{"id":231030,"date":"2025-01-05T09:32:00","date_gmt":"2025-01-05T08:32:00","guid":{"rendered":"https:\/\/www.e-borghi.com\/recipe-the-pinsa-the-typical-veneto-dessert-of-the-epiphany\/"},"modified":"2026-02-13T14:37:45","modified_gmt":"2026-02-13T13:37:45","slug":"recipe-the-pinsa-the-typical-veneto-dessert-of-the-epiphany","status":"publish","type":"post","link":"https:\/\/www.e-borghi.com\/en\/traditional-cooking\/recipe-the-pinsa-the-typical-veneto-dessert-of-the-epiphany\/","title":{"rendered":"Recipe: the Pinsa, the typical Veneto dessert of the Epiphany"},"content":{"rendered":"<p><span style=\"color: #339966;\"><em><strong>ALSO FOR VEGETERIANS<\/strong><\/em><\/span><\/p>\n<p>Among the traditional desserts of north-eastern Italy, Pinsa \u2014 or Pinza \u2014 occupies a special place: it is the scent of winter, of heated stables and fireplaces lit after the holidays. Widespread in Veneto, Friuli and some valleys in Trentino, it originated as a leftover dessert, prepared with whatever was left in the pantry after Christmas: bread, cornflour, dried fruit, raisins and apples. Simple ingredients, but capable of transforming into a rustic and fragrant cake, a symbol of abundance and good luck for the new year.<\/p>\n<p>It used to be baked slowly under the ashes of the fireplace and shared with the family during Epiphany: it is no coincidence that it is still considered the dessert of the Befana. Each valley has its own variation \u2014 leavened or more compact \u2014 but they all tell the same story of seasons, community and rural memory, when nothing was wasted and every recipe was first and foremost a collective gesture.<\/p>\n<div class=\"row\">\n<div class=\"col-md-4 ricettaSinistra\">\n<h3 style=\"text-align: center;\">Ingredients<\/h3>\n<p style=\"text-align: center;\">400 gr yellow polenta flour<br \/>\n600 gr 00 flour<br \/>\n100 gr butter<br \/>\n1.6 liters boiling milk<br \/>\n150 gr sugar<br \/>\n1 sachet of yeast<br \/>\n250 gr walnut kernels<br \/>\n200 gr raisins soaked in rum or marsala<br \/>\n100 gr soft dried figs in chunks<br \/>\n100 gr pine nuts<br \/>\n2 apples<br \/>\nfennel seeds<br \/>\ngrated lemon peel (yellow only)<br \/>\n2 eggs<br \/>\n30 g butter<br \/>\nA pinch of salt<br \/>\n1 l. milk<\/p>\n<\/div>\n<div class=\"col-md-8 ricettaDestra\">\n<h3>Method<\/h3>\n<p>We start by mixing well the two flours, the sugar and the sachet of yeast. Dissolve the butter in boiling milk and add it little by little in the flour. We mix paying attention not to form lumps. We add all the other ingredients, mix and let rest for an hour. We oil a baking tray and fill it with the dough. Cover the surface with slices of apple and sprinkle with sugar. Preheat the oven to 180 degrees and bake for an hour. Allow the dessert to cool well before serving.<\/p>\n<\/div>\n<\/div>\n<p style=\"text-align: right;\"><em>&#8230;Good appetite and Happy Epiphany!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Discover Pinsa Veneta, a rustic dessert made with polenta, dried fruit and apples, symbolic of Epiphany in the rural traditions of Veneto and Friuli.<\/p>\n","protected":false},"author":1,"featured_media":343214,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-post-blog-pro.php","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[1537],"tags":[],"village-conntection":[50935],"class_list":["post-231030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-cooking","village-conntection-pieve-di-soligo-it"],"_links":{"self":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/231030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/comments?post=231030"}],"version-history":[{"count":0,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/231030\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media\/343214"}],"wp:attachment":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media?parent=231030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/categories?post=231030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/tags?post=231030"},{"taxonomy":"village-conntection","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/village-conntection?post=231030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}