Product features 

The Sfogliata di Finale Emilia, also known as Torta degli Ebrei, is a type of "rich cake" made up of multiple layers of a dough consisting of flour, water, salt, enriched with pork lard, Parmigiano-Reggiano cheese, and butter. The original recipe dates back to the first half of the 1600s within the Jewish community of Finale Emilia, and was revised around 1860.

Preparation:

1. The soft dough made from flour, water, and salt is left to rest for about an hour.
2. It is divided into six equal parts, each rolled into a very thin sheet, brushed with abundant pork lard, and folded onto itself eight times, until it forms a small rectangular mass which is left to rest again.
3. This operation is repeated four times for each of the six dough balls.
4. Finally, six thin sheets of dough are placed in a well-buttered baking tin, interspersed with plenty of grated or flaked Parmigiano-Reggiano cheese.
5. Bake in the oven at 200°C for half an hour until a golden and crispy crust forms on the surface.

Culinary Uses

Traditionally consumed in the cold season, Sfogliata is served warm and accompanied by a small glass of anicione, a local anise-based liquor.

Food and wine itinerary

Tourist information: Modenatur