The term Pasimata has two possible derivations: from the Latin pasimatum, meaning “bread baked under the ashes”, or from the Byzantine pasimet, “unleavened bread”. It is an Easter bread typical of the Lucchesia, which has different versions depending on the area.
As per tradition, it is prepared for Easter morning and, together with the eggs contained in a little basket, is taken to the morning Mass to receive the blessing.
The Garfagnana version is a sweet with a long preparation, also called fogaccia pasquale or schiaccia. There are two ingredients absent in the other variants: eggs and raisins. Moreover, the amounts of sugar and butter are much greater, and one thus obtains a much richer and more aromatic preparation, thanks also to the presence of liqueurs and lemon zest.
What you need:
500 g flour
100 g butter
200 g sugar
the grated zest of 1/2 lemon
1 glass of milk
15 grams of aniseeds
25 grams of brewer’s yeast
Vin Santo
100 g of raisins
3 eggs
How to make it:
The long preparation must begin on the evening two days before: dissolve the yeast in the warm milk, add the flour, just enough, and let the “levame” (starter) rest until the next day.
The following day, put the raisins to soak in the Vin Santo. Arrange the flour in a mound and in the centre put 2 eggs, the sugar, the softened butter, a small glass of Vin Santo and the starter prepared the evening before.
Work vigorously and then let the dough rest until it has doubled in volume.
Then knead again, incorporating the aniseeds, the raisins and the lemon zest as well. Work for another 10 minutes and then divide it into loaf shapes. Butter and dust a baking tin with flour and arrange the pasimate obtained on it, which should then be brushed with beaten egg. Score them lengthwise with a knife and let them rise again.
Put them in the oven and bake for about 40 minutes at 180°. The cooking varies according to their size.
this recipe is recommended by the ARSIA website, traditional agri-food products of Tuscany.