Among the typical desserts of Romagna, the “Bustreng” (“Bustrengo” or “Bostrengo” in Italian) is the most famous.
Delicious, with a delicate flavor, the “Bustreng” is a poor but rich dessert.
Cheerful and full of fantasy cake, born by the peasant custom of using the stale bread and all fruit and other available ingredients, with the arrival of the first cold it delights the palates between Romagna and Marche.
A paternity disputed between the two regions, a name perhaps mysteriously barbaric, the “Bustreng” has its fair in May, in the village of Borghi, in the hills of Cesena, and right there an official version with 32 ingredients.
But only 20 among them being revealed (real cooks don’t joke), the versions of “Bustreng” circulating are different and all appetizing.
With chestnut, with cocoa, with spices, salty with cheese, always the “Bustreng” astonishes for tastiness.
The responsible of this magic is perhaps the core, made of yellow and white flour, dried fruit (almonds, figs, nuts), honey, lemon and orange peel, raisins, milk and eggs.
According to the recipe for 6 people you must mix 75 grams of white flour, 100 of yellow flour, 75 of breadcrumbs, a pinch of salt and one of nutmeg, 2 whole eggs, 150 grams of milk, 75 of olive oil, 50 of white wine, 125 of sugar.
Then you must added, continuing to mix very well, a pinch of baking soda, 400 grams of apples cut into cubes, chopped dried figs, raisins, the grated peel of 1/2 lemon and 1/2 orange.
The mixture is then to be poured into a copper pan and past in hot oven at 180° for about an hour.
Well with new wine, Sangiovese and Cagnina, it will make very special your evening with friends.
If you want to taste the “Bustreng” made by the “sdore” (matrons) of Romagna you are invited to our tasting.
We of Riccione Turismo, in fact, love it and among the upcoming events…
We are waiting for you in the best hotels of Riccione with our gastronomy holiday, to discover the culinary traditions and the specialities of Romagna.