Back home, we never really celebrated Easter.
Sure we did the chocolate bunnies or bilbies if you wanted a native version… some bright spark thought giving Aussie kids chocolate bunnies sent the wrong message, what with rabbits being an environmental pest in the bush and all… no surprises for guessing that the little ones were less than impressed.
But it wasn’t until I came to the Maremma that I realised just how unforgettable Easter can be.
My first Easter in Tuscany remains one of my most beautiful and beloved memories of the place I now call home.
I had only been in Manciano for a couple of weeks and was staying with my host family. Despite their incredible generosity I was feeling a little grumpy on Easter morning. I was young and I missed my mum… it was a looooong time ago.
But when I walked into my ‘host nonna’s’ kitchen, I was greeted by a humbling and completely comforting sight – La Colazione di Pasqua or Easter breakfast. Nothing fancy, just a collection of traditional Maremman treats.
Looking back, I think the meal represented everything that is so lovable about this region – the genuineness of the local produce, the respect for tradition, and above all, the idea that familial love can be shared through food.
Needless to say, I soon forgot about feeling sorry for myself, especially when my host dad showed me the roasted lamb spit they had slowly cooking for lunch!
All these years later, I still celebrate La Colazione di Pasqua, even if I’m not in the Maremma. The ingredients for the breakfast are so easy to get that you make it anywhere.
You don’t have to be Maremman, Tuscan or even Italian to try it! You can always swap these ingredients for your own Easter treats. After all, the real fun is in sharing a special meal with your family before the early morning Easter egg hunt or chocolate feast!
The traditional Maremman breakfast has four ingredients:
- Capicollo or cured ham
- A hard fresh cheese like pecorino
- Eggs blessed by the local priest and dyed bright colours
- and La Schiacciata di Pasqua
La Schiacciata di Pasqua is a sweet bread flavoured with aniseed essence and served with thick lashings of fresh ricotta.
Instead of just being a plain loaf, this bread is twisted to look like a piece of rope and studded with brightly coloured eggs. These eggs are dyed and left whole to cook in the oven with the bread.
There’s always a fight in my house as to who gets to the eat these eggs, so I always make sure I put in enough eggs for everyone!
This recipe below actually belongs to my ‘host nonna’. She showed me how to make a couple of years ago and I love it so much that I sometimes indulge in baking it out of season. I usually leave out the eggs and just bake the bread though. It’s especially nice with raspberry jam in the mornings!
It’s deceptively easy to make with most of the work being done by the electric mixer
La Schiacciata di Pasqua
– 3 cup plain flour
– 1/4 cup sugar
– 1 dry packaged yeast
– 1 teaspoon salt
– 2/3 cup warm milk
– 2 tablespoons softened butter
– 7 eggs
– 1/2 cup mixed candied fruit, chopped
– 1/4 cup blanched almond, chopped
– 1/2 teaspoon aniseed essence
Method:
In a mixing bowl, combine 1 cup of flour, sugar, yeast and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium. Add 2 eggs and 1/2 cup flour. Beat for 2 minutes more on high.
Stir in fruit, nuts and aniseed and mix well. Then stir in enough of the remaining flour to form a soft dough.
Turn onto a lightly floured board. Knead until smooth, about 6 – 8 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour.
If you want, you can dye the leftover eggs, in their shells of course, or just leave them plain. Rub the eggs with oil and set aside.
Punch the dough down. Divide in half. Roll each piece into a 24 inch sausage. Loosely twist ropes together and place on a greased baking try to form a ring. Pinch the ends together. Gently split the rope twists and tuck the eggs into openings. Cover and let rise until doubled, about 30 minutes.
Bake at 350°F (170°C) for 30 – 35 minutes or until golden brown.
Serve warm with ricotta and jam.