Torta di Pasqua is the name of this very special Italian Easter cake.

This is a wonderfull Easter tradition in Umbria, a region in the heart of Italy. A salty cake with tons of cheese (stay away if you are on a diet ! ) which you can get only around Easter.

Buon appetito !

Here is the recipe:

500 gr flour

100 gr pecorino cheese

150 gr Parmigiano

150 gr pecorino in pieces

1 glas of olive oil

1 glas of milk

4 eggs

salt

pepper

150 gr yeast

Mix the eggs with the pecorino and parmigiano, add the flour, and oil. Dissolve the yeast in warm milk . Mix everything together.

Put the mix in the baking mold filling half of it so it can “grow”. Add the pieces of pecorino from the top into the dow.

Put the filled baking mold in a warm place and cover it. Wait until the volume has doubled. Heat the oven at 280 Degree Celsius, put the “torta di pasqua inside” and lower the temperature to 190 Degree Celsius.

Take out when the Surface is golden.