As I read about these traditions, I dive right in and here’s the cake from Cervia(RA), rather the maiden’s dessert prepared for the Marriage of the Sea in the beautiful town of Romagna on Ascension Day.
Meanwhile, since I’m a stickler, I went to check how to spell zittella and it can be spelled both ways, with a double or single T!
The Marriage of the Sea is a very famous event that attracts many tourists, transforming and enlivening the city with exhibitions, cultural events, and gastronomy over the weekend, all in the spirit of Cervia’s tradition.
This tradition seems to be linked to a similar event that took place in the Republic of Venice until its decline in 1797.
It’s said that the protagonist of the story is Pietro Barbo, Bishop of Cervia, who became Pope under the name Paul II 
On Ascension Day in 1445, returning from a mission to Venice, he was caught in a furious storm at sea, and the story explains that the sea calmed when the Bishop threw his ring into the waves.
On the day of the Marriage of the Sea, the city of Cervia wants to relive the atmosphere of that moment, sharing with everyone the memory and traditions associated with that historical event.
It is a celebration with ancient origins, a hope for serenity and prosperity.
This event, open to all, is celebrated by inviting an Italian city (this year Cortina d’Ampezzo) and personalities from the arts and culture, and some of them actively participate in the event, playing the roles of the Lady of the Ring and the Podestà.
During the costume parade in Cervia, I read that some bakeries prepare and sell their version of the maiden’s dessert, and it seems there is one that is unbeatable for its great goodness!
During the Marriage of the Sea, the bishop blesses the sea using a Latin formula and then throws the ring, engraved with the date of the day and adorned with a tricolor or red ribbon, into the waves, and some swimmers dive in with the daunting task of retrieving it!
According to tradition, the pastoral ring will bring luck for a whole year to whoever retrieves it, also protecting his partner if it is worn on a finger.
If unfortunately, the ring ends up at the bottom of the sea, the city will be struck by misfortunes.
Once the ceremony of the Marriage of the Sea is over, the various boats return to the port, and the Fishermen’s Club opens to visitors for a dinner based on bluefish!
The recipe for the maiden’s dessert was created by the Cervia Hospitality Institute IPSEOA, after careful research into past culinary traditions and using zero-kilometer products, the result of the work of local farmers and other entrepreneurs.
In addition to the maiden’s dessert, another product linked to the Marriage of the Sea in Cervia is the bread of Sensia, a round loaf with a cross engraved on it.
The dessert is definitely good, the taste is balanced, and all the ingredients blend wonderfully!
I HAVE TO SAY I GO CRAZY FOR THESE ITALIAN REGIONAL TRADITIONS; THEY REALLY MOVE ME AS I WRITE THEM!!!!!!!!!!!!!!!!!!!!
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F every day you can read a sweet and a savory recipe!
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IN MY DEFENSE regarding the thickness of the shortcrust pastry, I admit I’m not at home, I don’t have baking pans, I don’t have a rolling pin, but being stubborn, I wanted to seize the idea and make the recipe… thanks for understanding!
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ON the topic of traditional recipes, I also suggest
DOLCE DI SAN MICHELE a Romagna cake from Bagnocavallo prepared every year on September 29!
Also the DOLCE DI SAN MARTINO
deserves mention, a dessert prepared on November 11, with a very interesting history that you will find by reading → https://blog.giallozafferano.it/asilannablu/ricetta-dolce-di-san-martino/
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Emilia-Romagna
- Seasonality: All seasons
Ingredients for SHORTCRUST PASTRY RECIPE
I also leave you this article with the SIMILI SISTERS’ PASTRIES
READ HERE → https://blog.giallozafferano.it/asilannablu/la-pasta-frolla-delle-sorelle-simili-5-ricette-di-base/
- 1/2 cup granulated sugar
- 2 eggs
- 1/3 cup vegetable oil (for me corn)
- 2 1/2 cups all-purpose flour
- to taste lemon aroma (lemon zest or vanilla bean seeds to taste)
- 1 tsp baking powder
- 2 eggs
- 2/3 cup sugar
- 1/2 cup butter
- 2 cups almond flour
- 12 oz blackberry jam (I only found the bramble one from Rigoni)
- 2 oz pine nuts
- 1/4 cup alchermes
- 10 oz sponge cake
Tools for the MAIDEN’S DESSERT MARRIAGE OF THE SEA CERVIA RECIPE
20 CM CIRCULAR PAN
- Pans
- 2 Bowls
- Spatulas
- Sugar Duster
FOR THE PREPARATION OF THE MAIDEN’S DESSERT MARRIAGE OF THE SEA CERVIA RECIPE
In a bowl, I mix the sugar and eggs, then the vegetable oil and your preferred aroma: lemon or vanilla.
I add the sifted baking powder with the flour and begin kneading with my hands, forming a soft and smooth dough.
If it still feels sticky, I add a little more flour: it’s important that the shortcrust pastry dough doesn’t stick to your fingers!
You’ll have some extra dough with these quantities, which can be frozen or used to make cookies or filled ravioli with jam of your choice.
I let it rest for 30 minutes by wrapping the dough with plastic wrap.
FRANGIPANE CREAM
For the frangipane cream, just mix the softened butter with the eggs, sugar, and almond flour, creating a smooth cream.I prepare the dessert by rolling out a layer of shortcrust pastry and covering the sides of the pan, about 8/9 inches.
Then spread a layer of blackberry jam adding a few pine nuts here and there.
I then place the slices of sponge cake, soak them with alchermes, spread more blackberry jam and pine nuts, and cover everything with the frangipane cream, smoothing it all out.
IF YOU WANT TO MAKE THE SPONGE CAKE here’s the recipe → https://blog.giallozafferano.it/asilannablu/pan-di-spagna-ricetta-base/
All that’s left is to bake the MAIDEN’S DESSERT at 340°F for about 40/45 minutes, but always check!
Once cool, I dust the maiden’s dessert with powdered sugar and eat it!
It’s a dessert that requires a lot of cooling time, and it’s even better the next day!
Enjoy your meal! Annalisa
SO…..
I DEFINITELY PUT MORE BLACKBERRY JAM than the recipe read
I PUT FEWER PINE NUTS
I DEFINITELY PUT PURE ALCHERMES PERHAPS I COULD HAVE DILUTED IT BUT I SWEAR I DIDN’T FEEL IT AT THE TIME OF TASTING
CERTAINLY, THE SHORTCRUST PASTRY, ESPECIALLY THE BASE, IS TOO THICK, but…tasting the Maiden’s Dessert the next day, it’s not so thick because there are more textures, and this more structured base fits well!
Start browsing my blog and read the LIST OF ALL RECIPES!
SOURCE
photo of the Pope here
recipe but then done my way read here
