Campanile ( co, u campanile),Schapira (1994), p. 117 meaning "the

bell tower A bell tower is a tower that contains one or more bells, or that is designed to hold bells even if it has none. Such a tower commonly serves as part of a Christian church, and will contain church bells, but there are also many secular bell tower ...

", pl. ) is a Corsican

cake Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, ...

generally shaped like a crown, made of yeast dough. It is a typical dessert of the

cuisine of Corsica The cuisine of Corsica is the traditional cuisine of the island of Corsica. It is mainly based on the products of the island, and due to historical and geographical reasons, has much in common with Italian cuisine, and marginally with those o ...

and is a traditional

Easter Easter,Traditional names for the feast in English are "Easter Day", as in the '' Book of Common Prayer''; "Easter Sunday", used by James Ussher''The Whole Works of the Most Rev. James Ussher, Volume 4'') and Samuel Pepys''The Diary of Samuel ...

cake: the boiled eggs in the cake look like little bells inside the bell tower and represent the renewed fertility of the earth after the end of winter, remembering also the tradition to unleash the bells at Easter, after having tethered them at

Good Friday Good Friday is a Christian holiday commemorating the crucifixion of Jesus and his death at Calvary. It is observed during Holy Week as part of the Paschal Triduum. It is also known as Holy Friday, Great Friday, Great and Holy Friday (also Hol ...

. The is similar to southern Italian Easter cakes, like the Sicilian (whose name has the same meaning). In

southern Corsica Corse-du-Sud (; co, link=no, Corsica suttana , or ; en, Southern Corsica) is (as of 2019) an administrative department of France, consisting of the southern part of the island of Corsica. The corresponding departmental territorial collect ...

, in the region around

Sartène Sartène (; co, Sartè ; it, Sartena or ) is a commune in the department of Corse-du-Sud on the island of Corsica, France. Its history dates back to medieval times and granite buildings from the early 16th century still line some of the st ...

, an Easter cake akin to the Campanile and called is baked instead.Schapira (1994), p. 116

Ingredients

Its main ingredients are

wheat flour Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread ...

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...

, salt, egg, sugar, shortening () or olive oil, ,

raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the d ...

boiled egg Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, ...

s and

egg yolk Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example bec ...

. Raisins are soaked in , then all the ingredients except the boiled eggs and the yolk are kneaded to form a

dough Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening ag ...

. After leaving the dough to rise, this is shaped as a doughnut, and the boiled eggs, bounded with dough ribbons, are sunken in it. The egg yolk is brushed on the dough to make it golden, and the cake is baked in warm oven for 50 m.

References

Sources

* Corsican desserts Easter cakes {{france-dessert-stub