The loaf of Easter is the sweet Prince of traditional local cuisine, especially of the comune di Sarsina. Normally was eaten for breakfast Easter morning accompanied with homemade salami and eggs blessed good Sangiovese. Today, however, this recipe is offered throughout the year.
Is defined Loaf because it's a true Easter bread that is consumed together with typical dishes prepared in this event. It's characteristic shape, height of 20 cm and 40 cmat its base. In the Savio Valley if they also produce versions of smaller size, while maintaining the traditional cylindrical shape. The basic ingredients of this bread are: flour, eggs, sugar, butter, lemon zest, vanilla and raisins.
PASQUALE LOAF RECIPE
Mix the ingredients together and set aside to rise for several hours. Then brush with beaten egg and cut it on the surface to swell at best. Finally Bake at low heat.