Pane di Pasqua di Borgopace is a traditional Easter bread from the Marche region of Italy. It is specifically found in the towns of Borgopace, Montefortino, and Amandola. This sweet bread is typically made with flour, eggs, sugar, and butter, and is often flavored with anise or citrus zest. It is commonly found in local bakeries and specialty food shops in these towns, such as Panificio Fratelli Rossi in Borgopace and Pasticceria F.lli Rossi in Montefortino.
One popular recipe for Pane di Pasqua di Borgopace involves mixing flour, sugar, eggs, butter, and yeast to form a dough, which is then shaped into a round loaf and decorated with colored eggs before being baked. Another variation includes adding anise seeds and citrus zest to the dough for added flavor.
Pane di Pasqua di Borgopace has been recognized with the PAT (Prodotti Agroalimentari Tradizionali) designation, which signifies its traditional and cultural significance. The bread must meet certain specifications to receive this recognition, including being made with specific ingredients and following traditional preparation methods.