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According to evidence from the past, the recipe of Torta Spisigona appeared in the aftermath of the  Great War. At that time the pie was at the centre of rural food choice in Gragnano Trebbiense. 
Its name comes from its characteristic shape, the 'pizzicato' (pinched) dough, in dialectal terms 'a spisigoni'.
In country tradition this pie was often eaten by peasants working in the fields precisely for its nutritional content.
The event "Festa della Torta Spisigona" has been run for years by Pro Loco Gragnanese, for the occasion of the local fair for Maria Bambina (8th September).
In 1993 a group of volunteers close to Circolo Mcl of Gragnano Trebbiense decided to revive this event.
In 2015 the Municipality of Gragnano Trebbiense awarded TORTA SPISIGONA the De.Co. trademark.
+39.0523.788444 Comune di Gragnano Trebbiense
Tipical techniques
a) General information
Dry dessert of 'pinches' of dough assembled in a baking tray, which fall apart in crumbles when the dessert is eaten. 
b) Production area
Comune di Gragnano Trebbiense
c) Preparation
Ingredients for 1kg of TORTA SPISIGONA
* Italian 00 soft wheat flour, preferably from Piacenza: 1Kg
* Butter: 500 g
* Sugar: 500 g
* Egg yolks (Italian origin): 12
* Salt as required
Soften the butter leaving it outside of the fridge for some time, mix with sugar, flour, a pinch of salt and the egg yolks. Knead the dough until it's sufficiently homogeneous. Spread butted in the baking tray and sprinkle flour around it, eliminate excess flour. Detach from the dough small amounts (pinches) and shape the pie in the tray. Bake in the oven at 170° for about 40-50 minutes. The pie is ready when the top is brownish. 
d) Eating habit
Take the pie out of the tray when it's almost cold. Break some large pieces with you hands and put them in a plate, sprinkle icing sugar all over. The perfect wine to accompany this dessert is Malvasia Dolce, Ortrugo, Spumante from Piacenza. 
Last update
Friday, 04 November 2016
News and information edited by the Tourist Information Office of the Municipalities of Bobbio, Borgonovo V.T., Castell'Arquato, Piacenza and Vigolzone