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pasimata
Holy Week cake
Made in Lucca and the upper Garfagnana, generally during the Easter period, this dense cake is made with Vin santo, raisins and anise. Its dense incisions make it easier to divide in pieces by hand, replicating the division of bread at the Last Supper.
Other names are fogaccia pasquale; in Barga, it's called schiaccia.
Text © Dana Facaros & Michael Pauls
Image by noitv