Ingredients: type 0 soft wheat flour, pecorino, parmesan, eggs, milk, brewer’s yeast, extra virgin olive oil, salt.
Torta di Pasqua is a typical Umbrian preparation. It is a very tasty cheese focaccia, made with eggs and four different types of cheese. Even today this recipe is made as in the past, to be shared during Easter breakfast, along with capocollo or corallina !!
Pack of 300 gr
Out of stock
Pecorino cheese with an open texture on the central part and closed on the crust. The taste has a very pleasant bitterness and a spicy…