Casatiello is a delicious rustic bread filled with cheese, pancetta and salami typical of the Campanian tradition. Originating from Naples, this typical appetizer is prepared during the Easter festivities and represents a symbol of abundance and prosperity. Its soft and fragrant dough, enriched by the intense flavor of the cheeses and the savoriness of the pancetta and salami, makes this dish irresistible for lovers of traditional Italian cuisine.
Dissolve the yeast in warm water. Knead the flour, the dissolved yeast, 200 g of lard and salt with water until evenly combined.
Shape the dough into a loaf.
Fill the dough with pieces of Parmigiano, provolone, pancetta, salami and pepper.
Top it with the unpeeled hard-boiled eggs, then form the dough into a ring.
Grease a deep baking pan evenly with lard.
Place the ring in the pan.
If the pan does not have a central hole to create the ring, put a round metal object without handles, made of aluminum or steel, in the center.
Let rest for 2 hours covered with a cloth.
Preheat the oven to 200°C.
Brush a little lard over the dough.
Bake for about 45 minutes.
Ring-shaped baking pan
Parchment paper
Kitchen twine
Store the Casatiello in a cool, dry place, preferably in a paper bag or wrapped in a kitchen cloth.
Casatiello is a typical Easter dish of the Campanian tradition.
Italy, Campania
| Energy (kcal) | 368.49 |
| Carbohydrates (g) | 43.39 |
| of which Sugars (g) | 0.97 |
| Fat (g) | 16.94 |
| of which Saturates (g) | 7.23 |
| Protein (g) | 12.73 |
| Fiber (g) | 1.25 |
| Sale (g) | 1.19 |
