€ 9,90 for 450g ca.
The Pigna Molisana, also known as Easter Bread, Sweet Pizza, Piccellat, Mpigna or Turmente, is a leavened cake traditionally prepared during the Easter period in the areas of Molise and beyond: originally, the Pigna was a Ciociarian recipe, but it has spread throughout Campania, Molise, and Abruzzo. It is a truly special dessert: at first glance, it resembles a bundt cake or a panettone, but it all depends on the shape you decide to give it.
Tradition holds that the Pigna is prepared with natural yeast: even during the Kingdom of Naples, the tough dough was worked by the hands of several women who took turns throughout the entire process. From the beginning of the preparation to the finished product, almost 4 days were required. Today, instead of using sourdough, powdered yeast is used, which has diminished the goodness and purity that the dessert once had. The Panificio Rosa Maria Vittoria, however, uses natural yeast with a slow fermentation that lasts from 30 to 48 hours. A true rarity!
Ingredients: type 00 flour, fresh eggs, sugar, natural yeast and beer yeast, lard, extra virgin olive oil, honey, zest of Italian lemons, vanilla powder, salt.
Ingredienti: farina tipo 00, uova fresche, zucchero, lievito naturale e di birra, strutto, olio extra vergine di oliva, miele, buccia di limoni italiani, vanillina, sale.
Allergeni: glutine, uova
Usually, the classic version of the "pigna" involves pouring icing on it once finished. The Artisanal Pigna from the Panificio Rosa Maria Vittoria, on the other hand, is a purer version, where you can better taste the soft dough naturally leavened. With this variant, it is possible to pair the pigna with savory flavors: it is indeed exceptional with a nice slice of mortadella! Recommended wines: a good Gewurtztraminer or a Lugana DOC can be suitable, but alongside a Franciacorta or a Valdobbiadene, the result is more... festive!
The handmade wrapping is available only during the Easter period
€ 9,90
for 450g ca.
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Molise
Hand-wrapped Easter Pigna Molisana
