Put the pinenuts and raisins into a bowl of warm water and leave them to soften for about one hour.Fill a bowl with water and put the azzimo bread into it for about one hour so that it soaks up the water and expands.When the bread is nice and soft, place it in a colander and squeeze it with your hand, in order to remove the excess water.Put the well-drained bread in a large mixing bowl. Add the whole eggs, the sugar, a pinch of salt and the currants and pinenuts.
Mix everything well. If you like, at this point you can add some dark cocoa. Take a dish and grease it with some oil, pour the mixture into it and bake at 180°C for 10 minutes, after which the temperature should be reduced to 60°C and the cake left inside for a further 1 hour and 15 minutes.When the dessert is cooked, pour a little honey on top. Another possible variant of this recipe is called "Pizzarelle al miele". These are made from very small pizzas, which, instead of being cooked in the oven, are fried in plenty of olive oil. When they are cooked, they are placed on blotting paper to soak up the excess oil. Then they are covered in honey and served.