A traditional Easter dessert from Sabina, filled with the scents of home, memory, and spring.

As Easter approaches, the Sabina region fills with a scent that speaks of home, of warm ovens, and of hands kneading with care: it’s the aroma of Easter sweet pizza, one of the most cherished and heartfelt traditions of this land.

A dessert full of stories

This Easter pizza is not what one might expect from the word “pizza.” In Sabina, pizza di Pasqua has always meant a soft, leavened cake, made with simple yet meaningful ingredients: flour, eggs, sugar, oil (or lard), citrus zest, a hint of cinnamon or vanilla, and the famous “dose”—each family’s secret mix of spices.
The result is a fragrant, golden cake, tall and airy, that never fails to appear on the Easter breakfast table, served with hard-boiled eggs, traditional cured meats—especially the must-have corallina—and a glass of sweet wine.

A yearly ritual

In many Sabine households, making Easter sweet pizza is a sacred moment, passed down through generations. The dough is typically prepared on Holy Thursday or Friday, left to rise slowly for hours, wrapped in blankets or left near the fireplace, and finally baked—often in a wood-fired oven, if one is lucky enough to have it.

Every home has its own recipe, every grandmother her secret. And it’s precisely this variety that makes the pizza di Pasqua a living, authentic dessert – always a bit different, always special.

Where to find it

During the Easter season, bakeries and local ovens throughout Sabina offer this traditional treat, prepared with slow fermentation, natural aromas, and the artisan care of times past.
Whether you’re just passing through or you live in the area, don’t miss the chance to taste it: it’s more than just a dessert – it’s a slice of Sabina’s identity.

Thanks to Porchetteria Giorgini for the photos and valuable information provided.