sugar 300 g
Cornflour 250 g
Milk 1 l
Pinch of salt
Butter 50 g
A few dried figs
5 tbsp Molino Cosma superfine (“00”) flour
2 eggs
1 sachet baking powder
1 sachet of vanillin
One glass grappa
1 tbsp extra virgin olive oil

Today we’d like to introduce you toPinza and the original recipe handed down from generation to generation in our family.

It uses simple ingredients and an easy, no fuss set of instructions to make this traditional cake.

Pinza, like any cake worthy of the name, can be made in a multitude of ways from a thousand recipes, but we suggest this one:
Boil the milk with a pinch of salt, pour in the yellow flour and boil for 5 minutes; turn off the heat, let it cool, add the oil, raw butter, glass of grappa, Molino Cosma superfine (“00”) flour, eggs, yeast, dried figs (cut into small pieces), grapes (previously softened in warm water and dried).

Knead well to incorporate all ingredients then transfer the mixture to a greased cake pan sprinkled with white flour. Bake in a hot oven for about an hour.
Your pinza is ready to serve!

Want to know more?

Molino Cosma