Sbrisolona is a cake of Mantuan origin. The name Sbrisolona, comes from "brisa," crumb, because of the grainy, hard texture of the cake, in fact it should be roughly kneaded and then dropped in large crumbs into the cake pan. The origin of sbrisolona cake is ancient, but above all humble, the ingredients are the poor ones of the countryside, corn flour, lard and almonds, the flavor is a riot of richness.

Sbrisolona is eaten at any time of the year, but above all it is a cake born to be dunked in a good sweet wine. The wines are usually those from the Mantuan-Emilian area: Malvasia and Moscato.