Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
First, line the cake pan, spread a little butter around the edges and on the bottom, then place the cut baking paper inside and make it stick.
Then move on to cleaning the pears: wash, peel and core them, then cut them into thin slices lengthwise, then into five horizontally.
Preheat the oven to 180°C in static top and bottom mode.
Combine the eggs with the sugar and whip with an electric whisk until you get a light and voluminous mixture. Then add the honey; from here on you can mix with a hand whisk.
Add the oil, ricotta and milk, all at room temperature.
Sift the flour, starch and baking powder, and incorporate a little at a time, trying not to deflate the mixture.
Add a generous pinch of salt, then fold in the pears and add the cinnamon.
Mix until you have a smooth batter, pour everything into the cake pan, and if you wish you can decorate with more strips of pear.
When the oven is ready, bake on the second-to-last rack from the bottom for about 60 minutes.
Of course, every oven is different, and the size of the pan also makes a difference, because the narrower it is, the longer the baking time will be. So start checking with a skewer after 45 minutes, and never open the oven before the cake starts rising.
26 cm cake pan
Store in a cool, dry place. It is recommended to consume within 3 days.
Italia, Sardegna
| Energy (kcal) | 200.64 |
| Carbohydrates (g) | 39.3 |
| of which sugars (g) | 20.12 |
| Fat (g) | 3.05 |
| of which saturates (g) | 1.42 |
| Protein (g) | 5.67 |
| Fibre (g) | 1.41 |
| Salt (g) | 0.19 |
