The third edition of Sbrisolona&Co will enliven the streets of the historic center of Mantua from 18th to 20th October. A free event open to all, which will transform the city into a true paradise of scents and flavours, with the famous crumble Cake as the protagonist, accompanied by other sweet specialties virgiliani. The event is promoted by Confcommercio Mantova, with the contribution of the Lombardy Region and the patronage of the Municipality and the Chamber of Commerce of Mantua.
The history of Sbrisolona
La crumble Cake, whose name derives from the dialect term “brisa,” meaning crumb, perfectly reflects its crumbly consistency. This dessert has origins in the 16th century and was born as a simple and rustic delicacy of the Mantua countryside. The basic ingredients, such as corn flour (also known as “yellow flour”), lard and hazelnuts, were easily available and represented the simplicity of the peasant life. Given its robust character, the crumbly cake was intended to be consumed slowly and prepared to last over time.
Over the years, the recipe has undergone a significant evolution thanks to the influence of local noble families, in particular the Gonzagas, who enriched the preparation with the addition of sugar and sweet almonds. This transformation has made Sbrisolona a sought-after delight in the courts, elevating it from a simple peasant dessert to a symbol of abundance and refinement. One of its peculiarities has remained unchanged: it is not cut with a knife, but broken and crumbled with the hands, thus maintaining the link with its rustic roots.
The recipe for Sbrisolona
Often called “three-cup cake,” the recipe uses equal amounts of flour (white and yellow), sugar, and ground almonds, with a quick process that allows for a sandy mixture. This crumbly appearance remains even after baking, allowing the cake to be broken up like a cookie.
Ingredients
- 200 g of 00 flour
- 200 g of very fine corn flour
- 200 g butter or lard (or 100 g butter and 100 g lard)
- 180 g of granulated sugar
- 100 g of peeled almonds
- 100 g of almonds with the skin
- 2 yolks
- 1 vanilla bean
- Lemon peel
- A pinch of salt
Method
Mix the flours, sugar and chopped almonds (reserving 10-15 whole almonds for the garnish). Add a pinch of salt, the seeds from the vanilla pod and the grated lemon zest. Add the cold butter cut into pieces and mix everything together with your fingers until you obtain a sandy mixture. Work the dough with the egg yolks until you obtain a crumbly consistency.
Line a cake pan with baking paper, making sure it adheres well to the bottom. Lightly butter the paper and spread the crumbled mixture. Garnish the surface with the reserved almonds and bake in a preheated oven at 180 °C for about 40 minutes, or until the Sbrisolona is golden brown.
Over time, the Sbrisolona has seen the birth of various variants, adapted to contemporary tastes. There are versions with chocolate, hazelnuts or orange liqueur, as well as combinations with walnuts, hazelnuts and rum or almonds and amaretto liqueur. There is also a particularly fresh summer version, prepared with lemon cream. Creativity in the kitchen has also led to variations with a softer heart, enriched with jams or ricotta.
The Sbrisolona&Co program
Il program di Sbrisolona&Co will feature three days packed with events in the heart of Mantua, from October 18 to 20. Over 40 local and national confectionery producers will present their specialties, with a particular focus on typical Mantuan and Lombard sweets and artisanal chocolate. The festival will offer a wide variety of activities, including showcooking, tastings guided and WORKSHOPS for adults and children. One of the most anticipated events will be the creation of a maxi Sbrisolona of 16 square meters, created by the Bottoli company and decorated with the Gonzaga coat of arms by master chocolatier Mirko Della Vecchia, a work that promises to enchant all those present. The program will also include historical reenactments, such as the wedding between Isabella d'Este and Francesco II Gonzaga, and prestigious awards such as the Premio Virgilio di Zucchero to Gianni Margini of Pasticceria Atena, and the Premio Gemma dei Gonzaga will go to Gianni Dall'Aglio, drummer and percussionist who has collaborated with great names in Italian music such as Celentano and Battisti. In addition, the festival will involve the entire commercial network of the city, with special events organized by shops, restaurants and accommodation facilities.
Comments
“I am happy to announce the return of Sbrisolona&Co, now an iconic event for our city,” declared Iacopo Rebecca, Councilor for Commerce of the Municipality of Mantua. “This event is not only a tribute to our typical sweets, but a celebration of the history and traditions that make Mantua unique”. Rebecchi invites everyone to fully experience this “magical three days, in which taste and culture will merge, making Mantua the Italian capital of pastry”.
The Carlo Zanetti, extraordinary commissioner of the Chamber of Commerce of Mantua, underlined the value of the initiative: “Sbrisolona&Co allows you to explore the richness of Mantua's pastry making through activities, shows, workshops and tastings”. A commitment that translates into the desire to enhance not only the sweets, but the entire local economy.
The enthusiasm is shared by Angelica Isabella Sargents by Confcommercio Mantova: “This year too, the city's shops, venues and accommodation facilities will be on the front line, with high-impact and attractive events to involve visitors. We are proud to promote an event that represents a precious moment of valorization for our city, a UNESCO heritage site”.
The program of the event will be very rich, as confirmed by Stefano Pelliciardi, director of Sgp Grandi Eventi, organizer of the initiative: "After the successes of the past years, the Sbrisolona festival is back, with over 40 confectionery producers as protagonists. Among the events scheduled, a special showcooking with Edoardo Raspelli and Antonio Santini stands out, who will tell the story and secrets of Mantuan cuisine".
