Sbrisolona cake is a typical Lombard sweet, typical of the city of Mantua. Linked to the peasant tradition, sbrisolona was made with hazelnuts, then replaced with coarsely minced almonds. Its name derives from the word in dialect, sbrisa, which means "crumb": this sweet crumbles easily, because of its flaky consistency. Luigi Biasetto's philosophy is to think rationally, to express creativity and to convey emotions. Born in Brussels but originally from Italy, Luigi Biasetto is constantly experimenting with new flavors, seeking the perfect balance between the ingredients. We at Gourmio were at the Biasetto atelier and collaborated with the master to bring you the best sweets in Italian pastry-making. Traditional biscuits, chocolates and jellies: finish your meal in sweetness with a Luigi Biasetto dessert!
£4.40 per meal
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