Pizza di Pasqua
Umbrian pizza di Pasqua | |
| Alternative names | Crescia di Pasqua, torta di Pasqua, crescia brusca, torta al formaggio |
|---|---|
| Type | Easter bread |
| Course | Main dish |
| Place of origin | Italy |
| Region or state | |
| Created by | Nuns of the monastery of Santa Maria Maddalena at Serra de' Conti, Ancona |
| Serving temperature | Room temperature |
| Main ingredients | Wheat flour, pecorino, Parmesan, eggs, olive oil or lard, natural yeast and milk |
| Variations | Baker's yeast, emmentaler |
The pizza di Pasqua (lit. 'Easter pizza'), in some areas also called crescia di Pasqua, torta di Pasqua, torta al formaggio or crescia brusca, is a leavened savory cake typical of many areas of central Italy based on wheat flour, eggs, pecorino and Parmesan. Traditionally served at breakfast on Easter morning, or as an appetizer during Easter lunch, it is accompanied by blessed boiled eggs, ciauscolo and red wine or, again, served at the Easter Monday picnic. Having the same shape as panettone, the pizza di Pasqua with cheese is a typical product of the Marche region, but also Umbrian (where, as a traditional food product, it obtained the Prodotti agroalimentari tradizionali (PAT) recognition). There is also a sweet variant. The peculiarity of this product is its shape, given by the particular mold in which it is leavened and then baked in the oven: originally in earthenware, today in aluminum, it has a flared shape.