Torta Bertolina is a traditional Italian grape cake from Lombardy, especially the area around the city of Crema. This rustic fall dessert is traditionally made during grape harvest season, when uva fragola is at its best.
What makes Torta Bertolina unique is the combination of juicy grapes and farina di mais fioretto, a finely ground Italian cornmeal. The grapes release their sweet, fragrant juices as the cake bakes, while the cornmeal gives the crumb its characteristic rustic texture and delicate golden color.
The result is a tall, soft and wonderfully moist cake filled with bursts of sweet grapes. It’s simple and homey, with the kind of old-fashioned flavor that makes it perfect for breakfast, an afternoon snack, or dessert.
This Torta Bertolina recipe is also surprisingly easy to make. The batter comes together quickly with butter, sugar, eggs, flour and cornmeal, while plenty of grapes are layered inside the cake and scattered over the top before baking.
If you love traditional Italian cakes and seasonal fall baking, this Italian grape cake is a beautiful way to enjoy fresh grapes at their peak.
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What Is Torta Bertolina?
Torta Bertolina, also called Bertulina in the local dialect, is a traditional grape cake from Crema and the surrounding area in Lombardy, northern Italy.
It's an old-fashioned country cake closely tied to the grape harvest and the beginning of fall. Its defining ingredient is uva fragola, also known in Italy as uva americana, a dark, intensely fragrant grape with a sweet-tart flavor and soft, juicy flesh.
There is no single recipe for Torta Bertolina. Like many traditional Italian dishes, it was passed down from family to family, and several versions developed over time. Some are made with bread dough or yeast, while others resemble a rustic tart or a soft cake made with baking powder.
What they have in common is an abundance of grapes and the simple, rustic character typical of traditional home baking. Fine cornmeal (farina di mais fioretto) is also used in many versions, giving the cake its distinctive texture and flavor.
In Crema, Torta Bertolina is still strongly associated with September and grape harvest season, when uva fragola reaches maturity and this fragrant cake traditionally returns to local bakeries and family tables.
What Grapes Are Best for Torta Bertolina?
The traditional grape for Torta Bertolina is uva fragola, also known in Italy as uva americana. The variety most commonly associated with this name is the Isabella grape, a dark grape belonging to the Vitis labrusca family.
Uva fragola is quite different from ordinary table grapes. Its berries have a thick dark skin, soft and almost gelatinous flesh, and an unmistakably intense fruity aroma reminiscent of strawberries. Its sweet yet slightly tart flavor is one of the characteristics that gives Torta Bertolina its distinctive taste.
If you live outside Italy, look for Isabella grapes first. When they are not available, Concord grapes are an excellent alternative. They belong to the same Vitis labrusca family and have a similarly aromatic flavor, dark slip skin and juicy flesh, making them much closer to uva fragola than common red or black table grapes.
Use the grapes whole, including the skin. Traditionally, even the seeds are left inside the berries. During baking, the grapes soften and release their juices into the cake, creating the wonderfully moist texture that is typical of Torta Bertolina.
If neither Isabella nor Concord grapes are available, you can use small, ripe, dark grapes. The cake will still be delicious, although it will lack some of the distinctive fragrance and slightly tangy flavor of traditional uva fragola.
Concord grapes are also perfect for making our Concord Grape Sorbet (Sorbetto all'Uva Fragola).
Ingredients
Prep Time: 20 Min | Cook Time: 1 Hour | Servings: 8
For a 9 inch (24 cm) springform pan
- 200 g (14 tablespoons) unsalted butter, softened at room temperature
- 200 g (1 cup) granulated sugar
- 4 large eggs, at room temperature
- 200 g (about 1⅓ cups) fine cornmeal (farina di mais fioretto)
- 200 g (about 1⅔ cups) 00 flour or all-purpose flour
- 16 g (about 4 teaspoons) baking powder
- 350 g (about 2⅓ cups) uva fragola (Isabella grapes or Concord grapes)
- Powdered sugar, for dusting
Note about the cornmeal: For the best texture, use farina di mais fioretto, a finely ground Italian cornmeal. Avoid coarse cornmeal or polenta flour, which would make the cake too gritty and heavy.
Kitchen Tools and Equipment
To make this Torta Bertolina recipe, you only need a few basic kitchen tools:
- Large mixing bowl – for preparing the cake batter.
- Electric hand mixer or stand mixer – to cream the softened butter and sugar until light and fluffy, then incorporate the eggs.
- Rubber spatula – to gently fold in the dry ingredients and scrape down the sides of the bowl.
- 9½-inch (24 cm) springform pan – makes it easy to release the cake without damaging the sides.
