Civitavecchia Easter Pizza

Preparation:

Preparation: The oven will be at 165 degrees and cooking in about 50 minutes. The anise must remain soaked in the wine for a whole night. Beat the eggs in a large dish with the sugar, add the lard and butter already diluted together. Add the vanilla, the cinnamon, the anise with its wine, the yeast already diluted in the warm milk; the liqueur is also added (about four glasses of liqueur); everything is mixed with flour. When the dough begins to be quite consistent, you can move from the plate to the kneading table and continue to knead the dough until the dough is well blended. Take trays (normally four) with high sides already greased with lard and divide the dough into four equal portions, round them off and deposit them at the bottom of the trays well in the centre. The pans must be covered with blankets and placed in a warm place for about a whole night but care must be taken to check the leavening because the pans must be put into the oven as soon as it is reached. The oven must be preheated. About three-quarters of the way through cooking, use a kitchen brush to spread the top of the pizzas with beaten egg in a cup: the egg will give the pizzas a nice brown and glossy colour. This pizza is eaten with cold cuts (ham, salami, capocollo, etc.), hard-boiled eggs and also with chocolate, on Easter morning for breakfast and is part of the Civitavecchia tradition.