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.
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.
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.
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 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.
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.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Pinza Triestina
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
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Al Carlin says
September 17, 2018 at 2:53 pmIn 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!
Marisa Franca says
September 17, 2018 at 3:50 pmCiao, 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.
QL7 says
April 2, 2018 at 8:48 amI 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.
Marisa Franca says
April 2, 2018 at 10:34 amHi!! 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
Amy says
January 26, 2018 at 10:43 amthis looks so good! Beautiful story too!
Marisa Franca says
February 12, 2018 at 4:49 pmThank you, Amy!
Marci @ Stone Cottage Adventures says
January 26, 2018 at 6:12 amYour parents’ sweet love story made me cry! My Handsome Husband and I have been married 32 years now. We have seen a lot of ups and downs together. Thank you for this recipe. Pinning -Marci @ Stone Cottage Adventures
Marisa Franca says
February 12, 2018 at 4:50 pmThank you, Marci!! My parents were such an inspiration — the perfect role models.
Teresa says
January 25, 2018 at 9:00 pmWhat 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!
Marisa Franca says
February 12, 2018 at 4:51 pmThank you, Teresa! They were fantastic. I couldn’t have asked for better parents.
Grammy Dee | Grammy's Grid says
January 25, 2018 at 4:50 pm♥ 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. ♥
Marisa Franca says
February 12, 2018 at 4:51 pmThank you, Dee! I really appreciate it.
Nancy W says
January 25, 2018 at 7:41 amGreat story and delicious looking bread!
Marisa Franca says
January 25, 2018 at 12:18 pmThank you, Nancy!
Rita says
November 5, 2017 at 6:09 pmThank 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
Marisa Franca says
November 5, 2017 at 6:40 pmCiao, 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.
Beth says
April 17, 2017 at 2:52 pmI 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.
Marisa Franca says
April 17, 2017 at 2:59 pmHi, Beth! Thank you for your sweet comment. I do love Nagi — she is so funny and talented! Let me know how you like the bread.
Kylee from Kylee Cooks says
March 21, 2017 at 11:15 amWhat a lovely story. I love bread, in all ways I can get it. I love that you are continuing a tradition!
Marisa Franca says
March 21, 2017 at 3:26 pmThank you, Kylee. Makes me think my folks are still with me enjoying their tradition.
Jennifer A Stewart says
March 20, 2017 at 1:15 pmWhat 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!
Marisa Franca says
March 20, 2017 at 1:58 pmHello, 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!
Megan Marlowe says
March 20, 2017 at 10:30 amThis bread looks divine and I adore the love story behind it. I love the citrus zest in here. I bet this is absolutely delicious!
Marisa Franca says
March 20, 2017 at 11:00 amHello, Megan! It certainly is delicious. There is something special about citrus in bread.
Sandhya Ramakrishnan says
March 20, 2017 at 9:25 amHi 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!
Marisa Franca says
March 20, 2017 at 11:03 amThank you Sandhya! I’m looking forward to making the bread for Easter.
Christine McMichael says
March 19, 2017 at 8:56 pmGoodness, this bread sounds delicious! So perfect for Easter 🙂 Saving, pinning, and hoping to make very soon!
Marisa Franca says
March 20, 2017 at 7:32 amThank you, Christine! It is a great Easter bread. Let me know if you make it.
swathi says
March 19, 2017 at 7:00 pmBeautiful love story your mom and dad. This bread looks perfect treat for any day.She is right. orange scented bread is my weakness.
Marisa Franca says
March 20, 2017 at 7:34 amHello, Swathi! Mamma used lemon a lot but for this bread, it was always orange!
Byron Thomas says
March 19, 2017 at 10:27 amYum 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.
Marisa Franca says
March 19, 2017 at 11:39 amByron! 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. 😉
Just Jo says
March 19, 2017 at 4:22 amOh :’) 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
Marisa Franca says
March 19, 2017 at 11:44 amThank you, Jo. The orange is really great in it.
ManilaSpoon says
March 18, 2017 at 10:33 pmWhat 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!
Marisa Franca says
March 19, 2017 at 12:16 pmThank you! I love the process, reminds me of my mamma putting so much love into it.
Kathy McDaniel says
March 18, 2017 at 9:37 pmWhat 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
Marisa Franca says
March 19, 2017 at 12:17 pmHello, Kathy! I really think it’s important for us to carry on traditions. A long thread it ties us to our past and continues to the future.
Natalie | Natalie's Food & Health says
March 18, 2017 at 10:40 amThis 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.
