The Sbrisolona: a Mantuan legend

This simple yet delicious cake was born on the dusty streets of the ancient city of the Gonzaga.
At that time, Mantua was a rich and dynamic Renaissance city, which saw the rise of talents like Mantegna and Giulio Romano.
Isabella d'Este later transformed the city into the architectural pearl we can still admire today. It is not known exactly when the Sbrisolona originated, but some documents show it arrived at the Gonzaga court even before the 17th century.

Sbrisolona: Birth of a Legend
It takes its name from the Mantuan word "brisa," meaning crumb. It was made with simple ingredients, reflecting its peasant origins. Initially, it was made with hazelnuts, but thanks to the flourishing trade under the Gonzaga rule, almonds were introduced and have remained a key ingredient ever since.

The dough is dry, made with cornmeal, lard (nowadays butter), and almonds. Sometimes lemon zest is also added. Everyone knows that the Sbrisolona is not cut with a knife but broken into pieces by hand. It is ideally paired with sweet white passito wines. Even today, in many Mantuan families and local taverns, you will often find a small glass of grappa served with the Sbrisolona. It is not to be drunk afterward but poured over the cake before breaking it into pieces.

We recommend pairing it with a Lugana passito or a Recioto di Soave for a sweet experience. For a stronger finish, try a fine distillate from Maso Zu Plun, or even their famous Dol Gin.

Sbrisolona Keeping Up with the Times
At Spaghetti & Mandolino, we always strive to keep up with market trends, which is why we asked a dear friend, Renato (from Parole del Piatto), to produce a vegan Sbrisolona for us, so this dessert can be enjoyed on any occasion!

S&M