Italy’s Cheesiest Holiday Bread (You’ve Never Heard of It!) | Umbrian Easter Recipe

Move over, hot cross buns. This is Italy’s ultimate cheesy holiday bread—and it’s unlike anything you’ve tasted. Soft, rich, and packed with Pecorino, this Pizza di Pasqua (Italian Easter Cheese Bread) is a traditional recipe from Umbria that’s been passed down for generations.
#italianfood #easter #cheesebread #breadmaking #easterrecipes

🧀 Flavia Diamante shares the original method step-by-step—from the overnight biga to the perfect cheesy crumb. Whether you bake it for Easter brunch or serve it year-round, this bread is a savory showstopper.

📌 Would you make it… or just buy it? Tell us in the comments!

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INGREDIENTS
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🌟 BIGA (Starter) 🌟
Strong flour: 200 g
Water: 90 g
Dry yeast: 1 g

🌟 MAIN DOUGH 🌟
Prepared biga
Medium-strength “Type 0” flour: 150 g
Strong “Type 0” flour (W over 300): 150 g
Malt: 10 g
Creamy sourdough starter (third refresh): 60 g
(or substitute with 3 g dry yeast)
Milk: 90 g
Salt: 8 g
Black pepper: 6 g
Whole eggs: 180 g
Extra virgin olive oil: 50 g
Lard: 40 g
(ours comes from Colonnata lardo made from Cinta Senese pigs—an exceptional animal fat high in healthy unsaturated fats!)
Water: 40 g

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TABLE OF CONTENTS
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0:00 Intro
0:31 Overnight Biga!
1:23 How to Make the Easter Bread Dough
7:16 Shaping the Easter Bread
9:31 Baking the Easter Bread

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PRODUCTS USED OR RECOMMENDED
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Links affiliati Amazon:
► Stand Mixer: https://amzn.to/3EcgRgl
► Panettone Forms:
► Caputo Active Dry Yeast: https://amzn.to/3q67eWq
► Caputo ‘Nuvola’ Flour ‘0’: https://amzn.to/3KtEcYV
► Caputo Manitoba Flour: https://amzn.to/3Y1CCWQ

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