Tortina Paradiso (Santa Venerina)

The fine confectionery production makes Santa Venerina a true of taste, which takes us back in time to rediscover fragrances, traditions and culture. Peculiarity of Santa Venerina is the "Tortina", a tasty and soft panettoncino whose recipe was created in 1949 by the master pastry chef Giuseppe Russo, who gave it the name "Tortina Paradiso". Today the tortina can also be tasted in different flavour: honey, pistachio or chocolate.

Here the list of the ingredients:

• 180 gr flour 00;
• 2 medium eggs;
• 80 gr soft donkey;
• 8 gr yeast for sweets;
• 70 gr sugar;
• 50 gr milk;
• 1 teaspoon grated orange peel;
• 80 gr candied fruit.