On 3 February in Cavriana, the ancient rite of blessing the throat is performed by a priest crossing two candles under the chin. This is not the only feast in the town of Cavriana, which was once called Capriana and nestles in the morainic hills. From 2 to 4 February, St Blaise, the patron saint, is celebrated in a traditional feast that dates back over 450 years and is closely bound to food and wine. A maxi Torta di San Biagio is made, measuring over 3m. This is then sliced and offered to those gathered in Piazza Castello by people dressed in Renaissance costume. The Torta di San Biagio (St Blaise's cake) is a traditional almond-based cake from Cavriana that is linked to local history, having been passed down it would seem from the goatherds that, during times of transhumance, spent the winters here with their flocks.
Ingredients for 6 portions for the dough
400g fine white flour
1 lemon
80g sugar
1 packet vanilla
80g butter
Ingredients for 6 portions for the filling
300g sweet almonds
100g dark chocolate
100g sugar
2 eggs
Method
For the dough: place the flour on a pastry board and mix in the sugar, softened butter in pieces, vanilla and grated lemon rind. Carefully mix the ingredients together and roll out two thirds of the dough on the base and sides of a greased and floured baking tin.
For the filling: in a bowl, mix the shelled and chopped almonds, the sugar, eggs and grated chocolate. Pour the mixture into the cake tin, level and cover with the remaining dough cut into strips.
Bake for half an hour at 150°C. Characteristics of the cake
Circular. Unleavened.
A filling of almonds and chocolate, covered by strips of dough that form diamond shapes.