Easter cheese pizza is the most characteristic product of Easter in Umbria, but also for the rest of central Italy.
The cheese pizza or cheese crescia cooked in a wood oven, without preservatives, combined with local cold cuts, in particular Corallina Norcia expresses its maximum taste, for an Easter breakfast with flakes.
The package contains
- Easter cheese pizza, about 700 grams;
- Norcia Corallina Salami, about 500 grams.
Easter cheese pizza:With a rustic and strong cheese flavor, this is a typical Umbrian preparation. It is a soft, rich and very tasty savory pie made with a mix of aged cheeses. The cheese cake is traditionally eaten on Easter morning accompanied by hard-boiled eggs and traditional cured meats. INGREDIENTS:“0” wheat flour, eggs, cheese 15%, oil, milk, butter, animal fat, leavening agent (disodium diphosphate, carbonate, sodium acid, wheat starch). Average shelf life:The cheese pizza has an average shelf life of 7 days, as it is not treated with preservatives, while the salami has at least 3 months.
Salame Corallina di Norcia:salami historically produced in Umbria through the secrets of pork butchery processing. When cut, the Corallina is united and compact; the flavor of the fat part, closely linked to the lean part, leaves the taste with an accentuated character. A delicious and refined salami, also suitable for the most refined palates. INGREDIENTS:pork, salt, dextrose, pepper, garlic. Preservative E250 - E252. Antioxidant E301