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torta di ricotta e semolino

Italians use semolina mainly for desserts. Two of the best known are torta di semolina (or migliaccio dolce di semolino) with ricotta and lemon (Naples), and frittura dolce (deep fried sweet semolina squares), made in Piedmont, where they also use fried sweet semolina (or fried polentina dolce or polentina dossa) made with milk, sugar and eggs in their classic fritto misto.

Others include a torta di ricotta e semolina (as in the picture) and semolino con mandorle sfogliate (with flaked almonds) cake.

Rice, Polenta & Grains

Text © Dana Facaros & Michael Pauls

Image by fugzu