La torta sbrisolona is a classic crumbly cake from Lombardy, the northern Italian region best known for its capital city, Milan. Sbrisolona is compact and coarse, unlike the layer cakes common in the United States.
The cake gets its name from the verb sbriciolare, meaning to crumble, for the cakes most distinctive feature.
I pair the cake with blackberries for an American flair. When I was growing up in the Pacific Northwest, wed fill the trunk of the family Oldsmobile with buckets of blackberries. This simple sauce brings a moistness and seasonality that perfectly complements this traditional dish.
Save a few pieces for the next day this is one of those cakes that tastes even better the day after you make it.
Mario Batali is the owner of Babbo, Lupa, Otto and other renowned restaurants. His latest book is Molto Batali.
To see a printable version of the recipe, click on the recipe name below:
Walnut Sbrisolona with Blackberries