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Suspended on a Cloud, Civita di Bagnoregio, Coconut Cloud Dessert

Posted in Caro Diario.(dear diary..), Country House Living, cucina, cucina povere, Culinary Art, desserts, Gluten Free & Delicious, recipes, slow food, the Mediterranean diet, Umbria, and Uncategorized


copyright 2013 Art of Living, PrimaMedia,Inc./Maria Liberati

Editor: Maureen Beam

As the old saying goes…“He who seeks what they should not, finds what he would not.” There is a little paese in the province of Viterbo (in Umbria, Italy) that should be called the true “Magical Kingdom.” From far away, this town looks like a vision in the sky…something out of a dream…an ancient place where it seems as though all time has stood still…Civita di Bagnoregio.

Embarking on a day trip around Umbria seemed like it might be quite uneventful. Though it is a beautiful part of Italy, I assumed that I would see many of the same beautiful churches filled with frescoes, rolling verdant landscapes and the like. Surprisingly, I felt as if I was actually sleeping suspended on a cloud whilst spending time there. There it was—this seemingly magical walkway to the sky.

If you decide to visit Civita di Bagnoregio, you may enter by bus from Orvieto. Cotral buses provide transportation for a small fee. The bus leaves from Orvieto’s Piazza Cahen. Then, the bus drops off in Bagnoregio. From Bagnoregio, a minibus drives up to Civita. If you prefer walking, you can walk up the hill and follow the main road, enjoying the breathtaking views (Wikitravel).

Coconut  Cloud Dessert-(  make gluten free )

(approx 8 servings)

*1 cup rice flour-

*1 cup coconut flour

*3/4 cup sugar

*4 ozs butter

*5 medium eggs

*1 tsp baking powder gluten free

*1 lemon

*extra butter to butter pan

*pinch of salt

*Powdered sugar

Separate eggs and set whites aside. Beat egg yolks, sugar into a cream. Add in softened butter and lemon zest and beat again. In separate bowl place in flours and baking powder. Add into egg yolk mixture a little at a time. In separate bowl beat egg whites, pinch of salt to firm peaks. Then fold egg whites into mixture. Butter and flour with rice flour or potato starch a square or round 8 “ cake pan. Place in batter. Cook for 350 degrees for 40-45 minutes.

For more great recipe get your copy of The Gourmand World Award Winning book The Basic Art of Italian Cooking: Holidays &  Special Occasions-2nd edition






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