Maroggia’s Mill Cookbook: La resta, Easter sweet bread from Como / Il Ricettario del Mulino di Maroggia: La Resta di Como

Easter is around the corner and this year instead of the traditional colomba I decided to venture into new shores and try a recipe of which my friend Rita told me so much about last year. Rita has been a good friend for many years and over the time I also had the chance to meet all of her family. Back in the days they used to run the most famous pastry shop in Chiasso. Her father often told me about the pastries that they sold and also lent me several books (although pastry is not really my field, even though I always promise myself to sooner or later and bake some of the delicacies illustrated in these magnificent volumes). In short, they know their pastries. So, last year speaking of colomba and various Easter cakes and breads Rita asked me whether I knew this sweet bread which is traditionally baked and eaten in Como, la resta. Characteristic of this sweet loaf is the insertion of a branch of olive tree in its centre. I was immediately fascinated by this traditional bread and promised myself to try this recipe sooner or later. Luckily this year Easter falls shortly after my column of recipes for Maroggia’s Mill Cookbook.

An Easter treat: Colomba / È quasi Pasqua! Colomba Giorilli dei Fables de Sucre

It’s almost April, the time to test your baking skills with difficult doughs, the time for Colomba! I tried this recipe last year and I am very sad not to be able to replicate it this year too, due to a lack of time. This Colomba, the original recipe is by Giorilli and this it the re viewed by Fables de Sucre, is simply perfect. A fragrant cloud with a compact, soft, buttery and well developed dough. Scent of vanilla and citrus, perfectly balanced, blend very nicely with the buttery texture. My guinea pigs loved it! As with all very rich doughs, such as panettone, there are some basic rules.

Panissimo: Bao Bunnies filled with Greeen Azuki / Panissimo: Coniglietti di pane al vapore ripieni di marmellata di azuki verdi

Panissimo is back, and it’s monthly theme too. As for March Easter is all the rave. In fact it’s all over blogs, Facebook groups and forums. Since I didn’t want to post the same recipe for different event/recipe collections this time around I decided to shift to something not too much complicated and fun for Panissimo’s post.

Easter Bread: Hot Cross Buns / Pane Pasquale: Hot cross buns

Yet another month and Panissimo is back again. March marked the beginning of the “Easter leavened season”, which is usually known for complex and rich in fat recipes. Usually the time required for testing and improving these recipes is significant.