March 31, 2013

Reggio Calabria, Italy. May, 1988

At Easter time each year, Italian bakers make their once-a-year holiday specialties. And none is more special than the pascal lamb, molded of almond paste, filled with cake slices and a somewhat bitter citrus preserve known as confitura di cedro, then enhanced with a coating of icing/crushed-meringue (or something) “fleece” and dusted with powdered sugar. Here’s the naked lamb before enhancement, crafted by a really nice Italian baker we met named Giulio Nostro at his Pasticceria Margherita.

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