Pariani’s sbrisolina is the Piedmont version of the famous Mantova crunch cake sbrisolona. This version uses hazelnuts instead of almonds, and only the finest ‘Nocciola Piemonte PGI’ hazelnuts for a rich, slightly sweet flavour. This crunchy nut cake combines the hazelnuts with dark chocolate, a pinch of salt and a little lemon peel. Sbrisolona translates to crumbly, aptly describing the texture of this cake. Serve slices with a strong espresso as an alternative to panettone for breakfast, or as a mid-afternoon treat.
Wrapped with ribbon, this cake makes a beautiful gift.
About Pariani
Pariani is an Italian family business that works with farmers across Sicily and mainland Italy to find the finest Italian fruits and nuts. Their superb quality products are the inspiration for many cooks, chocolatiers, ice-cream specialists and chefs.
Ingredients: “00” flour stone-ground, “Nocciola Piemonte PGI” hazelnuts (23%), fresh butter, sugar, dark chocolate 45% (sugar, cocoa mass, cocoa butter, emulsifier: soy lecithin, natural vanilla), corn flour, peel lemon, salt.
Allergy advice: For allergens, see ingredients listed in bold. May contain traces of pistachios, almonds, walnuts, pecan nuts, Queensland nuts, peanuts, sesame, eggs.
Storage: Keep in a cool, dark and dry place.
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