This Italian cheese Focaccia, typical Easter food coming from the Umbria region, is usually served during the Easter morning breakfast when all the families reunite to celebrate all together. Soft and flavoured is traditionally accompanied by gourmet cured meats or Benedict free range eggs. The original recipe from Umbria recommends the use of Pecorino Romano rather than Parmigiano Reggiano because is the typical cheese used in this part of Italy. Pecorino is made out of sheep’s milk and you can find both aged and young seasonings. This recipe requires a combination of both types. The preparation is simple and quick, you can make an original surprise to your family and friends… they will eat it one bite after the other.