Torta Di Capezzana
When you are introduced to Contessa Beatrice Contini Bonacossi of Tenuta di Capezzana, she asks that you called her Bea. Down-to-earth Bea travels the world representing her family’s olive oil and wines. At home, she frequently bakes bread using years-old yeast starter as well as this light olive oil cake. It can be served alone or accompanied by pears poached in red wine or brandy-soaked cherries or prunes. Bea insists that the success of the cake depends on using a top-quality olive oil and I don’t disagree!
— Rolando Beramendi
ON-DEMAND: Listen to Faith and Rolando discuss this recipe, as well as others from the book.
Excerpted from Autentico: Cooking Italian the Authentic Way by Rolando Beramendi. Published by St. Martin’s Griffin. © 2017 Rolando Beramendi. Photographs © 2017 Laurie Frankel.