Torta di tagliatelle

Traditionally prepared for festive occasions such as Christmas or Easter, torta di tagliatelle or torta ricciolina is a very elaborate cake with a golden crust, typical for the Emilia-Romagna region. Composed of a shortcrust pastry base filled with the thinnest, freshly made egg tagliatelle wrapped in a mixture of sugar, almonds, and butter, then baked until crisp, it is best served generously soaked in almond liqueur and dusted with sugar. Cities of Mantua and Ferrara both claim the invention of the recipe, although they prepare it a bit differently - locals from Mantua prefer a simplified version without the shortcrust pastry base, claiming that it just adds the extra work and hides the beauty of this unusual, visually appealing cake.