About
Bustrengo is a traditional cake with roots in the culinary traditions of the Romagna region in Italy and the micro-nation of San Marino. Prepared for generations, it is often associated with festive occasions, family gatherings, and celebrations.
The ingredients for Bustrengo can vary, but a typical recipe includes a mix of cornmeal, dried fruits (such as raisins), nuts (such as walnuts or pine nuts), sugar, and sometimes cheese. It's a versatile dish that can incorporate local variations and family recipes.
The preparation involves mixing the ingredients into a batter and then baking until it forms a dense, flavorful cake. The result is a rich and hearty dessert with a unique texture and a blend of sweet and savory flavors.
Bustrengo holds cultural significance in the Romagna region, representing a connection to the past with recipes passed down through generations. The use of simple, locally available ingredients reflects the traditional and rustic nature of Romagnan cuisine.
Today, Bustrengo is enjoyed not only in Romagna but also in various parts of Italy. It has become a symbol of regional identity and a beloved treat during special occasions.
Serving & Tradition
Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.

Bustrengo from San Marino
Bustrengo is a traditional cake with roots in the culinary traditions of the Romagna region in Italy and the micro-nation of San Marino.
Prep time
20 mins
Cook time
50 mins
Serves
4
INGREDIENTS
2 cups cornmeal
1 cup all-purpose flour
1 cup breadcrumbs
1 1/4 cup sugar
3 eggs
2 apples, peeled and chopped
orange & lemon zest
1 cup mixed dried fruits (raisins, chopped dates, etc.)
1 cup chopped nuts (walnuts, almonds, pine nuts, etc.)
A pinch of salt
2 cups milk

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Instructions
A deeply rich and dried fruit filled semolina cake from Romagnola origin.
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Preheat your oven to 350°F (175°C). Grease and flour a baking dish.
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, breadcrumbs and a pinch of salt.
Soak Raisins in water for 10 minutes
In a separate bowl whisk together eggs and milk. Add the wet ingredients to the dry ingredients, whisking together slowly until well incorporated.
Fold in the dried fruits, apples and chopped nuts into the batter. Ensure they are evenly distributed. Make sure to dust the fruit in flour so it doesn't sink to the bottom of the pan.
Pour the batter into the prepared buttered or oiled baking dish, spreading it evenly.
Bake in the preheated oven for approximately 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the Bustrengo to cool in the baking dish for a while before transferring it to a wire rack to cool completely.
Once cooled, slice the Bustrengo into squares or wedges. Serve and enjoy!