The Easter Pigna is a traditional Easter cake, very popular in Central and Southern Italy.
It is a glazed doughnut, which enriches breakfast in the morning, usually prepared in the week before Easter, but it can also be made very early, because it keeps well for days.
Some recipes of the Easter Pigna include the addition of candied orange, which gives the cake an even more intense aroma. The procedure is a bit complex and the recipes in use are many, but what they have in common is the use of sourdough, the "criscito", and a long leavening process that can last even more than 48 hours.
