Latteruolo: the traditional sweet from Romagna

The latteruolo from Romagna is a typical Italian dessert, belonging to a long tradition and easy to make, thanks to a simple milk-based recipe.

The preparation of the latteruolo emerges from the repertoire of Italian pastry. This is a typical sweet from Romagna, linked to the tradition of this area and also known as casadello. Handed down from generation to generation, in the past it was made by the peasant population. The dessert was offered as a gift to their master by the peasants, on the occasion of the the feast of Corpus Christi. Over time, the fame of this typical dish has diminished, but it is so tasty that it cannot be totally forgotten. The gastronome Pellegrino Artusi himself inserted the original recipe of the “Latarol” in his work.


Preparing the recipe for the buttermilk

  1. Start with crazy pasta. To make it, heat the water in a saucepan.
  2. On a worktop pour into a fountain flour, sifted. Dig a dimple in its center and pour the warm water and salt inside.
  3. Knead until you get a homogeneous and malleable dough. Wrap it in cling film and leave it rest for about 1 hour.
  4. Meanwhile, pour the condensed milk into a saucepan. Add the vanilla seeds and lemon peel.
  5. Heat it all up on the stove over medium heat. When it comes to a boil, continue cooking over low heat for 1 hour.
  6. After this time, separate the egg whites from the yolks.
  7. In a bowl, pour the egg yolks and add the sugar. Work the compound.
  8. Add the warm milk filtering it (to remove the lemon peel) and mix again.
  9. Apart, whip in firm snow the egg whites. Then, add them to the mixture and incorporate them with a spatula.
  10. Take the crazy dough and roll it out to form a thin and circular sheet.
  11. Grease the surface of a cake mold (hinged) and cover it with the pastry.
  12. Pour the liquid mixture into it.
  13. Let it cook in the oven a 180°C for 30 minutes. At the end, let it cool for more than 1 hour, before decorating with icing sugar and serving.


This traditional Romagna dessert is a tasty rediscovery. Simple and fresh, it will surely be snapped up at the table. If there is a certain amount left over, keep it in the fridge per 2-3 daysclosed in an airtight container.

With the same soft texture and fresh taste, Basque cheesecake is also a must-have dessert!

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