First of all, put the raisins in warm water to soak for 10 minutes. In the meanwhile, use a wooden spoon to mix the sugar and butter together well. Coarsely chop the walnuts and almonds, then combine them with the butter and sugar mixture, along with the raisins (carefully dried with kitchen paper), the pine nuts, and the grated orange and lemon peel (only the coloured part), continuing to stir and mixing the ingredients together well. A little at a time, stirring continuously, add the Fragolina (setting aside 2 or 3 spoonfuls), the olive oil, flour, wine and a pinch of salt. Carry on for another 5 minutes and then put the mixture into a buttered cake tin; decorate the surface with the Fragolina you set aside and sprinkle 1 or 2 spoonfuls of sugar over it. Put the cake in a preheated oven, at 180 °C, for 35-40 minutes. If it begins to brown too much, halfway through cooking quickly cover the surface of the cake with kitchen foil.

This is a tempting Tuscan speciality from the Island of Elba: a little-known delicacy that would be “worth the trip” even if the island where it’s made weren’t so beautiful. It’s a rustic cake that, in days gone by, was prepared by the wives of sailors who embarked on long journeys, because it’s delicious, nourishing and keeps well. It’s usually served with full-bodied wines, in particular red wines. The Fattoria’s recipe – a personalised, organic version – is slightly different from the original, but equally delicious.