Name: Torta di Pasqua al formaggio
Prep time: 40 min
Cook time: 1 h
Total time: 7 h 10 min
Cuisine: Italian, Umbria
Ingredients: 500 g type 0 or all-purpose flour; 20 g fresh brewer’s yeast, or 7 g instant dry yeast; 100 ml whole milk, lukewarm; 5 large eggs, lightly beaten; 60 ml extra-virgin olive oil; 100 g lard, softened; butter may be used for a non-traditional substitution; 12 g fine sea salt; 2 tsp freshly ground black pepper; 80 g Pecorino, 40 g finely grated, 40 g in 1–2 cm cubes; 120 g Parmigiano Reggiano, 80 g finely grated, 40 g in cubes; 40 g Gruyère-style cheese, cut in 1–2 cm cubes; 10 g lard or butter, for greasing

Torta di Pasqua al formaggio: wide hero view of the finished traditional dish

Prep40 minutes

Cook1 h

Total7 h 10 min

Yield1 tall 20–22 cm loaf, 10 slices

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The dish

About Torta di Pasqua al formaggio

Umbriatourism describes the dish as a savoury Easter speciality widespread throughout Umbria and traditionally served at Easter breakfast with cured meats, eggs and other festive foods.

The official method mixes yeast dissolved in warm milk into flour and salt, then adds oil, lard, eggs and both grated and diced cheeses.

Because the dough is heavily enriched, proofing is measured by the dough reaching the rim of the mould rather than by a short fixed clock.

The official bake starts in a well-heated static oven at 200°C for about an hour, with a reduction to 190°C if the top colours too quickly.

Technique

Three things that matter

Develop elasticity. A rich cheese-and-egg dough still needs enough gluten development to hold the heavy inclusions.
Proof to the mould rim. The traditional long rise may take 5–6 hours; visible volume is the reliable cue.
Protect the top if needed. A tall loaf can brown before its centre is set, so temperature reduction or loose foil is preferable to underbaking.

Cook the dish

Ingredients

Everything needed to prepare the dish, arranged for fast scanning before cooking.

Dough

500 gtype 0 or all-purpose flour
20 gfresh brewer’s yeastor 7 g instant dry yeast
100 mlwhole milklukewarm
5 largeeggslightly beaten
60 mlextra-virgin olive oil
100 glardsoftened; butter may be used for a non-traditional substitution
12 gfine sea salt
2 tspfreshly ground black pepper

Cheeses

80 gPecorino40 g finely grated, 40 g in 1–2 cm cubes
120 gParmigiano Reggiano80 g finely grated, 40 g in cubes
40 gGruyère-style cheesecut in 1–2 cm cubes

For the mould

10 glard or butterfor greasing

Step by step

Method

Mix the enriched cheese dough

Activate and combine. Dissolve fresh yeast in lukewarm milk. Mix flour and salt, add the yeast mixture and begin kneading.
No dry flour should remain and the dough should start forming a cohesive mass.
Add fats and eggs gradually. Work in olive oil and softened lard, then add beaten eggs in several additions while kneading.
The dough should re-form after each addition instead of remaining slick and separated.
Add cheeses and pepper. Knead in grated cheeses and black pepper, then fold in the cheese cubes at low speed or by hand.
Cheese cubes should be distributed without tearing the dough into pieces.

Proof patiently

Develop the dough. Continue kneading until the dough is elastic and begins pulling cleanly from the bowl.
A stretched piece should show elasticity rather than tearing immediately.
Transfer to the mould. Grease the tall mould and place the dough inside, filling it well below the rim.
The surface should be rounded and the mould should leave ample headroom for proofing.
Rise until the rim. Cover and proof in a warm, sheltered place for about 5–6 hours, or until the dough reaches the rim.
The loaf should look markedly aerated and a gentle fingertip dent should return slowly.

Bake and cool

Preheat thoroughly. Heat a static oven to 200°C before the proof is complete.
The oven should be fully stabilized at temperature before the loaf enters.
Bake through the centre. Bake about 60 minutes; if the crown darkens quickly after 25–30 minutes, lower to 190°C and cover loosely with foil.
The loaf should be deeply golden and the centre should feel set rather than fluid or gummy.
Cool before slicing. Rest 15 minutes in the mould, then remove and cool on a rack for at least 45 minutes.
The crumb should finish setting so melted cheese does not compress when sliced.

Practical guidance

Serving

Serve in thick slices at room temperature or gently warmed; Umbrian Easter breakfast traditionally pairs it with cured meats and eggs.

Make-ahead

The bread keeps well for a day wrapped after complete cooling and can be refreshed briefly in a low oven.

Cheese balance

Use both grated cheese for flavour throughout the crumb and cubes for distinct savoury pockets.

Troubleshooting

The loaf barely rises. The dough was too cool, the yeast weak or the rich dough under-proofed. Give it time until the rim cue is reached.
The top burns. Lower the oven to 190°C and shield loosely while the centre finishes.
The crumb is greasy and dense. Fats or eggs were added too quickly, or the dough was not kneaded back to cohesion between additions.

Nutrition per serving

Serving size: 1 slice
Calories: approximately 480 kcal
Carbohydrates: 43 g
Protein: 18 g
Fat: 26 g
Fibre: 2 g
Sodium: 720 mg

Approximate; cheese and cured-meat accompaniments can change sodium substantially.

Allergens and food safety

Contains gluten, egg and milk.

Keep eggs and cheese refrigerated until mixing.

Cool the tall loaf thoroughly before wrapping to avoid trapped condensation.

FAQ

Why is the rise so long?

Eggs, fats and cheese slow fermentation; the traditional method allows several hours for the dough to reach the mould rim.

Can lard be replaced?

Umbriatourism notes that other fats can be used, but lard remains part of a traditional formulation.

Why use cheese cubes as well as grated cheese?

The official recipe includes both forms, giving flavour through the crumb and distinct melted pockets.

Final note

What matters most

Result: A tall, deeply savoury Umbrian Easter loaf with an elastic crumb, black-pepper warmth and pockets of melted cheese.
Key: Knead the enriched dough back to elasticity, proof to the mould rim and bake long enough to set the centre.