Tortano: the recipe for the traditional rustic cake with natural leaven from Campania

3. Cover the bowl with a clean cloth and let the  dough rise in a warm place for about 4 to 6 hours, or until it doubles in size.

4. Meanwhile, prepare the filling. Cut the salami, provola cheese, scamorza cheese, and bacon into small cubes. Peel the hard-boiled eggs and cut them into slices.
5. Once the dough has risen, divide it into two equal parts and roll each half out on a lightly floured surface to form two rectangles.

6. Evenly distribute the salami, provolone, scamorza, bacon, and hard-boiled egg slices over one of the dough rectangles. Add ground black pepper to taste.

7. Cover the filling with the other dough rectangle and seal the edges tightly by pressing with your fingers.

8. Transfer the tortano to a baking sheet lined with parchment paper and let rise for an additional 30 to 60 minutes.

9. Preheat the oven to 180°C (350°F). Brush the surface of the tortano with a little extra virgin olive oil.

10. Bake the tortano in a preheated oven for approximately 40-45 minutes, or until golden brown and crispy.

11. Once baked, let the tortano cool for a few minutes before slicing and serving.

Tortano is perfect as a starter or main course for a rustic dinner. Enjoy!