Ettore Majorana Foundation and Centre for Scientific Culture
President: Professor Antonino Zichichi
Director: Sir Tom Blundell, FRS FMedSci
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.
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: