Spongata di Brescello

Double-Crusted Fruit-and-Nut Tart

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Ironically now a Christmas classic in many cities of Emilia-Romagna, especially Parma and Brescia, spongata is said to have been brought to Italy by the Spanish Jews at the end of the fifteenth century. The Jewish Muggia family of Brescia made this rich tart their specialty from 1867 until 1990. Sometimes the dessert is called spongata di Busseto, as Busseto is the birthplace of Giuseppe Verdi, whose picture appears on packages of the commercially made pastries. Some versions