Osterpinze
The Osterpinze (regionally also Pinze, Pinza ) is a traditional southern Austrian , Slovenian and Croatian Easter pastry made from yeast or yeast dough .
The Osterpinze has its origins in Veneto and Friuli . The pinza (venet. Dial. Pinsa ) is a traditional pastry there for Christmas and New Year . The name probably has the same root as the flatbread pita and the food pizza (as well as German bite ), but came from the family of words from Latin pinsere 'stamping, kneading, squeezing' and Italian pinza ' zange , scissors' (cf. tweezers ) - the ball of dough is cut with the scissors, and so it gets its typical shape - adjusted. Her recipe was brought from Friuli to Graz in the middle of the 19th century via the neighboring, then Austrian, county of Gorizia . That is why it is also called Görzer Pinze , and that is why Styria is its Austrian center.
The pint is only produced in the pre-easter period. There, the consecration of the meat is practiced on Holy Saturday . In addition, a basket with freshly smoked sausages, eggs, horseradish , Easter bread and pints is covered with an Easter cloth and consecrated on Holy Saturday.
The Pinze becomes the Easter holidays for Easter meat consumed as bread. In addition, old pizzas are used to make pofesen , pyre and similar bread dishes.
media
- Easter time with Harry Prünster. Cultural foray. Harald Prünster , ORF, episode Austrian customs and culinary delicacies 2007 ( ORF program archive ), Stubenberg im Apfelland 2008 (interview with Maria Stelzer; ORF 2 March 16, 2010 3:45 pm, derneue.orf.at; TW1 March 31, 2010 10: 30 , texxas.de)
Web links
- Styrian Easter Pinze - Görzer Pinze . Recipe and picture of the Styrian Osterpinze, steirische-spezialitaeten.at
- Easter pinze in Trieste "La Bomboniera" . Recipe for a Trieste Easter pint from the traditional pasticceria “La Bomboniera”, falstaff.at.
Individual evidence
- ^ Heinz Dieter Pohl : The Austrian kitchen language. A lexicon of typical Austrian culinary specialties (with linguistic explanations) . Praesens-Verlag, Vienna 2007, ISBN 3-7069-0452-7 , ( Studia interdisciplinaria Ænipontana 11), p. 109
- ^ Database on the German language in Austria
- ↑ entry in ostarrichi.org
- ↑ Renato Zanco: La cucina della Marca trevigiana: dal raìcio rosso al… tirame sù . Demetra, Bussolengo 1996, p. 108-109 (Italian, see Pinza (dolce) , Italian Wikipedia).
- ↑ Giuseppe Boerio : Dictionnaire del dialetto Veneziano . Premiata tipografia di Giovanni Cecchini, Venezia 1856, p. 511 (Italian).
- ↑ Crumb, crust, sourdough - The bread city Graz. Documentation, director: Reinhart Grunder, A 2008, 16: 9 ( program overview . 3Sat online March 9, 2010 14:30; program overview , programm.ard.de)
- ↑ Weblink: steirische-spezialitaeten.at