Marisa Franca says
March 18, 2017 at 11:11 amThank you, Natalie! The bread brings such sweet memories of my mamma and papà. I was born in Isola D’Istria, Italy. Now it is called Izola and is under Slovenian rule. Let me know if you make it. 🙂
Natalie | Natalie's Food & Health says
March 20, 2017 at 10:27 amBeautiful Adriatic coast 🙂 We can meet and have a coffee if you come and visit Izola 😉
Marisa Franca says
March 20, 2017 at 11:02 amI just have to return. The last time we were in Italy we only made it as far as Trieste to visit my cousins. I’d love to go see where I was born. Coffee would be wonderful!!
Adriana Lopez Martn says
March 18, 2017 at 2:11 amBeautiful story and that bread is amazing. I really enjoy recipes that have a background and a purpose. I wish I had a slice of the bread now.
Marisa Franca says
March 18, 2017 at 8:36 amI’d love to share it with you, Adriana. I’m making it again this year.
Amy says
March 18, 2017 at 12:30 amWhat a beautiful, sweet story. I love that you recorded it here. I cannot wait to try this beautiful looking bread.
Marisa Franca says
March 18, 2017 at 8:36 amThank you, Amy. I’m looking forward to making it again this Easter.
Amy Katz from Veggies Save The Day says
March 17, 2017 at 11:41 pmWhat a wonderful story! I love hearing the inspiration for recipes. Looks delicious, too!
Marisa Franca says
March 18, 2017 at 8:37 amThank you, Amy. 🙂
Gloria @ Homemade & Yummy says
March 17, 2017 at 10:07 pmWhat a beautiful story. This looks like the bread my baba would make for Easter. Being Ukrainian….this was a wonderful tradition. I sure miss her…and all her wonderful cooking.
Marisa Franca says
March 18, 2017 at 8:38 amHi, Gloria! Well, it could be the same influence as your baba. Where I was born was Northeast near the border.
Veena Azmanov says
March 17, 2017 at 5:37 pmSuch a lovely story Marisa – Love the color on the bread dough and the crust you got.. Sounds so delish.
Marisa Franca says
March 18, 2017 at 8:38 amThank you, Veena! It is a delicious bread!
Stephanie@ApplesforCJ says
March 17, 2017 at 1:25 pmSuch a lovely story Marissa. I can see why this bread holds such special memories. I could almost feel the love as reading this 🙂 Thanks for sharing and this bread looks amazing!
Marisa Franca says
March 17, 2017 at 4:36 pmThank you, Stephanie! My mamma and papà were such a great couple – they sacrificed a lot for their family. Sure do miss them!!!!
marisa raniolo wilkins says
March 2, 2016 at 9:59 pmHi Marisa,
Great story as the introduction to the Pinza recipe.
I haven’t made one for years.
What about Presniz and Putiza? Remember them?
Marisa Franca says
March 3, 2016 at 7:24 amHi!! 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!
Lisa at celebrate creativity says
March 1, 2016 at 10:42 amMarisa, 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!
Marisa Franca says
March 1, 2016 at 3:51 pmLisa, from the looks of your yummy desserts I’m sure bread will be easy peasy!! Thank you for your sweet comments — have a wonderful week.
Simply Suzannes at Home says
February 25, 2016 at 10:46 amDear 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
Marisa Franca says
February 26, 2016 at 5:52 pmHi 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.
Oana @AdoreFoods says
February 23, 2016 at 12:15 pmYour bread looks amazing! It is definitely something I would love to try and make this Easter! Thanks for sharing it with us 🙂
Marisa Franca says
February 24, 2016 at 7:28 amYou’re welcome Oana. Let me know how you enjoy the bread.
Adri says
February 22, 2016 at 11:35 amWhat 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!
Marisa Franca says
February 23, 2016 at 7:31 amCiao Adri! Yes there is power in the memory of food. There are so many wonderful memories associated with holidays and sitting with my family. Have a wonderful week.
Donna says
February 21, 2016 at 6:57 pmOh Marisa, that is such a beautiful story of love, it actually made me tear up! What a beautiful memory for your mama (and you) to share!
Marisa Franca says
February 22, 2016 at 6:47 amThank you Donna. To tell you the truth I tear up every time I think of how wonderful they were. I really miss them!!!!!
Neli @ Delicious Meets Healthy says
February 18, 2016 at 11:27 pmPerfect bread! Can’t wait to try your recipe!
Marisa Franca says
February 19, 2016 at 7:26 amNeli, I don’t think you’ll be disappointed. Thank you for stopping by.
Gloria @ Homemade & Yummy says
February 18, 2016 at 3:08 pmYou know I am Ukrainian and this bread looks very similar to the Easter bread my Baba would make. It has been such a long time since I had that. Oh the memories it brings….thanks!!
Marisa Franca says
February 18, 2016 at 3:52 pmHi 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.
dixya @ food, pleasure, and health says
February 18, 2016 at 5:57 ami havent baked in such a long time..this brioche is calling me.
