Pizza di Pasqua

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.

A Bread Rooted in Tradition

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.

A Recipe We Are Finally Sharing in Full

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.

Thoughtful Cooking, Supported by the Right Tools

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.

What to Expect

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.

Pizza di Pasqua

Prep: 30 minCook: 35 minTotal: 180 min Serves 8

Scale: 1x 1.5x 2x 3x

Font size: S M L

Include: Image Notes

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Ingredients

• 3¼ cups (500 g) flour
• 2¼ tsp (1 package, 7 g) yeast
• 2 tsp (10 g) sugar
• 1 cup (250 ml) warm milk
• ⅓ cup (65 g) olive oil
• 2 eggs
• 2 tsp (10 g) salt
• 1¾ cups (150 g) grated Parmigiano cheese
• 1 cup (80 g) grated Romano cheese

Instructions

1. MAKE THE DOUGH
2. In a large bowl, add the sugar and yeast to the warm milk and set aside for 5 minutes, until the yeast is bubbly.
3. In a stand mixer with the dough hook, mix the flour, salt, Parmigiano, and Romano.
4. Blend the eggs and olive oil into the milk mixture, then add it to the dry ingredients. Knead for 4 to 5 minutes, until smooth and elastic (or knead by hand for 6 to 10 minutes).
5. RISE AND SHAPE
6. Place the dough in an oiled bowl, cover, and let it rise in a warm spot until doubled, 1 to 2 hours.
7. Knead lightly by folding the dough over 3 or 4 times. Shape into a ball and place it in a DaTerra Cucina 2.6 qt saucepan. Cover and let it rise again until doubled and reaching the top of the pan, about 30 minutes.
8. BAKE AND SERVE
9. Preheat the oven to 350°F. Bake in the saucepan, uncovered, for 35 minutes. Let cool in the pan for 15 minutes, then remove it from the pan and let it cool completely.
10. To serve, cut in half, then into quarters, and slice into wedges. It is traditionally served with salami and olives at Easter brunch.

Notes

• Use freshly grated cheese for better flavor and texture.
• Make sure the milk is warm, not hot, to properly activate the yeast.
• Allow enough time for both rises to get the right structure.
• Let the bread cool before slicing to keep its texture.

Serving

Serve Pizza di Pasqua sliced into wedges with cured meats and olives, or on its own as a savory bread.

This is a traditional recipe that reflects how simple ingredients, when handled properly, can create something meant to be shared.