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.

  NOTICE: All Iginio Massari Alta Pasticceria products are entirely artisan and freshly packaged. An expiration date of at least 14 days is guaranteed from the first attempt to deliver the products by the courier. To ensure the management of your orders as punctually as possible, we invite you to fill in the calendar that you will find in your cart, indicating the desired delivery week.

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

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