"bread which Romanians make for Easter and Christmas called ""cozonac"". During the weeks before Easter, special Easter bread is sold (in German: ""Osterbrot"", ). This is made with yeast dough, raisins, and almond splinters. Usually, it is cut in slices and spread with butter. People enjoy it either for breakfast or for tea time (in German: ""Kaffee und Kuchen"", literally ″coffee and cake″). The Dutch Easter bread is the so-called 'stol', a fruit bread with raisins and usually filled with almond paste. It is the same type of bread also eaten as a Christmas bread. In Sardinia, Italy, bread is"
"Colomba di Pasqua Colomba pasquale or colomba di Pasqua (""Easter Dove"" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (""colomba"" in Italian) and finally is topped with pearl sugar and almonds before being baked. Some manufacturers produce other versions including a popular bread topped with chocolate. The colomba"
"was commercialised by the Milanese baker and businessman Angelo Motta as an Easter version of the Christmas speciality panettone that Motta foods were producing. Colomba di Pasqua Colomba pasquale or colomba di Pasqua (""Easter Dove"" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (""colomba"" in Italian) and finally"
"a soup form) and dressed with a meat sauce (ragu'). Zuppa alla Pavese was supposedly invented on the spot to feed the captive king Francis I of France after his defeat at the Battle of Pavia on February 24, 1525. ""Torta del Paradiso"" is a cake from Pavia, which is also noted for the ""Colomba Pasquale"" a cake in the shape of a dove which is traditionally eaten at Easter. Voghera is noted for ""Mostarda di Voghera"", a pickled fruit accompaniment for boiled meats, and the ""Zuppa di Voghera"" a torte with coffee and cream and the ""Stracchino di Voghera"""
"Campanile (cake) Campanile (Corsican; ""u campanile"", meaning ""the bell tower"", pl. ""campanili"") is a Corsican cake generally shaped as a crown, made of yeast dough. It is a typical dessert of the cuisine of Corsica and is a traditional Easter cake: the boiled eggs in the cake look like little bells inside the bell tower and represent the renewed fertility of the earth after the end of winter, remembering also the tradition to unleash the bells at Easter, after having tethered them at Good Friday. The ""campanile"" is similar to southern Italian Easter cakes, like the Sicilian ""campanaru"" (whose name"
"In Iran and the diaspora, Assyrians will eat a Paska cake on Easter, ""Ida Gura"". The tall cake is decorated with a cross on top to represent Calvary, the place of Jesus' crucifixion, and surrounded with colored eggs to symbolize the people who visited Jesus during his death and were at his cross. Pască is a traditional Romanian and Moldovan pastry. Pască is composed with eggs, sour cream, fresh cheese like urdă, raisins and sugar, and is especially made for Easter. The word ""Pască"" come from Latin, ""Pascha"", meaning ""Easter"". Paska (bread) Paska (Russian, Ukrainian: Пáска ""Easter"", Georgian: პასკა ""Easter"","
"Torta caprese Torta caprese is a traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates, and popular in Naples. Many variations of this cake are made, but the basic recipe is to mix softened butter at room temperature with sugar; egg yolks are then added, and once combined, the remaining ingredients are added: finely minced almonds, chocolate melted via bain-marie, and whipped egg whites. After baking, the cake has a thin hard shell covering a moist interior. It is usually covered with a light dusting of fine powdered sugar. It is"
"dough to make it golden, and the cake is baked in warm oven for 50 m. Campanile (cake) Campanile (Corsican; ""u campanile"", meaning ""the bell tower"", pl. ""campanili"") is a Corsican cake generally shaped as a crown, made of yeast dough. It is a typical dessert of the cuisine of Corsica and is a traditional Easter cake: the boiled eggs in the cake look like little bells inside the bell tower and represent the renewed fertility of the earth after the end of winter, remembering also the tradition to unleash the bells at Easter, after having tethered them at Good"
"and inside it is nowhere better than in the Toscana (referring to the Café Toscana in Dresden))"" Eierschecke Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a sheet cake made of yeast dough topped with apple, quark (curd) and poppy seeds and parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening.[1] The term originates from a piece of men's clothing in the 14th century which was called ""Schecke"" and was made up of a medium-length tunic with a very tight waistline and was worn with a Dusing, a"
