Marche
A towering savory Easter cheese bread from the Marche — a tall, cylindrical, enriched dough containing Pecorino, Parmigiano, gruyère and sometimes provolone, leavened with natural starter and baked in a cylindrical mould. It rises dramatically in the oven, forming its characteristic domed top. Sliced horizontally and eaten with salumi and boiled eggs at the Easter breakfast table.
Savoury, cheesy, slightly tangy from the Pecorino; the crust is golden and crisp; the crumb is pillowy and rich with melted cheese pockets — the definitive Easter morning food of the Marche
{"Use a combination of cheeses: at least two types — one that melts (Pecorino) and one that doesn't lose structure (aged Parmigiano grated fine)","The dough must be enriched with egg, lard and the cheeses incorporated after a first rise — mixing at the start inhibits yeast activity","Bake in tall straight-sided moulds (traditionally terracotta, now usually metal) greased well with lard","Cover loosely for the first 20 minutes to allow maximum oven spring before the top browns","The cheese bread is done when a skewer inserted comes out clean and the internal temperature reaches 88°C"}
{"Brushing the top with egg yolk mixed with a drop of water gives a deep mahogany glaze","Adding a small amount of saffron (traditional in some Marche towns) gives a golden colour and delicate flavour to the crumb","The bread keeps well for 3–4 days wrapped — the cheese keeps it moist"}
{"Adding cheese before the dough is properly mixed — the fat and salt inhibit gluten development","Baking in a wide, flat tin — the tall shape is essential for the classic appearance and even baking","Under-proofing — the bread must have doubled in the mould before baking or it won't rise dramatically in the oven"}
Le Ricette di Pasqua delle Marche (Camera di Commercio di Pesaro-Urbino)