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
Aged pecorino with an open texture, tending to straw yellow. The scent is intense, the taste is decisive and persistent. 350 g wedge, vacuum packed…
It is a pecorino cheese matured under straw with a not excessively hard and very visible texture, with a strong impact but with a very…