TRADITIONAL EASTER SWEET PIGNA, a traditional sweet from Caserta with slow fermentation, using sourdough, perfect for breakfast or snack for the whole family.
The Easter Sweet Pigna is a typical and traditional sweet from Caserta that carries centuries of history and authenticity. This exquisite sweet is a symbol of Easter celebrations in the region, loved by young and old alike for its rich flavor and soft texture, making it an essential addition to the festive table.
The Easter sweet pigna is very similar to the Montese casatiello, some differences can be found in the aromas used and a bit in the ingredient proportions.
The secret of the Easter Sweet Pigna lies in its traditional recipe and the use of high-quality ingredients. The enveloping sweetness of the soft dough, enriched with raisins, candied fruits, and traditional aromas, offers a taste experience that leaves an indelible memory.
The only downside of this typical sweet is the rather long fermentation times that vary depending on the climate conditions.
Join me in the kitchen today for the Easter Sweet Pigna!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Cooking time: 40 Minutes
- Portions: 8
- Cuisine: Italian
Ingredients
- 4 cups All-purpose flour
- 5.3 oz Sourdough
- 5 Eggs
- 3/4 cup Sugar
- 4.4 oz Lard
- 1 Orange zest
- 1 Lemon zest
- 1 small glass Rum
- 1 small glass Strega liqueur
- 1 packet Ground cinnamon
- to taste Candied citron
- 4.4 oz Powdered sugar
- 1 Egg whites
- 2 drops Lemon juice
- to taste Candied cherries
- to taste Colorful sprinkles
Preparation
Dissolve the yeast with one egg, cover, and let it rest overnight.
The next day, add the flour, sugar, eggs, lard, and aromas. I didn’t use citron and added cinnamon to my liking.
Knead the dough adding rum and Strega; this sweet is better made by hand without a mixer, it must be kneaded to dissolve all the flour lumps well.
The dough is very soft, completely different from pizza or bread dough.
Grease and flour a 500 g mold, typically 6 inches tall for casatiello or a 20 cm bundt pan, and pour in the dough.
This is where the long phase begins, cover the pan with plastic wrap, then with cloths, blankets, or covers, and let it rise until it doubles, even 36 hours.
My dough rose for about a week; you can warm the oven a little, but the advice is to let it grow naturally.
When you see it no longer rising, it’s ready to bake.
Preheat the oven to 350°F and bake for 30-40 minutes, perform the toothpick test.Prepare the glaze, work the egg white with sugar and drops of lemon in a mixer at maximum speed, I used powdered and granulated sugar.
Remove the sweet from the oven and decorate it with the glaze, cherries, or colorful sprinkles.
Bon appétit
Notes
Easter Sweet Pigna, a traditional sweet with slow fermentation, using sourdough, perfect for breakfast or snack for the whole family.
If you don’t like candied fruits, remove them as I did; you can use 5-6 g of brewer’s yeast to speed up the process but it won’t be the same.
