at Country House Casale Centurione Manoppello © All rights reserved.

And of course I must acknowledge and thank the co-founders of blogAway and organizers of Let’s Blog Abruzzo, Sam Dunham and Helen Free, without whom I would have never met these new friends and partners.  Sammy is a freelance web marketing and SEO specialist and the author of Life in Abruzzo, the largest English-language site dedicated to travel in Abruzzo.  Helen, a teacher, writer and scholar, writes the blog, Hang on to the Vine, dedicated to Abruzzo’s history and culture.  Together, they assembled an eclectic and enthusiastic collection of speakers and attendees from around the world.  On a personal level, they have been incredibly supportive and generous in sharing their extensive knowledge of Abruzzo and vast network of contacts in the food and blogging worlds with me.

The village of Santo Stefano di Sessanio, host to Let's Blog Abruzzo

The village of Santo Stefano di Sessanio, host to Let’s Blog Abruzzo

Of course, there were some pretty remarkable men in attendance as well – among them, Alessandro and Fabio DiNisio who helm the wildly popular online photography community, Paesaggi d’Abruzzo, whose FB following surpassed 100,000 while we were at the conference, and Fabrizio Lucci of Italia Sweet  Italia – Experience Breaks, whose unique cooking experiences in the seaside town of Vasto I look forward to joining this summer (for a first-hand account of Fabrizio’s cooking courses, please check out my friend and fellow Italian food blogger, Ciao Chow Linda’s account of her day on a trabocco).

There are so many other talented women in Abruzzo who are committed to promoting the wonders and flavors of their native or adopted region and I hope to learn more about their fascinating work this summer – to name a few, Rita Salvatore, Abruzzo Lento; Jacqui Dixon, Kokopelli Camping; Francesca Di Nisio, Cantinarte.

But for the moment, let’s focus on that ricotta crumb cake ….

Sbriciolata angle

Sbriciolata (Ricotta-filled crumb cake)

Recipe by Majella Home Cooking © as adapted from Abruzzo4Foodies

For the crust & crumb topping:

  • 2 ¼ cups all-purpose flour
  • ½  cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon  salt
  • 1 stick  unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

For the filling:

  • 2 cups whole-milk ricotta
  • ¾ cup sugar
  • ½ cup finely chopped bittersweet chocolate

To make the crust and crumb topping:

Preheat oven to 375 degrees and butter and flour a round 9-inch springform cake pan.  In a large bowl, whisk the flour, sugar, baking powder and salt together until evenly combined.  Pour the melted butter into the bowl containing the dry ingredients and using a whisk (or your fingers), quickly incorporate the butter until the mixture resembles coarse crumbs.  Add the beaten egg and vanilla, and again, using a whisk or your fingers, quickly incorporate.  Again, the resulting mixture should resemble coarse crumbs.

To make the ricotta filling:

To a medium bowl, add the ricotta and gently fold in the sugar and chocolate until just combined.

To assemble the sbriciolata:

To the prepared springform pan, add three-quarters of the crumb mixture and using your fingers, press down until you have an even, uniform crust that covers the entire base of the pan (not the sides), leaving no gaps or holes.  Next, pour the ricotta filling over the crust and with a rubber spatula, gently spread out the filling until smooth and uniform.  Finally, scatter the remaining crumb mixture evenly over the ricotta filling.

Bake for 50-55 minutes in the center rack of the oven, turning once during baking, until the crumb topping is golden brown and crunchy.  Allow the cake to cool completely on a metal rack (do not unmold the cake until it has cooled entirely or the ricotta will ooze out). Sprinkle with confectioners’ sugar prior to serving.  Buon appetito!

Extra Two Cents – Using a good-quality artisanal ricotta will only enhance the flavor and texture of this simple cake.  You can substitute the chopped chocolate with mini chocolate chips or regular-sized chips that are chopped up a bit.  This cake may be made a day ahead and refrigerated.

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17 Responses to Girl Power (and Ricotta Crumb Cake) in Abruzzo

  1. Maple&Saffron June 10, 2013 at 7:53 pm #

    How long are you staying in Abruzzo?

    • Majella Home Cooking June 10, 2013 at 7:57 pm #

      Ciao Alessia! I’ll be there from mid-July to mid-August (we’re starting off in Firenze for a few days before we get to Salle). We should do one of these wonderful experiences together.

      • Maple&Saffron June 10, 2013 at 8:02 pm #

        Great! We’ll be there too! We should definitely meet while there! 🙂

  2. Domenica Marchetti June 10, 2013 at 8:18 pm #

    Michelle, thanks so much for this roundup. I’m so disappointed I was not able to attend this year. Maybe next…I’m looking forward to following up on some of these wonderful tips when I’m in Abruzzo in July…and to seeing you! A presto.

    • Majella Home Cooking June 10, 2013 at 8:46 pm #

      We missed you too, Domenica! I look forward to seeing and trading Abruzzo tips with you as well!

  3. Kat at travelgardeneat June 10, 2013 at 10:40 pm #

    What an enticing array of resources you have highlighted! The more I learn of Abruzzo the higher on the travel bucket list it climbs!

    • Majella Home Cooking June 11, 2013 at 5:05 pm #

      Thanks, Kat! Who knows? Perhaps, I’ll be giving tours of Abruzzo by then 😉

  4. ciaochowlinda June 11, 2013 at 2:11 am #

    Oh, I’m so glad you got that recipe. Ever since I tried that cake at Let’s Blog Abruzzo, I was yearning for it. How wonderful that you wrote these intros about these dynamic, friendly and generous women. And thanks for the shout-out to me too. It was so much fun to be with all of you in Santo Stefano and I look forward to cooking up some project with you this fall.

    • Majella Home Cooking June 11, 2013 at 5:04 pm #

      It really was a wonderful group of people and I’m so happy to have this new, talented group of friends. I look forward to following the rest of your trip and yes, we have a date this fall!

  5. mltucker June 11, 2013 at 2:15 am #

    Great post! It was a fantastic weekend and an honour to encounter such passion for Abruzzo. I am still experiencing its hospitality…ciao for now! MLT

    • Majella Home Cooking June 11, 2013 at 5:02 pm #

      I’m following your travels, Lou, and can’t say I’m not jealous! Keep enjoying! Ciao! M.

  6. Emiliana (@abruzzo4foodies) June 11, 2013 at 5:55 am #

    Michelle, we should gather all together at Jul’s Kitchen in Manoppello between July and August, that would REALLY be amazing!

  7. Sammy June 11, 2013 at 3:45 pm #

    Glorious cake, glorious girls, thank you for the wonderful mention Michelle and yes a regroup to learn how to make Mandarinetto would be fab, I’m sure all speakers across the world would wish for a little nip of that before speaking, how lucky we were.

  8. tinywhitecottage June 17, 2013 at 2:10 pm #

    I am so happy I just found your blog. I can see I am going to really enjoy spending time looking around your site! 🙂

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