Pigna di Guardialfiera is not a long forgotten Molisan silent movie screen star, but the Easter equivalent of the Christmas panettone in the region.

It is a very rich cake made from 12 eggs for every kilo of flour, potatoes, lemon rind gratings, sugar and aniseed liqueur or 'anice', among other things.

It requires two processes to allow the cake to rise correctly.

One is to cut a cross into the mixture. This also acts as an appropriate symbol.

The cooked cake is covered in colored confetti, we think sugar almonds, and 'naspro' delle suore' or beaten egg white.