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There is no better description than starting by talking about Alessandro's passion, about how he conceives work, a combination of passion and responsibility towards the customer, towards others, towards his family.
A story that originates from a passion for cooking, from schools, from experience in starred restaurants and now within the family catering business that aims to be a welcoming place even in contrast to the overly polished venues of today.
How the sbrisolona originated
The idea of sbrisolona comes from the tradition of the area (we are at the border between Veneto and Lombardy, between Verona and Mantova, so the homeland of sbrisolona) simply: the pizza oven in the morning is still hot, at a temperature of 280° so why not start an experiment by baking sweets, thus combining passion for preparation, optimization of costs, and above all the good smell of the wood-fired oven?
Continuously experimenting today, La Bussola produces a sbrisolona of the highest quality, with obviously zero-kilometer raw materials and of the very best choice, such as shelled almonds.
The sbrisolona and its sizes
The ability to manage the entire process autonomously allows Alessandro to create 3 different sizes of sbrisolona, one of which - in our opinion - becomes really interesting: the mini one. Ideal as a thought, as a mini dessert, as a snack to share.
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Producers
/ La Bussola
