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16 comments to “Torta della Nonna”

  1. I love that article you linked to! I like giving gifts to people when I see something that really seems good for them, whether it’s Christmas or not! My husband and I don’t buy each other gifts, and it’s nice knowing that we don’t have to deal with the nonsense of “last minute shopping”. I’d rather buy a sweet bottle of wine and eat a nice meal together; a cheesecake-like tart like this would be perfect at our next feast. So delicious looking :)

  2. Fabulous! I also love baking for friends for the holidays, especially as an atheist who lives across the country from many of them. Five cakes and two batches of cookies were dispatched on Monday via the USPS, at great expense.

    Thanks for a great year of recipes and suggestions!

  3. This is stunning! I also like giving baked goods as Christmas gifts. On my ambitious list right now: cacao nib meringues, those black and white sesame seed cookies in Bon Appetit, black pepper caramels, chocolate-dipped macaroons, date bars, cardamom + orange zest or sesame shortbread, linzer cookies. Can I just take the week off and bake??

  4. This looks like it would taste like heaven, where Nonna must be residing after all that work. Still, have to try it, thank you for all the great recipes!

  5. Simply lovely – both the sentiments and the Torta. I’m with you on everything except discarding any of the filling or dough. That’s what mini muffin pans or small ramekins are for. Even custard cups! Cook’s treat!

  6. We had the pleasure of eating this Torta della Nonna last year at the NYC Food & Wine Festival, made by Nancy Silverton herself. It was hands down, the best dessert I have ever eaten. I have the Mozza book, but don’t dare attempt to make this one at home!
    DELICIOUS!

  7. I love that you posted this! I worked at Osteria Mozza for some time and somehow forgot about this dessert–a travesty at best. Thank you for bringing back some good memories of eating leftover desserts after hours with the rest of the staff:)

  8. My goodness, that dessert is INVOLVED. But then again, at this time when we “have nothing going on”, what could be better than devoting some quiet hours to baking? Beautiful work :)

  9. While in Sardinia a few years ago we ate at an agratourisimo on the North end of the island. This recipe sounds very similar to one we were served. That meal stands out as one of the all time best ever eating experiences of my life. I can’t wait to try this!

  10. We made this for Christmas and it was superbly, smashingly delicious! Love how you always post a unique and irresistible recipe :)

  11. Thanks for your nice recipes.

  12. While this comment is very likely going to seem rambling and insane, I just want to thank you. I started reading your blog in 2008/2009 when I was incredibly anxious and depressed. My friend and I baked our way through almost all of your Christmas cookies that winter, and it was one of the few things that could cheer me up. Now it’s years later and I’m still reading, still baking, and I’ve finally started to learn how to cook.

    Thank you for all the lovely recipes. Even when my brain was a nightmare, my stomach was not.

  13. Gillian! That is a really nice thing to hear. Cooking helps me, too. Hope 2016 is a great year for you, full of fun kitchen adventures.

  14. I keep coming back to this post and want to make this…however I have an intense and unwavering dislike of goat’s cheese. Any thoughts on what I could substitute? Thanks!

  15. Hi Charlotte! I dunno. My huisband doesn’t like goat cheese so I just used a mild one and he was fine with this recipe. You could maybe try substituting ricotta. You would need really fresh high-quality ricotta, and you’d need to drain it well so it was as dry as possible. Not sure how it would work, but my guess is that it would be okay. You could try yogurt cheese (labne). If you give something a try, let us know!

  16. A simple yet elegant dish. I’ve found the flavour of pine nuts to be very robust and lends much flavour to everything it touches. I can imagine this to take not to dissimilar to a pecan pie.