Casatiello: Easter bread from Naples

Casatiello: a tasty Neapolitan Easter Bread! The bread takes a long time to be prepared but it is worth it. It is almost 3 hours long. Usually my granny loved to prepare for all the family up to 4 Casatiello bread rings on Easter time, because she knew how much we loved it! It is great after days still and you can reheat in the oven with a bit of pecorino cheese on it to make it ven more yummy and tasting!


  • 1 package active dry yeast
  • 2 cups warm water
  • 4 cups all purpose flour
  • 4 ounces lard or 1/3 olive oil
  • 1 teaspoon salt
  • 1 teaspoon coarse black pepper
  • 1/3 cup grated Pecorino Romano cheese


  • 1/2 pound chunk provolone or scamorza cheese, cut into cubes
  • 1/2 pound chunk mortadella, salami, or boiled ham cut into cubes
  • 4 eggs
  • Salt to taste and Grinding black pepper

Preheat the oven at 375F, then make a basic bread dough, and it has to rise until double.

Roll out into a large square on which you will spread some lard (225g/half pound will be sufficient) and sprinkle the pepper. Add 1/4 lb each of chopped up salame and pancetta and a little bit of chopped up prosciutto. Put on the top of it the grated pecorino romano or parmigiano and create like a tubular form.

Grease a food cake pan with some lard and place the tubular cake inside shaping it as a ring.

You need to put in it 5 eggs, fresh and not boiled on top and put 2 strips of dough like an X on top to hold down the eggs. Let the casatiello bread rise for another hour or even more until doubled.

After, place it in oven at 375 – 400 F (185-200 C) for  an hour and once it is out of the oven, let casatiello cool in a paper bag. Leave it for the following day and do not slice until the next morning. Be patient and it would taste great!

3 Responses to “Casatiello: Easter bread from Naples”

  1. Easter recipes: holy good food Says:

    […] Food Easter traditions vary greatly from place to place, and here are some of my favorite Italian Easter recipes. Pani Pasquali (Easter Breads) are spread in all the Peninsula! These breads celebrate Eastzer time and contain cheese, sausage or salami, breads hard-boiled eggs like Casatiello. […]

  2. Torta pasqualina, an Easter delikatessen Says:

    […] Pasqualina is  a Ligurian torta. Pasqualina means “of Easter“, but the recipe calls for a dozen eggs! More spring-like than ever, and the pastry was a […]

  3. Italian Easter Foods | Hunting for the Very Best Says:

    […] about casatiello, a peppery Neapolitan Easter bread made with meat and cheese.  Here’s a recipe for casatiello.  Unlike pizza chiena, it’s a bread–not a pie, though some ingredients are similar.  […]

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