Easter is around the corner and in Italy this means you start preparing food(of course).

In Umbria,where ByItaly is based,we make the “Torta di Pasqua”, a salty Easter cake with lots of cheese.

You get this special Easter cake only in this season of the year. It is definetly not low carb or low fat, but simply delicious. And goes perfectly with a nice glas of Italian red wine.

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.