The “Sbrisolona” is an ancient recipe, dating back to the time of the Gonzaga family. Nevertheless, it has poor origins, since it was - and still is - prepared with typical ingredients of the rural tradition. Its name derives from the local dialect, precisely because it is very crumbly. According to the modern recipe, flours (white flour and cornmeal) and sugar should be added in equal parts - this explains why it was also known as cake “delle tre tazze” (three cups). In addition, the ingredients should not be chopped up. On the contrary, the irregular consistency - due to both the quick preparation and the coarse-cut almonds - is the main characteristic of this cake.