Mary Ann Esposito

Crescionda is a very old recipe and is regarded as a typical carnival food from Spoleto. There are numerous versions on how to make it. It is a very soft almost budino (pudding) type dessert that is eaten with a spoon and has a surprise look after it is baked.

Serves 6 to 8


4 large eggs
5 tablespoons sugar
2 heaping tablespoons flour
2 tablespoons cocoa powder (Perugina brand preferred)
1/4 teaspoon ground cinnamon
Grated zest of one lemon
Pinch of salt
1/4 cup Sambuca
1 1/2 cups milk
1/2 cup crushed amaretti cookies


Brush a nine inch cake pan with butter and set aside.

Preheat oven to 350°F.

In a bowl beat the eggs with the sugar until foamy.

Combine the flour, cocoa, cinnamon, zest and salt together and beat into egg mixture. Beat in the Sambuca and milk until blended. Fold in the amaretti cookies.

Pour mixture into pan and bake about 20-25 minutes. The cake will not rise, should be a bit jiggly in the center and have moved away from the side of the pan when done. Cool.

This recipe is featured on show 2212 – Umbrian Cooking / La Cucina Umbra.

item recipe is featured in Episode 2212 of Season 22.

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