I scour the internet for old baking books and vintage magazines for my collection, and I found this recipe in an Italian food magazine dated 1955. You can find real gems in old publications; some recipes need adjusting, some can be changed entirely and improved upon, but many are precious just as they are. They speak of a time that no longer exists, bringing you back to old traditions and telling you so much about the baking world of those bygone years.
This recipe is reliable and versatile, and needed no adjustments, so here it is as it appeared in the original magazine. Use it as a base for different fillings and decorations, drizzle over a fruit purée to soak in, or serve it simply as it is. Happy vintage baking to you all!