When the spring came and the chickens started laying again the traditional sweets were prepared, usually with leavened dough, and placed in triumph on the Easter tables of every family. The Focaccia di Bagno is also a type of Easter cake linked to local traditions and is made from flour, eggs and sugar. Its actual preparation is a secret, handed down by the town's bakers, which ensures that the dough rises naturally. The crust is thin and crispy, the inside soft and spongy.

For a cake of 1 kg: 12 eggs, 1/2 kg sugar, 300 g flour of and 10 g grated lemon peel

Beat the egg yolks in a bowl, add the sugar and whisk until creamy; in another bowl whip the egg whites until stiff and add to the first mixture and mix well with a wooden spoon. Gradually add the flour and the grated lemon peel, stirring continuously. Grease a baking dish with a little butter and pour in the entire mixture. Place in an oven at 160 °C for 1 hour and 20 minutes. Do not open the oven during the first hour of cooking otherwise the cake will sink. After cooking, remove the cake from the pan using a knife to loosen the sides, turn it upside down and place on a cake stand. It will be tastier if served the next day, but will retain its delicacy and softness for up to a fortnight.