The Neapolitan tortano Easter recipe is one of the typical dishes for Easter not only in Naples. It’s usually made by adding various cheeses and cold cuts to a simple pizza dough, along with hard-boiled eggs inside and out. I made this one simple, without adding eggs, and I must say I was very satisfied; it’s very flavorful, substantial, and perfect to bring on our Easter Monday picnic!
A rich appetizer filled with many ingredients to celebrate the end of Lent, the Neapolitan tortano Easter recipe is also prepared to bring to the Easter Monday picnic.
Below I leave you with other typical Easter appetizers, and right after the photo let’s discover how to prepare the Neapolitan tortano Easter recipe!!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients for Neapolitan Tortano Easter Recipe
- 8 cups all-purpose flour
- 0.4 oz fresh yeast
- 3.5 oz lard
- to taste salt
- to taste black pepper
- to taste water
- 10.5 oz cheeses (Provolone, fontina, emmental, parmesan)
- 2.8 oz salami
- 3.5 oz cooked ham
- 3.5 oz mortadella
- 2 hard-boiled eggs
- to taste pepper
- 1 egg (beaten for brushing)
Preparation of Neapolitan Tortano Easter Recipe
To prepare the Neapolitan tortano Easter recipe, dissolve the fresh yeast in a little lukewarm water.
Arrange the flour in a mound on the counter, making a well in the center, or use a stand mixer. Add salt, pepper, and the dissolved yeast in water, the lard, and start kneading, gradually adding more lukewarm water.
You will need about 1.7 cups. Knead everything until you have a smooth, soft dough ball.
Knead by hand for at least 10 minutes, then put it to rise in a warm place until it doubles in size.
Cut all the cheeses and cold cuts into small cubes.
Boil the eggs for 10 minutes, then cool them and cut them into large pieces.
When your dough has doubled in volume, place it on the work surface, rolling it out with a rolling pin, trying to give it a rectangular shape about 0.4 inches thick.
Distribute the cheeses, cold cuts, and hard-boiled eggs over it and roll it up tightly but gently.
Grease a bundt pan well with butter or lard, place your rolled dough closing the ends to prevent the filling from escaping.
Cover and let rise for another couple of hours.
Preheat the oven to 340°F and brush the Neapolitan tortano with the beaten egg. Bake for about 40 minutes, placing it on the lowest rack of your oven to form a golden crust underneath as well. Remove from the oven, wait until it becomes lukewarm, then take it out of the pan.
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How to Store the Neapolitan Tortano Easter Recipe
The Neapolitan tortano can be kept in the fridge for 3 days. You can also prepare it in advance and freeze it to take out a few hours before enjoying it, either cold or warmed in the oven.
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