Venetian pliers
Pinza veneta
Traditional recipe
The rustic Venetian Epiphany cake with dried figs, raisins, pine nuts, fennel seeds and grappa: it is burned on the night of the Epiphany.
Pinza is a rustic dessert from Veneto and Friuli prepared for the Epiphany celebration (January 6th). The oldest tradition calls for the Epiphany bonfire (the 'panevin' or 'pignarola') to be surrounded by these rustic loaves, which are burned to bring good luck. The recipe uses day-old bread, cornmeal, dried figs, raisins and fennel seeds: poor and ancient ingredients of Venetian peasant cuisine. grappa and white wine are essential aromatic additions. Every Venetian family has its own version: Pinza varies from town to town, from grandfather to grandfather.
Instructions
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4 steps · natural Italian voice
Soaking the bread
Soak the day-old bread in white wine with a little water for 30 minutes, stirring occasionally. Squeeze firmly until you obtain a soft bread crumb moist but not dripping: the wine must give fruity notes without overpowering them.
Preparing the dough
Combine squeezed bread, sifted flours and yeast; add chopped figs, raisins soaked and drained, toasted pine nuts, fennel seeds, sugar, peel and grappaMix with a spatula until the dough is smooth and holds its shape but remains soft.
Shaping and cooking
Form a round loaf on parchment paperSmooth the surface and drizzle with a little oil. Bake at a preheated 356°F (180°C) for 40–45 minutes: look for a golden brown crust and a hollow, hollow sound when tapped on the bottom. Cover with aluminum foil if it browns too much.
Cooling and serving
Remove and let cool completely on a wire rack for at least 1 hour to stabilize the texture and flavors. Slice thickly with a serrated knife and serve at room temperature; the flavors will mellow after a day or more in an airtight container.
Chef's Tips
The day-old bread The base is soaked: it adds softness without using eggs or butter. Fennel seeds are the defining flavor of Pinza. It keeps for days: it becomes even better with time.
Ingredients
- (14.11 oz) 400 g of day-old bread soaked
- (3.53 oz) 100 g of cornmeal
- (3.53 oz) 100 g of 00 flour
- (3.53 oz) 100 g chopped dried figs
- (3.53 oz) 100 g of raisins
- (1.76 oz) 50 g pine nuts
- (2 tbsp) 2 tablespoons of fennel seeds
- (3 tbsp) 3 tablespoons Of grappa
- (5.07 fl oz) 150 ml white wine
- (1.76 oz) 50 g sugar
- Lemon and orange zest
- 1 packet Of baking powder
- Extra virgin olive oil
Can't find it in the US?
- rustic breadMost US supermarkets
A crusty country loaf or ciabatta
Not soft sandwich bread.
- cornmealMost US supermarkets
Medium or coarse cornmeal, often labeled polenta
Not corn flour, masa harina or cornstarch.
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- baking powderUS equivalent
1 Italian packet (bustina) = 16 g = about 4 teaspoons double-acting baking powder
Or: For lievito vanigliato also add 1/2 teaspoon vanilla extract
⚠️ Automatic ingredient-based detection. Always check product labels.
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