HISTORICAL BACKGROUNG

The Sbrisolona Cake is for sure the symbol of Mantuan pastry. It was created a long time ago and it was called “the three cups cake” because it was made with the same amount of white flour, yellow flour and sugar.

The Cake was especially appreciated by farmers (thanks to its long-term conservation) and it was given to mothers as a gift during breastfeeding because, the presence of almonds (added then, also as symbol of light and rebirth), with their important contribution of vitamins and minerals, guaranteed energizing properties to this simple and delicious dessert.

The Sbrisolona Cake owes its name to “brìsa” (crumb in Mantuan dialet), due to its typically crumbly characteristic: as per tradition, you have to break this cake with your hands, which not only brings back childhood memories, it produces also delicious crumbs, that surprise you at every bite with their goodness.

It is made with nutritious and tasty ingredients and it is famous for its crunchiness, which makes it perfect to be eaten as it is, or to make somethings absolutely unique and delicious. For example, it is great dipped in hot milk for breakfast!

Or you can try it with ice cream, English cream or you can make Italian tiramisù with it! And if you want to try it in a more traditional way, soak it with a bit of grappa or drink a glass of passito wine with it, or also offer it together with a good coffee.

Bakery product

Ingredients: almonds 21,2%, butter, sugar, wheat flour, maize flour, white wine, salt, flavourings.
It may contain traces of hazelnuts and soy.
Store in a cool dry place, away from direct sunlight.

NUTRITION DECLARATION
– Average value

per 100gr

Energy 2221 kJ / 532 kcal
Fat 29,4 g
of which saturates 13,5 g
Carbohydrate 56,7 g
of which sugars 22,1 g
Fibers 3,1 g
Protein 8,5 g
Salt 0,5 g