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Pinza Triestina A Love Story

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This is a story about Pinza Triestina, an orange flavored light brioche, and the part it played in the lives of two sweethearts. Now, they both knew that pinza (translated pliers or clamp) was typically served as an Easter bread. If a family wanted pinza triestina, well, the signora of the house would just have to bake it. It wasn’t available in bakeries or stores.  So, soon after the young couple married, the husband mentioned to his adoring wife how much he enjoyed pinza triestina.

Pinza triestina is an orange flavored brioche type Italian bread can be eaten any time of day. @allourway.com

 

A tradition is born

Immediately an idea popped into her mind. Easter was just around the corner,  she would surprise him with a pinza triestina. In those days, ingredients weren’t easy to come by, but she was very determined and she was in love. As Easter approached, so did her excitement.

Pinza triestina dough rising is just about ready to be scored and put in oven @allourway.com

 

The first pinza triestina

That morning he feasted on pinza triestina and slices of prosciutto cotto (cooked ham). He enjoyed his sweet egg bread so much that the young wife decided then and there that she would make it more often — not just for Easter. She made it for his birthday, their anniversary, holidays, even to celebrate special events, like the news she was expecting their first child.

Pinza triestina dough scored and ready to be put in the oven@allourway.com

 

The tradition continues

And if things looked bleak? Well, she would set out to make the pinza so that it would remind them of good times and give them hope for happier times.

They would sit together at the tiny kitchen table, and they would nibble on a small wedge of the delicious yellow bread. The small wedge would be accompanied with caffè if they were eating it in the morning or with a caffè correcto ( coffee served with grappa brandy) if they were enjoying the sweet bread as dessert.

Pinza triestina is an orange flavored brioche type Italian bread. It is perfect anytime of day but it is usually served on Easter morning@allourway.com

 

Pinza Triestina one last time

Yes indeed, the wife made many pinze triestine throughout the years — even for their 52nd anniversary. That special evening it was only the two of them that shared the pinza. They sat at the kitchen table and nibbled their small wedge of pinza just like old times.

Then several months later, unexpectedly, her lifelong sweetheart was gone. They didn’t have a chance to say good-by; they didn’t kiss one last time.

Life went on. She laughed. She cried. She enjoyed the rest of her family. But . . .

. . .she never made pinza triestina again.

Pinza triestina is an orange flavored brioche type Italian bread. It is usually served at Easter but it is perfect anytime of year @allourway.com

 

I’m sure you guessed by now that I’m talking about my mamma and papà. What a beautiful example of how two sweethearts should live their lives! Each one thought of the other’s needs first. Every day was Valentines Day for them.

I now make this bread at Easter. It may sound strange, but I swear that they are in the kitchen with me, nodding their approval at the continuation of their loving custom.

I hope you make the Pinza Triestina; it’s delicious any time of year.

More breads that my mamma loved 

Italian Easter Bread with Colored Eggs – a brioche style sweet dough that bakes with colored eggs. 

Nonna’s Country Bread — my mamma’s braided bread recipe she made weekly. 

Grissini — Italian breadsticks that are crunchy and tasty as a snack or with a meal. 

These breads are fantastic plus they’re easy to make.

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

Pinza triestina is a rich egg bread such as brioche with an orange flavor. It is usually served on Easter morning but is delicious any time of year @allourway.com

Pinza triestina is an orange flavored brioche type Italian bread can be eaten any time of day. @allourway.com

Pinza Triestina

A delicious egg bread that is like a brioche but not quite as sweet or rich. It is good eaten any time and typically it is made for Easter morning.
5 from 16 votes
Print Pin Rate
Course: bread, Dessert
Cuisine: Italian
Prep Time: 9 hours 1 minute
Cook Time: 40 minutes
Servings: 20 slices
Calories: 3312kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

Dough Starter

  • 3/4 cup 100 g Unbleached bread flour
  • 1/2 cup 100 g water -- don't use tap water with the chlorine taste in it
  • 4 teaspoons 16 g active dry yeast

