Tortano

Method

1. 1 Knead the flour with yeast, water, and lard for 15 minutes, then let it rise for 2 hours.
2. 2 Cut the salami and provolone into small cubes and knead them directly into the dough along with Pecorino and pepper.
3. 3 The filling is mixed into the dough rather than rolled into layers; this is what distinguishes tortano from casatiello.
4. 4 Let it sit for another 5 minutes to distribute the filling evenly, then roll it into a long tube and connect the two ends to form a loop.
5. 5 Let the dough rise for a second time for 2 hours in a round mold with a hole in the center until it doubles in size.
6. 6 Bake at 180 degrees for 50 minutes, then let cool completely on a rack. Since the cake doesn't have eggs on top, it can be kept for several days.

With an appliance

• Air fryer 1 hr 20 min

  Replace step 6: spray oil on the surface of the donuts, run the hot air oven at 195 degrees for 33 minutes and rotate the mold half a turn at minute 17; the crust will crisp up sooner, and with more dough, divide it into two smaller rings so the inside cooks through.