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olive oil and Martini crumble cake

Pietrabruna is the cradle of this unusual biscuit-like cake made with flour, olive oil, Martini Bianca. Like its cousin, sbrisolona, it's so crumbly (stroscia comes from the local word for spezza or broken) you have to break off pieces by hand, rather than try to cut it. It's often served with passito wine after dinner.

According to legend, it was invented by a woman in Pietraburna who wanted to make a cake for the feast of patron saint Gregory the Great, but as his day always falls in Lent, she had to make it without butter or eggs.

Desserts and pastries


Text © Dana Facaros & Michael Pauls

Image by gramho