Remember that I was saying that a premium pastry shop in my hometown reinvented Pulenta & Brüsciti in the 50s? So here is it – one of my first stops on my trip home: breakfast at Campi! This sweet version of Pulenta & Brüsciti is a sponge cake filled with chocolate custard, chocolate drops, whipped cream and a few drops of sweet liquor and coated with a thick layer of yellow, almost gummy custard. Brüsciti all around the polenta are made of hazelnut and almond brittle. The pâtissier even sprinkles chocolate powder on top, to recreate the burning. The packaging is spectacular! It comes on the nicest glass round platter (or bowl, if it’s for 2 people) and wrapped in a red/white or blue/white beige/ white checkered kitchen towel.
They have mini portions for one or two people that you can eat on site. You may, as well, decide to share it with the people you love and it comes in bigger cakes for 4-6 or 8 people. I have personally checked the list on all the sharing options – my mom has a full set of serving platters and fruit cups, LOL! It’s the best cake ever!
A local poet also wrote a poem, which is featured on a card that comes with every pulenta.
|Ti si rigordi dul tempu ch’è passà
quandu, insemm ai nostr’amisi,
a preparéam cuntenti chel stüà
ch’a ga diseam pulenta cui brüsciti?
Roba da leccà i barbisi!Sa üsea settassi inturnu al nost’camen
a cünta ball e fa rust i maron,
tegnendu in man un bon bicer da ven
ma non da nustranel,
ma da chel bon.
Mò ul tempu al s’é cambià,
L’ha pensà be da falla dulzi.
E poeu, dopu a buntà,
e dopu avell güstà,
(© Angelo Bottigelli)