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How to prepare the Umbrian Easter cake with cheese with the original recipe

Umbrian Easter savory cake

Let's discover together the recipe for the Umbrian Easter cake with cheese, a savory leavened cake perfect with cured meats and cold cuts and ideal for trips out of town.

From north to south the way of celebrating Easter at the table changes considerably and each region has its own typical dishes . Today we see how to prepare the Umbrian cheese cake, an Easter cake with a savory leavened dough. In these hilly areas, where cured meats reign supreme, this savory cheese pie is served with ciauscolo and a good glass of wine. It is perfect not only for the Sunday appetizer, but also for the Easter Monday trip out of town.

This recipe boasts a centuries-old tradition and is also called Umbrian Easter pizza: there are traces of it already in 19th century recipe books and, even if it has undergone several modifications over the years, the substance of the dish does not change. Let's find out together how to prepare it!

Umbrian Easter savory cake
Umbrian Easter savory cake

How to prepare Umbrian cheese cake

  1. First, dissolve the yeast in the slightly warmed milk and let the liquid rest for a few minutes
  2. Place the flour , eggs , grated cheeses , milk with yeast, soft butter, salt and pepper in the bowl of a stand mixer.
  3. Start kneading with the spiral hook until the dough begins to string together, that is, to twist while remaining nice and elastic. You can also proceed by hand but it will take much more time and skill to achieve the stringing
  4. Take the dough and leave it to rest in a buttered bowl for at least 3 hours (when it will have doubled in size). Remember to put the dough of your Umbrian cheese bread in a warm place, for example in the oven with the light on)
  5. Once the leavening time has passed, butter and flour a 22-24 cm diameter mold (or a smaller, taller cake pan almost like the one for panettone) and place the dough in it after working it briefly on the work surface to give it the shape of a loaf. Let it rise for another 30 minutes then bake it at 180°C for 30-40 minutes.
  6. Let the cheese cake cool before serving it with a mixed platter of cold cuts and cured meats.


We recommend storing the typical Easter product for a maximum of 2 days in a cool, dry place. We do not recommend freezing in the freezer.

Read also
Easter appetizers: those who start well are halfway through lunch

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