Easter Cheese Cake

04/10/2025

Today, together with Cesarina Marisa from Paciano (Umbria), we are preparing a typical Easter appetizer from Umbria: the Torta al Formaggio (Cheese Cake).

The Torta al Formaggio, also called “pizza di Pasqua al formaggio” (Easter cheese bread), is a typical specialty of Umbria, and, as the name suggests, it is widely enjoyed during the Easter holidays. It is a very soft savory bread, and its distinctive flavor comes from the cheeses used in its preparation: pecorino, parmesan, and Gruyère.

“In the past, this recipe was also prepared between several families so they could heat just one wood-fired oven, taking turns baking the cake. Even the men participated in the preparation, as kneading required considerable arm strength.”

This recipe has its roots in rural tradition and has been passed down from generation to generation. Today, the Torta al Formaggio continues to be a staple appetizer on the tables of Umbrian families on Easter Day.

Easter, in fact, represents a time of gathering and family sharing, during which recipes are prepared that evoke traditions passed down through the generations.

Easter Cheese Cake

A typical specialty of Umbria, the Torta al Formaggio is an appetizer that remains a key feature on Easter tables even today

DifficultyMedium

Preparation time22h

Cooking time1h 30m

Servings6

€

CostHigh

Ingredients

6 eggs
600 g of cheese (pecorino, pizzichino, parmesan, Gruyère)
1/2 glass of milk
100 g of butter
1 glass of olive oil
Cloves
Cinnamon
Black pepper
Lemon zest
10 g of fresh yeast
100 g of Manitoba flour
All-purpose flour type 0, as needed to obtain a soft dough

Method

Prepare a first yeast starter with 5 g of yeast, sparkling water, and Manitoba flour. Let it rest for 12 hours.
Form a well with the flour, beat the eggs with salt.
Add the cheeses (some grated, some in pieces), the milk in which the cinnamon has been soaked, cloves, black pepper, lemon zest, olive oil, butter, and the remaining yeast.
Add the previously prepared starter and mix everything together.
Knead the dough for a long time, gradually incorporating the necessary flour.
Let the dough rise until it doubles in volume.
Place it in a tall baking pan lined with parchment paper and bake in a fan oven first at 220°C, then lower to 200°C until the crust turns golden.