For recipe see Italy Revisited/Recipes/ "Cakes"

Prior to World War II the two best-known and best-loved traditional Easter desserts in Molise were (and still are) "Pane di Pasque" and "Panettone", those households who could afford it also made "Pan di Spagne" for Holy Saturday and/or Easter Sunday. However, "Pan di Spagne" in the South was generally made for grand occasions like weddings and/or baptisms, First Holy Communions and Confirmations. Photo: by the contributor.

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