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pinza

sweet round loaf

Pinza Pasquale alla Triestina is eaten at Easter time; another version, pinza goriziana, uses up to 9 egg yolks. Then there's the Pinza bolognese, made at Christmas according to a recipe that dates back to the 17th century and has a filling of mostarda bolognese.

Text © Dana Facaros and Michael Pauls

Images by: Paolo Piscolla, Creative Commons License