A dessert that has its roots in the millennial history of Parma.

Even today made manually, respecting the ancient recipe, the Spongata is the main dessert of the Parmesan tables.

The filling of dried fruit, honey and spices and the delicate butter shortcrust pastry, make the Spongata a welcome dessert at any time of the day.

The hypotheses about the origin of Spongata are different: from a sweet of Roman tradition, whose recipe was handed down and preserved in the monasteries during the Middle Ages, to a sweet of Jewish origin considering that several centers of Jewish culture have spread in ancient times especially in the Emilian territory. News of the spongata can be traced in documents dating back to the fifteenth and sixteenth centuries referring to the families of the Sforza, the Estensi, the Counts Rossi di Bercelo.

Today Spongata is produced in different centers, between Emilia, Lombardy, Tuscany and Liguria, still with artisanal and traditional methods, but in every small town, province or region with completely different recipes, handed down for generations.

The Spongata di Corniglio has its own particular and unique recipe, so much so that it has been included in the list of PAT – Traditional Agri-Food Products.

Even today, every family in the area prepares it during the Christmas period.

When consumed it goes well with sweet muscat and raisin wines.