Long before Colomba became Italy’s Easter cake, Tuscany already had its own festive bread.
Pan di Ramerino—fragrant with rosemary, raisins and olive oil—is one of the region’s oldest Easter traditions, still baked every spring in Tuscan bakeries.
WHAT IS PAN DI RAMERINO?
Ramerino is the old Tuscan word for rosemary, the herb that perfumes the olive oil used in the dough.
Traditionally eaten during Lent, Pan di Ramerino occupies a unique place among Italian Easter breads: less rich than festive cakes like Colomba, yet deeply symbolic and unmistakably Tuscan.
Although often enjoyed for breakfast, it is equally delicious served with aged cheeses as part of an Italian Easter table.
PAN DI RAMERINO AND HOLY THURSDAY
Historically, Pan di Ramerino was closely associated with Holy Thursday.
In Florence, bakers prepared the rolls in the days leading up to Easter, while parish priests traditionally blessed them before they were sold.
Even today, many Tuscan bakeries bake Pan di Ramerino only during the Lenten season, making it one of Italy’s most distinctive seasonal breads.
ITALIAN EASTER BREADS
Every Italian region has its own Easter bread.
Tuscany has Pan di Ramerino, Lombardy has Colomba, Veneto has Fugassa, while Rome celebrates with Pizza di Pasqua.
Together they form one of Europe’s richest traditions of festive bread-making, where recipes are deeply connected to local history, religious celebrations, and seasonal rituals.
HOW TO MAKE PAN DI RAMERINO
Like many traditional Italian breads, Pan di Ramerino rewards patience more than technical skill.
Long fermentation develops both texture and flavor, while rosemary-infused olive oil and raisins soaked in Vin Santo give the bread its unmistakable aroma.
The final sugar glaze creates the characteristic glossy finish found in Tuscan bakeries.
If you enjoy baking bread, this is one of the most rewarding Italian recipes to master.
Italian Easter bread recipe: Pan di ramerino
Ingredients
- 7 oz Manitoba flour 200 gr
- 1 oz raisins 25 gr
- 1 rosemary sprig
- 1 teaspoon fresh baker's yeast 8 gr - 2.6 oz
- 3 oz water 90 gr - room temperature
- ½ teaspoon brown sugar
- 1 oz extra-virgin olive oil 30 gr
- 1 pinch salt
- ¼ glass Vin Santo optional, you can use water instead
- 1 egg
- 1 teaspoon sugar
Instructions
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Dissolve the yeast in 1/3 of the water (room temperature).
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In a bowl, mix 25 g (0.8 oz) flour, brown sugar, and the yeasted water. Cover and let rise overnight in a warm spot.
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The next day, soak the raisins in Vin Santo (or water).
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Finely chop the rosemary needles and heat with the olive oil in a small saucepan. Once boiling, remove from heat and let cool.
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Add the remaining flour, water, and salt to the risen dough base (biga). Knead using a mixer with a dough hook for 5 minutes.
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Strain the rosemary-infused olive oil into the dough. Knead for 5 more minutes until fully absorbed.
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Drain the raisins and add them to the dough, mixing just until incorporated.
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Let the dough rest for 15 minutes, then divide and shape into 4 rolls.
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Whisk the egg with a teaspoon of water and brush over the rolls.
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Let rise for 25–30 minutes, covered, in a warm spot (or inside the oven - light on).
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Preheat the oven to 350°F (180°C).
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Deeply score the rolls vertically and horizontally. Brush again with the egg mixture and let rise for another hour.
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Bake for 15 minutes.
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Mix sugar with a teaspoon of water and brush over the hot rolls for a glossy finish.
Recipe Notes
Serving & Storage
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Enjoy warm or at room temperature.
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Store in an airtight container for up to 2 days.
BAKING AS A SLOW RITUAL
Italian bread has always required one ingredient modern life struggles to offer: time.
Fermentation cannot be rushed.
Neither can the pleasure of kneading dough with your hands, waiting for it to rise, and filling the kitchen with the smell of freshly baked bread.
Some recipes nourish the body.
Others quietly nourish something else.
Pan di Ramerino belongs to the second kind.
Enjoy your Pan di Ramerino.
Claudia