The Umbrian Easter Cheese Pie, also known as Pizza al formaggio, is the symbolic product of Easter gastronomy in Central Italy.
It is a savory leavened bread with ancient origins, historically linked to the cuisine of medieval monasteries, typical of the Easter period, traditionally eaten for Sunday morning breakfast together with cured meats and hard-boiled eggs.
The recipe’s origins date back to the Middle Ages and are connected to the monastic tradition of Central Italy. It was prepared between Maundy Thursday and Holy Saturday to use up the eggs accumulated during Lent.
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 is based 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 characteristic softness and longer preservation.
The variation I propose in this recipe is a gluten-free version made with sourdough starter.
Using natural leavening, in addition to improving digestibility and preservation, gives aromatic complexity that perfectly balances the saltiness of the cheeses, keeping the soft structure typical of the traditional recipe despite the absence of gluten.
Although it is often confused with the Crescia from the Marche, 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 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
- 2/3 cup gluten-free sourdough starter (refreshed)
- 1/3 cup milk
- 3 cups gluten-free flour mix
- 1 1/4 cups rice flour
- 5 2/3 tbsp lard (or butter)
- 2 1/2 cups grated cheese mix (Pecorino and Parmigiano Reggiano and/or Emmental)
- to taste black pepper
Tools
- 1 Teglia 6 x 4 x 6.3 in (approx)
Steps
Activation: Dissolve the sourdough starter in lukewarm milk until it becomes frothy.
Dough: In a stand mixer (recommended to handle the stickiness of gluten-free mixes), combine the flours, the eggs and the starter mixture. Mix 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 Rising: Transfer the dough to an oiled bowl, cover with plastic wrap and leave to rest in a warm place (approx. 79°F-82°F) until it doubles in size. With sourdough starter it takes about 6 hours.Shaping and Second Rising: Gently deflate the dough, place it in the mold (it should occupy about 1/3 of the height) and let it rise until it reaches about 0.4 in (approx. 1 cm) from the rim (another 4-6 hours).
Baking: Bake in a preheated conventional oven at 338°F for about 45-50 minutes.
Difference between Umbrian Easter Cheese Pie and Crescia from the Marche:
Although the two products are extremely similar and share the same origin, there are terminological and technical distinctions:
Name: In Umbria the term “Torta” or “Pizza” is more common, while in the Marche it is called “Crescia” (from the verb to rise).
Texture: The Marche version often has larger air pockets 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 paired with capocollo, while in the Marche it is common to pair it with ciauscolo.
FAQ (Questions & Answers)
What is usually served with the Umbrian Easter Cheese Pie?
In Umbrian tradition (and in that of the Marche), the Easter Cheese Pie is not a substitute for bread at lunch, but the absolute protagonist of the Easter Breakfast, an almost sacred ritual that breaks the Lenten fast.
Here is what it is traditionally eaten with:
Cured Meats: The classic companion is Umbrian capocollo (cured and peppered).
Hard-Boiled Eggs: Strictly blessed during Easter Mass. They are often served peeled and halved, sometimes dressed with a drizzle of new extra virgin olive oil.
Wine: Despite the morning hour, tradition calls for a glass of full-bodied red wine (such as a Sagrantino or a Montefalco Rosso) or, in some areas, a passito wine to contrast the saltiness of the cheese.
Chocolate: In some families it is customary to end the breakfast alternating a bite of cheese pie with a piece of chocolate egg, creating a much-loved sweet-salty contrast.
Curiosity: In the past the breakfast also included lamb offal, but today the Pie + Capocollo + Hard-Boiled Egg combination remains the untouchable trio.
