Brustengolo is a poor man’s cake commonly found in the Umbrian countryside. It is made by adding boiling water to corn flour. The resulting dough is left to rest overnight and, in the morning, a mixture of thinly sliced apples, pine nuts, walnuts, hazelnuts and raisins are added. The batter is then placed in a rectangular pan and baked in the oven. Served cold. Some cooks fry the dough in lard or extra virgin olive oil.
Dry, thin cake with a rectangular or round shape.
Province of Perugia.