Tortano Napoletano

Method

1. Prepare the criscito starter a day in advance: dissolve a bit of brewer's yeast in water, add to Manitoba flour, knead until smooth, cover with plastic wrap, and refrigerate for 24 hours.
2. The next day, for the tortano dough, place the criscito in the planetary mixer bowl.
3. Add all the eggs, water, crumbled brewer's yeast, and half of the lard.
4. Mix for a few minutes until the criscito dissolves.
5. Add all the flours and continue kneading for a few minutes.
6. Add salt, pepper, and grated Pecorino Romano cheese; mix until incorporated.
7. Gradually add the remaining lard, letting it absorb before adding more.
8. Cover the dough with plastic wrap and let it rest for about 1 hour.
9. Transfer the dough to a work surface and roll it out with a rolling pin, reserving a small portion for decorating.
10. Fill the dough with a mix of cured meats, aged cheese (like provolone), crumbled hard-boiled eggs, and a little more grated cheese.
11. Roll the dough up and seal it well, then place it into a greased ring-shaped cake tin.
12. Place the reserved hard-boiled or raw eggs (briefly boiled for 3–4 minutes) on top, and use the reserved dough to create strips forming a lattice pattern.
13. Let the tortano rise in the oven with the light on until it doubles in volume.
14. Preheat the oven, place a small pot with boiling water inside for steam, and bake the tortano until golden brown.
15. Remove from oven and let cool slightly before serving.