Neapolitan Savory Ring

Name: Neapolitan Savory Ring
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 8
Ingredients: Type 00 flour 3 ¼ cups; Type 0 flour 1 ½ cup; Water at room temperature 1 ½ cup; Fresh brewer's yeast 0.6 oz; Lard 3.5 oz; Fine salt 2.1 tsp; Sugar 2 ½ tsp; Hard boiled eggs 4; Neapolitan salami 7 oz; Cicoli (fried pork fat) 7 oz; Pecorino Romano PDO cheese 3.5 oz; Provolone cheese semi-spicy 3.5 oz; Parmigiano Reggiano PDO cheese 2.1 oz; Black pepper to taste; Lard to taste

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Difficulty: Average
Prep time: 30 min
Cook time: 1 h 10 min
Serving: 8
Cost: Average
Note + 3 hours of rising

PRESENTATION

Tortano bread, oh boy, it is a classic Neapolitan tortano recipe that shows up all over Campania, especially around Naples, every Easter. And you know what makes this Italian Easter bread super special? It's how everything gets baked right into the dough. You'll find tender salami pieces, cubes of moist cheese, and even bits of pork cracklings called cicoli tucked inside. Unlike casatiello, which puts eggs on top, tortano bakes them right in, so every bite is a really good surprise. People really, really love it because it’s a smart way to use up leftover meats and cheeses from those big holiday meals—making every slice full of rich, savory flavor. Pretty much, it’s that kind of traditional Italian bread that brings folks together, especially when served with pastiera at a big family gathering or packed for a spring picnic.

All across Naples, the ring-shaped style of this savory stuffed bread makes it super easy to share. You’ll find it in bakeries and homes throughout the Easter season. Each family might have their own twist—some go heavy on the tangy cheeses, others pile in more crispy salumi. But everyone agrees, tortano feels like a true celebration. The lard in the dough gives it that soft texture and adds a little extra richness—seriously good—which blends perfectly with the filling for a totally satisfying bite. Compared to casatiello, tortano is simpler yet just as tasty, letting the flavors of the meats and cheeses really shine through. Whenever someone slices into a warm ring of tortano bread, you get those golden edges and the amazing smell of melted cheese and smoked meats. Whether it’s a chill meal at home or part of an outdoor feast, this stuffed bread with meats and cheeses always brings a little taste of Naples’ Easter tradition to the table. So, whether you are new to this dish or revisiting an old favorite, tortano offers a hearty and flavorful experience that's, frankly, hard to beat. And seriously, can't go wrong with this one.

INGREDIENTS

for the dough (for a bundt pan 11 inches in diameter on the surface and 9 inches at the base): Type 00 flour 3 ¼ cups (400 g); Type 0 flour 1 ½ cup (180 g); Water 1 ½ cup (360 g) - at room temperature; Fresh brewer's yeast 0.6 oz (17 g); Lard 3.5 oz (100 g); Fine salt 2.1 tsp (12 g); Sugar 2 ½ tsp (10 g)

for the filling: Hard boiled eggs 4; Neapolitan salami 7 oz (200 g); Cicoli (fried pork fat) 7 oz (200 g); Pecorino Romano PDO cheese 3.5 oz (100 g); Provolone cheese 3.5 oz (100 g) - semi-spicy; Parmigiano Reggiano PDO cheese 2.1 oz (60 g); Black pepper to taste

for the surface: Lard to taste

Preparation

How to prepare Neapolitan Savory Ring

To prepare the tortano, first, make the dough. Dissolve the yeast in water at room temperature 1. In a bowl, pour the two flours and the sugar, then add 2/3 of the water in which you dissolved the yeast 2 and mix. At this point, add the salt 3 and mix again.

Add the remaining water 4 and continue working with a wooden spoon to absorb it. Once you have a homogeneous mixture, transfer it to a work surface 5. If it feels very sticky, you can cover it with the bowl for about ten minutes: this will help the dough relax and be easier to work with. Resume kneading the dough by hand, adding a small piece of lard at a time 6, allowing it to be absorbed gradually.

With the help of a dough scraper, work the dough, which will be quite sticky 7, then give it some reinforcing folds 8 and transfer the dough to a bowl greased with lard 9.

Cover with plastic wrap 10 and let it rise at about 82°F away from drafts for a couple of hours or until it has doubled in size 11. If the temperature is lower, you may need to extend the rising time. Meanwhile, boil the eggs to make them hard-boiled and peel them. Cut all the cured meats into 1 cm (about 0.4 inches) cubes. Cut the provolone and Pecorino Romano into cubes as well.

Grease a bundt pan, preferably aluminum, with a diameter of 11 inches at the surface and 9 inches at the base. Turn the dough onto a floured work surface and roll it out with a rolling pin 14 until you get a rectangle about 20x16 inches. Sprinkle the sheet with the cubes of cured meats and cheeses 15.

Add the chopped eggs 16, grated Parmigiano Reggiano PDO, and plenty of black pepper. Roll it up 17 to form a sausage. Transfer it, with a gentle yet firm motion, into the bundt pan 18.

You will need to make the two ends meet by inserting one into the other. Cover and let rise again until doubled 20, which will take about 30 minutes. After the rising time, grease the surface with softened lard (you can melt it in the microwave for a few seconds) 21 and bake in a preheated static oven at 355°F for about 50 minutes on the middle rack.

After 50 minutes, remove the pan and brush with plenty of lard 22, then return to the oven at 390°F for another 10 minutes on the lower rack (not in direct contact) to brown the surface well and ensure the bottom is firm. Remove from the oven 23 and let cool for about ten minutes before unmolding and slicing 34.

Storage

The tortano can be stored at room temperature, well covered, for 2-3 days. It can also be frozen, preferably cooked.

Advice

If you don't have an aluminum bundt pan, you can safely use any bundt pan (undecorated).

You can let the dough rise in a turned-off oven with the light on, or, as was done in the past, by placing the dough under a wool blanket.

If you prefer, you can replace the lard with the same amount of butter.

For the translation of some texts, artificial intelligence tools may have been used.