Torta Bianca

Wednesday nights are typically our local SCA meeting nights.  That means there is isn’t much time for making pie.  But I managed to scrape a bit of time together in order to try out a new recipe – Torta Bianca, or ginger cheesecake, for the fourth day of Piemas.


This recipe is from a 15th century Italian book, Libro de arte coquinaria by Maestro Martino de Como.  The recipe sounded pretty simple… but I have never made a cheesecake that needed to be baked.  With this recipe, I was pretty sure I messed something up at various times.  And I’m sure I probably did somewhere.

Anyway.  I started off with one website and ended up referring to another with the recipe because there was a piece missing from one.  I ordered The Medieval Kitchen: Recipes from France and Italy by Odile Redon, Francoise Sabban, & Silvano Serventi, but it hasn’t arrived yet.

I wanted to take the torta to my meeting for taste testing, so I made small tarts instead of a large pie.  The small tarts took about thirty to forty minutes to bake, a little more than half the time of a large pie.  I used store-bought pie crust.

The general consensus was that these were yummy, but they weren’t really cheesecake.  And there wasn’t much ginger flavor to them.  I think next time I make them, I might follow the Medieval Cuisine recipe a bit more closely – or wait to see what my new book says to do. 🙂

Here are the sites I cribbed from.  Mostly, I used the Bay Rose recipe.

This entry was posted in Cooking, Piemas, Pre-1600. Bookmark the permalink.

2 Responses to Torta Bianca

  1. greydrakkon says:

    For the record, I found the light ginger flavor and non-cheesecakeness to be in their favor. They were a very light texture which suited the delicate flavor.


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