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. A plain old pinza can be like a panettone.
In the Veneto, Pinza veneta is a rustic cake often baked for Epiphany made with a mix of wheat and corn flour, and filled with raisins, dried figs, apples, orange zest, grappa, and fennel seeds.
Image by Paolo Piscolla, Creative Commons License