This is a very simple recipe. Place the flour as a fontain, add sugar and lard, then put the eggs and milk  and knead. Once you have the dough divide it into several parts. The spaccaregli generally have a diameter of 20 cm, but you can decide the size. Once you have the pagnottelle with a knife make an incision in the shape of X on each one, sprinkle with beaten egg and then with caster sugar, then bake at 180-200 C for about 30-40 minutes.

The spaccaregli are traditional Italian sweets that are prepared in Sezze to celebrate the Resurrection, they are often available in the ovens of the village throughout the year. They are characterized by a rounded shape (of different sizes) and an incision X on the surface, it is precisely this incision to give the name to the sweet. The ingredients are: flour, milk, sugar, lard, milk, eggs and lemon peel.

For each portion:
Energy: 408,90 Kcal
Energy from proteins: 6%
Energy from fats: 46%
Energy from carbohydrates: 48%
 
Dietary total fibre: 1,05 g
Alcohol: 0,00 g
Total proteins: 5,68 g
Animal proteins: 1,26 g
Vegetable proteins: 4,42 g
Total fats: 21,00 g
Animal fats: 20,72 g
Vegetable fats: 0,28 g
Cholesterol: 49,71 mg
Available carbohydrates: 52,55 g
Starch: 30,52 g
Soluble carbohydrates: 22,03 g