The Sbrisola – The Taste of Italy

Loison introduces the Sbrisola (a.k.a. “sbrisolòna”), a traditional Italian cake.

The Sbrisola is a traditional cake whose humble origins date back to an era between the 1500s and the 1600s. Made from poor ingredients such as maize flour, it used to be prepared only on special occasions and was meant to be stored for long periods of time.

Legend has it that Princess Eleonora Gonzaga, on her way to Innsbruck to be married to Emperor Ferdinand II of the House of Habsburg in 1622, became very fond of this dry, crumbly treat. The Venetian nobility used to break the cake into small irregular pieces, called “sbrisole”, that they would then dip in fine raisin wines. Once it arrived at the tables of the Gonzagas, the Sbrisola was further enriched with sugar, spices, and almonds.

A CRAFT PRODUCT ROLLED OUT BY HAND, ONE BY ONE
Dario Loison has once more pushed the boundaries and created something extraordinary, all the while showing the same care and originality that he uses when interpreting traditional Italian baked goods. The uniqueness of the Sbrisola lies, in fact, in the superior craft skills that Loison applies: each Sbrisola is divided and rolled out by hand, one by one. No two Sbrisola cakes are ever alike!
The Sbrisola varieties that Loison now offers come in the 200-gram size, a more convenient format for today’s families. Available in four different flavors, the cakes are all made from premium butter and from the Marano variety of maize flour produced in the Vicenza area.

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