Casatiello Napoletano – A Traditional Italian Easter Recipe

Casatiello Napoletano, a traditional rustic stuffed bread, is believed to have originated in Naples, the capital city of the Campania region in Southern Italy. Its history dates back centuries, with its origins likely tied to religious and cultural practices surrounding Easter.

The name “Casatiello” derives from the word “caso,” meaning cheese, a prominent ingredient in this savory bread. The addition of eggs, often placed whole within the dough before baking, symbolizes fertility and rebirth, making it particularly fitting for Easter.

Families would gather to bake Casatiello together, often incorporating their own variations and family recipes passed down through generations on Easter Sunday.

Why not offer this regional speciality on Easter Day at your restaurant?
Here are the ingredients and the recipe for a 24cm pan:

Ingredients:

• 375ml Water
• 650g Flour
• 10g Fresh brewer’s yeast
• 15g Fine salt
• Black pepper to taste
• 25g Lard
• 25g Extra virgin olive oil
• 150g diced Napoli salami
• 150g diced Pecorino
• 4 raw eggs (for decoration)

Instructions:

Activate the Yeast

If using fresh yeast, dissolve it in lukewarm water with a teaspoon of sugar. If using dry yeast, mix it with lukewarm water. Let it sit for about 10 minutes until it becomes frothy.

Prepare the Dough

In a large mixing bowl, combine the flour, activated yeast mixture, olive oil, and a pinch of salt. Knead well until you have a smooth and elastic dough. Shape the dough into a ball and place aside while preparing the filling.

Prepare the Filling

Remove the skin from the salami and cut it into chunky cubes. Remove the rind from the Pecorino and cut it into rather chunky cubes, like you’ve done with the salami.

Assemble the ‘Casatiello’

Roll the dough out into a rectangular shape on a lightly floured surface. Spread the filling mixture evenly over the dough. Sprinkle with plenty of black pepper (preferably freshly ground) and knead until it’s absorbed. Manipulate the dough into a sausage-like roll. Once it’s long enough, place the roll of dough inside the mould 24cm, joining the two ends.

And…the Final Touches

Place the 4 whole raw eggs vertically at well-spaced points around the ‘Casatiello’, applying light pressure as you do so. Then, take the dough you set aside and work 8 pieces to form strands that you can then place across the eggs to create a sort of cage around them.
Once finished, cover the ‘Casatiello’ with a clean dish towel and leave it to rise at room temperature, away from drafts, for around 60-90 minutes.

Once it has almost doubled in volume, bake it on the bottom rack of a conventional oven preheated to 340° F (170° C) for 75 minutes.

Cool and Serve

Allow the Casatiello to cool slightly before slicing and serving. It’s traditionally served at room temperature or slightly warm.

Enjoy your traditional Italian Easter Casatiello Napoletano! Buon Apetito!