{"id":14752,"date":"2020-11-26T10:48:42","date_gmt":"2020-11-26T10:48:42","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/ricotta-zuccotto-for-christmas\/"},"modified":"2026-01-12T12:05:39","modified_gmt":"2026-01-12T12:05:39","slug":"ricotta-zuccotto-for-christmas","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/ricotta-zuccotto-for-christmas\/","title":{"rendered":"Ricotta Zuccotto for Christmas"},"content":{"rendered":"

The zuccotto<\/strong> is a typical Florentine traditional dessert.<\/strong> Originally, the internal filling was made with ricotta,<\/strong> cocoa nibs<\/strong> and citrus zest<\/strong>. Today, Caseificio Nobili<\/strong> offers you a recipe very similar to the original, to celebrate Christmas<\/strong> following the taste of tradition<\/strong>.<\/p>\n

INGREDIENTS<\/h3>\n
    \n
  • 380 g of sponge cake discs<\/strong><\/li>\n
  • 40 g of rum<\/strong><\/li>\n
  • 400 g of Nobili Ricotta<\/strong><\/li>\n
  • 100 g of chocolate chips<\/strong><\/li>\n
  • 300 g of powdered sugar<\/strong><\/li>\n
  • 1 vanilla pod<\/strong><\/li>\n
  • 400 g of dark chocolate
    <\/strong><\/li>\n<\/ul>\n

    PREPARATION<\/h3>\n

    Take a circular bowl<\/strong>, which will then give the zuccotto its typical shape, and line it with cling film<\/strong>.<\/p>\n

    Start by soaking one of the sponge cake discs with rum<\/strong> and then place it in the bowl, pressing it with your hands to adhere to the sides. Then refrigerate<\/strong>.<\/p>\n

    For the filling, mix the Nobili ricotta with<\/strong> the seeds from the vanilla pod<\/strong> and the powdered sugar<\/strong>. Finally, add the chocolate chips<\/strong>.<\/p>\n

    Remove the bowl with the sponge cake from the fridge and pour the ricotta cream into it<\/strong>, leveling the base well.<\/p>\n

    Take the second disc and soak it with rum<\/strong>, then place it on top of the ricotta cream in the bowl to create a new base.<\/p>\n

    Place the ricotta zuccotto in the freezer for 20 minutes<\/strong>.<\/p>\n

    Meanwhile, melt the chocolate<\/strong>, cut into pieces, in a double boiler<\/strong>.<\/p>\n

    Take the zuccotto, remove it from the bowl and turn it upside down. Cover it with the melted dark chocolate<\/strong>, and place it in the fridge until the coating has solidified.<\/p>\n

    If you wish, finish the zuccotto with sugar decorations for desserts<\/strong>.<\/p>\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    The zuccotto is a typical Florentine traditional dessert. Originally, the internal filling was made with ricotta, cocoa nibs and citrus zest. Today, Caseificio Nobili offers you a recipe very similar to the original, to celebrate Christmas following the taste of tradition. INGREDIENTS 380 g of sponge cake discs 40 g of rum 400 g of Nobili Ricotta 100 g of chocolate chips 300 g of powdered sugar 1 vanilla pod 400 g of dark chocolate PREPARATION Take a circular bowl, which will then give the zuccotto its typical shape, and line it with cling film. Start by soaking one of the sponge cake discs with rum and then place it in the bowl, pressing it with your hands to adhere to the sides. Then refrigerate. For the filling, mix the Nobili ricotta with the seeds from the vanilla pod and the powdered sugar. Finally, add the chocolate chips. Remove the bowl with the sponge cake from the fridge and pour the ricotta cream into it, leveling the base well. Take the second disc and soak it with rum, then place it on top of the ricotta cream in the bowl to create a new base. Place the ricotta zuccotto in the freezer for 20 minutes. Meanwhile, melt the chocolate, cut into pieces, in a double boiler. Take the zuccotto, remove it from the bowl and turn it upside down. Cover it with the melted dark chocolate, and place it in the fridge until the coating has solidified. If you wish, finish the zuccotto with sugar decorations for desserts.<\/p>\n","protected":false},"author":2,"featured_media":14753,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453,451,452],"tags":[454,457,458,455,456,460,459],"class_list":["post-14752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","category-news","category-tradizionale","tag-chef-at-your-home","tag-christmas","tag-christmas-recipes","tag-fastgood","tag-ricotta","tag-ricotta-zuccotto","tag-traditional-sweets"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=14752"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14752\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/14753"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=14752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=14752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=14752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}