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Ingredients for 8 people

For the pastry:

  • 1000 grams of flour
  • 3 eggs
  • 100 grams of lard
  • 1 tablespoon of salt
  • 1 and half sachet of yeast for pizza

For the filling:

  • 1000 grams of ricotta cheese
  • 1000 grams of toma cheese in small pieces and grated
  • 5 eggs
  • Parsley
  • Gammunciedd’ (pig’s knuckle meat) in small pieces or local brawn


Mix flour with milk or warm water, melted lard, eggs and yeast.

Then prepare the filling mixing various cheeses, parsley, and small pieces of gammunciedd’ or brawn.

Share the dough into two parts and spread using rolling pin; with the first part cover the pastry, already greased with lard, with the second cover the cake after being stuffed with the filling; brush the top of pastry with yolk and punch it using a fork.

Cook the cazzola in the oven, which has to be already heated to a temperature of 200 degrees, for about 30 minutes.

Cazzola is a typical Easter dish and for this reason at the middle of this cheese cake often was put a whole egg, symbol of Easter, for children.