Pizza di formaggio: a dish that feels like home and celebration

Easter in the Marche wouldn't be the same without “pizza al formaggio”, also known in some areas “pizza cascio e oe”, "pizza de cascio" or "crescia brusca". This delightful treat is a perfect blend of eggs and cheese, filling the kitchen with an irresistible aroma that whets the appetite. It's great served with cold cuts, olives and marinated vegetables, and it also makes a fantastic addition to your Easter Monday picnic basket.

Originally from the province of Ancona, this dish was traditionally made on Holy Thursday or Good Friday, with as many as 40 eggs — one for each day of Lent. The “pizzas” were then baked in communal ovens, with families taking turns for their bake time. They were carefully stored until Easter Sunday, when they appeared on the table as a symbol of breaking the Lenten fast and celebrating the Resurrection. Today, “pizza al formaggio” is enjoyed throughout the region.

Don't be fooled by the name: it's far from a traditional pizza. It's actually a type of leavened bread, shaped much like a panettone. With its rich cheese and pepper filling, it's both flavourful and spongy in texture.

Gather some flour, eggs, Parmigiano and Pecorino cheese, and give Benedetta's recipe a try — it's a perfect way to experience a true taste of Marche's Easter tradition.

(https://www.fattoincasadabenedetta.it/ricetta/pizza-di-pasqua)

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Calcioni, cacioni, piconi, caciù: different names, same deliciousness

Local Pecorino in a crispy crust

These delicious savory ravioli go by many different names in the Marche region: “calcioni”, “caciuni”, “cacioni”, “piconi” or “caciù”. But what unites them all is their filling — "cacio" (that is cheese).

A true staple of traditional peasant cuisine, these pasta pockets are stuffed with a simple yet flavorful mix of pecorino cheese and eggs. Once, only pecorino was used; over time, Parmesan and, in some variations, ricotta, have made their way into the filling.

Try the traditional recipe (https://www.cookist.it/calcioni-marchigiani) or indulge in Benedetta Rossi's tempting chocolate variation. https://www.fattoincasadabenedetta.it/ricetta/calcioni-ricotta-e-cioccolato/

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Local cold cuts for an authentic breakfast

Ciauscolo and Fabriano Salami: authentic flavors to dig in

The perfect pairing for “pizza al formaggio” is with local cured meats. Enjoy it alongside slices of ciauscolo, an ancient, soft and spreadable salami that has been a staple of Marche cuisine for centuries. Recognized with I.G.P. status since 2009, ciauscolo is a true gastronomic symbol of the region.

If you enjoy rich flavours and varied textures, try the salame lardellato from Fabriano. Aged in cool, ventilated environments, it develops a firm texture and irresistible aroma. The addition of lardo (pork fat) cubes gives it an extra layer of softness, making it a delightful treat to savour.

Frittata with mentastro: the secret of countryside cooking

A must-try savory dish during Easter breakfast in the Marche region is the frittata with mentastro, a wild mint variety that thrives in the Marche countryside and gives the dish a fresh, aromatic flavor.

Depending on the area, the recipe varies with local ingredients. Near Osimo, you might find versions with artichokes, spring onions, or herbs like rognosa and vitalba, while in Urbino and Avacelli (a hamlet of Fabriano), frittatas with wild asparagus are favored. In the Jesi area, a blend of aromatic herbs is used, whereas in the Macerata area borage and mentuccia are preferred.

Whichever variation you try, you'll taste the rich flavors and traditions of the Marche in this dish.

And if you come across mentastro, give the Jesi version of the frittata a try! https://www.trattoriadamartina.com/2016/03/frittata-con-mentrasto/

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Lamb coratella: an authentic taste of Marche

A simple dish bursting with flavour

According to ancient tradition, no Easter breakfast in Marche would be complete without lamb coratella, either stewed or simply sautéed with onions. This simple yet flavourful dish is made with the lamb's offal: liver, heart, lungs, and sweetbreads. It's a dish that truly embodies the essence of authentic Marche's cuisine and its love for genuine and rustic flavors.

Easter “sweet pizza”: start your day with a touch of sweetness

The Sweet Side of Easter Breakfast

For those who prefer a sweet start to their morning, Marche's Easter tradition brings to the table the pizza dolce (sweet pizza). Its soft dough and unmistakable aroma, thanks to natural essences, candied fruits, and raisins, will win you over with the first bite. To top it off, there's the "fiocca," a glaze made of powdered sugar, egg whites and lemon juice, adorned with colorful sprinkles that make it even more tempting. Once you taste it, you won't be able to resist.

Benedetta shares her own twist on this classic recipe here. https://www.fattoincasadabenedetta.it/ricetta/pizza-dolce-di-pasqua/

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Ciambelle Strozzose: sweet traditions of the countryside

Sweet doughnuts from the Fermo area

Made from an ancient recipe, these traditional sweets from the Fermo region are a symbol of a culinary craft passed down through generations, deeply rooted in the hands of the Marche's "vergare"—the skilled women of the household.

Their preparation begins on Good Friday, when the "vergare" carefully knead the dough, taking their time and attention. The doughnuts rests over the weekend, then are baked on Easter Sunday, ideally in a wood-fired oven, which that gives them a unique and unmistakable flavor. Shaped like an hourglass, they are called "strozzose" because they tend to be quite dry; thus, it is recommended to enjoy them with a sweet or fortified wine.

If you don't have the chance to be in the Marche during Easter, you can still try Benedetta's version of the recipe.

https://www.fattoincasadabenedetta.it/ricetta/ciambelle-di-pasqua-marchigiane/

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Agnello Dolce: The Marche's take on the classic “colomba”

A sweet alternative to the “colomba”

If you find yourself in the Macerata area, especially in Loro Piceno or San Ginesio, you'll likely come across “agnello dolce” on the Easter breakfast table. This sweet treat, shaped like a lamb, features a buttery shortcrust pastry filled with a rich mixture of chocolate, eggs, chopped almonds, sugar and candied fruit, all topped with a light glaze made from powdered sugar and whipped egg whites, or sometimes chocolate.

Once carefully prepared by nuns, this pastry recipe made its way out of the convents in the 1950s and into the hands of an artisan from Loro Piceno, who still passionately keeps the tradition alive today. Every bite from his workshop is a delightful taste of the past, offering a truly authentic piece of Marche's Easter celebrations.

Discover the Loro Piceno recipe here.

(A LORO PICENO LA TRAZIONE DELL'AGNELLO DOLCE