Dish

Schiacciata di Pasqua

Easter Schiacciata

Schiacciata di Pasqua is made with flour, sugar, eggs, butter, and yeast. The dough is mixed and then left to rise before being shaped into a round loaf and baked until golden brown. This bread is best enjoyed fresh out of the oven, but can also be toasted or reheated in the oven.

European cuisine› Mediterranean cuisine› Italian cuisine

Sweet Bread

Origins and history

Schiacciata di Pasqua originated in Tuscany and is a popular Easter bread throughout Italy. It is often decorated with colored eggs or sprinkles to symbolize the rebirth of spring.

Dietary considerations

Contains gluten, dairy, and eggs.

Variations

Variations of schiacciata di Pasqua include adding raisins or candied fruit to the dough, or topping the loaf with powdered sugar or a glaze.

Presentation and garnishing

Schiacciata di Pasqua can be presented on a platter or in a basket lined with a cloth napkin. It can be garnished with powdered sugar or a drizzle of glaze.

Tips & Tricks

To keep schiacciata di Pasqua fresh, store it in an airtight container at room temperature for up to 2 days. To reheat, wrap the loaf in foil and warm in a 350°F oven for 10-15 minutes.