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Pizza di Pasqua ("Easter Pizza" ing basa Inggris), ing sawetara wilayah uga diarani crescia di Pasqua, torta di Pasqua, torta al formaggio utawa crescia brusca, minangka salah sawijining olahan jinis kue gurih ragi sing khas ing pirang-pirang wilayah ing Italia tengah adhedhasar tepung gandum, endhog, pecorino lan parmesan . Biasane disajikake nalika sarapan nalika esuk Paskah, [1] utawa minangka panganan pembuka nalika nedha awan Paskah, diiringi endhog rebus, ciauscolo lan anggur abang [2] utawa disajikake ing piknik Senin Paskah . Duwe bentuk sing padha karo panettone, pizza di Pasqua karo keju minangka produk khas ing wilayah Marche, nanging uga Umbrian (ing endi, minangka produk panganan tradisional, entuk pangenalan PAT ). Uga ana varian sing manis. Keanehan produk iki yaiku bentuk, diwenehake dening cetakan tartamtu nalika ragi banjur dipanggang ing oven: asale ing lempung, [3] saiki ing aluminium, duwe bentuk sing dibakar.
Umbrian Pizza di Pasqua | |
Jeneng liyané | crescia di Pasqua, torta di Pasqua, crescia brusca, torta al formaggio |
---|---|
Jinis | Easter bread |
Ajangan | main dish |
Panggonan asal | Italy |
Tlatah utawa praja | Marche, Umbria, Lazio, Abruzzo, Molise |
Olah-olahan nasional gegayutan | Italian |
Digawé | nuns of the monastery of Santa Maria Maddalena at Serra de' Conti, Ancona |
Hawa ajangan | room temperature |
Woworan pokok | wheat flour, pecorino, parmigiano, eggs, olive oil or lard, natural yeast, milk |
Variasi | baker's yeast, emmentaler |
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