The Pinsa, or Pinza, is a typical dessert of Veneto, Friuli and some valleys of Trentino. Even with the same name are also desserts completely different depending on the location, but in the northeastern regions has some simple and special features, and you can find two very distinct variations, the leavened Pinsa, typical of the area to the left of the Piave, and the unleavened Pinsa, typical of the area to the right of the Piave.
The ingredients, simple and typical of the rural tradition, are today richer than in the past. Stale bread, milk, eggs, sugar, dried fruit, raisins, fennel seeds and apples are kneaded together to form a low cake, almost like a "pizza".
This dessert that is usually consumed during the Christmas holidays, was cooked until the middle of the twentieth century under the ashes of the hearth, and today is the favorite dessert of the Epiphany.
Nothing more awarded waiting for tomorrow's occasion.
...Good appetite and Happy Epiphany!