792 likes, 12 comments - emikodavies on January 6, 2026: "Venetian pinza, a very ancient recipe and one that has a special role for Epiphany - 6th January - the start of Carnival season. The tradition was for young singles to eat seven slices of pinza in seven different houses on this day to guarantee getting married within the year! But the thing I love about it is that it is a homely, easy going, rustic cake, actually a sort of bread pudding, really. Made of leftover bread, perfumed with citrus and fennel, studded with dried figs, it's perfect washed down with a glass of sweet Marsala. 1/2 large loaf of stale, crusty bread 2-3 cups (500-750ml) warm milk 1 cup (150 gr) sultanas, soaked in grappa (or wine) 2 eggs 1/3 cup (80 gr) sugar 1/4 cup (60 gr) melted butter 1 teaspoon fennel seeds Zest of an orange and a lemon 1 cup (150 gr) dried figs, chopped Soak bread in the warm milk until easily crumbled or mashed (add more if needed). Whisk the eggs, sugar and butter and add to the bread. Stir through fennel seeds, zest and dried fruit. Grease a baking tin and line with paper or dust with flour. Bake at 180°C (350°F) for 35-45 minutes or until the pudding is golden brown and feels firm on top. Dust with powdered sugar if you like, great warm or cold. From my Venetian cookbook, Cinnamon & Salt".