The Pigna Molisana, also known as Easter Bread, Sweet Pizza, Piccellat, Mpigna, or Turmente, is a leavened cake traditionally prepared during the Easter period in the Molise region and beyond: originally, the Pigna was a recipe from the Ciociaria area, but it has spread to Campania, Molise, and Abruzzo. It is a truly special cake: visually, it resembles a ring cake or a panettone, but it all depends on the shape you choose to give it. Traditionally, Pigna is made with natural yeast: during the Kingdom of Naples, the hard dough was worked by the hands of several women who took turns throughout the entire process. From the start of preparation to the finished product, it took almost 4 days. Today, powdered yeast is used instead of sourdough, which has diminished the goodness and purity the cake once had. However, Panificio Rosa Maria Vittoria uses sourdough with a slow fermentation process that lasts from 30 to 48 hours. A true rarity!
