Sbrisolona: a Mantuan legend

This simple yet delicious cake originates from the dusty streets of the ancient city of the Gonzagas.
Mantua at that time was a rich and dynamic Renaissance reality that saw the talent of Mantegna and Giulio Romano flourish.  
Isabella d'Este then transformed the city into the architectural pearl that we can still admire today. It is not precisely known when it was created, but some documents testify to its arrival at the Gonzaga court even before the 1600s.

 

Sbrisolona: The Birth of a Legend

It takes its name from a Mantuan term “brisa,” which means crumb in Mantuan. Made with humble ingredients from peasant tradition. Initially, it was made with hazelnuts, but thanks to the thriving commerce of the Gonzaga lordship, almonds arrived and have remained ever since.

The dough is dry, made with corn flour, lard (now butter), and almonds. Sometimes lemon zest is also added.
Everyone knows that to enjoy the Sbrisolona, you don’t use a knife but break it apart with your hands. It is a dessert that pairs ideally with sweet wines made from white grapes. Often, even today in Mantuan families and in the taverns of the city center, you will find a small glass of grappa beside the plate of Sbrisolona. It should not be drunk at the end… it should be sprinkled on top of the cake before breaking it into many pieces.

We recommend pairing it with a passito wine from Lugana or a Recioto di Soave for a sweet experience. For a stronger after-dinner drink… a nice distillate from Maso Zu Plun… try it with their legendary Gin Dol Gin.
 

The Sbrisolona Keeping Up with the Times

We at Spaghetti & Mandolino always strive to keep up with market evolution, which is why we asked a dear friend, Renato (from Parole del Piatto), to produce the vegan sbrisolona for us too, so we can serve this dessert on all occasions!

S&M