Rigoletto
Located in the town’s historic heart, it offers traditional dishes , typical products and seasonal menus. All meals are homemade. During the summer it is possible to eat outside in the “borgo”, in a pleasant atmosphere. Reservation needed for dining after theatre.

The recipe:
Walnut-pie with coffee custard

Ingredients (for a caketin of 23 mm width)


300 g finely minced walnuts, 300 g sugar, 6 eggs, 100 g breadcrumb, 1 small glass of rhum, 1 sachet of vanilla baking powder.
Custard: 200 g soft butter, 200 g sugar, 2 egg-yolks, 2 small cups of concentrated italian coffee.

Preparation
Beat first butter and sugar, then add the egg-yolks, mix in the coffee and beat again till sugar is fully melted. Put in the fridge and let rest for 15 minutes. Whip the eggs with sugar and baking powder, mix in ground walnuts and grated bread, remove superabundant bread if necessary and pour the first paste into it. Bake in the oven at 180° for about 35 min, let get cold, cut in two halves and fill with coffee custard.