the Neapolitan tortano is a kind of salted rustic doughnut, it refers to the famous tortano campano, a kind of bread rich of the feasts that was prepared by emptying the refrigerator from the leftovers: the typical Neapolitan version is prepared with bread dough (containing lard) rolled up and filled with cold cuts, cheese and greaves (or cicoli), or the small solid and golden parts that remain after the prolonged boiling of pork fat when you want to get the lard.
To the filling of the tortano, especially during the Easter period, boiled eggs are also added, which are also the protagonists of another Easter dish from Campania, the famous casatiello, on which they are also placed on the top of the doughnut and stopped by small crosses of bread dough.
This recipe does not contain cracklings but, if you want, you can add 100 gr in the filling, as tradition dictates.
The tortano is a Neapolitan recipe prepared with poor ingredients that create an irresistible combination of flavors, ideal to propose in the Easter menu or for the Easter picnic.
