Pizza di Pasqua

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	Marche Umbria Lazio Abruzzo Molise
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
Media: Pizza di Pasqua

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.