The “Pizza Pe Tera” is a gastronomic excellence of the Labico municipality, a town with an old history belonging to the Prenestina area and the Lepini Mountains. It is a baked product traditionally prepared during the Easter period. The process, very long and elaborate, requires simple ingredients such as 00 wheat flour, sugar, milk and seed oil (or margarine), yeast, eggs, aniseed, liqueur and salt. The first stage involves the preparation of a dough called in dialect “la lazza”, made only with flour, brewer’s yeast and water and left to rise for a couple of days. Subsequently, more flour and other yeast are added to the dough, then eggs, sugar, milk, oil, liqueur and aniseed. The dough is worked to form loaves, weighing between 800 grams and 1 kilo, that are again left to rise for about ten hours. At the end of the leavening, the surface is brushed with beaten egg and the loaves are baked for about 35 minutes. The name of this Easter speciality is linked to the fact that although it resembles a loaf of bread, it is much more similar to pizza. The fact of being placed directly on the oven surface, and not on trays, explains instead the use of the definition “pe tera”. This unique pizza, different from other Easter specialities, can be accompanied with sweet toppings such as chocolate, but the Labico tradition prefers it accompanied by the local corallina salami.
The Labico Pizza Pe Tera, with its characteristic loaf shape, has a very dark brown colour. Its high olfactory intensity has pronounced notes of citrus fruits, egg, milk, aniseed and margarine, combined with hints of flour and yeast. The taste is sweet and with a slight salty note. The consistency is soft with medium aromatic persistence.