Torta Pasqualina Umbra

Torta Pasqualina Umbra

 a traditional Easter recipe from the Italian region of Umbria.


  •    ½ cup water lukewarm

  •     2 ½ tsp dry active yeast

  •     4 cups all-purpose flour

  •     ¼ cup lard or butter softened

  •     1 tsp sugar

  •     5 eggs

  •     1 tsp salt

  •     1 tsp pepper

  •     5 tbsp extra virgin olive oil

  •     1 cup + 1 tbsp Parmigiano Reggiano finely grated

  •     1 cup + 1 tbsp Pecorino Romano finely grated


  1.     Dissolve the yeast and sugar in the lukewarm water and keep it aside to activate until frothy.

  2.     In a separate bowl, whisk together the eggs, pepper, salt, extra virgin olive oil and grated cheeses.

  3.     Put this egg mixture in the bowl of an electric mixer fitted with a paddle attachment, add the flour and the water and yeast and mix well. When all the liquid has been absorbed, add the butter a little bit at a time. Keep kneading until you obtain a smooth and pliable dough. Make it into a ball and keep it aside to proof for 1 hour.

  4.     Put the ball in a greased tall 20 cm – 8 inch round pan (or a panettone mould) and let it rise until it reaches the top edge.

  5.     Bake in a pre-heated oven at 180°C – 350°F for 45 minutes or until a wooden skewer inserted in the middle comes out clean.  Put a bowl of water in the oven while baking this Torta, so it remains moist on the inside.

  6.     Serve at room temperature with mixed cheeses and salumi.

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