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Ettore Majorana Foundation and Centre for Scientific Culture
President: Professor Antonino Zichichi

INTERNATIONAL SCHOOL of CRYSTALLOGRAPHY

Director: Sir Tom Blundell, FRS FMedSci

IMPORTANT

Dear all,
given the current status of the COVID-19 pandemic, with great regret we decided to postpone this year's course until June 2023 (courses in Erice are scheduled and planned many years in advance; for this reason, we could not move the school to 2021 or even 2022).
It has not been an easy decision and, although we feel it is the right decision, we are very sorry for all the inconvenience that it may cause. We will reimburse anybody who has already paid the registration fee. If you are interested in participating in the 2023 school, guaranteed pre-registration will be available in July 2022. Check back on the website for further information. Please feel free to reach out to us with any questions.
Sincerely,
Annalisa Guerri
Executive Secretary of the International School of Crystallography

Lodovico's Cakes

This page has been made by Gianni Grassi, the webmaster of crystalerice.org until 2015. Unfortunately in 2015 he died and I decided to keep this page almost like he did it, to honour his memory and his work.

Thank you dear friend.

Fabio

Images of fruit cakes where the support is made of "Pasta frolla" ( = short or basic crust pastry),
prepared as instructed under the recipe Pasticcio "Ferrara" modified by Lodovico; it is then covered
- after having cooked it in the oven - with a layer of well flavoured ( thin lemon skin grated + vanillin)
custard cream,
and then with fruit to your liking.
At the bottom samples of a traditional framed pastry tart with sour black cherries jam

(date of the two photos with Lodovico showing: 1978 and 1992). Then an exceptional "double tart".



These two were prepared for a party at home, year 1999; the top one is a sponge, wettened with juice
obtained from a can of sour black cherries, layered with intermittent layers of custard cream,
and covered with the cream plus a helix of sour black cherries. Two fruit tarts follow, prepared for summer parties 2002 and 2003:



and later, celebrating the 70th anniversary



Now the traditional tart 1978, Cardiff and 1992, Kingston:




When I visited my friends Carlito and Els Scheltema in Naarden, 1986, at the question "which tart do you prefer?"
(after describing the two showed above), Carlito answered "Both !!!!" Therefore I had to try my best (see below)



preparing and then cooking: