Pinza (dessert)
{{Short description|Italian dessert}}
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{{Infobox food
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| country = Italy
| region = Veneto
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The pinza (pinsa in the Venetian language) or putàna{{Cite web |title=TORTA PINZA - PUTÀNA |url=https://www.venetoagricoltura.org/upload/pubblicazioni/E455%20Atlante%20tradizionali/Torta%20pinzaputana.pdf}} is a dessert flan of the Veneto region of Italy.Renato Zanco, La cucina della Marca trevigiana: dal raìcio rosso al... tirame sù, Bussolengo, Demetra, 1996, pp. 108-109.Giuseppe Boerio, Dizionario del dialetto veneziano, Venezia, Premiata tipografia di Giovanni Cecchini, 1856, p. 511. However, the name pinza also indicates completely different desserts, such as the pinza bolognese or {{interlanguage link|pinza triestina|it}}.
Characterisation
The recipe varies from place to place, but its general characteristics can be outlined. The ingredients are simple, typical of the peasant tradition, however today much richer than in the past; they are mixed together white flour, yellow flour, yeast, sugar and milk, with the addition of pine nuts, dried figs, raisins, fennel seeds and grappa.{{Cite web |title=Ricetta pinza veneta, su Il cucchiaio d'argento. URL consultato il 4 gennaio 2017. |url=https://www.cucchiaio.it/ricetta/ricetta-pinza-veneta/}}{{Cite book |last1=Cottino |first1=Linda |url=https://books.google.com/books?id=Ig3FDAAAQBAJ&dq=pinza&pg=PT905 |title=Veneto |last2=Filippi |first2=Francesca |last3=Fiorillo |first3=Sara |last4=Formenti |first4=Andrea |last5=Patrioli |first5=Marco |last6=Rando |first6=Rossana |date=2016-05-19 |publisher=EDT srl |isbn=978-88-592-3246-9 |language=it}} It is paired with red wine, in particular fragolino or mulled wine.{{Cite web |date=2022-01-02 |title=La pinza è un dolce veneto della tradizione contadina, tipico dell'epifania |url=https://www.blogdipadova.it/pinza-dolce-veneto-della-tradizione/ |access-date=2022-06-08 |website=Blog di Padova |language=it-IT}}
The dessert (which can reach a meter in diameter) is usually consumed during the Christmas holidays and especially on the occasion of the Epiphany and the bonfires at the beginning of the year (le pìroe-paroe or panaìni, panevìni, pignarûl, vècie, casere) and perhaps cooked through them.{{cite book |title=La cucina della Marca trevigiana: dal raìcio rosso al... tirame sù|last=Zanco|first=Renato|location=Bussolengo|pages=108–109|year=1996}}
The etymology of the word is probably the same as pizza.{{Cite web |title=pinza² in Vocabolario - Treccani |url=https://www.treccani.it/vocabolario/pinza2 |access-date=2022-06-08 |website=www.treccani.it |language=it-IT}}{{cite book |title=Dizionario del dialetto veneziano|last=Boerio|first=Giuseppe|location=Venezia|page=511|year=1856}}
See also
{{Portal|Italy|Food}}
References
{{Reflist}}
{{Italy-dessert-stub}}