pinza and blackbirds

in italy, the last three days of january (29, 30 and 31) are called the days of the blackbird {i giorni della merla}, and they are traditionally considered the coldest days of the year. and i hope they will be freezing cold, because it is also said that if the days of the blackbird are as cold as they should be, then a fine spring is around the corner, but if they are warm, it means that spring will arrive later than usual. 

with such a weather, staying indoors and baking are the best thing. a typical winter cake in veneto, friuli and some trentino's valleys is called pinza. there is no recipe of the pinza. it  varies from location to location, from family to family, with some basic general features. the ingredients are simple, typical of the rural tradition: white flour, cornmeal, baking powder, sugar, eggs, pumpkin, candied fruit, dried figs, raisins and fennel seeds.

the very special occasion to eat pinza is usually the panevin, when families gather togheter, and you can taste all the different pinza recipes they made! 

this is how i do it. 

ingredients
200 g cornmeal
200 g wheat flour
120 g softned butter
1 egg
130 g sugar
raisins* 
dried figs*
almond*
250 ml milk
a coffee cup** of grappa {grape spirit}
a coffee cup** of sweet wine
baking powder 
1 orange
salt to taste

* quantity as you like
** i mean espresso

method
put the raisins to soak in the grappa. knead the flours, butter, baking powder, egg, zest and juice from the orange, salt. add raisins with grappa, sweet wine, figs and almonds. add warm milk. the dough will have a quite liquid consistency. pur on a cake pan, bake for 1 hour at 170°. 

better served with hot wine, friends and the best stories from last year.