[i]Pizza di Pasqua[/i] from[i] Le Marche[/i], meaning “Easter pizza” is also known as [i]crescia di Pasqua[/i] and [i]pizza al formaggio, [/i]can be either sweet or savoury. It is very similar to [i]pizza di Pasqua [/i]from [i]Lazio [/i]and [i]pizza al formaggio [/i]from [i]Umbria.[/i] It is a tall domed bread similar to [i]panettone[/i]. They are both made for Easter and are either flavoured with raisins and lemon or citron zest for the sweet version or cheese and pepper for the savoury version. The savoury version is served with salumi and sometimes hard-boiled eggs all over central Italy, particularly for [i]Pasquetta[/i] (Easter Monday) when Italians head out of the cities to enjoy picnics with family and friends. Cubed pieces of cheese can be folded into the dough so that the fluffy bread is dotted with globs of molten cheese. Adding a few of these cubes to the top results in a crunchy, perfectly caramelised cheese crust.[br] This bread takes a bit of advance planning but does not take that much active time to prepare.