Winter in Friuli Venezia Giulia brings with it a sweet scent of tradition, and the "Gorizian Pinza" is a perfect symbol of this season. Made with simple ingredients like flour, sugar, and milk, the pinza stands out for its double rising that gives it a soft texture and a enveloping flavor, enriched with notes of cedar and rum. This dessert, typical of holidays and special occasions, is often served during Sunday lunch or as a dessert for celebrations, accompanied by a good glass of sweet wine. Its preparation requires a bit of patience, but the final result more than rewards the effort, providing moments of sweetness to share with family and friends. Each bite tells of a culinary tradition rooted in the local culture, making the "Gorizian Pinza" not just a dessert, but an experience to be enjoyed together.

First rising: 100 g of flour, two tablespoons of sugar, all the yeast, milk as needed to form a dough to let rise for about half an hour. Second rising: half of the flour, all the sugar, half of the melted and warm butter, one whole egg and six egg yolks, salt, the already risen dough, and milk as needed for a new soft dough to let rise for one hour. Third rising: on the work surface, knead the remaining flour with the egg yolks, the aromas, the risen dough, and the milk. Work the dough for a long time, shape it into a round form, let it rise for one hour; brush with egg and bake in the oven at moderate heat (160°C) for forty minutes.