Lu chinu is the typical recipe for Easter in Lizzanello. The dish is prepared using the old bread from the dinner eaten on the Holy Thursday.
A Lizzanello le massaie di una volta raccoglievano la mollica delle pagnotte offerte come ex voto alla messa in Traditionally, the women were collecting the soft inside of the bread offered as devotion sign during the service of Coena Domini e la impastavano con uova. Then, this soft bread was mixed with eggs, '''brodo di gallina'''chicken broth, formaggio grattugiato e riso bollitograted cheese and rice.
Le caratteristiche '''forme di pane''' da cui si ricava la mollica per “lu chinu” sono molto grandi e arrivano a pesare anche cinque chili. All’impasto de “lu chinu” si aggiungono, infine, '''uova sode''' e altre gustose farciture.
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