12008 Traditional Easter Cakes

Came across reference to Pan Ramerino in a book this morning saying it was the traditional Easter cake in Tuscany. Made with zibibbo (a sweet wine) and rosemary, it's a soft cake apparently dating form the Middle Ages. Anyone (Gala?) have a recipe?

Category
Food & Drink

Submitted by Anonymous (not verified) on Fri, 03/27/2009 - 07:22

Pan di Ramerino or Rosemary Bread is a traditional Tuscan bread that used to be baked during the Holy Week; however, it is so much appreciated that you can find it throughout the year. Basically, it has similarities with the hot cross buns and a cross was drawn on top of each roll. Bakers used to go to sell them in front of the churches. Nowadays you have to go to the bakery or make it yourself. I have a recipe which is almost identical to the one described here:
[url=http://www.aspoonfulofsugar.net/wp/2008/10/pan-di-ramerino/]A Spoonful of Sugar Blog Archive Pan Di Ramerino[/url]
As this one has very detailed instructions and quite a bit of the history of this gastronomic delight - plus the fact that I am feeling a bit lazy today - I cannot see the point in writing mine.
The only problem area is the yeast you may be using.
Another Easter bread from Tuscany is "Panina gialla aretina" which is eaten in the Arezzo region. It contains saffron (hence the yellow colouring) and it is served with eggs which have been previously blessed in the churches.

Submitted by Anonymous (not verified) on Fri, 03/27/2009 - 12:45

Hi

Can certainly confirm the Arezzo 'Panina gialla Aretina', its loaded with calories :eeeek: and sultanas and when I checked the ingredients list it includes lard (pig fat) which is a bit unusual in Italian cakes,but makes more sense as Gala has pointed out it is eaten with eggs. However, it is quite delicious and just a bit like a hot cross bun but without the spice.

Submitted by Anonymous (not verified) on Fri, 03/27/2009 - 16:53

It may be a good idea to have a look at some of the Easter recipes from last year's thread:

[url]http://www.italymag.co.uk/forums/food-drink/8881-italian-easter-food.html[/url]

Submitted by Anonymous (not verified) on Sat, 03/28/2009 - 00:47

Thanks everyone. As it happens, I've been promised a cake making session from a neighbour later next week so I'll ask her whether she has a special recipe for this cake. Will report back.

Submitted by Anonymous (not verified) on Sat, 03/28/2009 - 03:32

I agree with JC, every region in Italy has special treats for Easter. Possibly, the "Colomba Pasquale" cake is the easiest to find throughout the country and even overseas.
One particular Easter sweet that I really enjoy is the marzipan "Agnelli di Pasqua" that come from Sicily. The same marzipan paste is used to prepare "Osa di Morti" or "Bones of the Dead" for Halloween or All Saints Day. Here is an excellent explanation about this particular sweet:
[url=http://italianfood.about.com/library/rec/blr0732.htm]Agnellini Pasquali: Sicilian Easter Marzipan Lambs[/url]