Camunian Spongada: the soft Easter cake from Lombardy.
If there’s one thing I deeply love about my work in the kitchen, it’s the chance to uncover little-known recipes, small gems tied to ancient traditions and sacred festivities.
Today I take you to Lombardy, precisely among the peaks of Valle Camonica, to discover the Spongada camuna: a leavened Easter bread with surprising softness and a fascinating history.
Spongada is not just a simple cake, but a symbol.
Traditionally, these small loaves were prepared as a special gift for the sick and for the poor, a concrete gesture to wish health and prosperity.
It is a recipe that speaks of community and sharing, values that make every bite even sweeter.
Its peculiarity? Although it is a sweet dough, the Camunian tradition wants it to be eaten also paired with local cured meats, creating an irresistible sweet-and-salty contrast.
The original preparation of the Spongada is a ritual that usually requires two distinct doughs and different proofing steps.
However, as you know, I like to make cooking accessible to everyone without losing the quality of the final result.
In this recipe I chose to proceed with a single dough, a technique that reduces waiting times but still guarantees an excellent result.
The result is fragrant little loaves, covered with a layer of sugar that during baking creates a slight crunchy crust while leaving the heart soft as a cloud.
This is a recipe you must try, especially if you love experimenting with new flavors during Easter or on other festive occasions.
One of the strengths of the Camunian Spongada is its shelf life.
These little loaves remain soft for days, provided you follow a small tip: once completely cooled, store them in a well-sealed food bag. This way they will keep all their moisture and fragrance, ready to be enjoyed at breakfast, as a snack or, as they do in Valle Camonica, during a rustic aperitif with good salami.
About 405 kcal per spongada