Pizza Di Pasqua, Italian Easter Cheese Bread

Italian Easter Cheese Bread on a wooden board, accompanied by cold cuts, veggies and boiled eggs.

The Pizza di Pasqua is a beloved Easter specialty originating from the picturesque Umbria region in central Italy. Despite its name, Pizza di Pasqua is not the traditional pizza one might expect; rather, it is a savory, cheese-infused bread that holds a place of honor on the Easter table of many Umbrian families. The recipe makes pure magic out of the simplest Italian ingredients with generous helpings of Parmigiano Reggiano, Pecorino Romano, and extra virgin olive oil giving the cake its signature savory flavor. And it’s typically enjoyed for breakfast on Easter morning, alongside cold cuts, veggies and eggs. While each family has their own unique variation of the recipe that’s been passed down through the generations, we’re sharing our Tasty Ribbon founders’ very own family recipe below so you can recreate this cherished tradition at home. Or follow along with a video of how it’s made on our Instagram.

Servings: 1 Loaf

Prep Time: 45 minutes

Cook Time: 30-40 minutes

Total Time: 3 hours, 25 minutes


2 cups of Type 0 Flour

- 2 cups Type 00 Flour

- 5 Eggs

- 1 ½ tsp Salt

- 1/3 cup Milk

- ½ cup Extra Virgin Olive Oil

- 1 cup grated Pecorino Romano

- 1 ¼ cup grated Parmigiano Reggiano

- 1 sachet Dry Yeast

- 2 tsp Sugar

- Black Pepper to taste

- Pecorino (any pecorino you like that is 4 month/6 month-aged) and Emmentaler cheese cubes to taste


Yeast Preparation

  1. In a small pot, heat the milk to about 100 degrees Fahrenheit on the stovetop.

  2. Add the sugar and stir until it dissolves.

  3. Add the yeast and stir, cover and let it rest for 10 minutes.

Next Steps

  1. Combine the milk mixture, flour, salt, pepper, eggs, olive oil, grated Pecorino Romano cheese, and Parmigiano Reggiano cheese in a stand mixer.

  2. Mix ingredients on medium speed until an elastic and slightly sticky dough forms.

  3. Transfer the dough to a board and continue working by hand with a sprinkle of flour until evenly combined.

  4. Slice pecorino and Emmentaler into small cubes as desired, and add directly into the dough. Continue working the dough by hand until the cheese cubes are evenly distributed throughout.

  5. Place the dough in a tall baking pan with 7'' diameter, cover with a cloth and let it rise for at least two hours.

  6. Preheat the oven to 380 degrees Fahrenheit.

  7. Bake in the oven for 30-40 minutes or until the bread is golden brown.

  8. Let cool before slicing and serving.

Buon Appetito and Buona Pasqua!