Portata:
Ingredienti:
Cotture:
Difficoltà:
Menu:
The Civitavecchia Easter Pizza is a traditional sweet from Lazio, prepared for Easter and mainly eaten at breakfast. Tall, soft, and fragrant, it comes from a slow process and rich ingredients like eggs, butter, lard, and intense aromas such as anise and cinnamon. This recipe requires time and patience, but the result is unique: a leavened sweet bread with a texture similar to a large sweet loaf, perfect to accompany cold cuts, boiled eggs, or even chocolate, following the Civitavecchia tradition.
The spring season, with its celebrations and moments of sharing, is the perfect context to enjoy this pizza, which can be served at breakfast, accompanied by sliced meats and boiled eggs, or as a dessert, perhaps with a sprinkle of chocolate. The difficulty level is moderate, requiring familiarity with dough and leavening techniques, but it is a great opportunity to try your hand at cooking and pass on a tradition deeply rooted in local culture.
Making Civitavecchia Easter Pizza means not only following a recipe but also immersing yourself in a story of conviviality and celebration, making every bite a precious memory to share with loved ones. Adding this sweet to your Easter menu is not just a tribute to tradition but also a way to make Easter even more special and unforgettable.
Ingredients
- 6 nr Eggs
- 200 gr Lard
- 50 gr Yeast fresh
- 50 gr Caraway Seeds
- 50 gr Ground Cinnamon
- 3 bustine Vanilla
- 50 cl Red Wine
- 200 gr Butter
- 500 gr Sugar
- 250 ml Milk (1 cup)
- 3 Kg Flour
- 4 bicchierini Sambuca Liqueur (or Alchermes)
- 1 pizzico Salt
For brushing
- 1 nr Egg
Instructions
- Put the caraway seeds to soak in red wine and leave to rest overnight.
- Dissolve the yeast in warm milk.
- In a large bowl, beat the eggs with the sugar.
- Add the previously melted and slightly warmed lard and butter.
- Add the vanilla, cinnamon, caraway with its wine, and the liqueur.
- Add the milk with the yeast and start incorporating the flour gradually.
- When the dough becomes consistent, transfer to the work surface and knead until smooth and elastic.
- Divide the dough into four equal parts and place them in previously greased high pans with lard.
- Cover and let rise in a warm place overnight, checking the dough's growth.
- Preheat the oven to 165–170°C.
- Bake for about 50 minutes.
- Near the end of baking, brush the surface with beaten egg to achieve a golden and shiny color.
Notes
- with cold cuts (ham, salami, capocollo)
- hard-boiled eggs
- or with chocolate
Civitavecchia Easter Pizza is a sweet rich in flavors and traditions, perfect to celebrate the holidays. Thanks to the use of ingredients like anise and cinnamon, it offers a unique and enveloping taste. Eggs, butter, and lard help make it a rich and substantial sweet, typical of Easter breakfast.
This dessert truly symbolizes conviviality, linked to family tradition and shared moments. Preparing it means keeping alive a recipe that is part of local culture and is still passed down from generation to generation.
Tips for making the recipe
To get the most out of your Easter Pizza, it’s important to respect the leavening times. Make sure the pans are placed in a warm, draft-free place. If possible, check the rising occasionally to avoid over-proofing. Also, don’t forget to brush the surface with beaten egg halfway through baking: this step is essential to get a beautiful, shiny crust with a golden color. Patience and care in preparing this sweet will make the difference.
Do children like this recipe too?
Making Civitavecchia Easter Pizza can become a fun activity to do with children. They will love beating the eggs and mixing the ingredients. They can also help with kneading and watch the different leavening stages. This is a great way to teach them the importance of culinary traditions and how food unites families. Make sure to involve them also in choosing pairings, so they can express their creativity and personal tastes.
Pairings
Easter Pizza pairs perfectly with a variety of accompaniments. Traditionally, it is served with cold cuts such as ham, salami, and capocollo, which offer a salty contrast to the sweet. You can also pair it with boiled eggs for a complete meal. For a special breakfast, try it with some dark chocolate or a spreadable cream. If you want an extra touch, a light red wine or a liquor like sambuca can further enhance the sweet’s flavors.
Storage advice
Once prepared, Civitavecchia Easter Pizza can be stored in a cool, dry place. It is advisable to keep it in an airtight container to maintain freshness and moisture. If well preserved, it can last up to a week. If you want to enjoy it beyond the Easter period, you can also freeze it. Just slice and wrap well in cling film. When ready to eat, thaw at room temperature or warm slightly in the oven.