For the Dough

  • 2 1/2 cups 300 g All-purpose flour or 00 style even better
  • 2/3 cup 135 g butter at room temperature - separated
  • 3/4 cup 160 g white sugar- separated will need 2/3 cup (120 g) to start off with 2/3 cup (120 g) sugar
  • 1/3 teaspoon 2 g kosher or sea salt
  • 4 egg yolks and 1 whole egg
  • 1 Orange zested
  • 1 lemon zested

For Brushing on top

  • 1 egg yolk
  • 2 Tablespoons 20 g whole milk

Instructions

  • For the dough starter, sift the flour in a bowl and whisk in the dried yeast. Pour in the water and knead briefly. The dough will be sticky. Cover with plastic wrap and let rise until double in volume - about 1 to 2 hours.
  • Put the dough starter in the mixing bowl of a stand mixer then the whole egg, 2/3 cup (120 g) sugar and 1 1/2 cups (200 g) of the flour and begin to knead with the dough hook. As soon as the dough starts to collect on the hook add 1/4 cup (65 g) soft butter and continue to knead with the mixer. Knead the dough on a lightly floured work surface until smooth. Place in a vegetable oil sprayed plastic container and cover with plastic wrap. Let rise for another two hours. Put the dough back into the mixer's bowl and add the egg yolks, the remaining 1/4 cup (40 g) of sugar, grated lemon and orange peel, the remaining 3/4 cup (100 g) of all-purpose flour and mix for another 7 to 10 minutes, long enough to knead the additional ingredients in. The dough will cleanly come off the sides of the bowl. Add the rest of the 1/3 cup (75 g) butter a little at a time. When it is incorporated transfer the dough on to a work surface and divide into two halves, about 400 grams each.
  • Form the dough into tight balls by smoothing the dough from the top of the dough down and rotating as you do this. Put these two tight balls on a baking tray lined with parchment paper then let the dough rise for 2 hours more. The dough will rise. With a knife cut a large cross into the dough. The four points on the cross will almost touch the tray. Do this quickly making sure you don't drag the dough while you cut it or go too far into the dough. You are basically scoring it. Brush the surface of both pizzas with the beaten egg yolk and milk.

To Bake

  • Preheat oven to 350 F. check after 25 minutes; tent with aluminum foil if it appears to be browning too quickly. Bake for an additional 15 to 20 minutes. The pinza should be a deep brown when done and it should read 195 F at the center using an instant read thermometer. (It's easy to undertake, since it browns so quickly) Remove from oven and let cool on rack.

Notes

  • This bread is soft but firm and goes well with Easter cold cuts like ham and also with chocolate or jam. You could even put fresh strawberries over it.
  • The Pinza Triestina can be kept covered for 2-3 days or freeze for later use.

Nutrition

Calories: 3312kcal | Carbohydrates: 440g | Protein: 70g | Fat: 143g | Saturated Fat: 80g | Polyunsaturated Fat: 52g | Trans Fat: 4g | Cholesterol: 1401mg | Sodium: 932mg | Sugar: 123g

Note: Recipes and content from © All Our Way are copyright protected. Please do not use content or recipe without prior permission. If you want to share the information, please link to this post. Grazie.

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Comments

  1. Al Carlin says

    In planning a trip to Italy,I stumbled onto your website after a quest for the best Pinza in Trieste. I’m blown away by your story and similarities in the recipe. I was born in Trieste,F.T . and moved with my Father, a U.S. soldier, with my Mother and sister to the U.S. I too, have fond memories of my Mama making Pinza at Easter, all by hand. After her death, I have kept up the tradition and using her recipe, bake four loaves at a time. I send one to my older sister and to my sons and together we keep her memory alive. I do the same with her meat ravioli at Christmas. Many of your recipes remind me of her cooking. Thank you!

    Reply

    • Marisa Franca says

      Ciao, Al!! You are so welcome. It’s wonderful to hear from you! Do you make baccala? Whenever we could get it my mamma would make it for Christmas. Then there were the frittole and the strucolo de pomi. Now that we are living closer to our children and grandchildren I plan on making more holiday treats to share with them and our dear readers. I started the blog to keep the memories of my mamma and papà alive. I hope you keep in touch. I’d love to hear more about you and your recipes. Alla prossima.

