rosegota

The word comes from the Venetian rosegar 'to gnaw' which is what people tend to do in the evening, chomping on pieces with the their sweet wine. Same as sbrisolona. The Veneto version, invented in the early 1900s, uses no eggs in the crumb, so tends to be softer. Often whole almonds are added. Also spelled rosegotta.

Also called fregolotta, fregolota or torta fregolotta (from fregole or 'crumbs')