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You are here: Home / Recipes / Baking / Sbrisolona

Sbrisolona

February 21, 2014 By Manu 11 Comments

Sbrisolona

My series on Regional Italian food is back!  Finally!  Today’s recipe comes from the region I was born in: Lombardy and more precisely from the beautiful town of Mantova.  This area is a culinary heaven… but then again, what part of Italy isn’t?  I have already shared with you the recipes for Mostarda Mantovana and Tortelli di Zucca, both native of this town and today I am posting the recipe for a very famous cake: Sbrisolona.  This cake is very simple and so good.  Like the majority of traditional Italian food, it has its roots in the land where it was created and uses what were known as “poor” and “local” ingredients.  In this case, cornmeal (the one used to make polenta) is added to the white flour as it was cheaper and more easily available.  The name “Sbrisolona” comes from the local dialect and it means “crumbly”… as this cake is really crumbly.  It is more like a huge almond cookie….  The cookie monster would love it and so do I!  When I was a child in Milan, this cake would often be bought at the local bakeries to share with friends and family at any get together.  It is so easy to make, that I now bake it myself and my girls like it so much that it never lasts too long!  I hope you like it just as much!

Sbrisolona

Sbrisolona
5 from 3 votes
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Sbrisolona

Step-by-step instructions on how to make Sbrisolona, a crumbly cake from the Italian town of Mantua, made with polenta and almonds!

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Manuela Zangara

Ingredients

Cake

  • 200 gms – 7 oz. all purpose flour
  • 200 gms – 7 oz. cornmeal finely ground
  • 150 gms – 5.5 oz. blanched almonds
  • 200 gms – 7 oz. sugar
  • 1 lemon zest grated
  • 1 tsp vanilla essence
  • 2 egg yolks
  • 100 gms – 3.5 oz. lard or butter
  • 100 gms – 3.5 oz. butter

To Garnish

  • 50 gms – 3 tbsp almonds to garnish
  • 2 tbsp sugar

Instructions

  1. Roughly chop the blanched almonds and mix them with the all purpose flour and cornmeal.
  2. Add all the remaining ingredients and mix with your hands until roughly combined (it will be a crumbly mixture, so don’t panic!).
  3. Transfer to a greased tart pan. Do not press the mixture down as you want it to be crumbly.
  4. Garnish with the unblanched almonds.
  5. Bake in a pre heated oven at 180°C – 355°F for 1 hour.
  6. When ready, let it cool down, then sprinkle with 2 tablespoons of sugar.
  7. Break it with your hands to serve.

Sbrisolona

Sbrisolona

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Filed Under: Baking, Breakfast, Cakes, Cookies, Desserts, Italian, Regional Italian Dishes, Snack, Tea Time Tagged With: almonds, baking, breakfast, cakes, dessert, Italian, polenta, Regional Italian Dishes, sbrisolona, sweets, tea time

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Comments

  1. Paolo (@quatrofromaggio) says

    February 23, 2014 at 3:25 am

    Such a northern Italian classic! And I always find it fascinating how delicious things like this dish sometimes come out of necessity, like using corn flour because cheaper and more available. Fantastic pictures as always, even the colors in your ingredients shot are so balanced!

    Reply
  2. Roz says

    February 23, 2014 at 11:41 am

    Manu, there is just nothing quite as delicious as Italian cakes. I didn’t know that you were born in Italy and lived in Milan…..how wonderful to know this; you are so blessed!
    xo
    Roz

    Reply
  3. Lily (A Rhubarb Rhapsody) says

    February 24, 2014 at 3:39 pm

    I’ve never heard of sbrisolona. I’m so intrigued by the texture. A very charming and rustic cake!

    Reply
  4. PolaM says

    March 3, 2014 at 3:22 pm

    I had no idea it was so easy to make! Have to start cooking!

    Reply
  5. Patrick says

    June 4, 2016 at 6:50 am

    Thank you for sharing this wonderful recipe.
    It’s really delicious and is soooooo gooooood.
    Have eaten the “original” about two weeks ago in a Pasticceria in Mantova and i think this tastes nearly the same 😉

    Many Thanks Manu!

    Reply
  6. Judy McInerney says

    May 20, 2017 at 7:17 pm

    Hello Manu
    My novels set in Mantua at the time of the Gonzagas is to be published soon. I would really like to use your recipe for this delicious Mantuan delicacy in a recipe book I am compiling to thank all those lovely folk who have helped me.
    I have tried out many recipes for Sbrisolona but yours is definitely the best! It even tastes better than those I tested in the pastry shops in Mantua, and believe me I tried them all.
    Please let me know if I have your permission.
    Many thanks
    Judy McInerney

    Reply
    • Manu says

      May 22, 2017 at 7:13 am

      Hi Judy!
      How exciting! Sure, you can use my recipe for sbrisolona as long as you credit it to me.
      I am very happy you liked it. It is one of my favourite cake that reminds me of home and of my childhood! 🙂
      Manu

      Reply

Trackbacks

  1. This Week’s Best says:
    February 22, 2014 at 12:03 am

    […] Sbrisolona – This crumbly cake from Manuela at Manu’s Menus is made from simple ingredients found in the Lombardy region of Italy. It disappears quickly in Manuela’s house and will likely do so in mine. […]

    Reply
  2. Sbrisolona | Italian Food & Wine | Scoop.it says:
    February 23, 2014 at 9:36 pm

    […] My series on Regional Italian food is back! Finally!  […]

    Reply
  3. אריוודרצ'י אל על, בונז'ורנו איטליה: פוסט פרידה ומתכון לעוגת פירורים איטלקית | The Flying Foodie says:
    September 5, 2016 at 5:57 am

    […] (לקוח במקור מכאן, עם מעט שינויים […]

    Reply
  4. World Cooking – Italy | Before I Kick says:
    May 19, 2019 at 3:32 am

    […] the recipe from Mano’s Menu shows, the ingredients required for this dish are fairly humble and can be found in most store […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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