Pasqua Pizza of Civitavecchia
The Easter pizza of Civitavecchia is a traditional sweet from Lazio, tall and soft, made with a dough rich in eggs, butter, lard, and flavors like anise, cinnamon, and liqueur. After a long leavening, it results in a fragrant and slightly spiced cake, typical of the Easter breakfast, to be enjoyed with cold cuts, boiled eggs, or chocolate.
Servings: 12 portions
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
The Pasqua pizza of Civitavecchia is traditionally consumed on Easter morning:
- with cold cuts (ham, salami, capocollo)
- hard-boiled eggs
- or with chocolate