Pinca

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Pinca
Pinca 0410.jpg
Alternative names Sirnica, Pinza
Type Sweet roll
Place of origin Croatia, Montenegro, Slovenia, Italy
Region or state Dalmatia, Bay of Kotor, Istria, Gorizia, Trieste
Main ingredients Flour, yeast, raisins, zest
Variations Titola, pupa, colomba, and jajarica
Cookbook: Pinca  Media: Pinca

Pinca (also sirnica or pinza) is a traditional Dalmatian, Istrian and Bay of Kotor Easter sweet roll. It is also popular in the Goriška region of Slovenia, the Slovenian Littoral, western Croatia and in parts of the Province of Trieste and Gorizia of Italy.

Description[edit]

It is a sweet bread loaf with the sign of a cross, which is carved in with a knife before baking, on the upper side.

Usage[edit]

Pinca is eaten to celebrate the end of Lent, because it contains many eggs. Together with Easter eggs, pinca has remained the centrepiece of the family Easter breakfast in areas where it is eaten. In urban areas it is increasingly the only item taken to Easter Mass for blessing,and is often given to guests as a symbol of good wishes.

External links[edit]