This recipe is from Italy. The Italians love it, especially at Easter time.
My mother and I have been making this bread since I was 3, it's a Good Friday tradition. I have found it easier though over the years to use anise extract, I think it gives it a little more flavor. Also if you're not into the dried fruit, Raisins are a great if not better substitute. - 13 Apr 2006 (Review from Allrecipes US | Canada)
This was a good sweet recipe, great for breakfast. However, use more dried fruit than is recomended. This recipe was hard to knead the second time because of the dry ingredients. Take your time with this one! - 24 Apr 2000 (Review from Allrecipes US | Canada)
Really good recipe. However for the advanced baker since it's a yeast bread with multiple rising periods. Overall, very authentic-- and I'm 100% Italian! - 02 Apr 2002 (Review from Allrecipes US | Canada)