Easter pine cone, the traditional glazed Easter cake.

Easter Pigna, a sweet of the Easter tradition typical of the central and southern regions of Italy. It is a delicious glazed ring cake, particularly suitable for breakfast. Traditionally, it is prepared in the week leading up to Easter, also because it keeps well for several days, remaining soft and wonderfully fragrant.

Being widespread in various regions, some recipes for the Easter Pigna may have variations, such as the addition of candied fruit, especially candied orange, which gives the sweet an even more intense fragrance!

Easter Pigna: the regions of origin

The Easter Pigna has some variations in name and recipe based on the region of origin. For example, in the Marche it is called Crescia, in Tuscany it is known as Schiacciata di Pasqua. In Naples, it is called Casatiello dolce, while in lower Lazio and Irpinia it is known as Pigna. In all cases, the sweet is a leavened product in the shape of a ring, normally flavored with liquor and lemon, and topped with an inviting glaze, made even more delicious by the addition of colorful sprinkles.

The taste of this sweet is that of a classic homemade ring cake, fragrant, simple, and perfect for breakfast; although it is considered a "poor" dish, it is greatly appreciated by everyone, young and old, even by those who are not particularly fond of sweets!

Easter Pigna: the tradition and symbolism of the sweet

Easter Pigna, a sweet whose dough was worked for a long time, with passion, also because it required a rather long rising time. Now it has a much faster preparation and can be easily made at home.

The Easter Pigna, in tradition, has a very deep and rooted symbolism: in fact, it represents the death and resurrection of Christ the Savior. This sweet was originally served only on Easter day; it even seemed that it was forbidden to serve it before, as it was said that a snake could be found inside. Obviously, it was a warning to children, who, attracted by the sweet prepared a few days earlier, wanted to taste it at all costs (a legitimate desire, since sweets were not part of everyday life like today). In fact, around the 1920s and 1930s, when many people lived in poverty in the cities, the Easter Pigna was the only sweet available.

Sweet Easter Pigna: the grandmothers' tradition

According to grandmothers, the sweet Easter Pigna is a cake that requires a lot of attention in its preparation, also because there is more than one secret to it, like vigorous working to achieve a soft dough and the union of ingredients with the mother dough that has surpassed its maturation, known as "criscito scriscitato". In the past, the strength of the arms was needed to create a smooth, perfectly lump-free dough, which determined the success of the sweet.

Another secret from the grandmothers is to cover the dough with wool blankets, the only way to let it rise to a constant temperature and allow the sweet to become super soft. Finally, the aromas, or the hints of liquor in the sweet, usually anise or rum; that little push, though light, which makes it moist and never dry!

Easter Pigna recipe: as tradition wants!

Here is the recipe for Easter Pigna: the truly special sweet that resembles a ring cake, leavened and super soft! It is not particularly difficult to make, but for an excellent result, you need to work the dough well and let it rest to ensure it doubles in volume.

For the Easter Pigna recipe, you need flour 00, lard, potatoes, sugar, eggs, sourdough or brewer's yeast, liquor like anise or rum, grated lemon zest; for the topping, you need sugar, egg white, water, lemon juice, and colorful sprinkles to taste.

First, the potatoes should be boiled and mashed. Then a well is made with the flour, into which you incorporate the yeast. Inside, beat the eggs with the sugar and add the lard, liquor, and lemon zest. Mix everything and work the dough well. Let it rise for a few hours. As soon as the dough has risen, butter a mold and pour in the mixture. Let it rise again, until it reaches the edge of the mold. At that point, bake for an hour at 170 degrees.

Meanwhile, prepare the topping: pour the water into a saucepan, add the sugar, and mix. Boil until the sugar reaches the "thread" effect. Slowly pour it into the previously whipped egg whites, and add the lemon juice. Pay attention to the timing because you need to cover the sweet before the glaze sets! Cover your Easter Pigna and sprinkle it with plenty of colorful sprinkles. A joy for the eyes and the palate!

Molisana Pigna: our advice

The Molisana Pigna is a truly special sweet, as the Molisana tradition wants it to be made with natural yeast. In fact, in the Kingdom of Naples, the dough was worked for up to four days, and the women of the family would take turns during the preparation to achieve a perfect dough!

Today, many use powdered yeast, which has caused a loss of the simplicity and purity, as well as the goodness that the sweet once had; instead, the Panificio Rosa Maria Vittoria uses sourdough, with a rising time of between 30 to 48 hours, fully respecting tradition!

The Pigna from Panificio Rosa Maria Vittoria is plain, without glaze, a pure version to better savor the softness of the naturally leavened dough. The Pigna can also be paired with savory dishes: try it with a slice of mortadella, it's exquisite! If you want to pair a wine, the Gewurztraminer or a Lugana DOC is recommended, or for the celebration, what could be better than a Franciacorta or a Valdobbiadene?

Easter Pigna, the traditional Easter sweet: the ideal way to keep the grandparents' traditions alive, with a truly special sweet!

S&M