In dialect it is called Fügascia de Fiorétt and it is the most typical of all Valchiavenna cakes. With its unusual flavour, given by the use of aniseed (fioretto), it was originally made quite simply with bread dough to which eggs and sugar were added. Since then the recipe has seen various evolutions.

Dissolve the cube of fresh brewer’s yeast in warm water and add 200 g of flour. Knead to give a soft dough and rest for 2 hours. Add to the remaining flour the sugar, egg yolks and butter (softened to room temperature) and the salt.
Knead to give a soft smooth dough. Add the previously prepared dough and continue to knead.  The dough must be smooth and soft. Butter and flour a medium-sized cake tin, roll out the dough and place in the tin, slightly raised around the edges. Put the tin into a cool, dry place and rest for another three-quarters of an hour. Once it is proven, sprinkle with sugar and the aniseed. Bake at 220°C for 20 minutes.  Before turning out the cake, drizzle with melted butter and allow to cool before serving.