It is the traditional dessert of Mantua. Its origins date back to the first half of the 17th century, a period when cornmeal became widely used as a staple in the peasant diet.
It is made according to a family recipe with top-quality ingredients: white flour, cornmeal, butter, almonds, and sugar. It should be served in pieces, as "crumbs," and enjoyed at the end of a meal with a fine dessert wine or accompanied by warm Marsala zabaglione.
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It is the traditional dessert of Mantua. Its origins date back to the first half of the 17th century, a period when cornmeal became widely used as a staple in the peasant diet.
It is made according to a family recipe with top-quality ingredients: white flour, cornmeal, butter, almonds, and sugar. It should be served in pieces, as "crumbs," and enjoyed at the end of a meal with a fine dessert wine or accompanied by warm Marsala zabaglione.
