It is a salted bread, high and round shaped, that tasted stringly of cheese. Traditionally was eaten in the Easter period (it is also known as Torta di Pasqua (Easter cake), even if nowadays is used all year round.
Recipe
(Accademia Italiana della Cucina di Perugia)
Persons: not said
Ingredients:
1 kg flour, ten eggs, 300 gr pecorino cheese, 150 gr grana parmesan cheese, 100 gr lard, half glass of olive oil, juice of one lemon, a sprinkle of white wine, 170 cc milk, brewer yeast, a pinch of salt for each egg.
Preparation:
In a bowl make a well in the centre of the flour, add the brewer yeast (half dose) melted in a glass of warm water, mix and shape the dough in a round little loaf. Let it rest in warm temperature for one night. In the morning add milk and the rest of the yeast. Let it rise for at least two hours in a warm place. Add the remaining ingredients in a soft and elastic. Divide into little loaves, to be placed into high oven stamps not too wide. Bake in preheated (220°) oven.