Inside Spencer: The KSRL Blog

An Easter Pizza in Umbria, Italy in 1842

May 24th, 2012

Easter Sunday …  after dinner they brought us an enormous sort of cake to look at – it is made of flour, lard, cheese, & quantities of eggs – the name is Pizza – or Torta – one of these we saw must have been 4 feet in circumference – it is made at Easter – only in this part of the country not in Rome – it is rather good – very light – but too strong of the cheese – they eat this cake – sausages – eggs which have been blessed (so has the cake) and wash it down with the best wine which is stored up for the occasion – such is their Easter feast. …

Entered by Pauline Trevelyan in her diary,  Spoleto, Italy, 27 March 1842 , call number: MS C133

Traditional pizza recipes vary greatly in different regions of Italy. In her journal entry for Easter Sunday 1842 Pauline Trevelyan describes her first taste of Umbrian Easter pizza, a tall round loaf of cheese-flavored bread traditionally served with sliced Italian sausage and hard-boiled eggs. The photograph featured below shows the tasty recreation of that meal submitted to the recent University of Kansas Libraries edible book competition.


Umbrian Easter pizza entry at the Edible Book Festival, 2012
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