"Castagnaccio Castagnaccio (locally also known as baldino, ghirighio or pattona) is a plain chestnut flour cake, typically found in the Tuscany, Liguria, Piedmont, Emilia-Romagna regions of Italy, and in the French island of Corsica. It is a typically autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts, and raisins, and baked. Local variations may include other ingredients, such as rosemary, orange rind, fennel seeds, and other dried fruit. There are also variations on the thickness of the cake, and specific names are sometimes used locally to refer to such variations. For example, in Livorno, a castagnaccio"
"Pan de Pascua Pan de Pascua is a Chilean cake traditionally eaten around Christmas time. Although ""Pascua"" primarily means Passover and secondarily means Easter, it also may mean Christmas and Epiphany. In Chile both ""Navidad"" and ""Pascua"" are used to refer to Christmas. Despite its name, it is a cake made from batter, and not a true bread. It is similar to a sweet sponge cake flavored with ginger and honey. It usually contains candied fruits, raisins, walnuts and almonds. Pan de Pascua was originally introduced to Chile by German immigrants. The Chilean version combines characteristics of the German Stollen"
"bread that replaced the older style of flatter panettone as the standard. His startling success saw his company expand considerably during the inter war years with Motta foods introducing new breads including a celebratory Easter bread known as a Colomba di Pasqua, a dove shaped yeast bread that uses panettone yeast but contains less fruit. In many companies, panettone became the de rigueur holiday gift to give to staff. Top artists were commissioned by Motta to immortalize his bread in advertisements. Prices were slashed to attract yet more consumers. It is estimated that panettone is now sold in seventy five"
"was likely served in tea rooms. As it became more popular, restaurants incorporated it into their menu. Torta caprese Torta caprese is a traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates, and popular in Naples. Many variations of this cake are made, but the basic recipe is to mix softened butter at room temperature with sugar; egg yolks are then added, and once combined, the remaining ingredients are added: finely minced almonds, chocolate melted via bain-marie, and whipped egg whites. After baking, the cake has a thin hard shell covering"
"and the Italian Pandoro. Pan de Pascua Pan de Pascua is a Chilean cake traditionally eaten around Christmas time. Although ""Pascua"" primarily means Passover and secondarily means Easter, it also may mean Christmas and Epiphany. In Chile both ""Navidad"" and ""Pascua"" are used to refer to Christmas. Despite its name, it is a cake made from batter, and not a true bread. It is similar to a sweet sponge cake flavored with ginger and honey. It usually contains candied fruits, raisins, walnuts and almonds. Pan de Pascua was originally introduced to Chile by German immigrants. The Chilean version combines characteristics"
"Canestru Canestru (Corsican; pl. ""canestri"", from Latin ""canistrum"", meaning a circular basket) is a Corsican cake generally shaped as a circle, made of brioche dough. The cake is typical of the cuisine of Corsica and originates from the village of Petreto-Bicchisano in Corse-du-Sud. ""Canestru"" is a traditional Easter cake, and is typically consumed during the traditional Easter Monday picnic (). Its main ingredients are wheat flour, yeast, salt, eggs, shortening (""sdruttu""), white wine, pastis or anise seeds. The dough should rest two hours at room temperature before being kneaded. Then it should rise thirty to forty five minutes before being"
"(""fu il primo che facesse castagnazzi e di questo ne riportò loda""). Castagnaccio Castagnaccio (locally also known as baldino, ghirighio or pattona) is a plain chestnut flour cake, typically found in the Tuscany, Liguria, Piedmont, Emilia-Romagna regions of Italy, and in the French island of Corsica. It is a typically autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts, and raisins, and baked. Local variations may include other ingredients, such as rosemary, orange rind, fennel seeds, and other dried fruit. There are also variations on the thickness of the cake, and specific names are sometimes used"
"The popular tiramisu cake may be made with ladyfingers or a genoise sheet. A chocolate genoise can be made by substituting cocoa powder for some of the flour, and is sometimes used as a substitute for the richer cake used in the standard Sacher torte recipe. Genoise A genoise (, , , or ; ; ""Genoese cake"" or ""Genovese cake""; rarely spelled ""génoise"" in English) is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume. Genoise"
