426:
33:
366:
227:
241:
331:
339:
467:
410:
254:
315:
288:
460:
403:
516:
453:
396:
305:
278:
491:
496:
506:
511:
425:
32:
486:
311:
284:
145:
199:
501:
433:
373:
195:
437:
380:
67:
480:
232:
172:
365:
246:
222:
167:, which has remained almost unchanged over time, called for a dough of flour,
137:
211:
141:
125:
105:
307:
Modena e provincia: le regge del ducato estense, Carpi, Vignola, Nonantola
148:
of these artisans. The etymology of the name may derive from the French
376:
117:
240:
136:
In the 13th century the
Modenese community offered it to the guild of
176:
121:
85:
184:
180:
157:
153:
57:
280:
Il mio libro dei dolci fatti in casa: Ricette, consigli, segreti
168:
441:
384:
112:; in the central-southern part of the province called
215:, which is round in shape with a hole in the center.
63:
53:
39:
209:was also used for another typical local dessert,
124:. It is often cut into slices and then soaked in
461:
404:
8:
21:
468:
454:
411:
397:
272:
270:
31:
20:
266:
255:List of Italian desserts and pastries
7:
422:
420:
362:
360:
14:
424:
364:
310:. Touring Editore. p. 112.
239:
225:
194:can be filled with 100–150 g of
183:, which was later replaced with
62:
52:
38:
304:Touring club italiano (1999).
1:
156:, since at one time unsifted
440:. You can help Knowledge by
383:. You can help Knowledge by
160:was used to make the cake.
533:
419:
359:
128:wine before being eaten.
30:
205:The same dough for the
163:The ancient recipe for
144:on the occasion of the
436:–related article is a
379:–related article is a
277:Laura Rangoni (2013).
88:dialect), also called
517:Italian cuisine stubs
332:"Il Bensone modenese"
116:), is an oval-shaped
27:
283:. Giunti Editore.
449:
448:
392:
391:
73:
72:
40:Alternative names
524:
492:Italian desserts
470:
463:
456:
428:
421:
413:
406:
399:
368:
361:
351:
350:
348:
347:
338:. Archived from
328:
322:
321:
301:
295:
294:
274:
249:
244:
243:
235:
230:
229:
228:
35:
28:
26:
532:
531:
527:
526:
525:
523:
522:
521:
497:Italian cuisine
477:
476:
475:
474:
434:Italian cuisine
418:
417:
357:
355:
354:
345:
343:
336:saperesapori.it
330:
329:
325:
318:
303:
302:
298:
291:
276:
275:
268:
263:
245:
238:
231:
226:
224:
221:
134:
64:Region or state
54:Place of origin
22:
17:
16:Italian dessert
12:
11:
5:
530:
528:
520:
519:
514:
509:
507:Emilia-Romagna
504:
499:
494:
489:
479:
478:
473:
472:
465:
458:
450:
447:
446:
429:
416:
415:
408:
401:
393:
390:
389:
369:
353:
352:
323:
316:
296:
289:
265:
264:
262:
259:
258:
257:
251:
250:
236:
220:
217:
146:patronal feast
133:
130:
71:
70:
68:Emilia-Romagna
65:
61:
60:
55:
51:
50:
41:
37:
36:
15:
13:
10:
9:
6:
4:
3:
2:
529:
518:
515:
513:
512:Dessert stubs
510:
508:
505:
503:
500:
498:
495:
493:
490:
488:
485:
484:
482:
471:
466:
464:
459:
457:
452:
451:
445:
443:
439:
435:
430:
427:
423:
414:
409:
407:
402:
400:
395:
394:
388:
386:
382:
378:
375:
370:
367:
363:
358:
342:on 2014-09-03
341:
337:
333:
327:
324:
319:
317:9788836513550
313:
309:
308:
300:
297:
292:
290:9788809790285
286:
282:
281:
273:
271:
267:
260:
256:
253:
252:
248:
242:
237:
234:
223:
218:
216:
214:
213:
208:
203:
201:
197:
193:
188:
186:
182:
178:
174:
170:
166:
161:
159:
155:
151:
147:
143:
139:
131:
129:
127:
123:
119:
115:
111:
107:
103:
102:
97:
93:
92:
87:
83:
79:
78:
69:
66:
59:
56:
49:
45:
42:
34:
29:
25:
19:
442:expanding it
431:
385:expanding it
371:
356:
344:. Retrieved
340:the original
335:
326:
306:
299:
279:
233:Italy portal
210:
206:
204:
191:
189:
164:
162:
149:
135:
113:
109:
100:
99:
95:
90:
89:
81:
76:
75:
74:
47:
43:
23:
18:
247:Food portal
150:pain de son
138:blacksmiths
481:Categories
346:2023-08-05
261:References
152:, or bran
142:goldsmiths
212:ciambella
126:Lambrusco
106:Mirandola
101:bassolano
48:bassolano
487:Desserts
219:See also
114:busilĂ un
108:dialect
104:(in the
86:Modenese
377:dessert
374:Italian
207:bensone
192:bensone
165:bensone
132:History
118:dessert
110:basulĂ n
91:balsone
84:in the
82:bensòun
77:Bensone
44:Balsone
24:Bensone
502:Modena
314:
287:
177:butter
122:Modena
96:balsòn
432:This
372:This
200:savòr
185:sugar
181:honey
158:flour
154:bread
120:from
98:) or
58:Italy
438:stub
381:stub
312:ISBN
285:ISBN
190:The
179:and
173:eggs
169:milk
140:and
198:or
196:jam
483::
334:.
269:^
202:.
187:.
175:,
171:,
46:,
469:e
462:t
455:v
444:.
412:e
405:t
398:v
387:.
349:.
320:.
293:.
94:(
80:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
