Sbrisolona is a traditional Italian dessert originating from Mantua in the Lombardy region, characterized by its dry, crumbly texture and rustic appearance. Loosely translating to "crumble cake," sbrisolona is made from a mixture of cornmeal, flour, sugar, butter, and a high proportion of almonds, resulting in a texture closer to a large, brittle cookie than a typical cake.
Unlike other Italian desserts, which often emphasize smoothness or richness, sbrisolona is notable for its rugged, coarse consistency and is traditionally served broken into pieces and eaten by hand. It reflects peasant culinary traditions, favoring durable ingredients and simple preparation methods.