{{Short description|Variety of Easter bread}}
{{Infobox prepared food | name = Pinca | image = Pinza triestina.jpg | image_size = 300px | caption = | alternate_name = Osterpinze, sirnica, pinza | country = Croatia, Montenegro, Slovenia, Italy | region = Dalmatia, Bay of Kotor, Istria, Gorizia, Trieste | creator = | type = Sweet roll | served = | main_ingredient = Flour, yeast, raisins, zest | variations = Titola, pupa, colomba, and jajarica | calories = | other = }}
'''Pinca''' (also '''pogača''', '''sirnica''' or '''pinza''' or '''Osterpinze''') is a variety of Easter bread native to Italy, Croatia, Slovenia and Austria. It is particularly popular in Istria, western Croatia, in parts of the Province of Trieste, and the historical region of Dalmatia, the Goriška region of Slovenia, the Slovenian Littoral, southern Austria and Gorizia of Italy.<ref>[https://www.istrianet.org/istria/gastronomy/osteria/pinza.htm Pinca on Istrianet.org]</ref>
In Italy, it is called ''pinza triestina'' to distinguish it from Venetian ''pinza'' and ''pinza bolognese''.
==Description== It is a sweet bread loaf with the sign of a cross, which is carved in with a knife before baking, on the upper side.
==Usage== Pinca is eaten to celebrate the end of Lent, because it contains many eggs. Together with Easter eggs, pinca has remained the centrepiece of the family Easter breakfast in areas where it is eaten. In urban areas it is increasingly the only item taken to Easter Mass for blessing, and is often given to guests as a symbol of good wishes.
==References== {{reflist}}
Category:Montenegrin cuisine Category:Slovenian desserts Category:Croatian desserts Category:Easter bread Category:Yeast breads Category:Italian desserts
{{Croatia-cuisine-stub}} {{Montenegro-cuisine-stub}} {{Slovenia-cuisine-stub}} {{Italy-dessert-stub}}