Part 4/8:
Given the hefty amounts prescribed by Scappi, a significant alteration was made to the recipe during preparation. By halving the quantities, a more manageable pie is achieved without sacrificing taste. Using a fat cheese like mascarpone—a popular choice in Italy at the time—adds sweetness to balance the spiciness of the dish.
The preparation involved only the finest techniques, starting with a blind-baked crust and a careful assembly of ingredients, culminating in a pie that embodies the very essence of Italian culinary tradition. The performance of creating the tort is akin to an art form, respecting both tradition and local tastes adapting them to fit a personal interpretation.