The sbrisolona is a rustic cake with a crumbly consistency achieved through a combination of corn flour and raw almonds cut with a coarse and irregular style; it delights the palate with a rich and persistent flavour perfectly matched with a custard or dessert wine.
It is a dessert with humble peasant origins whose name means “crumbly” in the local dialect; its crunchiness will make you a believer at first bite.

• Preservation
• Allergens
• Ingredients

• Keep in the refrigerator at +4°C.
  The expiration date is written on the package.

  All Iginio Massari Alta Pasticceria products are entirely artisan.

• type 00 soft wheat flour, butter, raw almonds, eggs - it may contain traces of nuts and mustard

• corn flour, soft wheat flour type 00, butter, baking, granulated sugar, raw almonds, eggs, salt, vanilla beans.