Torta dei Tetti

A delicious cake from medieval times.

Torta dei Tetti


Peel the pears and cut them into pieces. Cook them in wine, with the spices, then reduce to a puree. Add the crushed amaretti biscuits, almonds, cocoa, sugar and rum. For the dough, mix the flour with the whole egg, sugar, butter, yeast and milk, until a smooth dough is obtained and rolled out with a rolling pin. Cut out 2 discs and place the first one in a buttered cake tin. Pour in the filling and cover with the other disc, pinching the edges together well. Brush the cake with egg yolk and bake in a hot oven for 35-40 minutes.


  • For the dough mix:
    • 250 g flour
    • 1 whole egg
    • + 1 yolk
    • 2 tablespoons of sugar
    • 50 g butter
    • 1/2 glass of milk
    • 1/2 sachet of yeast.
  • For the filling:
    • 1 kg madernassa pears
    • 4 cloves
    • 1 stick of cinnamon
    • 1 glass of red wine
    • 200 g amaretti biscuits
    • 50 g chopped sweet and bitter almonds
    • 40 g of cocoa
    • 1 shot of rum
    • 2 tablespoons of sugar

Our advices

A selection of restaurants to savor traditional Occitan dishes.