Torta coi bischeri

Torta coi Bischeri – A Recipe from Medieval Pisa

Torta coi bischeriTorta coi bischeri” is a typical dessert made in Pisa since the 1200. As you know, we try to keep and follow the traditional recipes of Italian and Tuscan cuisine, so that is the recipe we follow in our cooking classes.


For the filling

200 g of rice
200 g of dark chocolate
100 g of pine nuts
100 g of cocoa
150 grams of black raisins
100 g candied fruit
100 g vanilla sugar
200 g sugar
3 eggs
A glass of Strega liqueur
Rum to taste
Cinnamon to taste

For the dough

4 eggs
250 g of sugar
100 g of butter
100 g of vanilla sugar
5 g baking powder
Plain white flour
Grated rind of one lemon untreated


For the filling:

Cook the rice in salted water flavored with a little cinnamon. Drain and immediately add the chocolate and cocoa powder and stir vigorously to melt everything well, then cool.
Beat the eggs and add them to the rice mixture, then add the pine nuts, raisins, candied fruit, sugar, some grated nutmeg and the liqueur.

For the dough:

Whisk the egg with the sugar, whisk the yolks and mix with the melted butter in a bain marie, baking powder and lemon zest.
Add flour until it becomes the consistency of dough and knead.

Assembling the cake:

Roll a thin sheet of dough and line the entire baking tin with it.
Pour in the filling and level the surface. Shape the “bischeri” using the dough around the edges of the cake with a knife to carve the small pyramids.
Bake at 180 degrees Celsius for about an hour and a half.


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