Umbrians love to eat this pizza at the Pasquetta picnic and when generously sprinkled with shaved black truffles, it’s fit for angels. Pasquetta, the day after Easter, is a really special Italian tradition and the majority of Italians can be found in the countryside enjoying a picnic. Italian picnics are nothing at all like ordinary picnics – they are banquets – feasts that take hours with, often, a little nap in between.
Italian Cheese Bread Recipe | Crescia | Pizza di Pasqua
- 3 eggs
- 2 yolks
- A little lard
- 150 g unbleached all purpose flour
- 250 g bread dough make this from scratch recipe below or buy bread dough from the local baker
- 180 g Parmigiano freshly grated
- 120 ml extra virgin Umbrian olive oil
- 100 g Pecorino cheese fresh, finely diced – don’t get one that’s too piquant
- 100 g Parmigiano fresh, finely diced
- Break the eggs and the egg yolks into a bowl, salt lightly and stir in all the grated and diced cheese as well as the olive oil.
- Allow this mixture rest for at least four hours.
- Flour your work surface, spread the bread dough out over it, and work the remaining flour into it.
- Shape the dough into a mound, scoop a well into it and put the cheese mixture into the well, incorporating it well.
- Put the dough in an oiled bowl, cover it and place in a warm place to rise for at least two hours.
- Once it has risen, grease a high-sided round mold with the lard and put the dough into it.
- Cover the pan and let the dough rise another hour.
- Towards the end of the hour preheat your oven to 350 F
- Bake it for about 30 minutes and use a toothpick to test whether it comes out cleanly – if it doesn’t come out dry keep it there for another 10 or so minutes.
- Allow it to cool and turn out on a rack. Then slice it with a kitchen knife and serve it with cold cuts and cheeses.
Other Italian Easter recipes: