Learn about the history and global inspiration of dolci pasquali foggiani, a traditional Easter dessert from Foggia, Italy. Discover a family variant and the importance of attention to detail in making this delicious dessert.
I’m excited to share my recipe for dolci pasquali foggiani, a traditional Easter dessert from Foggia, Italy. This sweet treat brings back fond childhood memories and has a rich history of global inspiration and adaptation.
Growing up, I always looked forward to Easter and the delicious dolci pasquali foggiani my family would make. This dessert category has a way of evoking nostalgic emotions and cozy memories from childhood.
Dolci pasquali foggiani has left a mark on kitchens around the world, leading to iconic dishes and adaptations. From its origins in Foggia, Italy, to its reinvention in other cultures, this dessert has a rich history and unique curiosities.
My mother used to make a special variant of dolci pasquali foggiani with a secret ingredient that made it extra delicious. This family recipe holds a special place in my heart and brings back cherished memories.
While this dessert may seem easy to make, the real secret to its deliciousness lies in the careful selection and handling of the ingredients. Regardless of the recipe’s complexity, its final flavor and quality heavily depend on the love and attention we dedicate to each ingredient.
- 500g of flour
- 150g of sugar
- 150g of lard
- 3 eggs
- 1/2 glass of milk
- 1/2 glass of white wine
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 lemon zest
- 1 vanilla bean
- 1 egg yolk for brushing
- Mix flour, sugar, lard, eggs, milk, white wine, baking powder, salt, lemon zest, and vanilla bean in a bowl.
- Knead the dough until it’s smooth and elastic.
- Let the dough rest for 30 minutes.
- Roll out the dough and cut it into shapes.
- Brush the shapes with egg yolk.
- Bake in the oven at 180°C for 20 minutes.
Serve dolci pasquali foggiani with a cup of espresso or a glass of sweet wine.
For an extra touch of sweetness, sprinkle powdered sugar on top of the baked dolci pasquali foggiani. You can also experiment with different shapes and sizes to make this dessert your own.
I hope you enjoy making and savoring this delicious Easter dessert as much as I do. Buona Pasqua!