More than real desserts, Lake Como’s sweets are mainly cakes, tarts and pies that are eaten for breakfast and afternoon snacks.  Among them you can find the “cutizza” , a homemade focaccia made of flour, milk, sugar and lemon peel.

One trick for those who live alone or have a small family is to buy a small cake tin and use half the ingredients to make some mini tarts……so cute….and so nice to eat! So you won’t get tired of eating the same cake and you will be able to make them over again so you always have them fresh!

When it comes to making cakes, the oven temperature is very, very important! As every oven is different we suggest to preheat a bit less than the temperature indicated on the recipe … then if you see that cooking is not yet complete, you can keep cooking for some more minutes!

The “cutizza” is a sweet bread known as the poor mans’s cake, as the small quantity of flour that families used to have was used to make this cake. The cutizza comes from the “paradell” made exclusively with flour and water and from the “laciada” (dough made from flour and milk). Time ago, people used to fry with a small quantity of oil using a large pan made of copper that was hung from the chain of the fireplace, so that the mixture would become crunch in only a few minutes. The Cutizza (or Paradell  or laciada) was then placed in the middle of the table for everybody to share.

It is considered an easy recipe and it doesn’t take a lot of time to make.

Ingredients for 4 people:

200 gr. white flour

180 gr. Whole milk

Oil for frying

3 eggs

Lemon rind

Vanilla sugar



Break the eggs in a bowl, add the flour and mix well with the grated lemon and milk obtaining a smooth mixture.

Heat the oil in a frying pan and pour in the mixture.  Cook on one side and then turn over to cook the other side.  Sprinkle with sugar and serve warm. A variation may be to add some apple in the mixture.

The ‘cutizza’ can be eaten as a snack or as a cake after supper accompanied with a sweet white wine, like a Moscato for example.