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# 68 • SEPTEMBER 21 , 2015
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ITALIAN CUISINE:
Fake Sbrisolona Cake
By Paola Lovisetti Scamihorn
An intense almond flavor, perfect for a
coffee break. You may wonder why this
sbrisolona is called “fake”. It is certainly
real enough to eat! The name recalls the
typical cake from Mantua (a beautiful city
in the south of Lombardy) but with some
differences. The sbrisolona cake is dry
and crunchy (in fact, you have to break it
with your hands) and has no filling. It was
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created as a peasant’s sweet in Lombardy, traditionally prepared with cornmeal flour, lard and hazelnuts – all simple,
easy-to-find ingredients in the past.
The recipe that I am proposing falls somewhere between a "real" sbrisolona
and a filled pie, hence the “fakeness”.
The crust is prepared with all-purpo-