- Fine sieve – for an even dusting of powdered sugar before serving.
Instructions
Step 1) - Wash the grapes thoroughly under cold running water, then gently pat them dry with a clean kitchen towel.
Remove the grapes from the stems, discarding any damaged or overly soft ones. Set them aside while you prepare the batter.
Step 2) - Place the softened butter and granulated sugar in a large mixing bowl. Beat with an electric hand mixer until pale and creamy.
Meanwhile, preheat the oven to 350°F (180°C).
Step 3) - Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Continue mixing until the batter is smooth and fluffy.
Step 4) - Add the 00 flour gradually and mix on low speed just until incorporated.
Add the fine cornmeal (farina di mais fioretto) and mix briefly until evenly incorporated into the batter.
Finally, add the baking powder and mix just until combined.
Step 5) - Butter and flour a 9½-inch (24 cm) springform pan. Spoon half of the batter into the pan and spread it into an even layer with a spatula.
Arrange about half of the grapes evenly over the batter, gently pressing them into the surface.
Step 6) - Cover with the remaining batter and gently level the surface. Scatter the remaining grapes over the top.
Step 7) - Bake at 350°F (180°C) for about 60 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
If the top begins to brown too quickly, loosely cover the cake with aluminum foil during the last part of baking.
Remove the cake from the oven and let it cool completely before releasing it from the springform pan.
Dust generously with powdered sugar, slice and serve.
Tips for the Best Torta Bertolina
Use finely ground cornmeal - For the best texture, use farina di mais fioretto, a finely ground Italian cornmeal. Torta Bertolina should have a pleasantly rustic crumb, but it should not feel coarse or gritty. If you cannot find fioretto, choose the finest cornmeal available and avoid coarse cornmeal or polenta flour.
Bring the butter and eggs to room temperature - Softened butter creams more easily with the sugar, while room-temperature eggs incorporate more smoothly into the batter. This helps create a soft, even crumb and prevents the mixture from separating.
Dry the grapes thoroughly - After washing the grapes, make sure they are completely dry before adding them to the batter. Excess water can make the cake too wet around the fruit and affect the texture.
Distribute the grapes evenly - Layering some grapes inside the cake and scattering the rest over the top ensures that every slice contains plenty of fruit. Gently press the grapes into the batter, but do not push them all the way down.
Watch the cake during the final part of baking - Because Torta Bertolina bakes for about an hour, the top may brown before the center is fully cooked. If this happens, loosely cover it with aluminum foil and continue baking.
Check the center before removing it from the oven - Insert a toothpick into an area of cake rather than directly into a grape. It should come out clean or with just a few moist crumbs attached.
Let the cake cool completely - The crumb continues to set as the cake cools, especially around the juicy grapes. Wait until it is completely cool before removing it from the pan and slicing.
Variations and Substitutions
Like many traditional Italian recipes, Torta Bertolina has been passed down from generation to generation, and there is no single definitive version. In Crema and the surrounding countryside, families have developed their own recipes over time.
Bread-dough Bertolina.
One of the oldest and most rustic versions is made with yeasted bread dough instead of cake batter. The grapes are layered with the dough, creating a dense, fragrant cake that is almost reminiscent of Schiacciata con l'Uva, the traditional Tuscan grape focaccia.
Cornmeal shortcrust version.
Another traditional variation resembles a rustic tart, with the grapes enclosed between layers of shortcrust pastry made with cornmeal and olive oil.
Add a touch of vanilla.
For a more aromatic cake, add about 1 teaspoon of vanilla extract or the seeds of a vanilla bean to the batter.
Add citrus zest.
Finely grated lemon or orange zest pairs beautifully with the fruity aroma of the grapes. Use the zest of an untreated citrus fruit and avoid the bitter white pith.
Storage
Torta Bertolina can be stored at room temperature for up to 2 days, covered with a glass cake dome or kept in an airtight container.
For longer storage, refrigerate it for up to 4 days. Because the cake contains plenty of juicy grapes, the refrigerator is the better option if your kitchen is warm. Let it sit at room temperature for about 30 minutes before serving so the crumb becomes soft again and the flavors are more pronounced.
You can also freeze Torta Bertolina for up to 2 months. For convenience, freeze it already cut into individual slices and wrap them well before placing them in a freezer-safe container.
Thaw the slices overnight in the refrigerator or at room temperature before serving.
Origins and History of Torta Bertolina
The exact origins of Torta Bertolina remain a mystery, and several local legends have developed around both the cake and its unusual name.
According to one tradition, the name may be connected to Bertoldo and Bertoldino, two figures associated with the rural world and often described as father and son farmers.
