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Home Flavours Traditional Recipes Desserts Easter Loaf

Easter Loaf

Pagnotta di Pasqua

Easter Bread and WineThis sweet, part of Easter festivities, belongs to one of the age-old traditions of the land around Forlì. The loaf was eaten by poor people on Easter morning along with the blessed egg, or sometimes with a slice of home-made local salami. It was also eaten at meals over the next few days following Easter.

Difficulty: Easy

Ingredients: For 6/8 people: 1 kg. of basic bread dough with yeast, 500 gm. of flour, 30 gm. of brewer's yeast, 4 eggs, 250 gm. of sugar, 100gm. of butter, grated lemon rind, milk to taste.

Preparation: Start by mixing the bread dough evenly with the flour, eggs, brewer's yeast, sugar and grated lemon rind. Add milk until the dough is soft. Let the dough rise for at least 12 hours, then butter and flour a cake pan and pour in the dough. Bake for about 40 minutes at 200°C, until the surface becomes golden brown.

Suggested white wine Albana or Pagadebit di Romagna

Recipe sent by: Forlì Tourism Board

Last modified Mar 30, 2017

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