• sbrisolona caseificio san simone


    Crumbly traditional cake, exciting in its simplicity, excellent at the end of a meal, intriguing in the mouth with the crunchy touch of almonds and polenta flour. The Sbrisolona is a cake with a rustic look, but don’t be fooled; its taste it is irresistible. The ideal, tasty and nutritious breakfast. It is a cake of poor origin. Over the years, the recipe has been refined and enriched with the addition of lemon, vanilla and sugar. The greatest experts and lovers of Sbrisolona cake certainly know: this particular dessert, with an intense and enveloping flavour, must be served without being cut. The consistency of the cake binds it to the deepest gesture of peasant tradition: it is broken and eaten with your hands. The sbrisolona is a cake to be enjoyed at any time of the year. Its consistency is an invitation to soak it in a sweet nectar, to create delicious combinations. Therefore, you can serve it with fortified or sweet wines. Wines such as Malvasia and Moscato are usually recommended. Tradition has it that it should be washed down with a few drops of grappa. Being so buttery and sweet, the taste of the almonds and the crumbly composition of the sbrisolona cake go perfectly with the intense flavour of the grappa.


    Nutritional values per 100g of the product:

    Energy 2038 Kj – 487 Kcal

    Fats 22.0 g

    Of which saturated fats 9.00 g

    Carbohydrates 68.0 g

    Of which Sugars 23.0 g

    Protein 7.0 g

    Dietary fibres 5.0 g

    Salt 0.34 g


  • spongata caseificio san simone


    Typical Reggiano Christmas cake of artisanal production. It is a typical Christmas dessert popular in some areas of Emilia. It is a dessert characterized by a soft pastry and a spicy filling consisting of honey, nuts and candied fruit.


    Ingredients: Wheat flour, candied orange cubes, almonds, apricot jam, raisins, honey, breadcrumbs, butter, milk, cloves, cinnamon, citron and orange.


  • tigelle caseificio san simone


    Ancient mountain bread, circular in shape, obtained from a learned dough of flour, water and salt. The Tigella is a simple focaccia with Latin origins typical of the Modena province. The mountain tradition then slipped into the valley and became more and more established thanks to the possibility of preserving the crescentine and heating them at the time of consumption. Crescentine, with their simple flavour and the characteristic fragrance of freshly baked bread, have now become the ideal and delicious accompaniment to rustic dishes based on meats and cheeses. Traditionally it is eaten hot, opened in half and stuffed with pesto, or a mixture of lard, garlic, rosemary and with the addition of grated Parmesan Cheese. It can also be enjoyed with any type of cured meat and soft cheese, moreover it holds its own with cacciatore sauces and, even, as a dessert, jam or chocolate and hazelnut cream. For their simplicity and genuineness, they are considered a nutritious and digestible food.


    INGREDIENTS: WHEAT flour type “00” (contains GLUTEN), water, MILK, high oleic sunflower oil, lard, brewer’s yeast, salt.



    Energy 1313.5 kJ / 310.7 Kcal

    Fats 5.6 g

    Of which saturated fats 1.7 g

    Carbohydrates 56.6 g

    Proteins 8.4 g

    Salt 1.3 g


  • zuccherini montanari caseificio san simone

    Zuccherini Montanari

    INGREDIENTS: WHEAT flour type “00” (contains GLUTEN), sugar, pasteurized EGGS, vegetable margarine (non-hydrogenated vegetable fats: coconut; non-hydrogenated vegetable oils: sunflower; water), semi-skimmed MILK, raising agent (disodium diphosphate, sodium hydrogen carbonate, starch), icing 34% (sugar, water, anise flavouring).



    Energy 1538 kJ / 368 Kcal
    Fats 11 g
    Of which saturated fats 7.5 g
    Carbohydrates 63 g
    Of which sugars 20 g
    Fibre 1.4 g
    Protein 7.4 g
    Salt 0.04 g


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