"may consider is that it comes from ritual bread used, which spread during the period of Constantine the Great. They were made of honey and milk the people offered the catechumen during Easter Eve at the end of the ceremony of baptism. The modern ""pastiera"" was probably invented in a Neapolitan convent. An unknown nun wanted that cake, symbol of the Resurrection, to have the perfume of the flowers of the orange trees which grew in the convent’s gardens. She mixed a handful of wheat to the white ricotta cheese, then she added some eggs, symbol of the new life,"
"Coca (pastry) The coca () is a pastry typically made and consumed in eastern Spain. The coca is just one way of preparing a dish traditionally made all around the Mediterranean. The Catalan word ""coca""—plural ""coques""—comes from Dutch during the Carolingian Empire, and shares the same roots as the English ""cake"" and the German ""Kuchen"". There are many diverse cocas, with four main varieties: sweet, savoury, closed and open. All of them use dough as the main ingredient, which is then decorated. This dough can be sweet or savoury. If it is sweet, eggs and sugar are added, and if"
"common name in Italy, Croatia, and Spain. <br> Paloma Tripp Paloma (name) Paloma is a female given name, derived from Latin """"palumbus"""" which means Dove; a symbol of Peace. The name also can be understood as The Holy Spirit symbolized in this bird. ""Palomma"", using double """"m"""", comes from a Neapolitan dialect, made famous in the song """"Palomma 'e notte"""" written by Di Giacomo and Buongiovanni in 1906. In Southern Italy, """"La Festa della Palomma"""" (Feast of Palomma) is celebrated at Easter at the Chiesa della Madonna della Nova (Our Lady of Nova's Church), Ostuni, Puglia. In Spain, the """""""""
"in warm oven. Cacavellu Cacavellu (Corsican; pl. ""cacavelli""; also ""caccavellu""; ""caccaveddu"" in ""Suttanacciu"" dialect; from Latin ""cacabus"" (""cooking pot"") ) is a Corsican cake generally shaped as a crown, made of yeast dough. It is a typical dessert of the village of Vico. In the cuisine of Corsica exists also a yeast cake called too ""caccaveddu"", typical of the region around Sartène in southern Corsica: it is akin to the ""Campanile"" cake and like that is also traditionally prepared for Easter. Its main ingredients are wheat flour, yeast, salt, egg, sugar, shortening (""sdruttu""), ""aquavita"", brocciu, grated orange zest and olive"
"Cacavellu Cacavellu (Corsican; pl. ""cacavelli""; also ""caccavellu""; ""caccaveddu"" in ""Suttanacciu"" dialect; from Latin ""cacabus"" (""cooking pot"") ) is a Corsican cake generally shaped as a crown, made of yeast dough. It is a typical dessert of the village of Vico. In the cuisine of Corsica exists also a yeast cake called too ""caccaveddu"", typical of the region around Sartène in southern Corsica: it is akin to the ""Campanile"" cake and like that is also traditionally prepared for Easter. Its main ingredients are wheat flour, yeast, salt, egg, sugar, shortening (""sdruttu""), ""aquavita"", brocciu, grated orange zest and olive oil. After dissolving"
"cylindrical, often baked in bundt-type pan. It frequently contains raisins, succade, or orangeat, and may be iced on top. It is much sweeter than ""Paska"". ""Babka"" usually is only made, like ""Paska"", to celebrate Easter Sunday and the rising of Christ. Romania and Moldova also have a traditional Easter bread called ""Pasca"" (The term ""Pasca"" is ""Easter"" in the Eastern Orthodox faith, similar to ""Pâques"" in French. It is derived from the Hebrew ""pesah"".). The Romanian ""Pasca"" bread is made with cheese (and may also include fruits, nuts, or chocolate for decoration). It is usually found alongside another traditional sweet"
"(""Venetian focaccia""), a typical cake of the Venetian Easter tradition: it is based on eggs, sugar and butter (instead of olive oil and salt) and it looks quite similar to panettone or to another Venetian cake like pandoro. In South Tyrol and in the small village of Krimml in Austria, the so-called ""Osterfochaz"" (in Krimml ""Fochiz"") is the traditional Easter gift of the Godparents to their Godchildren. Therefore, the bread is slightly thinner in the middle, in order to put in the coloured Easter eggs. Focaccia al rosmarino (focaccia with rosemary) is a common flatbread style in Italian cuisine that"
"boiled before sugar, cinnamon, and ground cloves are added. Pastashu is made from choux pastry, filled with a cream, vanilla, coffee or chocolate-flavoured custard and then topped usually with fondant icing. This dessert is known as Éclair in France and Bignè in Italy Trileçe is an Albanian adaptation of the Spanish Tres leches. It is a sponge cake made of three milks from cow's, goat's and water buffaloes, while cow's milk and cream are used commonly. According to Hürriyet, Albania was the first country to introduce the dessert from South America into the area. It is believed that the popularity"
