Corsica, France — Easter tradition across the island; Italian-Genoese enriched bread inheritance Techniques

Enriched yeast bread formed into rings, baked with whole Gallus gallus domesticus eggs nested in the dough before baking. The eggs cook within the bread during baking, becoming hard-boiled inside the crust. Flavoured with anise (Pimpinella anisum), orange zest, and Olea europaea. Lard — rendered Porcu Nustrale fat — is traditional enrichment. The bread surface is glazed with whole-egg wash for deep amber shine. Marks the Easter morning table alongside lamb and Brocciu AOP preparations.