Another Easter recipe! This time, one from my very own tiny town in Southern Tuscany, Manciano. We’re not famous for much, but we do make one hell of an licorice Italian Easter bread or schiaccia di Pasqua.
Italy as a whole has changed so much, even in the 10 years I’ve been here. I think a lot of tourists really want a snow globe experience where all the locals are just simple country folk who walk home in the morning with fresh bread under one arm and the day’s paper under the other. In the evenings, nonnas sit outside and gossip while tomato sauce cooks in the saucepan and their tubby little grandchildren ride their bikes.