History and intriguing aspects of the Jewish pastry named Sfogliata. The Jewish Cake or Sfogliata is one of the most typical dishes of the cuisine of Finale Emilia, a town in the province of Modena. It is also known by the dialect name of tibùia and consists of a pastry made from flour, butter, lard, and cheese. It was the gastronomic specialty of the Jewish community of Finale, which jealously guarded the recipe. Then in 1861, it spread to the Christian population thanks to the conversion of Mandolino Rimini, who, by being baptized, became Giuseppe Maria Alfonso Alinovi. The Alinovi, to take revenge for the contempt shown to him by his ancient co-religionists for his conversion, made public the recipe for the cake and began to sell it after replacing the butter or goose fat with lard which, as a derivative of pork, was an ingredient forbidden to Jews. This savory pie, transformed from stringy cheese into fragrant stuffed focaccia, was immediately a great success. Even today, especially in winter, it is sold and tasted along the streets of Finale Emilia. Tradition provides that the Sfogliata is eaten on 2 November, the day of the dead, accompanied by a glass of anicione, a typical local anise-based liqueur. For some years now, Finale Emilia has celebrated the Festa della Sfogliata on 8 December.
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