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Treccia d’oro is a typical cake of Crema. It’s a baked cake made of yeast dough and candied fruit.

This article does not cite any sources. (September 2015)

Treccia d'oro

Type	cake
Place of origin	Italy
Region or state	Lombardy
Invented	'37/38
Main ingredients	candied fruit
Media: Treccia d'oro

Origin

The "Treccia d’oro" ( the Golden plait ) was invented in the years 1937-1938 and exhibited at the "Fiera di Padova" by the pastry chef Zironda, who later patented it and opened independently the shop “Pasticceria Zironda”. Vittorio Maccalli started to work there as an apprentice and when the owner decided to retire, Maccalli replaced him. Later he opened a shop in Piazza Garibaldi in Crema, named “Treccia d’oro”. Lombardy has recognised this "Treccia d’oro" as an handmade product of Crema and its surrounding area, the "Cremasco".

Ingredients

The cake is twist-shaped and the mixture contains:

• flour;
• butter;
• sugar;
• brewer’s yeast;
• candied fruit (orange and citron);
• raisins;
• water;
• confectioners sugar (on the top);
• salt.

The cake can be conserved for up to two weeks.

Bibliography

Daniela Bianchessi e Roberta Schira, Terra piatti & piatti, Crema, Gianni Iuculano Editore, 2003.

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