After some biscottotini with marmellata prugne at Elda’s for breakfast, we set out on a walk through Il Buchi section of Torre Orsina. This is perhaps the more interesting section of the town. Parts were constructed 700 years ago. Il Buchi means “The Holes”. Small doorways are carved into the narrow walking paths that wind their way through this section under ancient arches. When you search for images of Torre Orsina you will almost always see images of Il Buchi.
Just on the outskirts of Il Buchi you’ll find a road where a few detached homes cling to the sides of the hill overlooking the valley. We see one of the women I’ve played burraco with sweeping her stoop. Her name is Maria Masserini. It looks like a cute little home. I know Cinzia loves looking inside homes, so I ask Maria if we can have a look. She waves us in.
She lives there with her 90 year old mother. Her home is lovely and features a spectacular view of the valley and Cascata Marmore. She offers us some crostata and a drink. Saying no is useless, so we decide to have a small bite. You should know that crostata, not tiramisù or cannoli, is the number one dessert in Italy. It can be found in every pasticceria, grocery store, and in the cupboard of every nonna’s home. Maria’s is made with marmellata prugne. The thick jam is made with only plums and sugar. It’s fantastic! The pastry is light and sweet. At home Cinzia makes Luigina’s recipe we were given from Daniela in 2001 when we stayed in Torre Orsina for our honeymoon. It’s great and everyone who has tried it loves it. But Maria’s is better. I ask her for the recipe and she agrees to write it down and give it to me that evening when we play burraco.
A few evenings later, during dinner with Elda and Daniela, I mention that Maria’s crostata is better than the recipe Daniela’s. Daniela is quick to disagree, asking us which recipe we use. We find out that she’s changed her recipe from 2001 and has a new, even better recipe. She writes is out for Cinzia. Now, when we return to Florida I’ll have Cinzia make both of the new crostata recipes for a blind tasting. How else can I decide?
She lives there with her 90 year old mother. Her home is lovely and features a spectacular view of the valley and Cascata Marmore. She offers us some crostata and a drink. Saying no is useless, so we decide to have a small bite. You should know that crostata, not tiramisù or cannoli, is the number one dessert in Italy. It can be found in every pasticceria, grocery store, and in the cupboard of every nonna’s home. Maria’s is made with marmellata prugne. The thick jam is made with only plums and sugar. It’s fantastic! The pastry is light and sweet. At home Cinzia makes Luigina’s recipe we were given from Daniela in 2001 when we stayed in Torre Orsina for our honeymoon. It’s great and everyone who has tried it loves it. But Maria’s is better. I ask her for the recipe and she agrees to write it down and give it to me that evening when we play burraco.
A few evenings later, during dinner with Elda and Daniela, I mention that Maria’s crostata is better than the recipe Daniela’s. Daniela is quick to disagree, asking us which recipe we use. We find out that she’s changed her recipe from 2001 and has a new, even better recipe. She writes is out for Cinzia. Now, when we return to Florida I’ll have Cinzia make both of the new crostata recipes for a blind tasting. How else can I decide?