Parco Nazionale dei Monti Sibillini

It is the classical Easter recipe, widespread almost everywhere in the Marches. It has a round shape, recalling the shape of panettone. The height varies according to the recipes. The dough is made of common wheat flour, eggs, local pecorino cheese (someone also adds a bit of Parmigiano cheese to sweeten the taste), salt, pepper, extra-virgin olive oil, and milk.