Sbrisolona from Mantua

The Sbrisolona is a traditional dessert from Northern Italy, especially from Mantua. Let’s see together how to prepare it.

Ingredients

• 300 g of all-purpose flour
• 200 g of fine cornmeal
• 200 g of sugar
• 200 g of unpeeled almonds
• 150 g of butter at room temperature
• 1 egg
• Grated zest of an untreated lemon
• 1 pinch of salt
• Whole almonds for decoration (optional)
• Powdered sugar for garnish (optional)

Preparation

1. Take a large bowl and mix the all-purpose flour with the cornmeal, adding also the sugar and a pinch of salt.
2. Roughly chop the almonds and incorporate them into the flour and sugar mixture.
3. Add the grated lemon zest to the dry mixture.
4. At this point, incorporate the egg and the butter cut into pieces, working the dough with your fingertips until you get a grainy and sandy mixture.
5. Prepare a baking pan, preferably round and about 24-26 cm in diameter, greasing it or lining it with parchment paper.
6. Pour the mixture into the pan, arranging it unevenly and without pressing down too much; the mixture should remain crumbly, as suggested by the name of the dessert.
7. If desired, you can decorate the surface with whole almonds.
8. Bake in a preheated oven at 160 °C for about 40 minutes, or until it becomes golden.
9. Let the Sbrisolona cool before removing it from the pan and, if you like, dust it with powdered sugar before serving.

Curiosity

The Sbrisolona is a dessert that dates back to the 16th century and was originally food for the poor, since the ingredients were those available in the countryside. Over time, it has become a delicacy of noble tables thanks to its crispiness and simplicity. One tip: to enjoy it at its best, break it with your hands instead of cutting it with a knife!