No matter what you call it, this apple cake dessert is served all over Alto Adige and northern Trentino. The recipe calls for tart cooking apples like Granny Smith, but if you can get your hands on some Renetta Canada or Orange Pippin apples, that’s the way to go here.
I prefer to serve this dish warm and perhaps a touch less sweet than the recipe calls for, but either way it’s a great dessert to pair with dessert wines. The apples add a splash of acidity to the dish, and this is overall less sweet than a typical dessert.
I love the idea of adding some cherry preserves as an accent to this dish, but Moscato Rosa, the Alto Adige’s insanely delicious rosé dessert wine, might be even better. I’m not huge on sweet wine, but if I must drink a dessert wine, Moscato Rosa, with its wonderful perfumes, is at the top of my list!