Sbrisolona: traditional Mantuan cake

Sbrisolona: traditional Mantuan cake

The Sbrisolona cake is a hard dessert with a rustic appearance, but don’t be fooled, its taste is irresistible. This typical dessert is produced by the bakery Dolci Sereni in Mantova. They care a lot about the locality: in fact, Sbrisolona is a classic of the Mantovan tradition. Specifically, we are in the 16th century, when housewives prepared it with corn flour, lard, and hazelnuts, serving the cake to their husbands. The ideal breakfast, tasty and nutritious, before a long day of work in the fields.

It is a dessert of humble origins that during the Renaissance found favor among the nobles of the Gonzaga court. The original recipe was enriched by the cooks of the lords of Mantova, with the addition of lemon, vanilla, and sugar. Additionally, the hazelnuts, which at the time were less expensive and more readily available, were replaced with precious almonds. Over the years, the recipe has been refined and even lard, a byproduct of pork processing, has made way for the more refined butter.

Sbrisolona: Ingredients

Today, there are many variants of the original recipe. This Sbrisolona is prepared right in Mantova, where it was born, according to the traditional method.

Wheat flour, sugar, butter, potato starch, pasteurized egg yolk and white, almonds (1.5%), leavening agents (sodium acid pyrophosphate, sodium bicarbonate, potato starch), salt, flavors. Contains gluten, milk, eggs, and nuts.
Store in a cool, dry place.
Shelf life: 12 months

Nutritional values per 100g of product:
Energy 2038 Kj - 487 Kcal 
Fat 22.0 g 
Of which saturates 9.00 g 
Carbohydrates 68.0 g 
Of which sugars 23.0 g 
Protein 7.0 g 
Dietary fiber 5.0 g 
Salt 0.34 g

Sbrisolona: traditional Mantuan cake: How is it produced

Dolci Sereni, Lombardy

Ingredients Sbrisolona: traditional Mantuan cake

Nutritional values