Bisciola by Valtellina

Ingredients for 4-6 people:

 Dried figs 120 gr

candied citron 100g

candied orange 60g

walnuts 100 gr

pine nuts 80 gr

almonds 80g

dark chocolate 150 gr

5 eggs

flour 00 120 gr

rye flour 80 gr

sugar 160gr

butter 80gr

1 packet of baking powder

1 packet of vanilla sugar

butter (to grease)

flour (or bread crumbs, to powder).


Cut into cubes dried figs and candied orange and cedar rind.

Chop coarsely the walnuts and almonds.

Place a pan in a double boiler and melt the chocolate; Meanwhile, beat the eggs with the sugar then add, alternately, the melted butter and chocolate, the flour mixed with baking powder and vanilla sugar, chopped dried fruit, and diced candied fruit.

Mix well then cover with a cloth and let rest for about 1 hour.

After this time, grease with butter and dust with flour a rectangular mold, pour in the mixture and place in preheated oven at 180 ° C for 40 minutes.

Serve the bisciola cold, cut into slices.


Traditionally, replace walnuts and almonds, with chestnuts boiled and peeled previously.

Preparation time: 2 hours, 0 minutes, 0 seconds

Seasonal recipes

Neapolitan Pastiera

The typical Easter sweet of Neapolitan tradition, to be prepared preferably on Thursday or Friday before Easter is a delight unique and indispensable to honor this holiday.
>> preparation <<


The tortano (also called "casatiello" salty) is a rustic traditional dish of Campania; The first taste is for Easter Sunday but the second is all for the Easter Monday and the related trip out ..
>> preparation <<

Tortelloni (Ravioli) Primavera

The secret of this dish, typically Maremma and cottage cheese, which must be absolutely fresh.
>> preparation <<
Back To Top