For every family in Italy, the month of December has its own distinctive and unmistakable scent. Every year those flavors return and fill our kitchens, reaffirming the sense of belonging to the traditions that accompany us from a young age. In Trentino, these scents waft from the freshly baked pans of Zelten: spices, aromas, dried and candied fruit. It is enough to say that soon it will be Christmas, the most magical and intense time of the whole year.

Every family has its own recipe that is handed down for generations. We want to offer you one of ours so you can taste a little piece of Trentino at home. As a pairing we suggest Monfort Giallo, our dessert wine that combines sweetness with a pleasantly fresh edge.

Ingredients:

• 120 g of soft butter
• 250 g of sugar
• 2 eggs
• 350 g of 00 flour
• 12g of baking powder
• 100 g of walnut kernels
• 100 g of dried figs
• 100 g pine nuts
• 100 g of raisins
• 100 g candied citron
• 100 g almonds

To decorate:

• Almonds, halved walnuts, pine nuts, candied cherries to taste

Execution:

Mix the sugar, butter and eggs well, then add the flour, baking powder and a pinch of salt. Dice the candied and dried fruit and add it to the dough, stirring to distribute it evenly. Grease the cake pan and pour in the dough. Decorate the surface as desired with whole or half dried fruit and a few candied cherries. Bake in a preheated static oven at 170 degrees for 45 minutes, until a brown crust forms.