Do you want to make a traditional but not too elaborate Easter dessert? Then you are in the right place: below we offer you the recipe Easter pinecone. The name probably won’t tell you much because each Italian region has a different name to define it: it is in fact the famous one glazed donut which is usually prepared in the week before Easter and which keeps very well for many days. A sugary dessert but not too much, which is traditionally eaten for breakfast during the Easter holidays.
This dessert is known as casatiello sweet in Naples, like Pine cone in Friuli-Venezia Giulia, as Grow up in the Marche and Dunked Easter in Tuscany, lower Lazio and Irpinia. In some regions the dessert is made in a donut mold, in others the shape is whole. What we propose below is precisely the version of the Easter Pigna that is made in the Avellino area: one donut leavened and flavored with liqueur and lemon. To make it, therefore, you will need a mold of approximately 26-28 cm in diameter.
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