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The recipe varies from place to place, but its general characteristics can be outlined. The ingredients are simple, typical of the peasant tradition, however today much richer than in the past; they are mixed together white flour, yellow flour, yeast, sugar and milk, with the addition of
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Renato Zanco, La cucina della Marca trevigiana: dal raìcio rosso al... tirame sù, Bussolengo, Demetra, 1996, pp. 108-109.
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Cottino, Linda; Filippi, Francesca; Fiorillo, Sara; Formenti, Andrea; Patrioli, Marco; Rando, Rossana (2016-05-19).
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Giuseppe Boerio, Dizionario del dialetto veneziano, Venezia, Premiata tipografia di
Giovanni Cecchini, 1856, p. 511.
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The dessert (which can reach a meter in diameter) is usually consumed during the
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La cucina della Marca trevigiana: dal raìcio rosso al... tirame sù
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134:dried figs
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165:Christmas
154:fragolino
130:pine nuts
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185:pignarûl
181:panevìni
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150:red wine
501:dessert
498:Italian
177:panaìni
138:raisins
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