The Vecchia di Mezza Quaresima (Mid-Lent Old Woman) is a traditional specialty from Gubbio, prepared for the “Carnevaletto” or Mid-Lent, a celebration held halfway through Lent, between Carnival and Easter.

This is a uniquely shaped dessert, with a dough crafted to resemble a stylized woman. It is made with shortcrust pastry spread with jam, just like a classic tart, but with a special ingredient: a generous dose of creativity, used to shape the face, hair, hands, and feet.

This curious tradition dates back to ancient times and marks a break during Lent: cutting the “Vecchia,” a symbol of Lent, is an opportunity to break the fast and enjoy simple yet delicious foods, leaving penance behind and preparing for Easter, a time of hope and renewal.

There is no single way to prepare the Vecchia di Mezza Quaresima: everyone can let their imagination run wild, experiment, and get creative with the decorations, following the recipe provided.

To make the Vecchia di Mezza Quaresima, start by placing the flour in a mound. In the centre, add the butter softened at room temperature, the tablespoon of oil, sugar, eggs, and the half sachet of baking powder. Work the dough quickly to avoid overheating it.

Once the ingredients are combined, add the milk to make the dough easier to handle, and form a ball. Wrap it in plastic wrap and let it rest in the fridge for about 30 minutes.

After resting, divide the dough into two parts: one larger and one smaller. Take the smaller portion and add cocoa, kneading it until the colour is uniform.

Using the white dough, roll out a thin sheet with a rolling pin and shape it into a female figure. Use the remaining dough to create edges and sections for the Vecchia’s dress, then fill them with jam.

For a more colourful and creative touch, you can alternate different flavours of jam.

To make your Vecchia even more realistic, cut decorative elements such as hair, hands, and other details from the cocoa dough.

Finally, transfer the dessert to a baking tray lined with parchment paper and bake in a preheated ventilated oven at 180°C for 25-30 minutes, until the surface is golden.

Once baked, let the dessert cool. And now, the most awaited moment: cutting the Vecchia!