Pasimata
Lucca’s traditional Easter cake with long leavening and ancient flavors
Pasimata is a typical sweet from the province of Lucca, prepared during the Easter period and linked to familial and peasant traditions. Originating as a simple bread to be blessed on Holy Saturday, it has been transformed over time into a fragrant baked dessert by the addition of lard, sugar and aniseed.
In the past, it was prepared at home then taken to be baked in the village ovens, often as part of a local competition among cooks to get the best leavening.
A symbol of celebration and rebirth, Pasimata still represents a deep connection to the cultural roots of the area.
Characteristics
Pasimata is distinguished by its slow, artisanal preparation. In the plain of Lucca, this sweet is made with a flour, sugar, lard (or butter), milk, yeast, bread dough and aniseed then shaped like a loaf.
In Garfagnana, however, it is even richer. Round in shape and about 9–11 inches (25–30 centimeters) in diameter and about 4 inches (10 centimeters) thick, it bears a golden dough and dark crust, enriched with eggs, Vin Santo and raisins. The result is a soft and spiced cake.
Pasimata is distinguished by its slow, artisanal preparation. In the plain of Lucca, this sweet is made with a flour, sugar, lard (or butter), milk, yeast, bread dough and aniseed then shaped like a loaf.
In Garfagnana, however, it is even richer. Round in shape and about 9–11 inches (25–30 centimeters) in diameter and about 4 inches (10 centimeters) thick, it bears a golden dough and dark crust, enriched with eggs, Vin Santo and raisins. The result is a soft and spiced cake.
The process
Pasimata is prepared with five rising stages, which can extend for up to two days.
It starts with a base of starter (or brewer’s yeast) and flour, left to ferment for an extensive period.
The dough is then worked and gradually enriched with the other ingredients, following a precise method of adding small amounts at a time, until the last stage when the aniseed and raisins are incorporated. After the final rising in a cake tin, it is baked in an oven at around 350 °F (180 °C) for an hour or so.
This slow processing ensures a soft texture, intense fragrance and long shelf life.
Pasimata is prepared with five rising stages, which can extend for up to two days.
It starts with a base of starter (or brewer’s yeast) and flour, left to ferment for an extensive period.
The dough is then worked and gradually enriched with the other ingredients, following a precise method of adding small amounts at a time, until the last stage when the aniseed and raisins are incorporated. After the final rising in a cake tin, it is baked in an oven at around 350 °F (180 °C) for an hour or so.
This slow processing ensures a soft texture, intense fragrance and long shelf life.
Gastronomy
Traditionally eaten at Easter, Pasimata is also excellent for breakfast or as a snack, perhaps accompanied by a glass of Vin Santo or a spread of jam.
Traditionally eaten at Easter, Pasimata is also excellent for breakfast or as a snack, perhaps accompanied by a glass of Vin Santo or a spread of jam.
