Treccia d'oro

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Treccia d'oro

The cake during preparation
Type	Cake
Place of origin	Italy
Region or state	Crema, Lombardy
Invented	1937/38
Main ingredients	Candied fruit
Media: Treccia d'oro

Treccia d'oro is a baked cake made with yeast dough and candied fruit, originating in the Italian comune (municipality) of Crema, Lombardy.

Treccia d'oro was invented in the years 1937–1938 and exhibited at the "Fiera di Padova" by the pastry chef Zironda, who later patented it and opened independently the shop Pasticceria Zironda. Vittorio Maccalli started to work there as an apprentice and when the owner decided to retire, Maccalli replaced him. Later he opened a shop in Piazza Garibaldi in Crema, Lombardy, named Treccia d'Oro.^{[citation needed]}

While the ingredients of the cake are known, its preparation technique (mainly how to insert the candied fruits into the dough) remains a secret.^[1]

The Lombardy region has recognised treccia d'oro as a handmade product of Crema and its surrounding area, the Cremasco.^{[citation needed]}

Media related to Treccia d'oro at Wikimedia Commons

• List of Italian desserts and pastries
• List of cakes

• Daniela Bianchessi e Roberta Schira, Terra piatti & piatti, Crema, Gianni Iuculano Editore, 2003.