Instructions:

Prepare the Dough:

In a small bowl, dissolve the yeast and sugar in half of the warm water. Let it sit for about 10 minutes until frothy.

In a large mixing bowl or the bowl of a stand mixer, combine the flour and softened lard or butter. Mix until the fat is well incorporated into the flour.

Add the yeast mixture to the flour mixture.

Gradually add the remaining warm water while mixing, until a soft dough forms.

Add the salt and a generous amount of freshly ground black pepper to the dough.

Knead the dough on a lightly floured surface for about 10 minutes (or 5 minutes on medium speed if using a stand mixer with a dough hook) until smooth and elastic.

First Rise:

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for about 2 hours, or until doubled in size.

Prepare the Filling:

While the dough is rising, dice the cured meats and cheeses into small cubes.

In a bowl, combine the diced meats and cheeses with the grated Pecorino Romano or Parmigiano-Reggiano. Add freshly ground black pepper to taste.

Assemble the Tortano:

Once the dough has risen, punch it down to release the air.

On a lightly floured surface, roll out the dough into a rectangle approximately 1 cm (0.4 inches) thick.

Evenly spread the meat and cheese filling over the dough, leaving a small border around the edges.

Starting from the long side, tightly roll the dough into a log, encasing the filling.

Join the ends of the log together to form a ring, pinching the seams to seal.

Place the ring seam-side down into a greased 28-30 cm (11-12 inch) ring or bundt pan.

Second Rise:

Cover the dough with a clean kitchen towel and let it rise again in a warm place for about 2 hours, or until doubled in size.

Bake:

Preheat the oven to 180°C (355°F).

Once the dough has risen, bake in the preheated oven for about 1 hour, or until the Tortano is golden brown and sounds hollow when tapped on the bottom.

Cool and Serve:

Remove the Tortano from the oven and let it cool in the pan for about 10 minutes.

Transfer to a wire rack to cool completely before slicing.

Variations and Tips:

Vegetarian Option: Substitute the cured meats with a variety of sautéed vegetables such as spinach, mushrooms, and roasted peppers. Ensure the vegetables are well-drained to prevent excess moisture.

Cheese Variations: Feel free to experiment with different cheeses like mozzarella, fontina, or gouda to suit your taste.

Dietary Substitutions: For a dairy-free version, replace the lard or butter with olive oil and use dairy-free cheese alternatives.

Serving Suggestions: Tortano can be enjoyed warm or at room temperature, making it ideal for picnics or as part of a festive spread.