THE “SCHIACCIATA DOLCE DI PASQUA (PASIMATA)” (EASTER CAKE)
A specialty of the rural origin, which was prepared by the grandmothers during the Easter period. Two days of patient elaboration are necessary, alternating the handling with periods of resting, with a slow process of natural rising. It has a particular thin and shiny crust, with raisins and anise seeds. To be enjoyed after lunch or dinner, perhaps with some ice cream. A dessert chosen by the Italian Cooking Academy during the edition of 2014 for the prize “Dino Villani”.
Package: Tray 750 gr.
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THE TOSCANACCI
DOLCEFICO
CHOCOLAT
CUOR DI CASTAGNA
BISCOTTI DELLA CHECCA
THE TARTARUGHE
RAGGI DI LUCE
“BISCOTTI LUNGHI” (long cookies)
BEFANINI DELLA COLAZIONE
GREZZOTTI AL CIOCCOLATO
THE “SCHIACCIATA DOLCE DI PASQUA (PASIMATA)” (EASTER CAKE)
THE “SCHIACCIATA DOLCE DI PASQUA (PASIMATA)” (EASTER CAKE)
THE “SCHIACCIATA DOLCE DI PASQUA (PASIMATA)” (EASTER CAKE)
PANE CON L'UVA
FRULLATO
“MARZAPANE” (MARZIPAN)
MANTOVANA
“CROSTATA” (PIE) WITH FRUIT JAM OF BLACKBERRIES
“CROSTATA” (PIE) WITH FRUIT JAM OF APRICOTS
BEFANINI DELLE FESTE
