brutti ma buoni

Like tiramisu, several Said by Tuscans to have been invented in Prato, the basic recipe is made with egg whites, sugar and chopped, toasted nuts—hazelnuts usually, or almonds, or pistachios; most add cinnamon, while some add bitter chocolate or dates. Sometimes called simply bruttiboni or Mandorlati di San Clemente.

Gavirate, Lombardy, however, has a bakery that claims it invented brutti e buoni in 1878, although Borgomanero in Piedmont, where they are also known as brut e bon begs to differ. In both regions they are designated PAT.