Biscione

The Christmas cake with a surprising shape

Made with simple, wholesome ingredients such as almonds, sugar, eggs and candied fruit, the Biscione has always taken centre stage on festive tables, where it is presented as a true work of confectionery art.
What makes the Biscione instantly recognisable is its distinctive shape.
Tradition dictates that it be shaped like a snake or a dragon with its jaws wide open, a symbol of prosperity and abundance. In some versions, it can reach considerable dimensions, so much so that it is rolled up in several layers inside the cake tin.
Its striking appearance is completed by a coating of white meringue, which must remain snow-white and slightly crumbly, creating an elegant contrast with the soft, almond-rich centre.

The secret of its flavour

The Biscione originated in the historic patisseries of Reggio Emilia, where master confectioners have preserved and passed down the recipe for generations.
The base of the Biscione consists of a mixture rich in ground almonds, sugar and egg whites, traditionally flavoured with Sassolino, the famous aniseed liqueur typical of Emilia.
After baking, the dessert is brushed with apricot jelly, which enhances its softness and fragrance.
The final decoration consists of meringue, carefully piped to create raised patterns and details that highlight the snake’s shape.
Candied cherries and orange peel complete the creation, adding colour and a pleasant aromatic contrast.

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