Torta di formaggi is traditionally baked for Easter in various parts of Italy. It is served with sliced salami, eggs and cheese.


500 g flour
4 eggs (room temperature)
2 dl warm milk
15 g dry yeast
1 teaspoon salt
120 g pecorino cheese, grated
50 g provolone (or other) cheese, diced
100 g cold butter
½ dl olive oil
warm water


Combine the yeast with 1-2 tbsp flour and milk. Stir, cover and leave to rise.
Place the remaining flour, salt and olive oil into a bowl.
Whisk the eggs in a separate bowl. Add the grated cheese.
Add the risen yeast to the flour and pour in just enough warm water to make the dough. Stir in the whisked eggs well (adding more flour if needed) and place the dough on a board. Add the diced cheese and knead vigorously to get uniform dough (it shouldn’t be too hard). Add the diced cold butter and knead only as long as it takes them to blend with the dough.
Grease a 22-cm cake tin. Cut two 10-cm wide stripes of parchment paper and place them into the tin to make it higher.
Dust the tin with flour. Place the dough into the tin, cover with foil or a sheet of parchment paper and leave to rise for 1-2 hours in a warm place.
Preheat the oven to 200 °C.
Bake for 30-45 minutes, until the crust is nicely golden and the bread sounds “hollow” when tapped.
Leave to cool, discard the parchment paper, remove the cake from the tin and serve.