Pinca
 | |
| Alternative names | Sirnica, Pinza |
|---|---|
| Type | Sweet roll |
| Place of origin | Croatia, Montenegro, Slovenia, Italy |
| Region or state | Dalmatia, Bay of Kotor, Istria, Gorizia, Trieste |
| Main ingredients | Flour, yeast, raisins, zest |
| Variations | Titola, pupa, colomba, and jajarica |
 Cookbook: Pinca  Media: Pinca | |
Pinca (also sirnica or pinza) is a traditional Dalmatian, Istrian and Bay of Kotor Easter sweet roll. It is also popular in the Goriška region of Slovenia, the Slovenian Littoral, western Croatia and in parts of the Province of Trieste and Gorizia of Italy.
Description
It is a sweet bread loaf with the sign of a cross, which is carved in with a knife before baking, on the upper side.
Usage
Pinca is eaten to celebrate the end of Lent, because it contains many eggs. Together with Easter eggs, pinca has remained the centrepiece of the family Easter breakfast in areas where it is eaten. In urban areas it is increasingly the only item taken to Easter Mass for blessing,and is often given to guests as a symbol of good wishes.
External links
This article is issued from Wikipedia - version of the 1/10/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.