Tradition in Casentino has it that typical cakes and specialty breads are prepared for Easter time.
A very typical and at the same time simple example is Berlingozzi, whose recipe varies from family to family and from town to town: Some use yeast and others don’t, some use butter and some high-quality olive oil; they may or may not be boiled before baking.

These cakes have their origins as far back as the year 1500 at the time of Giuliano dei Medici.
Today these Berlingozzi, commonly called donuts, are prepared beating a dozen eggs with twelve tablespoons of sugar, as much flour as will be absorbed, five tablespoons of olive oil, a pinch of salt and lots of aniseed and fennel seeds.

The donuts are first blanched in boiling water, allowed to dry and then baked in a hot oven.

Another speciality that was never lacking in the abundant and long-awaited Easter breakfast was Panina, a kind of raisin bread with a marked spicy flavour and the unmistakable yellow colour of saffron.

Panina is definitely my favorite Easter sweet!

Tradition has it that boiled eggs, salame and finocchiona are served with the cakes, all washed down with plenty of good Vin Santo.