Traditional Italian desserts are usually egg-rich baked goods. For example, Sicily has its cassata, a sponge cake layered with ricotta and candied fruit, and covered in royal icing. Tuscans have a simpler palate for sweets. The most traditional Easter treat is the schiacciata di pasqua, a fluffy, sweet bread scented with the unmistakably Tuscan aroma of aniseed. It’s basically Tuscany’s answer to Milan’s panettone.
Ideally, this recipe for schiacciata di pasqua from Fucecchio should be made on Good Friday, so it’s ready for the table on Easter Sunday, but to be honest, it’s even better when it’s a day or two old. It can be revived when it’s even older than that with a little dunking in some vin santo, Tuscan dessert wine.
@marleyjune: This recipe is from my dear Aunt who is 95 years old. She used to make about 40 loaves. Then every Easter morning would personally deliver them to everyone in the family before Church. This is great out of the oven or toasted with butter.
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