“A veritable crazy quilt of quirky Italian Americans … Trigiani weaves all these subplots together with wonderful ease; every seam is perfectly straight, every pleat in place. Bartolomeo would expect no less. A-.” –Entertainment Weekly
“Clever … Creating characters so lively they bounce off the page and possessing a wit so subtle that even the best jokes seem effortless, Trigiani is a master storyteller. Equal parts sass and silliness, Rococo is an artfully designed tale with enough brio to make Frank Gehry proud.” –People
“[Rococo] is as much fun as [Trigiani’s] previous novels. … There are hilarious encounters here and abroad, with so many colorful citizens darting in and out of the pages that it is impossible to name favorites.” –Roanoke Times
4 cups of all-purpose flour
1 cup (two sticks) unsalted butter, cut into small bits and softened (but still chilled)
1 teaspoon salt
2 1/2 cups of sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon vanilla extract
2 cups buttermilk
Preheat the oven to 350 degrees
Place the floor, butter and salt in a large bowl.
In a second bowl, mix the sugar, baking powder and baking soda. Add this mixture to the flour mixture. Combine, then measure out 1 cup and set aside.
Beat the eggs, vanilla and buttermilk into the mixture.
Pour the batter into a greased and floured 9×12-inch cake pan. Sprinkle the reserved cup of flour-sugar mixture over the top of the batter. Bake for 45 minutes to 1 hour, watching for the cake to turn a golden color.