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Savoury Neapolitan Easter bread

Made with lard (strutto) and an assortment of salumi, pecorino and traditionally topped with hard-boiled eggs, this is a classic, rich rustic bread served in Naples on the antipasti platter at Easter.

In Liguria, Easter is celebrated with an equally elaborate but very different dish: Torta Pasqualina.

Text © Dana Facaros and Michael Pauls

Images by: Rebecca Siegel