Sbrisolona with Zabaglione—A Rustic Treat with a Luxurious Touch

Whether it's breakfast, a mid-afternoon snack, or a delightful dessert to end the day, there’s always room for a slice of sbrisolona. This beloved Mantuan crumbly cake, with its rustic charm and simplicity, is a culinary staple in Italian homes. Its name, "sbrisolona," comes from the Mantuan word?brisa, meaning crumb, which perfectly describes its delightful, rough texture.

Made with everyday ingredients like flour, butter, sugar, and almonds, sbrisolona is more than just a cake—it’s a versatile treat that can be enjoyed in countless ways. Whether dipped in milk, wine, or paired with a rich cream, it has a crunchy, fragrant bite that children adore for its sweetness, and adults love for its subtle, savory notes.

Andrea, as always, brings his own creative flair by serving it with a warm, velvety zabaglione made with raisin wine. The creamy zabaglione adds a luxurious touch to the humble sbrisolona, transforming a simple crumbly cake into a decadent dessert. The contrast of textures—the crumbly, golden crust of the sbrisolona and the silky richness of the zabaglione—is a match made in culinary heaven.

With roots in Mantua, the sbrisolona bears a strong resemblance to its Trevisan cousin, the fregolotta, which shares the same crumbly charm. Whether enjoyed in big chunks or broken into little pieces, sbrisolona is a reminder that sometimes the simplest ingredients can create the most comforting and satisfying desserts.

Indulge in this rustic treat, right from the ILVE oven, paired with the luxurious warmth of zabaglione. Let every crumb tell a story of tradition and taste, with each bite offering a perfect harmony of comforting flavors and timeless craftsmanship.

Get ready to experience a delightful twist on tradition with Andrea’s?Potato and Spinach Roll?in our upcoming newsletter, arriving in two weeks!

Live, Cook, Love: ILVE