Hand-wrapped Easter Pigna Molisana

Hand-wrapped Easter Pigna Molisana

The Pigna Molisana, also known as Easter Bread, Sweet Pizza, Piccellat, Mpigna or Turmente, is a leavened cake traditionally prepared during the Easter period in the areas of Molise and beyond: originally, the Pigna was a Ciociarian recipe, but it has spread throughout Campania, Molise, and Abruzzo. It is a truly special dessert: at first glance, it resembles a bundt cake or a panettone, but it all depends on the shape you decide to give it. 

Tradition holds that the Pigna is prepared with natural yeast: even during the Kingdom of Naples, the tough dough was worked by the hands of several women who took turns throughout the entire process. From the beginning of the preparation to the finished product, almost 4 days were required. Today, instead of using sourdough, powdered yeast is used, which has diminished the goodness and purity that the dessert once had. The Panificio Rosa Maria Vittoria, however, uses natural yeast with a slow fermentation that lasts from 30 to 48 hours. A true rarity!

Ingredients: type 00 flour, fresh eggs, sugar, natural yeast and beer yeast, lard, extra virgin olive oil, honey, zest of Italian lemons, vanilla powder, salt.

Hand-wrapped Easter Pigna Molisana: How is it produced

Panificio Rosa Maria Vittoria, Molise

Ingredients Hand-wrapped Easter Pigna Molisana

Ingredienti: farina tipo 00, uova fresche, zucchero, lievito naturale e di birra, strutto, olio extra vergine di oliva, miele, buccia di limoni italiani, vanillina, sale.

Allergeni: glutine, uova

Nutritional values