Pan nociato is one of the numerous variation of usual bread, enriched by walnuts and other ingredients which make of it a particularly savoury food. It is typical of the city of Perugia, but currently is more common in the territory of Todi and in the southern Umbria.

Ingredients
600g leavened bread doughv
20 walnut kernels
150g ewe’s milk cheese
oil (half glass)
salt
pepper

Preparation method
Grind half ewe’s milk cheese and dice the other half.
Trite not too much thin walnuts.
Work bread dough with oil, walnuts, ewe’s milk cheese (both grinded and diced) salt and pepper.
Shape a bread form, lay down on a greased baking-pan, cover it with a cloth and leave in the oven at 180 °C for about 45 minutes, raising temperature at the end of cooking. Leave to cool down before serving it.

Note – Once it was served for breakfast or afternoon break. Currently the restaurants serve it as appetizer or as alternative to the traditional bread. Somewhere is called pan caciato (ewe’s milk cheese bread) because of the plentiful presence of ewe’s milk cheese (named “cacio” to use dialect). Variations – In Todi there is a variation with the simple addition of raisins.