The typical desserts of Emilia Romagna: from sbrisolona to certosina
Emilia Romagna is not only famous for cured meats, fresh pasta and fine wines, but also boasts a rich dessert tradition. Each province guards recipes handed down from generation to generation, telling stories of conviviality, celebrations and authentic ingredients.
From the crunchiness of sbrisolona to the spicy flavour of certosina, the typical desserts of Emilia Romagna are a hymn to simplicity and authenticity. Let’s discover together the most representative desserts of this region.
The sbrisolona: sweet symbol of the Mantuan tradition
Originally from Mantua, but beloved throughout Emilia Romagna, sbrisolona is a rustic cake made with corn flour, butter, sugar and almonds. Its name derives from the dialect term ‘brisa’, which means crumb, precisely because the cake is not cut, but broken by hand into irregular pieces.
Perfect to be enjoyed with a glass of sweet Malvasia or with a spoonful of zabaglione cream, sbrisolona is a cake that encapsulates the simplicity and goodness of rural tradition.
The Certosina cake: the cake of Bologna
The Certosina cake, also known as torta di San Michele, is a typical Bologna cake with an ancient history dating back to the Middle Ages. Traditionally prepared for the Christmas festivities, the Certosina cake is rich in fine ingredients such as dried fruit, candied fruit, honey and chocolate.
Its original recipe was kept by Carthusian monks, from whom it takes its name. The result is a cake with a spicy, rich flavour, perfect for those who love intense, enveloping flavours.
The rice cake: a timeless classic
The rice cake is one of the most representative desserts of Emilia Romagna, in particular of the provinces of Bologna and Modena. Prepared with rice cooked in milk, sugar, eggs and flavoured with vanilla or liqueur (often Alchermes or Anisetta), this cake has a soft texture and a delicate flavour.
In many families, the rice cake is the dessert of great occasions, a symbol of celebration and conviviality. Every family keeps its own version of the recipe, handed down from generation to generation.
Sweet tortellini: a surprising version
Sweet tortellini are a mouth-watering variation of the famous filled pasta from Emilia. Widespread in several provinces, sweet tortellini are filled with jam, mostarda, or a filling of chestnuts, chocolate and amaretti biscuits.
These small cakes are often prepared during the Christmas festivities and represent a perfect mix of tradition and creativity. After baking, they are sprinkled with icing sugar to make them even more irresistible.
Frappe and fried tortelli: Carnival sweets
During the Carnival period, the tables of Emilia Romagna are filled with fried desserts such as frappe (also called “chiacchiere”) and fried tortelli.
• Frappe: thin sheets of fried dough, crispy and light, sprinkled with icing sugar;
• Tortelli fritti: pastries filled with jam, cream or chocolate, with golden, crumbly pastry.
These sweets are a symbol of celebration and joy, loved by young and old alike.
Bensone: Modenese simplicity
Bensone is Modena’s oldest sweet, a kind of doughnut without a hole with a rustic consistency. Prepared with a few simple ingredients such as flour, sugar, butter and eggs, bensone can be enjoyed plain or filled with jam, honey or mostarda.
Traditionally, bensone is accompanied by a glass of sweet Lambrusco wine, to enhance its simple and authentic flavour.
Savòr and mostarde: traditional sweet preserves
In Emilia Romagna, the confectionery tradition also includes preserves such as savòr, a rustic jam made with grape must, quinces, pears and dried fruit.
Savòr is often used as a filling for desserts such as tortelli or spread on bread for a tasty snack. Similar to savòr are Emilian mostarde, made with candied fruit and enriched with mustard, which adds a spicy note to desserts and cheeses.
Emilian desserts at Exè Restaurant
At Exè Restaurant, the Emilian dessert tradition is enhanced through proposals that combine authenticity and refinement. Among the desserts available, sbrisolona is reinterpreted with an accompaniment of homemade zabaglione cream, while rice cake is served with a delicate vanilla and red fruit sauce.
There are also crispy frappe, prepared according to the traditional recipe, and sweet tortelli, filled with homemade jam and served with a contemporary twist. Each dessert is designed to celebrate the authentic flavours of Emilia Romagna, offering guests a sweet and unforgettable experience.
Conclusion: a journey through sweetness and tradition
The typical desserts of Emilia Romagna are the result of a culinary tradition that celebrates simplicity and authenticity. Every dessert, from sbrisolona to certosina, tells a story of genuine ingredients, passion and creativity.
Thanks to restaurants like Exè, these recipes find new life, keeping their traditional soul intact and conquering palates with unique flavours. If you want to discover the sweetest essence of Emilia Romagna, all you have to do is let yourself be tempted by these specialities and live an experience of pure gluttony.