Tortano
A rich Neapolitan ring bread rolled with lard, cracked black pepper, cured salami, aged provolone, and chopped hard-boiled eggs.
- Prep
- 40 min
- Cook
- 50 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Large mixing bowl
- •Rolling pin
- •28cm ring-cake tin (stampo a ciambella)
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 28 g
- carbs
- 48 g
- fibre
- 3 g
- protein
- 22 g
- calories
- 540 kcal
Instructions
- 1
Dissolve the yeast in lukewarm water in a large mixing bowl.
- 2
Add the flour, salt, coarsely ground black pepper, and softened strutto (lard).
- 3
Knead the dough vigorously for ten minutes until smooth, supple, and elastic.
- 4
Cover the bowl and let the dough rise until doubled in size, about two hours.
- 5
Roll the risen dough on a floured surface into a large rectangle about one centimetre thick.
- 6
Scatter the diced salame, ciccioli, provolone, pecorino romano, and chopped hard-boiled eggs evenly over the dough.
- 7
Roll the dough tightly from the long side into a thick cylinder.
- 8
Grease a ring-cake tin with lard and arrange the dough log inside, pinching the ends together.
- 9
Cover loosely and prove until puffy and risen to the tin rim, about one hour.
- 10
Bake at 180°C for forty-five minutes until deep golden-brown and hollow-sounding when tapped.
- 11
Cool the bread in the tin for fifteen minutes before transferring it onto a wire rack.
Chef's tips
Do not skip the lard, as it provides the authentic tender crumb and distinct savoury flavour typical of Neapolitan holiday breads. Chop the filling ingredients evenly so the ring rolls tightly without tearing. Allow the tortano to cool completely before slicing to keep the crumb neat.
Ingredient substitutions
- strutto (lard) → unsalted butter, though the crumb texture and traditional aroma will be lighter
- ciccioli → thick-cut pancetta, lightly fried and cooled
- provolone piccante → caciocavallo or sharp aged provolone
Storage
Keep wrapped in a clean tea towel or foil at room temperature for up to three days.
Reheating
Warm thick slices in a dry skillet or a 160°C oven for five minutes until just heated through.
Common mistakes to avoid
- •Rolling the dough too loosely, which creates large hollow gaps inside the baked loaf
- •Slicing the bread while piping hot, which causes the melted cheeses to run out completely
- •Underbaking the centre because the heavy filling slows down heat penetration
Serving suggestions
Cooked Tortano?
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