Description
The typical loaf traditionally prepared in Romagna for Easter (unlike the savoury version common elsewhere), made artisanally by Luvirie’s pastry workshop.
This loaf was traditionally kneaded with natural sourdough, adding sultanas and aniseed, then taken to the village bakery for baking, as few households had ovens at home.
Today, the tradition continues that it is enjoyed during the Easter period, both at breakfast (often with a blessed egg, sometimes accompanied by two slices of salami and a small glass of wine) and as a conclusion to the Easter lunch.
