"Pinza" o "pinsa" is one of the oldest recipes of the Venetian tradition that is prepared typically during the Epiphany festivities. In Venice it is also called "torta dea maràntega", that is the Befana's cake. 
It is a rustic dessert prepared with yellow corn flour or stale bread. There is no real recipe for this cake because its origins are linked, above all, to the rural and peasant culture of the Venetian province when, during the winter, the ingredients that the season made available such as nuts, figs, apples, were used to prepare a dessert as tasty and substantial as possible.

Grappa, that flavors the fruit, cannot be missing.
A decidedly substantial and fragrant dessert to try!

Even today, therefore, each family boasts its own traditional recipe that is handed down from generation to generation and which, as in the past, is prepared on the Epiphany day. The tradition consisted of preparing the cake dough on January 5th, wrapping it in cabbage leaves and cooking it under the embers of the auspicious bonfires lit on the occasion of the so-called "pan e vin", a ritual organized to propitiate future harvests.