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The history of the Mantuan Sbrisolona

The Sbrisolona is a Mantuan cake which origins date back to the 6th and 7th century. The name derives from the Italian adjective “briciola” which refers to the crumbs, the Sbrisolona is in fact a very crumble-like dessert and is traditionally consumed broken by hand and not cut with pastry tools.

This type of Italian pastry was born as a simple baked dessert, which ingredient were corn flour, lard and almonds. A dry dessert that had a very long preservation and was born and consumed in a very poor and countryside north Italian context.

The Sbrisolona was spread among the noble family of Mantua, The Gonzaga, their cook transformed the original recipe by adding other ingredients such as sugar, eggs, vanilla and flour, making it also frequently consumed by nobles.

Today the Sbrisolona is part of the rich gastronomic heritage of Mantua and is often consumed with raisin wines or a glass of Grappa, a sort of grape-based brandy.

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