Pizza di Pasqua al formaggio

Cheese pizza, or Easter pizza, is the savory pie that is traditionally prepared for Easter lunch in Umbria, ideal for sharing with the family.



It's called "cheese pizza", but this typical recipe from the Umbrian tradition is, instead, a salty, tall and soft type, or rather, a seasoned bread. 

It is a preparation that recalls some others widespread in the regions of Central Italy and typical of the Easter holidays, such as the casatiello and the torteno from Campania and the crescia di Pasqua from the Marche region.

Umbrian cheese pizza is a festive bread, prepared like other Easter breads to celebrate the rebirth and return of spring. The "pagan" tradition then merged with the religious one, and the spring celebrations overlapped with those for the resurrection of Christ.

Also called Easter cake, it is accompanied by cured meats, especially capocollo, a typical sausage obtained from the meat obtained from the upper part of the pig's neck. The cheese pizza with capocollo is part of the traditional Easter breakfast, consumed after "the bells are melted", together with the coratella and the omelette