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 cake cooked in a wood oven, without preservatives, combined with local cured meats, in particular Lonza (or capocollo) expresses its maximum taste, for an Easter breakfast with flakes.
The package contains
- Easter cheese pizza, about 700 grams;
- Lonzino di Norcia 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.
Lonzino di Norcia:Aged for about 10 months inside the premises of the shop, it is very consistent when cut. With a fragrant smell and a tasty flavor, it is a purely lean meat with a sweet taste. INGREDIENTS:Pork, salt, pepper, garlic. Preservative:E250 - E252 Antioxidant:E301.