- 6 eggs
- 150 gr. sugar
- 10 gr. cremore
- 5 gr. bicarbonate (raising powder)
- 70 gr. pork lard
- flour as necessary
- Mix all ingredients
- Work the dough and place it on a greased oven container, leave it to raise in a warm environment
- Mix one egg yolk. When the pizza is well grown, with a brush cover the surface with the egg and put the pizza into the oven.
- When cooked, on the cake you will see a shiny, dark brown crust
Once baked, all odors and perfumes, they were brought back home and left untouched until Easter morning. On Holy Saturday the pizze were lined on the table along with the painted eggs, the salami, cavallucci, panicelle, fiadoni. The priest came to bless everything with abundant sprinkling of new holy water. The following morning the "compare" was invited and the family and guest together began consuming all the food, usually accompanied by a huge omelette, the traditional dish of Easter morning.
This custom is so deeply rooted in Abruzzo that (as told by Walter Cianciusi in "Collelongo", Teramo 1972) "an emigrant working in the United States, being aloneon one very remote Easter day, thinking angrily - I would say with anger and homesickness - to his faraway hamlet and the custom which would have meant for him to be, at that time, in his paternal house dining with his dear ones, made an omelette with 24 eggs and ate up all by himself. Oh, America of the skyscrapers and huge omelettes!"