I love this recipe because it’s a wonderful example of Italian cucina povera—making something special out of everyday ingredients. The amaretti cookies add a delicate almond note, the dark chocolate gives depth, and the orange zest brightens everything beautifully. It’s an easy, make-ahead dessert that keeps well and tastes even better the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
300 grams stale bread 1 liter whole milk 2 medium eggs 120 grams hard amaretti cookies 100 grams dark chocolate 120 grams granulated sugar 70 grams raisins 50 grams pine nuts Zest and juice of one orange
Directions
Step 1 I preheat my oven to 350°F (180°C). In a small saucepan, I warm the milk gently over low heat until hot but not boiling.
Step 2 I cut the stale bread into small cubes and place them in a large mixing bowl. I add the grated orange zest over the bread, then pour in the warm milk. I stir everything together with a wooden spoon until the bread starts to soften. I cover the bowl with plastic wrap and let it soak for 30 minutes, stirring occasionally to help it absorb evenly.
Step 3 While the bread soaks, I mix the raisins with freshly squeezed orange juice in a separate bowl and let them soak to plump up.
Step 4 Next, I grind the amaretti cookies into a fine powder using a blender or by crushing them in a bag with a rolling pin. I add the ground amaretti to the bread mixture and stir well.
Step 5 I melt the dark chocolate in a bain-marie or microwave until smooth, then stir it into the soaked bread mixture until evenly combined.
Step 6 I beat the eggs lightly and mix them into the batter, followed by the sugar and pine nuts.
Step 7 I drain the orange juice from the raisins using a sieve, then add the raisins to the batter and stir again until everything is evenly mixed.
Step 8 I grease and flour a 10-inch cake pan, pour in the mixture, and smooth the top with a spatula. I bake it on the middle rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 9 Once baked, I let the torta paesana cool in the pan before transferring it to a serving plate. I love serving it at room temperature, sometimes with a light dusting of powdered sugar or a spoonful of whipped cream.
Servings and Timing
This recipe serves about 10 people and takes roughly 1 hour and 40 minutes in total—40 minutes of prep and 1 hour of baking. It’s perfect for family gatherings or as a make-ahead dessert for the weekend.
Variations
Sometimes I swap the orange for lemon zest for a brighter flavor, or add a tablespoon of cocoa powder for an extra chocolatey touch. I’ve also added chopped hazelnuts instead of pine nuts, and they work wonderfully. If I want a slightly boozy version, I soak the raisins in a bit of liqueur instead of orange juice.
Storage/Reheating
I store leftover cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. It’s delicious cold, but if I want to warm it up, I heat slices gently in the oven at 160°C (325°F) for a few minutes.
FAQs
Can I use fresh bread instead of stale bread?
Yes, but I prefer slightly dry bread since it absorbs the milk better. If I only have fresh bread, I toast it lightly first.
Can I use milk alternatives?
Yes, I can use almond or oat milk for a dairy-free version—it still turns out rich and moist.
Can I make this without amaretti cookies?
Yes, I replace them with digestive biscuits or almond cookies, though I’ll miss the distinctive amaretti flavor.
Can I add liqueur to the recipe?
Definitely. A splash of rum or amaretto adds a lovely warmth and depth to the flavor.
How do I know when it’s done baking?
I insert a toothpick in the center—it should come out clean, and the top should be firm and slightly golden.
Can I make it gluten-free?
Yes, I use gluten-free bread and amaretti to adapt the recipe easily.
What can I serve it with?
I love serving it with whipped cream, gelato, or a drizzle of chocolate sauce.
Can I freeze torta paesana?
Yes, I wrap it tightly and freeze for up to 2 months. I thaw it at room temperature before serving.
Can I make it less sweet?
Yes, I simply reduce the sugar to 100 grams for a milder flavor—it’s still delicious.
What’s the texture supposed to be like?
It’s dense and moist, a cross between bread pudding and cake, with little bits of amaretti and chocolate throughout.
Conclusion
Torta Paesana with Amaretti and Chocolate is one of those timeless Italian desserts that feels both rustic and elegant. I love how every bite offers a mix of chocolate richness, citrus brightness, and nutty crunch. It’s simple, comforting, and a perfect way to breathe new life into leftover bread—proof that the best desserts often come from the simplest ingredients.
Torta Paesana with Amaretti and Chocolate is a traditional Italian bread pudding-style cake from Lombardy, made with stale bread, dark chocolate, amaretti cookies, raisins, and pine nuts. Rich, aromatic, and rustic, it transforms simple ingredients into a deeply comforting dessert.
Ingredients
300 g stale bread, cut into cubes
1 liter whole milk
2 medium eggs
120 g hard amaretti cookies
100 g dark chocolate
120 g granulated sugar
70 g raisins
50 g pine nuts
Zest and juice of 1 orange
Butter and flour for greasing the pan
Instructions
Preheat oven to 180°C (350°F). Warm the milk gently in a saucepan until hot but not boiling.
Place cubed stale bread in a large bowl, sprinkle with orange zest, and pour in warm milk. Stir and let soak for 30 minutes, stirring occasionally.
Meanwhile, soak the raisins in freshly squeezed orange juice to plump them up.
Grind the amaretti cookies into fine crumbs and add them to the soaked bread mixture. Stir to combine.
Melt dark chocolate using a bain-marie or microwave until smooth. Stir it into the bread mixture until evenly blended.
Beat the eggs lightly and mix them into the batter along with sugar and pine nuts.
Drain the raisins and add them to the batter, stirring until fully incorporated.
Grease and flour a 10-inch cake pan. Pour in the mixture and smooth the surface with a spatula.
Bake on the middle rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in the pan before transferring to a serving plate. Serve at room temperature with powdered sugar or whipped cream.
Notes
Use lemon zest instead of orange for a brighter flavor.
Add cocoa powder for extra chocolate richness.
Swap pine nuts for chopped hazelnuts or almonds.
Soak raisins in amaretto or rum for a boozy twist.
Best made a day ahead—the flavor improves as it rests.
