The spongata of Berceto is the typical Christmas cake of the Berceto tables.

the first testimonies date back to 300 AD, over the centuries it has then spread to the territory where each country and hamlet has given life to its own version.

The recipe of spongata bercetese is handed down from generation to generation jealously guarded by the various families of the place, who still produce this delicacy while maintaining the flavor and fragrance.

Flat and round in shape, it consists of a casing of crunchy and thin dough, covered with icing sugar. The interior consists of a Soft filling with a spicy flavor and a light brown color. Walnuts, almonds, pine nuts, raisins, candied citron and the famous Berceto mustard characterize the heart of the dessert.

The name derives from the punching

that is practiced on the upper sheet, for cooking needs: the small holes make it look like the sponge and the honeycomb that provides honey, the basic ingredient of which it is composed and contributes to this aspect the leavening of cooked sugar.