Italian Cakes

The name comes from “sbrisa,” meaning “crumble,” and it is the cornmeal that gives the cake its unique texture. It is not kneaded; it is crumbled into the cake pan.

The Sbrisolona originates as a poor cake known as  “three cups cake” between the 1500s and 1600s in the countryside of Mantua, in the North of Italy. The peasants used readily available ingredients such as corn meal, hazelnuts, and lard in equal proportions (1 cup each). The cake lasted at room temperature and was usually eaten in broken pieces. 

Later, it was brought to Mantua’s Gonzaga Court, where butter and almonds replaced lard and hazelnuts, and the cake was enriched with wheat flour and sugar. 

It is usually accompanied by Grappa (an Italian liquor made from grape skins) or Passito (an Italian dessert wine). 

Enjoy it with coffee or tea, and you will understand why it has become a staple of Mantua culinary tradition!

My products are baked with love in a facility that processes allergens such as peanuts, tree nuts, wheat, milk, sesame, soy, and eggs. While the item may not contain these as direct ingredients, shared equipment or air particles might introduce traces of allergens. Customers with severe sensitivities should exercise judgment based on their personal needs.

One of our signature recipes. Simple, high-quality ingredients—unbleached flour, real butter, and fresh eggs. Crafted with yogurt to create a remarkably soft texture that isn’t overly sweet. The batter is aromatized with fresh lemon zest, providing a delicate fragrance that perfectly complements the cake's gentle sweetness. A  bright, citrusy treat that pairs beautifully with your morning coffee or afternoon tea and makes this a household favorite. 

My products are baked with love in a facility that processes allergens such as peanuts, tree nuts, wheat, milk, sesame, soy, and eggs. While the item may not contain these as direct ingredients, shared equipment or air particles might introduce traces of allergens. Customers with severe sensitivities should exercise judgment based on their personal needs.

This delightful cake showcases white rice flour, delivering a fine texture and a unique, delicate flavor. Light and spongy with an airy crumb, it’s perfect enjoyed simply on its own or elevated with fresh berries and fruit preserves. Originally developed for a dear friend with gluten intolerance, this recipe has since won over countless fans. 

My facility is not a certified gluten-free environment. My products are baked with love in a facility that processes allergens such as peanuts, tree nuts, wheat, milk, sesame, soy, and eggs. While the item may not contain these as direct ingredients, shared equipment or air particles might introduce traces of allergens. Customers with severe sensitivities should exercise judgment based on their personal needs.

 "La Tenerina" (the little tender one) is a classic cake from Ferrara in Emilia-Romagna, Italy, known for its irresistibly fudgy chocolate center and a delicate, crackly crust. This version, in addition to the traditional rich 70% chocolate (CALLEBAUT), has a hint of coffee and uses potato starch instead of wheat flour, offering a gluten-free twist and an intense but soft texture. Finished with a dusting of confectioner’s sugar, this indulgent chocolate cake is perfect for any chocolate lover.

My facility is not a certified gluten-free environment. My products are baked with love in a facility that processes allergens such as peanuts, tree nuts, wheat, milk, sesame, soy, and eggs. While the item may not contain these as direct ingredients, shared equipment or air particles might introduce traces of allergens. Customers with severe sensitivities should exercise judgment based on their personal needs.