In a large bowl, whisk together the eggs, ricotta, milk, and olive oil until smooth.
Add in the flour, baking powder, Parmigiano Reggiano, and salt. Mix until you get a thick, uniform batter.
Fold in the cubed salami, mortadella, and caciocavallo until evenly distributed.
Lightly grease a ciambella (ring-shaped) pan with olive oil.
Pour in the batter and level the top with a spatula.
Bake at 350°F (180°C) for 30-40 minutes, or until golden and a toothpick comes out clean.
Let it cool a bit, then slice and enjoy this rustic Italian classic!