Marisa Franca says
February 18, 2016 at 3:50 pmHi Dixya — if the brioche is calling by all means answer 🙂 Time to warm up that oven!!
Diane says
February 18, 2016 at 2:12 amWhat a beautiful story. how sweet they were your parents. I’ll think of them every time I make this delicious bread! Thank you!
Marisa Franca says
February 18, 2016 at 3:49 pmThat is so sweet of you Diane — my parents would enjoy knowing another family is eating their favorite bread.
Wajeeha says
February 17, 2016 at 5:54 amWhat a beautiful and heart touching story…I loved reading it…and the bread looks simply delicious! Thanks for sharing 🙂
Marisa Franca says
February 17, 2016 at 6:56 amYou’re welcome Wajeeha! I love talking about my family simply because they are so near to my heart and the recalling the memories keep them in mind.
Victoria says
February 16, 2016 at 11:43 pmWell this sounds totally and completely delicious. I am in awe. I just want to eat it up right now!
Marisa Franca says
February 17, 2016 at 6:55 amThank 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 🙂
Sam | Ahead of Thyme says
February 16, 2016 at 9:09 pmI have never made bread before but I think I want to start! This looks so perfect!
Marisa Franca says
February 17, 2016 at 6:53 amThank you Sam. Once you’ve made bread you’ll want to keep baking — not only for the delicious taste but the amazing aroma in your kitchen.
Christine | Vermilion Roots says
February 16, 2016 at 8:12 pmMarisa, this is such a sweet story. Thank you so much for sharing. This really gives the recipe a new meaning, and I’ll remember it when I try to make this bread. It looks delicious!
Marisa Franca says
February 17, 2016 at 6:52 amThank you Christine! Let me know how you like the recipe.
Florentina says
February 16, 2016 at 6:31 pmAwww, I’m totally making this for Easter morning ! And the onion skins colored eggs!
Marisa Franca says
February 17, 2016 at 6:51 amI’m certain you’ll enjoy it — pick up some Italian ham to serve along with it. Double yummy!!
Dana says
February 16, 2016 at 4:44 pmI really love homemade bread–have yet to make it, though! This looks great. I’m saving this recipe for later use 🙂
Marisa Franca says
February 17, 2016 at 6:49 amHi Dana! I love making bread and it is so satisfying. Let me know how the recipe goes for you.
Mahy says
February 16, 2016 at 1:52 pmOh Marisa, this is so touching! I enjoyed reading your post and drooling over this delicate bread!
Thanks for sharing!
Marisa Franca says
February 17, 2016 at 6:48 amThank you Mahy! I’m glad you enjoyed reading my mamma and papa’s story.
Molly Kumar says
February 16, 2016 at 1:48 pmSuch 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 🙂
Marisa Franca says
February 17, 2016 at 6:47 amThank you Molly! I know how you feel about bread — the aroma, the taste YUM!! Let me know how you like it.
Danya says
February 16, 2016 at 12:02 pmWhat 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!! 🙂
Marisa Franca says
February 16, 2016 at 12:10 pmThank you Danya — they were two in a million 🙂
Kathrina says
February 16, 2016 at 11:55 amWhat a beautiful and moving story! Thank you for sharing it and this beautiful bread recipe. I love the combination of brioche and orange.
Marisa Franca says
February 16, 2016 at 12:11 pmThank you Kathrina — what I like about it is, it isn’t quite as rich as a regular brioche.
Ciao Chow Linda says
February 16, 2016 at 10:56 amWell, 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.
Marisa Franca says
February 16, 2016 at 12:17 pmHi 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.
Jovina Coughlin says
February 16, 2016 at 9:35 amVery 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.
Marisa Franca says
February 16, 2016 at 12:18 pmThank 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. 🙂
Ambra Sancin says
February 16, 2016 at 8:00 amGreat. 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.
Marisa Franca says
February 16, 2016 at 8:16 amHi Ambra! I certainly wish I could send you one. Your sandwich at your Italian cafe sound delicious!! Take a picture and email it to me 🙂
Marisa says
February 16, 2016 at 7:19 amHi Marisa, what a lovely story! I was thoroughly captivated and that bread is one gorgeous loaf.
Marisa Franca says
February 16, 2016 at 8:17 amThank you Marisa! (I feel like I’m thanking myself 🙂 ) I already looking forward to making it another two loaves.
Chiara says
February 16, 2016 at 5:36 amCarissima Marisa, thanks for sharing our pinza triestina ,your sweet memories moved me…Un abbraccio grande !
Marisa Franca says
February 16, 2016 at 8:19 amGrazie, Chiara!! I miss my parents so much!! At times it seemed like we had our own little world. Abbraccio forte!!