Sbrisolona cake

It’s all about texture with this sweet, typical cake from Mantua, which dates back to the seventeenth century. This dessert, which is not to be cut but instead broken by hand, will crumble in your palm and delight your day. The Raffetta farm selects and cultivates ancient grains of both durum and common wheat varieties. Coarsely ground by stone and mixed together with wholemeal flour of Marano corn, these grains are the sine qua non of this crunchy Sbrisolona Cake.