Dish

Pinca

Pinca is made by mixing together a sweet dough, which is then mixed with raisins and lemon zest. The dough is then left to rise, before being shaped into a loaf and baked in the oven until golden brown. Pinca is best served warm, with a dollop of whipped cream or a scoop of ice cream. It is a sweet and indulgent bread that is perfect for special occasions or as a comforting snack.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Sweet Bread

Origins and history

Pinca is a traditional Croatian bread that has been enjoyed for centuries. It originated in the region of Istria, where it was a popular treat during the Easter period. Today, Pinca is still enjoyed all over Croatia, particularly in the north of the country.

Dietary considerations

Pinca is not suitable for vegetarians or vegans as it contains eggs and butter. It is also high in sugar and should be enjoyed in moderation as part of a balanced diet.

Variations

There are many variations of Pinca, with different regions and bakers having their own unique recipes. Some recipes include additional ingredients such as nuts, dried fruit, or chocolate. Some bakers also add a layer of marzipan or almond paste to the bread for extra sweetness.

Presentation and garnishing

Pinca can be presented in a variety of ways, depending on personal preference. It can be served in slices, or as a whole loaf. It can be garnished with a sprinkle of sugar or a dusting of cinnamon. It can also be served with a dollop of whipped cream or a scoop of ice cream.

Tips & Tricks

When making Pinca, it is important to use good quality butter and raisins. The dough should be left to rise until it has doubled in size, to ensure that the bread is light and fluffy. The bread should be baked until golden brown and well-risen. To keep the bread fresh, store it in an airtight container at room temperature.