Brustengolo is an old rustic dessert that originated in rural areas of Perugia. It is made with cornmeal, a staple ingredient in the region, which is combined with water and sugar, while the most typical additions include apples, raisins, pine nuts, lemon zest, olive oil, anise seeds, an anise-flavored liqueur, and walnuts.

The mixture is then baked in the oven, usually in a round pan. The dish is enjoyed as a dessert, but it can also make a nutritious snack. It is not known when brustengolo originally appeared, but it is certain that it was invented as a poor man’s dish that made use of the available regional ingredients.

Nowadays, it is made in several local variations across Umbria, and though it was initially an autumnal dessert, it can be enjoyed as a year-round treat.