• 6 eggs
  • 200 g. of sugar
  • 150 g. of semolina
  • 200 g. of ground almonds
  • 1 untreated lemon
  • 2 tablespoons amaretto liqueur
  • 150 g. of dark chocolate
  • 30 g. of butter

Typical sweet from Abruzzo, prepared during the Christmas holidays, it was invented in 1920 by the imagination of the confectioner Luigi D'Amico. Semi-spherical in shape reminiscent of pane rozzo, a rustic loaf of bread, prepared by peasants with cornmeal.
Gabriele d'Annunzio was one of the first to taste it and was so impressed that he dedicated a madrigal to it: "La Canzone del Parrozzo". 


1. Work the egg yolks with sugar until you get a frothy mixture. Incorporate the almonds, semolina, grated lemon peel and liqueur 
2. Beat the egg whites until stiff and add them to the previously prepared mixture, taking care not to knock the air out
3. Pour everything into a greased and floured dome mould and bake in a hot oven at 160 degrees for about 50 minutes
4. When cooked, leave to cool. Separately, prepare an icing by melting the chopped chocolate with the butter. Cover the entire surface of the parrozzo starting from the centre. 
Serve it when cooled.

See also