Spongata

spawn-GAH-tah

Described in some cookbooks as a sweet bun and found in many regions, spongata dates from Ancient Rome, where it was born as an unleavened pastry dough filled with honey. In classic versions from Parma and Busseto, the pastry is a rich cookie dough and the filling has been embellished to include almonds, toasted hazelnuts, walnuts, raisins, candied orange and citron peel, pine nuts, white wine, brandy, cinnamon, pepper, mace, and coriander. It can be stored for weeks successfully. Marzipan can also be used as the filling.