Bustrengo
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The Tale of Bustrengo
Bustrengo is a rustic cake built from stale bread, cornmeal, raisins, and apples, a classic "waste-not" peasant dessert from the Romagna countryside that surrounds San Marino. It reflects the microstate's shared food identity with its Italian neighbors more than any separate Sammarinese tradition.
Ingredients
Scale:· 8 servings
- 300g stale bread, cubed
- 500ml milk
- 200g cornmeal
- 150g sugar
- 100g raisins, soaked
- 1 apple, grated
- Zest of 1 orange
- 3 eggs
- 50g pine nuts
Instructions
- 1Soak the stale bread cubes in milk until softened.
- 2Preheat oven to 180°C (350°F) and grease a round baking pan.
- 3In a large bowl, mix the soaked bread with cornmeal, sugar, raisins, grated apple, and orange zest.
- 4Beat in the eggs until well combined.
- 5Fold in the pine nuts.
- 6Pour the mixture into the prepared pan and smooth the top.
- 7Bake for 45-50 minutes until set and golden on top.
- 8Cool before slicing and serving.
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