![\"Pinza](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2022\/12\/IMG_2901.jpeg\" "\\"Pinza")
<\/p>\nPinza of Bologna is a pantry cake made with a few simple ingredients.
\nIt was once a typical homemade preparation that was never missing from the table of Bolognese families, especially those of peasant origin.<\/p>\n
<\/p>\n
The recipe for pinza first appears in a volume devoted to local history from 1644. The pinza of Bologna was a typical dessert of the Christmas season that, in a short time, became a popular year-round cupboard and bakery dessert.<\/p>\n
Because pinza means plier, its name probably comes from the shape: a roll of dough encloses inside a filling of mostarda Bolognese and other good things.<\/p>\n
The ingredients tell of its peasant origin.
\nIt is a dry, low-sugar ciambella without butter or oil. Butter is a modern introduction. An elderly lady who lives in the neighborhood, but was born and raised in the countryside surrounding Bologna, told me once there wasn’t butter in the recipe.<\/p>\n
And a little sugar, of course. The same thing of fried tagliatelle<\/a><\/strong>, another typical Bolognese sweet of the carnival period. If you like, add the scent of lemon zest to the dough.<\/p>\n I checked the recipe of the master pastry chef from Bologna, Gino Fabbri. Mostarda Bolognese and a little other fruit, inexpensive ingredients always available in the peasant pantry, serve as the filling. Mostarda, combined with plum jam and, in some people’s recipes, even cherry preserve, is the characteristic and original filling of Pinza Bolognese.<\/p>\n The local mustard, made from apples or quince pears, is sweet and not spicy, with a fragrant, almost spicy note. It is a filling for cupboard cakes and is also perfect to accompany boiled meats and cheeses.<\/p>\n Of course, you can fill Pinza bolognese with a jam to your taste or chocolate cream.<\/p>\n Like all old-fashioned pantry cakes, made to last a long time, it keeps fragrant for several days.<\/p>\n Buona cucina, Monica<\/p>\n To receive unpublished recipes, tips, and food stories, sign up for the\u00a0Tortellini&CO newsletter<\/a>. You can disable it anytime.<\/p>\n If you like, follow me on\u00a0Instagram<\/a>,\u00a0Pinterest<\/a>\u00a0and\u00a0Facebook<\/a>.<\/p>\n serves 6 00 flour, 300g Method<\/strong><\/p>\n In a bowl, combine flour, baking powder, and salt and mix with a spoon. Beat the eggs with sugar and pour the batter into the middle of the fountain. Add the grated lemon zest and knead until you have a smooth, elastic dough.<\/p>\n In a bowl, mix the cherry and plum preserves. Now combine the Bologna mustard as well.<\/p>\n Roll out the dough with a rolling pin on a lightly floured sheet of baking paper, forming a large rectangle about 1\/2 cm high.<\/p>\n Leave the edges of the clean, spread the mustard and jam mix, and distribute raisins and pine nuts.<\/p>\n Helping yourself with baking paper, fold the two edges of the long sides toward the inside.<\/p>\n Now fold the other two sides so that the two edges are slightly overlapping.<\/p>\n The final shape is that of a large wallet. Seal the edges by lightly pressing the dough edges together, sprinkle with caster sugar and bake in a preheated, oven at 180C degrees for about 30-35 minutes. If needed, leave a few minutes in the oven off and with the door closed.<\/p>\n Let cool before cutting into slices.<\/p>\n Pinza of Bologna is a pantry cake made with a few simple ingredients. It was once a typical homemade preparation that was never missing from the table of Bolognese families, especially those of peasant origin. Pinza and sweet mustard: two typical products of Bologna The recipe for pinza first appears in a volume devoted to…<\/p>\n","protected":false},"author":2,"featured_media":35283,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"limit_modified_date":"","last_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2055,2060,2039,2033,2032,2031],"tags":[2143,2171],"class_list":["post-35284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bologna-food-en","category-breakfast-and-merenda","category-cakes-cookies","category-courses","category-occasions","category-recipes","tag-bologna-en","tag-sweets"],"acf":[],"jetpack_featured_media_url":"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2022\/12\/IMG_3003.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/35284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/comments?post=35284"}],"version-history":[{"count":10,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/35284\/revisions"}],"predecessor-version":[{"id":43283,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/posts\/35284\/revisions\/43283"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media\/35283"}],"wp:attachment":[{"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/media?parent=35284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/categories?post=35284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tortelliniandco.com\/en\/wp-json\/wp\/v2\/tags?post=35284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIn his version, he adds only 50 g of butter in all. However, the dough will be crumbly, like that of other very similar recipes. For instance, raviole<\/strong><\/a>, typical Bologna cookies filled with Bolognese mustard, and the Romagna ciambella<\/strong><\/a>.<\/p>\nStay in the know!<\/strong><\/h6>\n
\nKeep in Touch<\/strong><\/h6>\n
![\"Pinza](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2022\/12\/IMG_2871.jpeg\" "\\"Pinza")
<\/p>\n<\/div>\n![\"Pinza](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2022\/12\/IMG_2876.jpeg\" "\\"Pinza")
<\/h2>\nPinza of Bologna recipe<\/strong><\/h2>\n
\nList of Ingredients<\/p>\n
\nbaking powder for cakes without flavoring, 5g
\ngrated zest of 1\/2 lemon
\nmostarda Bolognese, 125 g
\nplum and cherry jam, mixed, 120 g
\n3 eggs
\ncaster sugar, 100 g + that for decoration
\nraisins soaked in water, 20 g
\npine nuts, 10 g<\/p>\n
\nPlace on the cutting board forming a dome or in the bowl of the planetary mixer. In the first case, make a space in the center of the flour, as for pasta dough.<\/p>\n![\"Traditional](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2022\/12\/IMG_2879.jpeg\" "\\"Traditional")
<\/p>\n","protected":false},"excerpt":{"rendered":"