This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


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. 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.



Friuli-Venezia Giulia


Text © Dana Facaros & Michael Pauls

Image by Paolo Piscolla, Creative Commons License