It ain't Easter, and it ain't cake. But a few hundred years can lose something in the translation.

A hundred year old take on a several hundred year old recipe. Possibly inspired by the Pizza di Pasqua made in the Middle Ages by the nuns of the Poor Clares monastery of Santa Maria Maddalena at Serra de' Conti, near Ancona. This was taught to me by my grandmother who was born at the beginning of the 20th century. As you can tell, we're not chefs, but we'll relay it as best we can.