To make up for the Englishness of my last
bakes I go back to Northern Italy with this one and it might be an Italian
common feature but I’m also going back to hilarious names, see Panpapato.
Sbrisolona is dialect for ‘big crumbly thing’ and this thing is in fact quite
big and very crumbly. It is also very delicious and it’s not the kind of tart
that you slice and eat in a civilised way so unless you’re one of those people
that eat an almond with a knife and fork you can break it into pieces as big as
you like (or just jump to the next level and don’t even break it into pieces
and eat the whole thing like an enormous biscuit. Don’t tell anyone I said
that).
It's also perfect for nice weather. As in, if you eat three quarters of it over the sink you can go for a walk (crawl?) to Stoke Newington and you may even get tanned (if you're not me).
See? Happy days all around.