"it with slices of salami. Babà cake is a well known Neapolitan delicacy, best served with Rum or limoncello (a liqueur invented in the Sorrento peninsula). It is an old Austrian cake, which arrived in Campania during the Austrian domination of the Kingdom of Two Sicilies and was modified there to become a ""walking cake"" for citizens always in a hurry for work and other pursuits. Sfogliatella is another cake from the Amalfi Coast, as is Zeppole, traditionally eaten on Saint Joseph's day. Struffoli, little balls fried dough dipped in honey, are enjoyed during the Christmas holidays. Another Campanian dish"
"fried in olive oil. During Easter, it was common to prepare ""cullure"" and ""pastizzi"". Cullura is the Easter bread, with an original meaning of new life. The dough is made with flour, eggs, cinnamon, fennel seeds, lard, salt and yeast. The whole is worked and shaped like a crown. Pastizzi are pseudo-pants made with flour, lard, salt and pepper, stuffed with meat and entrails of kid, seasoned with pepper, parsley, and garlic, browned in olive oil with the addition of sausage, then baked in the oven. Amendolara Amendolara (Lucano: ) is a town and ""comune"" in the province of Cosenza"
"as in territories of Catalan culture as a part of the New Year holidays. Coca (pastry) The coca () is a pastry typically made and consumed in eastern Spain. The coca is just one way of preparing a dish traditionally made all around the Mediterranean. The Catalan word ""coca""—plural ""coques""—comes from Dutch during the Carolingian Empire, and shares the same roots as the English ""cake"" and the German ""Kuchen"". There are many diverse cocas, with four main varieties: sweet, savoury, closed and open. All of them use dough as the main ingredient, which is then decorated. This dough can be"
"baked golden brown and baked again in a warm oven (150° to 220°). Canestru Canestru (Corsican; pl. ""canestri"", from Latin ""canistrum"", meaning a circular basket) is a Corsican cake generally shaped as a circle, made of brioche dough. The cake is typical of the cuisine of Corsica and originates from the village of Petreto-Bicchisano in Corse-du-Sud. ""Canestru"" is a traditional Easter cake, and is typically consumed during the traditional Easter Monday picnic (). Its main ingredients are wheat flour, yeast, salt, eggs, shortening (""sdruttu""), white wine, pastis or anise seeds. The dough should rest two hours at room temperature before"
"has the same meaning). In southern Corsica, in the region around Sartène, it is produced an Easter cake akin to the Campanile and called ""Caccaveddu"". Its main ingredients are wheat flour, yeast, salt, egg, sugar, shortening (""sdruttu"") or olive oil, ""aquavita"", raisins, boiled eggs and egg yolk. Raisins are soaked in ""aquavita"", then all the ingredients except the boiled eggs and the yolk are kneaded to form a dough. After leaving the dough to rise, this is shaped as a doughnut, and the boiled eggs, bounded with dough ribbons, are sunken in it. The egg yolk is brushed on the"
"Genoise A genoise (, , , or ; ; ""Genoese cake"" or ""Genovese cake""; rarely spelled ""génoise"" in English) is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume. Genoise should not be confused with ""pain de Gênes"" (""Genoa bread"") which is made from almond paste, but it is similar to ""pan di Spagna"" (""Spanish bread""), another Italian sponge cake. It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are"
"Paska (bread) Paska (Russian, Ukrainian: Пáска ""Easter"", Georgian: პასკა ""Easter"", ultimately from ""Passover"") is a Easter bread tradition and particularly spread in countries with predominant Eastern Orthodox religion or cultural connections to the ancient Byzantine Empire. Paska breads are a traditional element in the easter holidays of Belarus, Ukraine, Russia, Armenia, Romania, Moldova, Georgia and parts of Bulgaria as well as the Assyrian–Chaldean–Syriac diaspora. Due to its geographical closeness, it is also widespread in Slovakia. Meanwhile it is also eaten in countries with immigrant populations from Eastern Europe such as the United States, Canada and the United Kingdom. Easter is"
"covered with a layer made of dried fruit, almonds, egg yolks creamed with sugar and whipped egg white and baked again. The cake's name may have its origins in the Mazur (or Masurian) tribe inhabiting the Mazovia region of central Poland. Another theory says it might originate from the word (Polish for mazurka), traditional folk dance in triple metre from Poland. A shortcrust pastry, Mazurek is considered one of the primary desserts of Easter across Poland. What distinguishes it from other festive dessert cakes is the abundance of decoration with dried fruit and nuts, its overall sweetness, and chocolate icing,"