This recipe was inspired by an extraordinary bread my neighbor in Rome made one Easter morning. The dough, rich and tender like a brioche, is studded with small cubes of provolone cheese and coarsely grated Parmigiano-Reggiano. The warm bread is fragrant with the scent of melted cheese.
Rosanna also included small bits of sausage in the bread, and it was served warm, with hard-cooked eggs. She said this was the only day of the year her family ate eggs for breakfast, and while we wer