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This cake dates back to the Renaissance and has popular origins. The most famous "Berlingozzi" were the ones prepared in Barberino.

Take 1/2 kilo of flour, 250 gr. of sugar, 4 eggs, 200 gr. of melted butter, a lemon skin, some tepid water or milk and a small bag of yeast. Mix all the ingredients very slowly and at the end add the yeast, then put the mixture in a mould like a ring-shaped cake and bake in oven (150/180 Celsius degrees).

Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni

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