As Pino had brought her more than a kilo of the savory sheep’s milk cheese of Norcia for her cheese bread-baking (one of the three cheeses needed in this savory bread), she wanted us to choose a big one.
On Holy Saturday, Peppa took a “representative” cheese bread to the small church of Costa di Trex up the road from her farm for the traditional blessing.
As is tradition, each basket also held hard-boiled eggs, capocollo, salami, wine – foods for the Easter morning breakfast. Salt and pepper are also put in: to sprinkle on the eggs which will be drizzled with the family olive oil Easter Sunday morning. Capocollo, salami, prosciutto will top the cheese bread slices and red wine will top off the feast.
After the blessings at the tiny mountain church of Costa di Trex, I followed the priest downhill to the church at Pian della Pieve where an even larger group of rural friends had gathered for the blessings:
Everyone headed home with their baskets after the blessing and an Easter wish from the priest which brought a chuckle to all: “Now, although I’ve blessed your breads, eating too much of all this goodness might still bring a stomach ache!”
Click here for more on the cheese breads – and the recipe!
Read about – and see! – our rural farm friends baking the breads
Read more about this tradition
Click here to read about Assisi’s Good Friday traditions