Traditional recipes

Torta di Pasqua

Torta di Pasqua

(Umbrian Easter bread)


40 g leavened bread dough
50 g brewer's yeast
500 g plain flour
125 g extra virgin olive oil
100 g mild Pecorino cheese
100 g grated Parmesan cheese
5 eggs


Break three whole eggs and two yolks into a bowl, add the salt, the Pecorino cheese cut into cubes, and the grated Parmesan. Mix thoroughly, then add the oil, and leave to rest for about three hours. On a kneading board, combine the dough and flour, and knead gently.
Form a hole in the centre, and pour the cheese mixture into the middle. Combine using a wooden spoon.  Knead for about 10 minutes until the dough has a smooth, even surface, then leave to rest for about two hours. 
Grease a large, high-sided cake dish and fill with the dough (no more a third of the way up). Bake in a hot oven until cooked through. Cut into slices and serve while still hot.