"Cuzzupe" di Pasqua

Easter in Calabria is a time of celebrations and culinary traditions intertwined with local customs, and the "cuzzupe" di Pasqua represent a symbol of this gastronomic richness. These leavened sweets, made with simple ingredients like flour, eggs, and a touch of anise, are characterized by their soft texture and the enveloping aroma that fills homes during the festivities. The art of fermentation, thanks to the brewer's yeast, is essential to achieving a soft and well-risen dough, making every bite an experience of sweetness and fragrance. Traditionally, the "cuzzupe" are served during the Easter lunch, accompanied by a glass of sweet wine, and are perfect for sharing with family and friends. Each region has its variations, but in Calabria, the scent of lemon and the aroma of anise make these delights unique, thus celebrating the joy of resurrection through the table.

Prepare a dough with a little flour and the brewer's yeast dissolved in a bit of warm water and let it rise in a warm place. When it has risen well, mix it with the flour arranged in a fountain shape on the work surface, adding four eggs, the liqueur, sugar, a pinch of salt, and finally, the softened lard. Knead the dough for a long time and vigorously until it is firm and elastic. Shape it into many rings or long pieces about ten centimeters long, and insert a raw egg into each one. Arrange the "cuzzupe" on a floured baking sheet, let them rise for a couple of hours, then bake them in a hot oven (220°).