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Gubbio

Torta di Pasqua

The "Torta di Pasqua" or "Crescia di Pasqua" is a bakery product typical of many areas of Italy, especially in the center. It is among the dishes served at the historic breakfast on Easter morning, the traditional "ritual" typical of the old Italy. Presents itself in two types, one salty and one sweet, for both the shape is similar to that of Panettone. As for the panettone, is a leavened to regrowth, the ingredients are in fact added and integrated to the initial chariot (mixture generally consists of all the yeast necessary with little flour) in successive stages of rising. With or without candy, pizza also has a sweet flakes, icing made of meringue and beads of sugar and salt is added in the version of the cheese mixture.