A typical cake made in and around Reggio, usually two pastry discs sandwiched together with a filling of nuts, candied peel, honey, spices and flavourings. It keeps well for several months.  

 

It is mentioned in documents written in the Middle Ages. The best-known version is said to have been invented at the convent in Brescello and is still made in the town to the Mother Superior’s original recipe, a lady called Serafina Bonino, by a firm founded in the 19th century.

 

There are other versions of spongata, which the local housewives from Reggio Emilia and nearby towns traditionally used to make for Christmas.