The "Pinza Bolognese" is a sweet dough, donut type, characterized by the presence of a filling with traditional jam of mostarda bolognese, raisins and possibly pine nuts.
The pinza has generally oblong shape with rounded edges. When cut, the cake dough appears clear, filled with dark jam.
The sweet dough has a compact texture to the cut and the characteristic flavour of quince chutney, typical of the traditional jam of "Mostarda bolognese".
The origin of the cake dates back to the 1644, when the agronomist from Bologna Vincenzo Tanara describes the dessert prepared in the countryside within his book about the economy of the rural people (L’economia del cittadino in villa).
The recipe for Pinza Bolognese was filed by the Academy of Italian Cooking in May 2006 at the Palazzo della Mercanzia (Palace of Merchandise), historic seat of the Camera di Commercio (Economic Chamber). In this way, the delegation of Bologna San Luca decided to merge into a single document the various version of the recipe, symbol of traditional local cuisine.
The pinza can be enjoyed all over the Bologna's area, still prepared at home by families and for sale in bakeries, shops, fair and festivals. In particular in Anzola you find it at the Festa dei Sughi in October along with several traditional sweets such as raviola and brazadela-donut.
Last update: 23-12-2016