Ingredients : 4 eggs 1 1/2 cup of white dry wine 3/4 cup of Monini Extra Virgin Olive Oil, plus a little more for greasing the baking pan 1/4 teaspoon of salt 1/2 cup of grated parmigiano reggiano cheese 1/4 cup of grated pecorino romano cheese 2 pouches dry yeast all purpouse flour

Preparation

Preheat oven to 400 degrees.

Mix all ingredients in a bowl using a wooden or silicon spatula. Leave the flour as the last ingredient, and add just as much as it will make the mix smooth and without lumps.
Pour the mix in a square or rectangular baking pan well greased with some extra virgin olive oil, making sure to leave some room for the mix to rise during cooking.
Cook for about 20 minutes or until a toothpick comes out clean and dry.
When cooked, remove from oven and let cool.
Cut in small 2X2 inches squares, and serve with your favorite sausage, salami, or other cold cuts.

TIP:
For an authentic Umbrian Easter appetizer, serve each squares with a slice of italian capocollo and a slice of a hard boiled egg.