Tremezzina, not only a place of Lake Como but also a tasteful cake

By 28 November 2017Magazine

Between simplicity and taste, Tremezzina (the area among Colonno and Tremezzo) is the ideal spot for a journey made of sugar, flour and many calories.

The “made in Lago di Como” has always been synonym for simplicity and tastefulness which decreed, over the years, the great success of this wonderful area in tourism and food and drink. These two elements, indeed, are the common denominator of our gastronomy which, despite what you think offers you a wide choice of desserts representing true delicacies.

Torta Tremezzina_soft cake of Lake Como

©My Tremezzina

The newest among all Tremezzina‘s delicacies is the cake taking the same name: Torta Tremezzina. It was born 50 years ago in a workshop in Porlezza by the greedy mind of Fulvio Cairoli; the recipe was then patented and carried on by the Cairoli family with great attention to high quality and to healthy and genuine ingredients.

The cake is composed of a light, soft dough which meets a shortcrust pastry filled with a thin jam layer, is garnished in surface with almonds and decorated with powdered sugar. It is surely worth of a place in the gluttons bracket!

The Pasticceria Cairoli, closed in 2006, passed the torch to Pasticceria Tremezzina and the new owners Nicola, Amelio and Concetta Cusano is carrying on the pastry tradition of the one and only Torta Tremezzina.

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