How magical and intriguing is this tart?
What could possibly create all those perfect little mounds that give this Italian dessert its distinctive look?
When James Beard Award-winning Chef Alon Shaya first laid eyes on this treat in Italy while working at a salumeria-restaurant, he thought it surely must be extremely difficult to make, a laborious affair that demanded the highest precision.
He soon learned how wrong he was.
Eddy, a matronly and motherly cook who took him under her wings, learned how to make this from her mother, who learned it from her mother before her. And she gladly taught it to Shaya.
The secret to its perfect little mounds?