spongata di brescello

In a winter that invites the rediscovery of authentic flavors, the spongata di Brescello emerges as a dessert steeped in history and tradition. Originating from this ancient Gallo-Roman city, the spongata has its roots in distant times, even dating back to Roman times, as evidenced by the Reggio chronicles of the 15th century. This dessert, which combines the enveloping aroma of spices like cinnamon and clove with the sweetness of dried fruits such as walnut kernels and pine nuts, is often prepared for special occasions, to be offered to distinguished guests or during festivities. Its recipe, which includes the use of bread and jam, stands out for the complexity of flavors and the richness of ingredients, making it perfect for a family lunch or a festive afternoon. The preparation requires careful technique, where slow rising and baking allow the best enhancement of the organoleptic characteristics of each component, resulting in a dessert that tells of a unique and indispensable gastronomic heritage of Emilia Romagna.

It is a dessert of ancient origin, even Roman, with traces found in the famous 'Cena di Trimalcione'. In the Reggio Emilia area, its place of origin is Brescello, the oldest Gallo-Roman city in Emilia. The spongata is mentioned in Reggio chronicles of the 15th and 16th centuries, when it was offered to distinguished guests or even its preparation was prohibited due to its richness and luxury during times of famine. It is a typical Christmas dessert, but in Brescello, it can be found all year round as a local specialty. The honey (exceptionally sugar) is liquefied by adding a glass of water and letting it boil for a little while. Combine all the indicated ingredients (with walnuts, almonds, pine nuts, and candied citron cut into pieces). Let it rest for 15 days, stirring every day. Prepare two layers of rather thick dough, pricking them with a fork, and place the prepared filling in between. Then bake in a preheated oven (160°C) for about half an hour. Once removed from the oven, dust with powdered sugar.