Biscotto Codogno / Biscotto Codogno del centenario / Calissoni
Cotognata / Torta San Biagio / Lo scrigno delle bontà
Torta San Biagio

(Saint Biagio Cake)
The Saint Biagio Cake is done of a shortcrust base with a thin layer of bitter orange jam, raisins and candied orange. Over that a layer of sponge cake perfumed with maraschino. After that at the top there’s a mixture of sugar, almonds, butter and eggs. Finally it is covered in threaded almonds and it is cooked in the oven. Once it has cooled down, the cake is frosted and decorated. That’s another one speciality of the pastryshop Cornali and it has also been given a prize in a national competition. A little suggestion: on the third of February, Saint Biagio’s day, after having the throat blessed at church, we suggest to call at Cornali’s to make a little sin of gluttony tasting the Saint Biagio cake.

F.lli CORNALI snc
Main location and workshop: Via Roma, 71/73 - 26845 Codogno (LO) - Italy
Phone and telefax: +39.0377.432062 - e-mail: