When I was a child in the late 1960s many homes, including the one of my Umbrian grandmother, didn’t have an oven and took their bread to the bakery for cooking. Easter was an especially busy time, with women preparing Torta di Pasqua, a leavened cheese bread traditionally served for our hearty Easter breakfast. In the countryside, the whole idea of an “egg hunt” had … Continue reading Torta di Pasqua, an Umbrian Easter bread
Easter 2013 You may not be the most beautiful dove but you have a sweet, buttery heart. You may not be not the softest but I have made you with stone-ground artisan flour, organic sugar and eggs, homemade candied orange peel and only 1/4 teaspoon yeast. I’ve made you with love and all the necessary time. Actually, I did not have the time to make a Colomba. Tomorrow … Continue reading Colomba: a traditional Italian Easter bread shaped like a dove.