[Sca-cooks] Italian cake ?

[otsisto]

The Cooking of Emilia-Romagna by Giovanna Bellia La Marca.
Dough:
all-purpose flour (in another section she describes the difference between
American and Italian flours)
sugar
butter
white wine
lemon zest
you form two balls of dough. one you roll out and then line it in a tart pan
and the other you use as a top.
Filling:
raisins
blanched almonds
sugar
honey
toasted bread crumbs fine
cinnamon
nutmeg
black pepper
filberts-blanched, skinned, toasted and chopped
walnuts, chopped
pine nuts
candied citron finely chopped
  "     orange peel finely chopped
salt
cognac
No references to her statement of the document.
The panforte that I am familiar with does not have a crust or pastry shell.
It is made in a tart pan but you use buttered parchment in the base and
butter the sides or line with buttered parchment. With the exception of the
bread crumbs the filling does come close to your basic panforte.

De

-----Original Message-----
There's a recipe in Carol Field's Celebrating Italy: the tastes and
traditions of Italy as revealed through ...
   on page 270. That recipe calls for white wine. However, it's not
mentioned in Riley's Oxford Companion to Italian Food.

What's the book? Does it reference a source? Footnotes? Bibliography?

Johnnae