a crumbly cake

It's a traditional recipe from Mantua, dating back to the 17th-century court of the Gonzaga family, and now popular throughout Lombardy and northern Italy: a simple cake (or tart, or cookie), with lots of butter in the dough to make it crumbly. It's often flavoured with lemon zest, or almond, or both. Many recipes have a ricotta filling. It's easy to make; here's a recipe.

In the Veneto they call it a rosegota (or rosegotta) and they also have a very similar cake called a fregolotta.

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