Anne first introduced us to this spring (Easter) treat and Rebecca follows up with her humorous take on this delicious sounding cake (pastry? bread?), enjoy:

Torta di Pasqua

I'm thinking I need to get over to Umbria one of these years for Easter! Thanks Rebecca.

Sounds yummy! Thanks, Rebecca, for such a fun read!

Vik

This reminded me that I still have half a loaf in the freezer, which is now happily defrosting on the countertop. Guess what's for dinner, folks!

What a lovely article, Rebecca!

My Perugino husband salivates at the very thought of his beloved Torta di Pasqua and if you were to ask him what he misses most about Italy he would have amongst his list "torta di Pasqua"

I must say it leaves me cold (even with all that lard and freshly baked) but that's just me. I don't much care for truffles either!
Philistine!!

OMG this sounds absolutely amazing! I think I need to plan a trip to Umbria around Easter...

Wonderfully funny article! There's a delicious cake from the west of England called Lardy Cake, which has certain similarities.....

Despite my vegetarianism, I have to out myself now as a convert to lard. The best pie crusts I have ever made have been butter/lard, it is a the best ungent I know for baking tins, and...of course...torta di Pasqua without lard is like rice without white.

But keep it just between us, the lard thing.