Torta Sbrisolona

Chef Alessio Mecozzi Casta Diva Resorts and Spa reveals that the Torta Sbrisolona, a slightly hard and crumbly cake, was a favorite amongst shepherds in northern Italy, because during winter months they would take their animals higher up in the mountains to graze. Since Sbrisolona does not spoil quickly, they would pack it when they were away for weeks.

Contributed by Chef Alessio Mecozzi

Preparation time: 15 minutes / Cooking time: 60 minutes / Serves: 8


  • 250 g  flour
  • 150 g corn flour
  • 150 g almonds, blanched
  • 50 g almonds, unpeeled
  • 200 g sugar
  • 200 g butter
  • Zest of 1 lemon
  • 2 egg yolks


  1. Preheat oven to 180°C degrees.
  2. Chop the almonds, but not too finely. Set aside a handful of almonds with skin, for the final decoration.
  3. In a large bowl place all the ingredients: the two types of flours, almonds, butter, lemon zest and egg yolks, sugar (with the exception of a couple of tablespoons).
  4. Mix them together without getting them too compact.
  5. Grease a cake tin at least 25 cm in diameter, preferably a springform one, because it will be easier to remove the cake after cooking without breaking it.
  6. Distribute the dough on the pan, trying to crumble with hands as much as possible. The dough must not be compacted on the bottom when you are finished.
  7. Garnish the cake with remaining almonds.
  8. Bake in the preheated oven for about an hour.
  9. Allow it to cool and detach it from the pan, being careful not to break it. Sprinkle the cake with two tablespoons of sugar and serve.