Pinza triestina

Name: Pinza triestina
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 2
Ingredients: Manitoba flour ¾ cup; Water 0.42 cup; Brewer's yeast 1.1 tbsp; Sugar 0.8 cup; Type 00 flour 2 ½ cups; Eggs 1; Egg yolks 4; Butter 0.3 lb; Fine salt 1 pinch; Lemon peel 1; Orange peel 1; Egg yolks 1; Whole milk 1.3 tbsp

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1789

Calories per serving

Vegetarian

Energy Kcal 1789
Carbohydrates g 241.1
of which sugars g 93.4
Protein g 36.7
Fats g 75.3
of which saturated fat g 39.25
Fiber g 8.7
Cholesterol mg 940
Sodium mg 471

Difficulty: Average
Prep time: 60 min
Cook time: 35 min
Makes: 2 pieces
Cost: Low
Note plus the hours for the starter and the 2 risings

PRESENTATION

Pinza Triestina is a special treat that shines bright during Easter in Trieste—such a beautiful city in Friuli Venezia Giulia. I mean, locals have been making this Italian Easter bread for ages. It's got that community spirit vibe. The dough? Well, it gets worked for quite a while, which gives it that dense yet soft texture. Everyone loves that in traditional Italian bread. And look, what makes Pinza Triestina unique is its not-too-sweet taste—kinda like a tender brioche but with its own character.

You’ll see big, round loaves with three lines scored on top. Pretty much, they pop up in bakeries and homes across Trieste right before Easter. And the aroma? Oh, it's amazing—warm and slightly buttery, just begging you to dive in. But, tradition holds that you wait until Easter morning to share it with family and friends. Honestly, the beauty of Pinza Triestina is its versatility. And it pairs well with just about anything. That's why it’s a hit on tables before and after Easter Sunday. People love to slice it up and enjoy it with local salami, mild cheeses, or even a sweet homemade jam. The combination of flavors—savory meats and the moist, subtly sweet bread—is a classic in Trieste cuisine. Blending tastes is the norm here.

Making this sweet bread recipe is more than just a kitchen task; it’s like a community ritual. Neighbors swap loaves—so so fun—and families pass down their unique twists on the dough, keeping cherished memories alive. While Pinza Triestina is the Easter staple in the north, in Umbria, you might find the ciaramicola. Also, it highlights the diversity in regional Italian baking. There’s something about sharing a thick slice of this festive bread recipe that brings people closer, even after all these years. Whether you’re enjoying it with cheese or savoring that last piece with jam, Pinza Triestina is all about celebrating together and keeping traditions bright.

INGREDIENTS

1789

Calories per serving

Ingredients for the Starter: Manitoba flour ¾ cup (100 g); Water 0.42 cup (100 g); Brewer's yeast 1.1 tbsp (16 g)

for the Dough: Sugar 0.8 cup (160 g); Type 00 flour 2 ½ cups (300 g); Eggs 1; Egg yolks 4; Butter 0.3 lb (135 g); Fine salt 1 pinch; Lemon peel 1; Orange peel 1

for Brushing: Egg yolks 1; Whole milk 1.3 tbsp (20 g)

Preparation

How to prepare Pinza triestina

To prepare the Triestine pinza, the first thing to do is to start with the starter, so in a bowl pour the sifted flour and the dry yeast 1, then pour the water 2 and knead briefly 3

after obtaining a somewhat sticky dough 4 cover with plastic wrap 5 and let it rise until it doubles in size 6, about one to two hours.

After the time has passed, pour the starter into the bowl of a stand mixer 7, then the egg 8 and 120 grams of sugar 9,

then pour 200 grams of sifted flour 10 and start kneading with the hook 11 and as soon as it begins to bind add the salt and 65 grams of butter at room temperature 12 and continue kneading.

Work the dough on a work surface for a few minutes until smooth 13 then place it in a bowl 14, cover with plastic wrap, and let rise for another 2 hours. After the time has passed, start with the second dough, then transfer the risen dough into the bowl of the mixer 15,

add the yolks 16, the remaining 40 g of sugar, the grated orange and lemon zest 17, and the remaining 100 grams of flour 18 and knead again for 5 to 10 minutes,

just long enough to make the dough bind well 19, you'll notice that the bowl of the mixer will stay clean; then add the remaining 75 grams of butter little by little 20 and, when incorporated, transfer the dough to a work surface and divide it into two halves of about 400 grams each 21.

Using your hands, round the dough well, obtaining two tight spheres 22, place them on a baking sheet lined with parchment paper 23, and let rise for another 2 hours. Once the dough has risen well, make Y-shaped incisions 24 with a sharp knife, pushing the knife completely into the sphere until it touches the baking sheet. Perform this operation carefully without dragging the dough while cutting it, so fully submerge the knife into the sphere, entering and exiting each time with the blade.

Brush the surfaces of both pinzas with beaten yolk and milk 25 and bake them both at 329°F for 35 minutes in a preheated oven in fan mode or in static mode at 356°F for 35 minutes. At the end of baking, it is advisable to do the toothpick test in the center of the Triestine pinza before serving it.

Storage

The Triestine pinza can be stored covered for 2-3 days; perhaps warm it slightly before slicing it.

Tip

The Triestine pinza is already good as it is, but it can become even tastier by adding chocolate chips or rehydrated raisins in water or rum (in this case, they should be added during the last rise). If you have a dome mold, you can also bake it there, always lining with parchment paper and extending the baking time a bit.

Curiosity

The original recipe for Triestine pinza calls for up to 100 grams of yeast for 1 kg of flour, but we chose not to fully adhere to tradition. On the pinzas, you can create various types of cuts: cross, Y, or without following a precise sense, legend has it that these incisions represent the martyrdom of Jesus and that the pinza itself is the sponge from which Jesus drank. It is a not very sweet bread but very rich in eggs, a persistent symbol of Christianity as it recalls the resurrection of Christ, but it is also linked to the ancient tradition of celebrating the arrival of spring, thus having overcome the lean period experienced in winter.

For the translation of some texts, artificial intelligence tools may have been used.