Pasimata for Easter Garfagnana at Casone di Profecchia
Elisabetta Regoli is a sister of Regolo Regoli, a ski instructor and a great viola fan who died prematurely, but she is also the cousin of Giuseppe Regoli. At the Casone di Profecchia the Regoli family, with the founder Agostino, is an institution. For Easter and Easter time the slopes are all open, both those of the school camps and the blue and red. Snow, therefore, in abundance for those who want to enjoy in peace the last ski runs of the season, wide and well beaten slopes thanks to the mastery of Massimiliano, ski instructor and soul of the sports structure.
But when we talk about Casone di Profecchia we also talk about dishes at the table, particularly rich and consistent and behind the stove we also find Elisabetta Regoli that this year wanted to delight its guests by preparing a sweet typical of the Easter tradition Garfagnana, Pasimata, made with flour, sugar, eggs, raisins, anicini and 24 hours of leavening. “I will not reveal the recipe – he says – but I have no problem saying what the ingredients are … It is a typical dessert of our area, in Castelnuovo a fortnight ago a gastronomic competition was made with this cake. Easter lunch and, first, a nice skiing, better than that you could not “.
“We do everything we can – explains Massimiliano – to give our guests the things that usually provides a ski resort of series A while we are, for size, disie B. We try, however, to compensate with the reception, with beaten tracks always in the best way, beautiful wide and an enviable tranquility and difficult to find elsewhere.It is a pleasure to receive compliments from people who frequent, for example, Abetone and who, coming here, is at ease and finds as many reasons to return “.