Istrian pinca under the baking lid 9/4/2017
Revival of Easter traditions
In early April, the Easter spirit will rule over Žminj, a small picturesque village in central Istria, in which the event dedicated to pinca, the traditional Istrian Easter sweet bread will take place. This event reminds us of the not so distant past when the custom of baking pinca played a very important role during Easter festivities, and all visitors will be able to see and taste what people used to eat for Easter breakfast.
Hardworking housewives from all over Istria will show their Easter sweet breads and Easter pastries for tasting. They will delight in showing you how the pinca was once kneaded and baked by the fireplace and they will share their recipes. Pinca was once prepared in every household for Easter.
This was one of the few sweet dishes at the modest Easter table in many households. Women used to knead this sweet bread with raisins the day before in order to make the dough reach the desired size, and it was baked in large bread ovens. Unlike bread, the sugar, eggs and obligatory raisins are added to the pinca dough. At the end, the top of the bread is cut into the shape of a cross and decorated with olive leaves.
However, it is not just the pinca that is an unmissable part of the Easter tradition in Istria. Jajarice were also baked on this day for children. These are braided buns onto which a boiled egg is added to the top. Children were always especially excited about this gift, which they would receive with a painted egg given to them for Easter lunch by every member of the family.