Regarding the origins of sponge cake, you go back in the mid 1700s when the Genoese cook Giobatta Cabona, sent to Spain in the wake of the Marquis and Ambasador Dominic Pallavicini, on the occasion…

Ingredients:
500 gr. of Stockfish
1 onion
2 cloves of garlic
1 bunch of parsley
4 tomatoes
4 potatoes
50 gr. of pine nuts
100 gr. of olives

Preparation
The whole Stockfish, must be soaked…