Mix 350 gr. of sugar with 2 eggs and 5 yolks.Add 1 kg. of flour and a full baking powder bag for cakes.
Meanwhile, melt the butter and add it to the mixture together with milk.
Once you have obtained a well mixed-up compound, put it on a elliptical baking pan, after having buttered it.
Then bake the mixture in your oven at 190° for about 20 minutes.
To taste this old cake, have a glass of Romagna Albana wine or another white dessert wine.
Put into a pan half a litre water, a pinch of salt and of baking powder, olive oil, and corn meal. Add white flour by sprinkling it and mix the whole mixture slowly to avoid lumps and bubbles.
Mix it until you obtain a dense and quite a fluid batter. With a small ladle, pour the mixture into a baking pan, and create small disks with a diameter of about 10 cm; these disks must be browned on each side.
After their cooking, put the small disks on a large dish and dress them with olive oil and sugar in large quantity.
The "cantarelle" must be eaten immediately when still hot.
Put the grape must into a large pot, better if this is made in stainless steel.
Make the liquid boil on a low flame for some hours, by mixing it repeatedly with a wooden spoonful until half of the liquid has evaporated.
Leave it to cool down. Light the stove again and make the grape must boil once again until another half of the liquid has evaporated. It is now ready to be used.
*The "
sapa" is a wine syrup which was once used to soak bread, cakes, biscuits and even pieces of polenta (corn-meal mush) into it.
Mix all the ingredients into a pot, keeping only a small portion of parmigiano cheese apart.
Make the mixture boil for 5 minutes, by keeping on mixing it.
Pour the mixture into a heat-resistant pan or glassware and dust with the remaining grated cheese.
Text courtesy of: www.eng.unibo.it/NR/rdonlyres/83FFDD87-54EF-41F3-B41D-25F7E97A27F0/37877/Recipes.doc