Torta di Tagliatelle is a typical cake of the Emilian tradition whose recipe dates back to the Renaissance. It is well known in the towns of the Tuscan-Emilian Apennines, but it is also very popular in the Ferrara area and even in the province of Mantua (where it is prepared without the shortcrust pastry shell). It is an ancient cake and it is said that the "fine tagliatelle" that decorate its surface are nothing more than a tribute to the blonde hair of Lucrezia Borgia, lady of the Castello Estense in Ferrara for almost twenty years.
The base of short pastry encloses a filling of almonds and honey, while the upper decoration, with nests of fresh noodles made of puff pastry made with eggs and flour, becomes particularly crispy when baked.
It is usually served wet with almond liqueur.
