Hi, I am Anna and this is My Italian Circle!
Today we'll talk about the "sbrisolona", a simple tart
that you can find in bakeries or restaurants
of some northern regions such as Lombardia, Veneto, and Emilia.
This is a typical dessert from the city of Mantua.
It was prepared in rural households and it arrived 
to the court of the Gonzaga family, dukes of Mantua in the 17th century.
Its name comes from "brisa", which means “crumble” in the local dialect.
It is indeed a crumbly cake, and the recipe
is similar to that of crumbles and cobblers.
It is made with white flour,
corn flour (polenta),
almonds,
salt,
and sugar.
Combine the dry ingredients, then add one egg yolk and cold butter.
Cut in the butter using two knives or your hands to obtain a crumbly mixture.
Coat an aluminum baking pan with butter and flour
and sprinkle the mixture evenly on the bottom of the pan.
Top with some whole almonds.
Bake in the pre-heated oven at 180 °C/gas 4 for about 30 minutes,
until the top of the tart is golden brown.
You don't need a knife to cut it: just break it up with your hands.
Here in Verona we usually pour some grappa on it,
or have a glass of Recioto on the side.
