Sbrisolona is a crunchy, crumbly, buttery cake dating back to the 16th century. It used to be called the tart of three cups because it was made with a cup of cornmeal, a cup of wheat flour, and a cup of sugar, mixed with lard or butter.
Although it started as a poor man’s cake, made with inexpensive ingredients, sbrisolona was also served at the tables of the noble families, enriched with more expensive ingredients such as nuts and spices. Traditionally prepared for Carnival, nowadays it can be found all year long.
Being very crumbly, this cake is not served sliced, but broken into bite-sized pieces, and eaten by hands, preferably dipped in grappa. It is usually served with dessert wines such as the sweet local Malvasia, Vin Santo, or the Passito of Pantelleria.
MOST ICONIC Torta Sbrisolona
View more
This widely popular and extremely versatile group of dishes consists of a base of rice and stock. Butter, saffron, and parmesan are some of the ingredients most often combined with the base to make a variety of flavorful risottos. The history of the dish is rife with conflicting theories about its origins, however, it is certain that rice was first introduced to Italy by the Arabs during the Middle Ages.
Since the Mediterranean climate was perfect for growing short-grain rice, huge amounts of it started to be sold - primarily in Venice, Genoa, and the surrounding areas. As rice gained in popularity, it became a staple food of the Po valley, Lombardy, Piedmont, Veneto, and the city of Milan.
MOST ICONIC Risotto
MAIN INGREDIENTS
Risotto alla pilota is a popular dish from Mantua, named after the laborers who husked rice, called piloti. This risotto is not creamy, but dry and grainy, due to the way it is prepared, using the right ratio of water and rice, which completely absorbs the water during cooking.
The dish was invented to suit the needs of hard-working laborers - the rice wouldn't get sticky and could be consumed for many days, reheated and combined with leftover meat. Nowadays, this flavorful risotto prepared with pork sausage meat and parmesan is a nourishing dish that everyone can enjoy.
MOST ICONIC Risotto alla mantovana
Tortelli is a variety of Italian stuffed pasta prepared in a few shapes: square, semicircular, or rounded and twisted. The pasta is popular throughout Italy, especially in Tuscany, Lombardy, and Emilia-Romagna. One of the most famous dishes featuring this pasta variety is called tortelli con zucca, where tortelli are filled with pumpkin, crushed cookies, and parmesan cheese.
The dish is then topped with more cheese and a sauce consisting of butter and sage.
VARIATIONS OF Tortelli
MOST ICONIC Tortelli
Tortelli di zucca is a popular Italian dish consisting of tortelli or ravioli pasta with a pumpkin filling. The origin of this dish is disputed between Mantua and Ferrara, with both cities claiming paternity over the recipe. The stuffing for tortelli is usually made with sweet pumpkin, bitter amaretto cookies, savory parmesan cheese, and fruit mustard, resulting in a unique, unusual flavor that is beloved by many.
People from the region traditionally prepare the dish for special occasions, such as Christmas Eve, when tortelli di zucca are paired with a sauce consisting of butter and sage.
MOST ICONIC Tortelli di zucca
Rane fritte or fried frogs is a very popular dish in Piedmont, especially around the cities of Vercelli and Novara. The region is famous for its rice fields, and the damp territory covered in irrigation canals creates an ideal habitat for the frogs, so it is no surprise that they have always been a part of a local poor man's cuisine.
As it often happens, what was once a poor man's dish prepared out of necessity is nowadays a delicacy and an important part of the gastronomic culture of the area. For this dish, the frogs are first cleaned, macerated in oil with onions, chopped parsley, lemon juice, salt, and pepper.