      Reply

  2. QL7 says

    I made this bread for Easter this year. My Slovenian and Croatian grandmothers mainly made potica/povitica for holidays, but I knew there were other traditional, regional holiday breads I need to try.
    That being said, I made this with a few modifications, and it turned out great. in terms of taste and appearance. I studded the top with a few crushed sugar cubes as seen in a few other recipes, and it looked so pretty!
    My only complaint is the *3* 2hr rises. A recipe for a patient person.

    Reply

    • Marisa Franca says

      Hi!! I’m so glad for the feedback. How did your grandmothers like it? I know 2 – 2 hr rises take patience but it’s a sweet dough and it is dense. I’m glad you had the patience. When it comes to bread, I have the patience of Solomon, not everyone does.Have a wonderful spring!! I hope it’s warm where you are.xoxo

      Reply

  5. Teresa says

    What a precious, touching story that brought tears to my eyes. The love your parents had for one another sounds very special. I’ve never heard of the bread, but it sounds delicious!

    Reply

  6. Grammy Dee | Grammy's Grid says

    ♥ Oh Marisa, what a sweet story for your family, sweet memories. I just love how there’s a story behind the things you make in your kitchen! The bread looks yummy and the recipe sounds tasty! Shared onto Fb, G+, Pn, and Tw. ♥

    Reply

  8. Rita says


    Thank you for posting this Marisa. I’m writing this as I wait for the second rise. I’m remembering my Nonna who made Pinza and Gubana every year. My mother used to dread those days she baked because flour would fly all over the kitchen and make a huge mess. They were from Gorizia near Trieste. My mother married my American father during the war and after they had kids sent for Nonna. She lived with us as I was growing up and I’m hoping your Pinza recipe is similar to hers. I think she put raisins in it – have you heard of that? Anyway, thanks again.

    Best wishes,

    Rita

    Reply

    • Marisa Franca says

      Ciao, Rita!! I’m so glad to meet you. Pinza is more of an Easter bread and I think you may be thinking of Panetone that has the raisins and dried fruit. How wonderful you had your nonna with you! I never knew my grandparents. I’ll be making Panettone for the holiday season as well as strucolo di pomi. Have you heard of that? My mamma would make that for special occasions.I’m hoping to hear from you again. Thank you for commenting.

      Reply

  9. Beth says


    I came across your website while looking at a recipe on Nagi’s that you commented on. Then I found this wonderful bread. The story is also beautiful that goes with it. I will make this soon. It looks delicious and is so pretty.

    Reply

  11. Jennifer A Stewart says


    What an amazing story! My grandparents were married for over 50 years too and I always think of them when I want to be reminded of real love. I hope you pass this story and this recipe on to many generations!!! I know I can’t wait to try it. I think it will make great French Toast too!

    Reply

    • Marisa Franca says

      Hello, Jennifer! I think it will make great French toast, too. We just never had any leftover. I’ll have to make extra. Your grandparents like my parents are certainly good examples. They didn’t have it easy but what brought them through the hard times was their love. Have a wonderful day!

      Reply

  13. Sandhya Ramakrishnan says


    Hi Marisa, thanks for sharing us your story. Just reading it makes me want to try this bread out. Your pictures are as beautiful as the story itself and seeing it makes me feel the love that your parents had for each other. Lovely crumb texture and great color on the bread!

    Reply

  16. Byron Thomas says

    Yum and yum! Please tell me that you have at least tried thick slices of your bread soaked in egg and pan-fried with a maple orange sauce poured over the top. And if you haven’t, please do so. It’s my favourite way to enjoy this glorious bread.

    Reply

    • Marisa Franca says

      Byron! No, I haven’t tried it. That sounds so delicious!!! I’d better make to just so I have it as French toast (Italian toast). I can see that it would be hard to resist once I made it. I don’t know whether to thank you or scold you. 😉

      Reply

  17. Just Jo says


    Oh :’) what a beautiful if heartbreaking story. A fitting tribute to your mama and papa. I love brioche but have never added orange, I’m going to have to try that x

    Reply

  18. ManilaSpoon says


    What a sweet love story! It’s amazing how such great memories can be attached to certain foods that in turn make their prep, baking and eating always special! Looks like a yummy bread!

