Parrozzo is a traditional Christmas cake from the Pescara region in the Abruzzo, central-east Italy. The today cake was once a bread made with corn flour and baked in the woodstove.
Traditionally the Parrozzo was called ‘pan rozzo’, which means something like ‘sturdy bread’. It was made with corn flour and goat milk flavoured with time and mint and was actually a bread and savory.
In 1919 Luigi D’Amico, who had a coffee shop in the center of Pescara, thought it would be an idea to take this old traditional bred of the farmers of the Abruzzo mountains to make it sweet. So he alternated the original recipe, used the same half round baking form and covered the cake with chocolate to ‘imitate’ the original bread crust. As he was a good friend of Gabriele D’Annunzio, a very famous Italian poet, he send the now called Parrozzo to his friend as a Christmas gift. The poet was very pleased with the new cake and was full of praise. I new cake was born!
A friend of mine told me about the cake and I had a look at the recipe. Very easy to make without gluten, very easy to prepare. She even gave me the baking form. I felt ‘obligated’ to prepare the cake for her, my version obviously. And I confess: it was easy to make and the result was GREAT! I would say, a perfect ‘last minute cake’.
Every region has its own traditional dishes and treats. I am happy to discover more and more, from different regions in Italy. Surprise your family with something very special that for sure none ever eaten before if he/she is not from Abruzzo.
Let’s prepare together!