Description
Easter cheese cake is one of the most recognizable products of the Umbrian tradition.
It is such a good savory cheese pie that it is now eaten all year round, even outside of traditional holidays.
Similar in appearance to a panettone, the Umbrian Easter cake is usually accompanied by cheeses, cured meats, or used to create a cascade of sandwiches. But, especially in our artisanal version, it is also very good taste on its own.
The tradition
The Easter cake is widespread between Umbria and Marche, sometimes also called Easter crescia or Easter pizza.
It has always been consumed during breakfast on Easter morning, usually accompanied by blessed boiled eggs, wine and cold cuts.
In the Perugia area it is also eaten together with a typical dessert: the ciaramicola.
From the Capoccia Bio Bakery…
…only fragrant, healthy and tasty foods, prepared from Capoccia Bio raw materials.
Combined by our chefs with ingredients from carefully selected Italian suppliers, they give life to small masterpieces of peasant bakery and pastry.
The energy needs of the entire oven and laboratory fall within the company’s self-production capacity,
We exclusively use electricity without the use of fossil fuels or other polluting sources, and thus resulting fully sustainable and with zero energy impact on the planet.
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