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Pizza di Pasqua, also known as pizza al formaggio, is a traditional Italian Easter bread from the regions of Umbria and Marche. Despite the name, it is not a pizza but a savory, cheese enriched bread that is typically prepared during Holy Week and served on Easter Sunday.
It is commonly part of an Italian Easter breakfast or brunch, served alongside cured meats such as salami, capocollo, and prosciutto, as well as olives and hard boiled eggs.
Pizza di Pasqua has been made for generations in Central Italy. It was traditionally prepared in large quantities and baked in communal ovens, especially in the days leading up to Easter.
The ingredients used in this bread, eggs, cheese, and olive oil, were historically avoided during Lent. Because of this, the bread became associated with Easter as a way to mark the return of richer foods.
Its tall shape comes from being baked in deep molds or pots, similar in form to panettone, but with a fully savory profile. The combination of Parmigiano and Romano cheese gives it a distinct flavor that is both rich and slightly sharp.
We featured Pizza di Pasqua during Easter 2025 as part of our seasonal content. At that time, it was shared visually, but we did not yet have a dedicated blog to walk through the full recipe and its background.
This year, we are revisiting it properly. With the full method now available, you can make it at home and understand the process behind it, not just the final result.
At DaTerra Cucina, we focus on cookware that supports consistent, reliable cooking. Recipes like this benefit from even heat distribution and a well structured pan that helps the dough rise upward and bake evenly.
Using the DaTerra Cucina 2.6qt saucepan, the bread holds its shape as it rises and develops a soft interior with a stable structure. The non toxic, PFAS free surface also helps ensure a clean release after baking, especially important for enriched doughs like this one.
Pizza di Pasqua has a soft but structured crumb. It is not as light as a typical sandwich bread, but it is not dense either. The grated cheese throughout gives it both flavor and texture, creating a savory bread that pairs well with other components of an Easter meal.
It is best sliced into wedges and served as part of a shared table.
In large bowl add sugar and yeast to warm milk and set aside for five minutes until yeast is bubbly.
In mixer using bread hook, add flour, salt, Parmigiano, and Romano. Mix well.
Add the 2 eggs, and olive oil to the warm milk, blend together, then add to the dry ingredients in mixer. Knead dough for 4 to 5 minutes until smooth and elastic. (Or hand knead 6 to 10 minutes).
Place in and oiled bowl, cover and allow to rise in a warm area until doubled. One to two hours.
After doubled knead lightly by folding over three or four times. Shape into a ball and place in a DaTerra Cucina 2.6qt saucepan. Cover and allow to rise in a warm area for a second time until doubled. It should come to the top of the pan, in about 30 minutes.
Pre heat oven to 350F. Bake in the Daterra saucepan with no lid for 35 minutes. Remove from oven and allow to cool for 15 minutes. Remove from the nonstick pan and allow to cool completely.
To serve, cut in half and then quarters, slice into wedges. Pizza Di Pasqua is traditionally served with salami and olives at Easter Brunch.
Serve Pizza di Pasqua sliced into wedges with cured meats and olives, or on its own as a savory bread.