Pizza di Pasqua

 Home  /  DESTINATIONS  /  The Themes  /  Pizza di Pasqua

Typical Easter cake of the Teramo culinary tradition.


Beat the egg yolks with sugar than mix with the beaten egg whites.
Add oil, flour, baking powder, aniseed and mix them up avoiding the formation of lumps.
Leave to rise for 24 hours. Mix the rised dough with grated lemon zest, finely ground cinnamon, dried grapes, candied citron and mix carefully.
Prepare the pans by greasing them with butter or oil, place the dough in the pans filling them for about a third of their volume and leave to rise for another 24 hours.
Bake in preheated oven at 170 ° C for about 60 minutes.


12 eggs, 300 gr. of sugar, 900 gr. of flour, 300 gr. yeast (not beer), 3 cups olive oil, 20 gr. of aniseed, candied cedar to taste., raisin to taste, cinnamon to taste, grated lemon zest, salt to taste.