Probably, this dessert, unique in the world, represents the maximum expression of the confectionery tradition of this valley. The original recipe goes back at two centuries ago at least, but the particular thing is the production process which changes and improves this pie over time. The historical, cultural and geographical needs combined with the genius of the numerous cook-women, which worked the recipe, leaded Isabella to create the pie that it can be defined the apotheosis of the taste.
Nobody resists after tasting the product, and after a new tasting entering in a dangerous vortex…. Some customers declare “the spongatella is addictive” and, in fact, it isn’t possible to stop. Her exclusive recipe foresees three working steps in three different days. The first step is when the dried and fresh fruit is soaked in the Brandy, the second step is when we prepare the stuffing with a lot of ingredients and, in the meantime, we prepare the special shortcrust pastry. In the third and last day, we prepare, and we bake the pies.
We have numerous sizes, from the mignon (about 200 grams), to the little (about 300 grams), the medium (about 450/500 grams) and the big (about 650/700 grams).
This product is included in the specialities selected by us for its characteristics of quality and simplicity.
We sale it for over 25 years in our shop, it represents one of the numerous excellences of Piedmont and, in particular, of Asti area. The exclusive recipe finds its roots in Bedonia, in one of the historical shops of Pieve, and only after it moves in the Barbero company, which knew how to enhance and commercialize it.
Starting from a high quality hazelnut, passing through a crumbly and delicate consistency, this nougat represents the top that the market can propose and the particular thin form makes it unique.