Prepared by the Realmonte's farming culture, it was consumed on the occasion of the Easter celebrations. 
It is a dessert composed by a layer of dough, on which is overlaid abundant “tibbi”, that means hot  ground toasted almonds mixed with sugar.
Its preparation is completed by arranging strips of crossed pasta on the “tibbi”.
It is prepared in acircular pan and baked in the oven at a temperature of 200 degrees.
It is served for lunch or breakfast.