    Reply

  19. Kathy McDaniel says


    What a sweet and moving story. Coming from a different country I appreciate more traditions and the meaning of some of the recipes we all cherish so much. The bread looks amazing and I cannot wait to make it! Perhaps I can start a new tradition inspired by your story! Thanks for sharing

    Reply

  20. Natalie | Natalie's Food & Health says

    This is one beautiful story, Marissa. Thank you for sharing it 🙂 Oh, I know all about pinza (or “pinca” as we call it here in Croatia)… 😀 When I saw your recipe I smiled like immediately. My mother-in-law makes delicious pinca bread. I never had the courage to make one. Maybe I make one this Easter 🙂 This pinza looks amazing, perfect! I WISH I had a slice right now.

    Reply

    • Marisa Franca says

      Hi!! I don’t remember Presniz or Putiza — not by those names anyway. I’ll have to look them up to see if I recognize them. You are a wealth of information, Marisa — Grazie!

      Reply

  28. Lisa at celebrate creativity says

    Marisa, your pictures look so delicious. I’ve tried my hand at making various breads before and I have a ton of books on the subject.

    My breads never seem to turn out as lovely as this. I’m inspired by your lovely results and I’m going to have to give bread-making another whack.

    Have a wonderful day!

    Reply

  29. Simply Suzannes at Home says

    Dear Marisa, This is my favorite family story yet! I had tears rolling down my cheeks by the time I reached the recipe. What a beautiful, beautiful, loving story. And what an amazing example of a ‘loving husband and wife’ for you to watch and learn from while you were growing up. True love. So beautiful!
    I just LOVE this post!!!
    The bread sounds lovely too!
    Do you make it for your family at Easter??
    Sending hugs,
    Suzanne

    Reply

    • Marisa Franca says

      Hi Suzanne! Yes I do make it for the family — have to keep the tradition going and we do have so much to be grateful for. My parents were fantastic and then I really hit the jackpot by getting awesome in-laws. Have a great weekend and I’m anxious to hear your next adventures.

      Reply

  31. Adri says

    What a moving article. How your parents must have loved each other, and I think that it is wonderful that a simple, fragrant bread can evoke so many memories for you. The power of food and food-related memories can not be ignored. Thank you for sharing this story and recipe. All the best to you and yours!

    Reply

    • Marisa Franca says

      Hi Gloria! Your Baba could very well have made the same bread. We are from Northeast Italy and there were lots of eastern culinary influences in Trieste and Isola D’Istria. You’ll have to make is and see if it tastes the same.

      Reply

    • Marisa Franca says

      Thank you Victoria! I love your name — it was almost going to be my name. I have aunts on both sides of the family with the name Victoria. As it turned out my four year old brother named me 🙂

      Reply

  44. Molly Kumar says

    Such a sweet love story and I love how fluffy n crisp the bread looks. I’m so ADDICTED to breads, that I’m always looking for new recipes to make and this definitely goes in my To Do list 🙂

    Reply

  45. Danya says

    What a sweet story! It sounds like your mamma and papà had a true love story. This loaf looks delicious, and I love the history behind it in your family!! 🙂

    Reply

  47. Ciao Chow Linda says

    Well, I had never heard of pizza Triestina but it looks delicious and you cooked it perfectly. But then again, with that history of yours, there is extra love that went into that recipe. A bittersweet story, and thanks for sharing.

    Reply

    • Marisa Franca says

      Hi Linda, well unless you’re from the Trieste area Pinza isn’t readily known. I wish I could have made it for my mamma, she would have appreciated it. Thank you for your kind words.

      Reply

  48. Jovina Coughlin says

    Very moving story Marisa. Wonderful bread recipe also. Like Ambra, I haven’t made this in awhile. Time to make it this Easter and I will use your recipe because it looks so good. Thanks for sharing it with us.

    Reply

    • Marisa Franca says

      Thank you Jovina. You’ll have to let me know how you like the recipe. Of course my mamma didn’t write down so I had to go searching. I had to translate from the Italian. 🙂

      Reply

  49. Ambra Sancin says

    Great. Can you package up a pinza and send it to me in Australia? I haven’t made one in years … the closest I come to eating anything similar is having some prosciutto and buffalo mozzarella in a brioche roll in my favourite Italian cafe once every few weeks. And I savour every mouthful.

    Reply

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