{"id":4613,"date":"2014-04-18T09:19:33","date_gmt":"2014-04-18T07:19:33","guid":{"rendered":"https:\/\/hotelmagacirce.it\/?p=4613"},"modified":"2024-01-15T08:09:24","modified_gmt":"2024-01-15T07:09:24","slug":"our-traditional-easter-dessert-the-viscotta","status":"publish","type":"post","link":"https:\/\/www.hotelmagacirce.it\/en\/our-traditional-easter-dessert-the-viscotta\/","title":{"rendered":"Our traditional Easter dessert: the viscotta"},"content":{"rendered":"

Each municipality has its own Easter tradition: since the beginning of time the tradition has been to Circeo to cook a\u00a0“poor”\u00a0cake<\/strong>\u00a0whose preparation takes hours and hours … days of patience to allow the dough to grow properly.<\/p>\n

The\u00a0viscotta, a<\/strong><\/em>\u00a0relative of the\u00a0terracinese\u00a0\u201ctortolo\u201d<\/em>\u00a0, is characterized by the presence of small seeds that give it a special fragrance.\u00a0It can be consumed alone, soaked in bread, or with the classic chocolate cream or jam.\u00a0But the most particular characteristic is the shape of the cake: if given to children it will have the shape of a\u00a0pupa<\/em>\u00a0or\u00a0cell<\/em>\u00a0, depending on whether the recipient is a child or a child.\u00a0For adults, however, the shape is the classic one of the loaf marked by a cross, which is traced on the dough by pronouncing a sort of sacred formula.<\/p>\n

On 19 April, from 16 to 20, in the square of the historic center of San Felice Circeo it will be possible to purchase the viscotta in tuttel and its variants, to enjoy it on Easter morning, as usual.<\/p>\n

Best wishes!<\/p>\n

\"Image\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Each municipality has its own Easter tradition: since the beginning of time the tradition has been to Circeo to cook a\u00a0“poor”\u00a0cake\u00a0whose preparation takes hours and hours … days of patience to allow the dough to grow properly. The\u00a0viscotta, a\u00a0relative of the\u00a0terracinese\u00a0\u201ctortolo\u201d\u00a0, is characterized by the presence of small seeds that give it a special fragrance.\u00a0It… Continue reading Our traditional Easter dessert: the viscotta<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[86],"tags":[],"class_list":["post-4613","post","type-post","status-publish","format-standard","hentry","category-news-en-2","entry"],"acf":[],"yoast_head":"\nOur traditional Easter dessert: the viscotta - Hotel Maga Circe<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hotelmagacirce.it\/il-nostro-dolce-tradizionale-di-pasqua-la-viscotta\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Our traditional Easter dessert: the viscotta - Hotel Maga Circe\" \/>\n<meta property=\"og:description\" content=\"Each municipality has its own Easter tradition: since the beginning of time the tradition has been to Circeo to cook a\u00a0“poor”\u00a0cake\u00a0whose preparation takes hours and hours … days of patience to allow the dough to grow properly. 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