Tortano – A Traditional Italian Savory Bread Recipe
Tortano, a classic Italian savory bread typically made during Easter celebrations, is a beloved dish from the Neapolitan region. It’s a delicious, rich bread filled with various cured meats and cheeses, making it perfect for any occasion that calls for a flavorful, hearty dish. Its texture is soft, and the aroma of the melted cheeses combined with the slight kick of pepper makes it irresistibly good.
In this recipe, we walk you through the steps of making a homemade Tortano, from preparing the dough to adding your favorite cured meats and cheeses. Whether you’re familiar with this Italian treat or trying it for the first time, this Tortano will soon become a favorite in your kitchen.
Ingredients:
This recipe makes 8 servings, perfect for sharing at family gatherings or special occasions.
| Ingredient | Quantity |
|---|---|
| Lard (Strutto) | 100g |
| Black Pepper (freshly ground) | to taste |
| Water | 280ml |
| Manitoba Flour | 150g |
| Fresh Beer Yeast | 12g |
| 00 Flour | 350g |
| Fine Salt | to taste |
| Extra Virgin Olive Oil | to taste |
| Mortadella | 150g |
| Neapolitan Salami | 150g |
| Cooked Ham (Prosciutto cotto) | 100g |
| Scamorza Cheese (or Provola) | 200g |
| Gruyère Cheese | 150g |
| Montasio Cheese | 150g |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | ~15g |
| Carbohydrates | ~28g |
| Fat | ~18g |
| Sodium | ~500mg |
Instructions:
Step 1: Prepare the Yeast Mixture
To begin making your Tortano, dissolve the fresh beer yeast into a small cup of lukewarm water (about 50ml, taken from the total water amount). Stir gently to ensure the yeast dissolves completely. Let it rest for a few minutes, allowing it to activate.
Step 2: Combine Ingredients for the Dough
In a large mixing bowl or the bowl of a stand mixer, add the remaining water (about 230ml). Dissolve the salt in the water, and if you’re using a stand mixer, attach the dough hook. Alternatively, you can do this by hand in a large bowl. Add the lard, followed by the dissolved yeast mixture and freshly ground black pepper.
Step 3: Mix the Dough
Start mixing the ingredients until they begin to come together. Gradually add the Manitoba flour and 00 flour to the mixture. If you’re using a stand mixer, switch to the dough hook, and let it knead the dough for about 10 minutes until smooth and elastic. If you’re kneading by hand, use your hands to mix and knead the dough until it becomes smooth and no longer sticky.
Step 4: First Rise
Transfer the dough to a lightly floured surface and form it into a ball. Place the dough in a clean, lightly oiled bowl, and cover it with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for about 1 to 1.5 hours, or until it doubles in size.
Step 5: Roll and Shape the Dough
Once the dough has risen, gently punch it down to release any air bubbles. Transfer the dough to a lightly floured surface and use a rolling pin to roll it out into a long rectangle (about 30×40 cm). The thickness should be about 1 cm.
Step 6: Add the Fillings
Now comes the fun part! Layer your favorite fillings onto the dough. Start with the mortadella, followed by the Neapolitan salami, cooked ham, and the three cheeses: scamorza, Gruyère, and Montasio. Be generous with the fillings, ensuring that each slice will be bursting with flavor. Once you’ve layered everything, sprinkle a bit more freshly ground black pepper on top for an extra kick.
Step 7: Shape the Tortano
Once the filling is evenly spread, roll the dough into a long sausage shape, like a large log. Pinch the edges together to seal the filling inside. Form the dough into a ring and join the ends together to form a circle. Carefully place the dough ring into a greased 24 cm (9-inch) bundt pan or cake pan.
Step 8: Second Rise
Cover the pan with a clean towel or plastic wrap and let the dough rise again for about 1 hour in a warm spot. The dough should rise up and fill the pan.
Step 9: Baking the Tortano
Preheat your oven to 180°C (350°F). Once the dough has risen, gently brush the surface of the Tortano with a little extra virgin olive oil. This will give the bread a beautiful, golden finish when baked.
Place the Tortano in the preheated oven and bake for about 40-45 minutes, or until it is golden brown on top and sounds hollow when tapped on the bottom. Make sure to keep an eye on it during baking to avoid over-browning.
Step 10: Serving the Tortano
Once your Tortano is baked to perfection, remove it from the oven and let it cool slightly in the pan before transferring it to a cooling rack. Slice the Tortano into thick, hearty pieces. Serve it warm or at room temperature. It’s perfect as an appetizer, side dish, or snack for any meal.
Enjoy the comforting, savory flavors of this traditional Italian bread. Tortano is best enjoyed fresh, but you can store leftovers in an airtight container for up to 2-3 days.
Tips:
- You can experiment with different cured meats or cheeses, depending on what you have on hand or your preferences. Some people like to add olives or peppers for an extra burst of flavor.
- If you prefer, you can prepare the dough the night before and let it rise overnight in the fridge for a slower, more flavorful fermentation.
Whether you’re making Tortano for a holiday, family gathering, or just as a delicious treat, this savory bread is sure to be a crowd-pleaser. Its combination of tender dough and savory fillings creates a perfect balance of flavors, making it a staple in Italian homes and a must-try recipe for any bread enthusiast.
