Sweets are often not given the space they deserve when talking of Reggio Emilia cuisine. And yet in this field, the province of Reggio boasts some highly respectable tradions. One the banks of the Po, in Brescello, they produce one of the best spongata in the Whole of Italy. Spongata is the Christmas biscuit Cake, made with honey, walnuts, pine, nuts, raisins and spices, which dates back centuries. The Brescello version dates back to the 16th century. Spongata is also produced, using variant recipes wich are duly kept secrety, in other parts of the province and in the best patisseries.
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