In 1959, when her family took over Stratta, Adriana Monzeglio started looking after the shop, while her sisters took charge of the banqueting. It is to her exquisite taste that we owe this refined, most delicate of cakes, which has been adored for decades. It often graces wedding receptions: sponge cake with “Adri” egg custard, strawberries, raspberries, and a dash of raspberry cream, topped with a dusting of icing sugar. (Francesca Pasini)