This is a typical dessert from the city of Mantova, in Lombardia. It has ancient peasant origins, made with a few simple ingredients. The name Sbrisolona in Lombard means “crumbled”, because it tends to crumble while you eat it, and because it resembles a pile of dry crumbs. Not the ultimate in beauty, but in terms of goodness it is another thing.


    • 200 g of white flour (wheat flour)
    • 150 g of corn a flour
    • 200 g of butter
    • 200 g peeled and chopped almonds
    • 200 g sugar
    • 2 egg yolks
    • 1/2 grated lemon rind


  1. Put all the ingredients, except of the butter, in a pie dish and mix everything carefully with your hands without adding liquids
  2. Let the butter soften at room temperature, without melting it and add it in small flakes to the mixture. Help yourself with a grater with large holes or something similar. That is the only difficulty of the the recipe: then add larger lumps of butter
  3. Quickly mix everything, making a non-homogeneous mixture, but leaving small lumps of about 1 cm in diameter
  4. Line the pie dish of approximate 22 cm in diameter with baking paper
  5. Add the mixture and place in the oven (about 180 degrees) until the the cake is golden and dry
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