Pizza di Pasqua

Pizza di Pasqua (lit. 'Easter pizza'), in some areas also called crescia di Pasqua or torta di Pasqua, 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, or as an appetizer during Easter lunch, it is accompanied by blessed boiled eggs, ciauscolo and red wine or, again, served at the Easter Monday picnic. Having the same shape as panettone, 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 Prodotti agroalimentari tradizionali (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, today in aluminum, it has a flared shape.

Description: Wikipedia — Pizza di Pasqua, CC BY-SA 4.0