Pinca

Pinca

Alternative names	Osterpinze, sirnica, pinza
Type	Sweet roll
Place of origin	Croatia, Montenegro, Slovenia, Italy
Region or state	Dalmatia, Bay of Kotor, Istria, Gorizia, Trieste
Main ingredients	Flour, yeast, raisins, zest
Variations	Titola, pupa, colomba, and jajarica
Media: Pinca

Pinca (also pogača, sirnica or pinza or Osterpinze) is a variety of Easter bread native to Italy, Croatia, Slovenia and Austria. It is particularly popular in Istria, western Croatia, in parts of the Province of Trieste, and the historical region of Dalmatia, the Goriška region of Slovenia, the Slovenian Littoral, southern Austria and Gorizia of Italy.

In Italy, it is called pinza triestina to distinguish it from Venetian pinza and pinza bolognese.

Description

It is a sweet bread loaf with the sign of a cross, which is carved in with a knife before baking, on the upper side.

Usage

Pinca is eaten to celebrate the end of Lent, because it contains many eggs. Together with Easter eggs, pinca has remained the centrepiece of the family Easter breakfast in areas where it is eaten. In urban areas it is increasingly the only item taken to Easter Mass for blessing, and is often given to guests as a symbol of good wishes.