Another popular legend takes us to Trescore Cremasco, a village near Crema, and tells the story of two unmarried sisters known locally as the Benedète.
According to the story, the sisters needed to support themselves and opened a small shop where they sold homemade bread, focaccia and simple local sweets. Among their specialties was Torta Bertolina, made with uva fragola and prepared according to a recipe they carefully kept secret.
The cake became so popular that customers began trying to recreate it themselves. According to the legend, this may have contributed to the many different versions of Bertolina that are still prepared in the Cremasco today.
Whether or not these stories are historically accurate, they reflect the deeply local and homemade character of Torta Bertolina—a cake traditionally associated with the countryside around Crema, the grape harvest and the arrival of fall.
The Bertolina Festival in Crema
Torta Bertolina is so deeply connected to the city of Crema that it has its own annual celebration, the Sagra della Bertolina.
Held in Piazza Duomo in September, the festival celebrates this traditional grape cake with local food stands, cultural events and tastings.
One of the highlights is the competition for the best Torta Bertolina, where homemade and artisanal versions of the cake are judged and the winning Bertolina is awarded a prize.
The festival is another sign of how strongly this simple seasonal cake remains connected to the culinary identity and traditions of Crema.
More Italian Recipes with Grapes
If you have more grapes to use, try these other Italian recipes featuring fresh grapes:
- Concord Grape Sorbet (Sorbetto all'Uva Fragola) – A refreshing Italian sorbet made with the same intensely aromatic grapes traditionally used for Torta Bertolina.
- Schiacciata con l'Uva (Tuscan Grape Focaccia) – A classic Tuscan harvest-season recipe made with grapes baked between layers of soft bread dough.
- Italian Grape Tartlets with Pastry Cream – Crisp pastry shells filled with creamy pastry cream and topped with fresh grapes for an elegant seasonal dessert.
- Grape Risotto (Risotto all'Uva) – A delicate and unusual Italian risotto where fresh grapes add a subtle sweetness that pairs beautifully with the savory flavors.
Faq
Yes. If you cannot find uva fragola or Isabella grapes, Concord grapes are the best alternative. You can also use small, ripe dark table grapes, although the cake will have a less intense and distinctive fruity aroma.
For the best result, use farina di mais fioretto, a finely ground Italian cornmeal. It gives Torta Bertolina its characteristic rustic flavor without making the crumb overly coarse or gritty.
If fioretto is unavailable, choose the finest cornmeal you can find. Avoid coarse cornmeal or bramata, as it will give the cake a noticeably grainier texture.
Yes. You can replace the 200 g (7 oz) of cornmeal with the same amount of 00 flour or all-purpose flour.
The cake will still be soft and moist, but it will lose some of the rustic texture, golden color and characteristic corn flavor of this version of Torta Bertolina. The grapes will become the dominant flavor.
Recipe Card
Italian Grape Cake Recipe (Torta Bertolina)
Ingredients
- 200 g 14 tablespoons unsalted butter, softened at room temperature
- 200 g 1 cup granulated sugar
- 4 large eggs at room temperature
- 200 g about 1⅓ cups fine cornmeal (farina di mais fioretto)
- 200 g about 1⅔ cups 00 flour or all-purpose flour
- 16 g about 4 teaspoons baking powder
- 350 g about 2⅓ cups uva fragola (Isabella grapes or Concord grapes)
- Powdered sugar for dusting
Instructions
- Wash the grapes thoroughly under cold running water, then gently pat them dry with a clean kitchen towel.
- Remove the grapes from the stems, discarding any damaged or overly soft ones. Set them aside while you prepare the batter.
- Place the softened butter and granulated sugar in a large mixing bowl. Beat with an electric hand mixer until pale and creamy.
- Meanwhile, preheat the oven to 350°F (180°C).
- Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Continue mixing until the batter is smooth and fluffy.
- Add the 00 flour gradually and mix on low speed just until incorporated.
- Add the fine cornmeal (farina di mais fioretto) and mix briefly until evenly incorporated into the batter.
- Finally, add the baking powder and mix just until combined.
- Butter and flour a 9½-inch (24 cm) springform pan. Spoon half of the batter into the pan and spread it into an even layer with a spatula.
- Arrange about half of the grapes evenly over the batter, gently pressing them into the surface.
- Cover with the remaining batter and gently level the surface. Scatter the remaining grapes over the top.
- Bake at 350°F (180°C) for about 60 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, loosely cover the cake with aluminum foil during the last part of baking.
- Remove the cake from the oven and let it cool completely before releasing it from the springform pan.
- Dust generously with powdered sugar, slice and serve.
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