For the cake batter
1️⃣ 200 g fine semolina
2️⃣ 200 g peeled almonds (toasted and ground)
3️⃣ 250 g granulated sugar
4️⃣ 6 whole eggs, room temperature
5️⃣ 80 g softened butter
6️⃣ Zest of 1 untreated lemon
7️⃣ 1 teaspoon natural vanilla extract
8️⃣ A pinch of salt
For the glaze
9️⃣ 250 g quality dark chocolate (70%)
🔟 20 g cocoa butter (optional, for extra shine)
The Parrozzo Abruzzese is not just a dessert it is a symbol of identity for the city of Pescara and the entire Abruzzo region. Created in the early 20th century as a sweet reinterpretation of the farmers’ rustic bread (“pane rozzo”), it quickly became one of the most elegant and iconic Italian Christmas desserts.
Its golden dome, enriched with semolina and almonds, and covered with a shiny layer of dark chocolate glaze, offers a wonderful contrast between the soft, fragrant interior and the crunchy exterior. Every slice tells a story of tradition, creativity, and pride.
This recipe is complex and detailed, perfect for passionate bakers who love to use professional equipmentstand mixers, food processors, thermometers—and enjoy desserts that require precision, patience, and skill. The result will be a masterpiece of Italian pastry worth every effort.
Stand mixer with whisk attachment → to whip eggs and sugar until fluffy and tripled in volume.
Food processor → to grind almonds finely without overheating them.
Silicone spatula → to fold ingredients gently without deflating the batter.
Semi-spherical non-stick mold (22 cm diameter) → gives the Parrozzo its signature dome shape.
Double boiler and kitchen thermometer → for precise chocolate tempering.
Fine grater → to zest the lemon without bitterness.
Serrated knife → for clean slicing through the chocolate glaze.
1️⃣ How to toast and grind almonds for Parrozzo
To get the authentic nutty aroma of Parrozzo, the almonds must be toasted before turning them into flour. Preheat the oven to 160°C (320°F) and spread the peeled almonds on a baking tray. Toast them lightly for about 8 minutes, just until they release fragrance and take on a pale golden hue. Once cooled completely, grind them in a food processor until you have a fine almond flour. ⚠️ Use short pulses to avoid releasing oil, which would make the mixture heavy.
2️⃣ How to whip eggs and sugar for a fluffy Parrozzo
The secret to Parrozzo’s soft texture is well-whipped eggs. Place the eggs and sugar in the bowl of a stand mixer with the whisk attachment. Beat on high speed for at least 10 minutes until the mixture becomes pale, voluminous, and triples in size. This aeration will give the cake its signature lightness.
3️⃣ How to fold dry ingredients without deflating the batter
To keep the batter airy, you must add the dry ingredients carefully. In a separate bowl, mix semolina, ground almond flour, lemon zest, and a pinch of salt. Incorporate them gradually into the whipped egg mixture, folding gently with a silicone spatula. Use bottom-to-top circular movements to preserve the volume.
4️⃣ How to add butter and vanilla to Parrozzo batter
Butter enriches the cake with flavor and softness, but must be added delicately. Melt the butter, let it cool slightly, and drizzle it slowly into the batter together with the vanilla extract. Keep folding gently with the spatula to avoid deflating the airy mixture. The result should be smooth, glossy, and uniform.
5️⃣ How to bake Parrozzo in a dome-shaped mold
For its iconic dome shape, Parrozzo requires a semi-spherical mold. Grease and flour the mold (about 22 cm) before pouring in the batter. Smooth the surface and bake in a preheated oven at 170°C (340°F) for 45–50 minutes. Insert a toothpick: if it comes out clean, the cake is ready. Allow it to cool completely inside the mold before unmolding to avoid cracks.
6️⃣ How to temper chocolate for Parrozzo glaze 🍫
Tempering chocolate ensures a shiny, crisp glaze that sets perfectly. Melt dark chocolate in a double boiler, controlling the temperature with a thermometer:
Heat to 45°C (113°F)
Cool down to 27°C (80°F)
Reheat gently to 31–32°C (88–90°F)
For extra brilliance, add a little cocoa butter at the end.
7️⃣ How to glaze Parrozzo like a pastry chef
The final step is glazing, which gives Parrozzo its luxurious look. Place the cooled dome-shaped cake on a wire rack with a tray underneath. Pour the tempered chocolate over the surface, letting it flow evenly to coat the dome. Use a spatula only if necessary to fill small gaps. Leave the glaze to set at room temperature until shiny and firm.
Pair Parrozzo with a glass of Montepulciano d’Abruzzo Passito or a strong herbal liqueur like Centerbe.
For an extra twist, add a pinch of cinnamon or a dash of Strega liqueur to the batter.
Always use high-quality chocolate—it defines the dessert’s final look and taste.
Storage
At room temperature: up to 4 days under a glass dome.
In the fridge: up to 7 days, wrapped well.
Frozen: up to 2 months, wrapped in plastic wrap and fo
The Parrozzo was invented in 1920 in Pescara by pastry chef Luigi D’Amico. Inspired by the rustic farmers’ “pane rozzo,” made with cornmeal and baked in wood-fired ovens, D’Amico created a sweet version using semolina, finely ground almonds, butter, eggs, and sugar. The golden dome resembled the corn bread, while the chocolate coating symbolized the dark, toasted crust.
The dessert quickly became popular, thanks also to the poet Gabriele D’Annunzio, a native of Pescara, who immortalized it in a poem, praising its beauty and flavor. From then on, Parrozzo has been considered a culinary emblem of Abruzzo, blending rural roots with refined elegance.
Parrozzo By Ra Boe – selbst fotografiert DigiCam C2100UZ, CC BY-SA 2.5
Abruzzo Foto di Federico Di Dio photography su Unsplash
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