The Umbrian Easter Cheese Cake, also known as Pizza al formaggio, is the iconic product of Easter gastronomy in Central Italy.
It is a savory leavened bread with ancient origins, historically linked to medieval monastery cuisine, typical of the Easter period, traditionally eaten for Sunday morning breakfast together with cured meats and boiled eggs.
The recipe’s origins date back to the Middle Ages and are tied to the monastic traditions of Central Italy. It was prepared between Holy Thursday and Holy Saturday to use up the eggs accumulated during Lent’s fasting.
Its tall, flared shape is due to the use of specific molds that allow the dough to develop vertically.
From a technical point of view, the preparation relies on a precise balance between flour, eggs and a mixture of grated cheeses, usually Pecorino Romano and Parmigiano Reggiano.
The dough is then enriched with black pepper and lard, a fat that guarantees the typical softness and prolonged preservation.
The version I propose in this recipe is a gluten-free one made with sourdough starter.
Using natural leavening, besides improving digestibility and shelf life, adds aromatic complexity that perfectly balances the saltiness of the cheeses, maintaining the soft structure typical of the traditional recipe despite the absence of gluten.
Although it is often confused with the Crescia from the Marche region, the two specialties have differences rooted in their territories.
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
- 2/3 cup gluten-free sourdough starter (refreshed)
- 3/8 cup milk
- 3 cups gluten-free flour mix
- 1 cup rice flour
- 5 1/2 tbsp lard (or butter)
- 2 1/2 cups mixture of grated cheeses (Pecorino and Parmigiano Reggiano and/or Emmental)
- to taste black pepper
Tools
- 1 Baking Pan Ø 6 x 4 h 6.3 in
Steps
Activation: Dissolve the sourdough starter in lukewarm milk until it becomes foamy.
Mixing: In a stand mixer (recommended to handle the stickiness of gluten-free mixes), combine the flours, the eggs and the leavened mixture. Work the dough for about 10 minutes.
Adding Fats and Cheeses: Add the lard (or butter) a little at a time. Once absorbed, incorporate the grated cheeses and the pepper. Add the cheeses last.
First Proofing: Transfer the dough to an oiled bowl, cover with plastic wrap and let rest in a warm place (approx. 79–82°F) until it doubles in size. With sourdough starter about 6 hours.Shaping and Second Proofing: Gently deflate the dough, place it in the pan (it should occupy about 1/3 of the height) and let it rise until it reaches about 3/8 inch from the rim (another 4–6 hours).
Baking: Bake in a preheated static oven at 338°F for about 45–50 minutes.
Difference between Umbrian Easter Cheese Cake and Crescia from the Marche region:
Although the two products are extremely similar and share the same origin, there are terminological and technical distinctions:
Name: In Umbria the prevalent term is “Torta” or “Pizza”, while in the Marche it is called “Crescia” (from the verb ‘to grow’).
Texture: The Marche version often shows larger holes and a greater amount of cheese in pieces visible in the crumb, while the Umbrian one tends to have a more homogeneous and compact dough.
Pairings: In Umbria it is typically served with capocollo, while in the Marche it is commonly paired with ciauscolo.
FAQ (Questions & Answers)
What is usually served with the Umbrian Easter Cheese Cake?
In the Umbrian (and Marche) tradition, the Easter Cheese Cake is not a substitute for bread at lunch, but the undisputed star of the Easter Breakfast, an almost sacred ritual that breaks the Lenten fast.
Here is what it is traditionally eaten with:
Cured Meats: The ideal companion is Umbrian capocollo (cured and peppered).
Boiled Eggs: Strictly blessed during Easter Mass. They are often served peeled and halved, sometimes dressed with a drizzle of fresh extra virgin olive oil.
Wine: Despite the early hour, tradition wants it paired with a glass of full-bodied red wine (such as a Sagrantino or a Montefalco Red) or, in some areas, with a passito wine to contrast the saltiness of the cheese.
Chocolate: In some families it is customary to finish the breakfast alternating a bite of cheese cake with a piece of chocolate egg, creating a much-loved sweet-salty contrast.
Curiosity: In the past the breakfast also included lamb offal (‘coratella’), but today the Cake + Capocollo + Boiled egg combination remains the untouchable trio.
