 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,[1] or as an appetizer during Easter lunch, it is accompanied by blessed boiled eggs, ciauscolo and red wine[2] 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 prodotto agroalimentare tradizionale (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,[3] today in aluminum, it has a flared shape.
- ^ "Colazione di Pasqua in Umbria" (in Italian). Umbria tua. Archived from the original on 1 May 2021. Retrieved 9 May 2019.
- ^ "La cucina delle feste: la crescia di formaggio" (in Italian). AIFB - Associazione italiana food blogger. 11 April 2014. Archived from the original on 27 March 2021. Retrieved 9 May 2019.
- ^ Cite error: The named reference
gosettiwas invoked but never defined (see the help page).