Torta di San Biagio

The Torta di San Biagio is a traditional Italian dessert typical of Maratea, in Basilicata. It is a rather simple cake, but very tasty, that is prepared on the feast of San Biagio, on February 3rd. Here is how it’s made:

Ingredients

• 500 g of flour
• 200 g of sugar
• 100 g of lard (or alternatively, butter)
• 3 eggs
• 1 packet of baking powder for sweets
• The grated zest of one lemon
• A pinch of salt
• About 100 ml of milk
• 100 g of sour cherry jam or another flavor to preference

Preparation

1. In a large bowl, sift the flour and form a well in the center.
2. Add the sugar, lard in small pieces, eggs, grated lemon zest, pinch of salt, and baking powder.
3. Begin to knead the ingredients from the center towards the outside, gradually adding the milk until a soft and homogeneous dough is obtained.
4. Work the dough well, then divide it into two parts.
5. Roll out one part of the dough on a floured surface until it is about half a centimeter thick.
6. Transfer the rolled out dough into a previously buttered and floured baking pan or covered with parchment paper.
7. Spread the sour cherry jam over the surface, leaving a free edge of a couple of centimeters.
8. Also roll out the other part of the dough and cover the jam as if closing a large raviolo.
9. Seal the edges well and use a toothpick or the tip of a knife to make small holes on the surface to allow moisture to escape during baking.
10. Bake in a preheated oven at 180 °C for about 30-40 minutes, until the cake is golden brown on top.
11. Let it cool before serving.

Curiosity

The Torta di San Biagio is linked to the religious and popular tradition of Maratea. The dessert is indeed one of the ways through which the protector against throat ailments is celebrated, and many, on the day of his feast, keep a piece of cake that will be eaten the following year to continue benefiting from the protection of the saint.