For the Love of Lemons: Sbriciolata al Limone 🍋

This week a fellow Italian food writer, Lolly who writes Weeknight Pasta from Italy, mentioned that Italians have a word for the combined high heat and humidity: “afa”. Isn’t that just the perfect word to describe the crazy summer weather so many of us have been sweltering through? “Che afa!” Like so many places, this summer has been hot, hot, hot with so little rain. And finally, here in eastern Pennsylvania, after a week of rain, we have a break – lower humidity and normal summer temps have returned for the week ahead. I actually turned on my oven yesterday – woohoo!

I will come back to my oven in a sec but first I have to share a drink that we have been drinking non-stop this summer; a drink that has been our savior during the hottest of days – the Sicilian Seltz al Limone (Salted Lemon Seltzer). This magical drink is a slice of summer in a glass. We used to order these on the beach near Giardini Naxos in the hot summer months when it was beyond ‘che afa!’. It is astonishing how three simple ingredients – freshly squeezed lemon juice, a dash of salt, and seltzer- can be transformed into something so perfectly refreshing. The magic lies in its simplicity. The tartness of the lemon juice, the slight bite of the salt, and the effervescence of the seltzer are oh-so satisfying.

When the salt is stirred into the drink, you get a foaming fizzy concoction that is like a cool breeze cutting through ‘l’afa’. We have been using sea salt for the drink but any salt will do the trick. Traditionally, Sicilians enjoy this drink without ice. However, we won’t judge if you toss in a few cubes of ice (as we do…shhh, our secret) —or add a generous splash of gin for an extra kick! 😉

To make a seltz, simply squeeze the juice of one lemon into a glass. Top it off with seltzer, and stir in about ½ teaspoon of salt, adjusting to your taste. It’s that easy, yet so incredibly satisfying. Give it a try, and you might find yourself making it for the rest of the summer. 💛

Ok, back to my oven. After months of avoiding it like the plague and only turning it on when absolutely necessary, I gleefully fired it up in the middle of the day. The occasion? We were headed to a dinner party this past weekend. With a fridge overflowing with fresh lemons, I couldn’t get the idea of a luscious lemon pastry cream out of my mind…which led me straight to one of my favorite Italian desserts—sbriciolata.

The name itself, sbriciolata, is as delightful as the dessert it represents. It translates to ‘crumbled’—a nod to the buttery, crumbly texture that defines this dish. And it’s not just a treat for the taste buds; it’s also fun to say – [zbree-choh-LAH-tah]. See? 😊 “Che afa! Ho bisogno una sbriciolata! ” (It’s so hot! I need a sbriciolata! 😊 )

Sbriciolata al Limone (Italian Lemon Crumb Cake)

The “sbriciolata” is made with a dough that is broken into small pieces or “crumbs” and then layered with the filling. Here I have used a lemon pastry cream for the filling but a sbriciolata can be layered with anything from sweetened ricotta to fruit jam. (How about a version with warm apples and cinnamon for the fall?)

But the real magic happens when you take that first bite. I love the contrast between the crispy, golden crumble, and the smooth, tangy lemon filling.

Although the name of this cake is rather difficult to pronounce, the recipe is quite simple and forgiving. The crumbly pastry dough comes together easily. I used a pastry cutter to work the butter into the dough, however you can simplify the process even further by using a food processor. Be sure that your butter is cold as this helps create the crumbly texture. Once the soft crumble is ready, it’s simply pressed into the pan—no rolling required.

This recipe is yet another example of how Italians have a unique talent for transforming simple ingredients into something truly extraordinary. Give it a try and let us know how it goes …and if you decide to try a different filling, do tell!

Un bacione,

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