Polenta e osèi

01 / ABOUT THE DISH

About the dish

Polenta e osèi is a celebrated dessert originating from Bergamo in northern Italy, known for its rich flavors and distinctive presentation. The cake is built on a semi-spherical sponge base made from a combination of sugar, honey, eggs, flour, potato flour, and a leavening agent. This sponge is baked in molds about 12 to 14 centimeters in diameter, creating a soft and airy foundation for the dessert. Once baked, the cake is sliced in half and moistened with Curacao, a citrus-flavored liqueur, which adds subtle aromatic complexity. The filling consists of a chocolate and hazelnut buttercream, made by whipping butter with melted white chocolate, hazelnut paste, and a splash of rum. This creamy mixture is spread between the sponge halves, infusing the cake with rich, nutty flavors balanced by the chocolate’s sweetness. The exterior is coated with a delicate buttercream crafted from stiffly beaten egg whites combined with baked sugar syrup and more butter, producing a smooth and luscious texture. A key element of polenta e osèi is its vibrant yellow marzipan covering, rolled out to about 4 to 5 millimeters thick. The cake is entirely wrapped in this marzipan layer, which is then adorned with sugar crystals and artistic decorations that give the dessert its name. The top is embellished with apricot jam and small cubes of candied citron arranged alongside miniature chocolate marzipan birds, carefully posed with their paws turned upwards. The combination of bright yellow sugar crystals and dark cocoa powder sprinkled on top completes the striking presentation. Polenta e osèi is typically enjoyed in Bergamo and its surroundings during festivals and special celebrations. Served alongside espresso or dessert wine, it offers a multi-textured experience: soft sponge, creamy filling, and chewy marzipan.