our homemade ricotta is first drained then beaten to allow for a smooth mixture. we now add to the mixture sugar, eggs, chocolate chips and the candied fruit.
我们自制的利可塔经过滤之后更加的均匀，
细腻，然后加入糖，鸡蛋，
黑巧克力碎，还有水果糖。
the glaze / 糖霜
bring cold water and icing sugar to a boil. turn the heat to low and stir constantly until the sugar is completely dissolved. the glaze should be thick but still runny. immediately pour it over the cake and quickly spread it over the top.
加入冰水和糖浆，开小火，
均匀的搅拌至糖浆蒸发完毕，达到粘稠的状态，
然后立马均匀的淋在蛋糕的表面。
candied fruits / 蜜糖水果
small pieces of fruit and pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. most common candied fruits are orange, citrus and cherries.
将事先准备好的水果碎和
水果皮均匀的放在糖浆的表面，
水果的果皮应均匀放置，
达到一定的美观程度，
混合水果种类包含橙子，柠檬，樱桃。
what wine to pair with cassata?
卡萨塔蛋糕一般与什么酒搭配?
cassata is usually paired with a passito,
a sweet italian dessert wine
made from dried grapes.
it needs to be a very sweet wine
given that cassata is very sweet dessert itself.
at il milione our favourite wine pairing is with
chinchè: sweet wine from gallino winery
in piedmont made with dried arneis grapes.
卡萨塔蛋糕通常是跟 passito 搭配，
就是意大利由风干葡萄酿成的甜酒。
因为cassata本身很甜，
所以需要一款很甜的酒来搭配。
在苏马餐厅，
我们最喜欢搭配的是金凯晚摘，
来自格林诺酒庄由风干阿内斯葡萄酿成的甜酒。
pressed then fermented at 18°c and
natural stop at 15% vol with subsequent
aging on lees for at least 6 months.
gold & amber hues and bright.
at the nose it has thescent of apricot,
citrus fruits, dried fruit & acacia honey.
warm, long, fruity and full aftertaste of
candied fruit,lemon and orange.
18°c下破皮发酵，
带渣精酿至少6个月。
金黄色的酒液，泛着琥珀色的波纹。
杏，柑橘，干果，洋槐蜜的香味萦绕于鼻。
入口圆润充实，后味为柠檬和果脯的味道。
come to il milione to try this very special dessert…
