Casatiello is a delicious rustic bread stuffed with cheese, pancetta, and salami typical of the Campania tradition. Originating from Naples, this typical appetizer is prepared during the Easter holiday 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, yeast, 200 g of lard, and salt evenly with water.
Shape the dough into a loaf.
Stuff the dough with pieces of Parmesan, provolone, pancetta, salami, and pepper.
Garnish it with unpeeled boiled eggs, roll into a ring shape.
Grease a tall baking pan evenly with lard.
Place everything in the pan.
If it doesn't have a central shape to create the hole, place a round metal object without handles made of aluminum or steel in the center.
Let it rest for 2 hours under a blanket.
Preheat the oven well to 200 degrees.
Spread some lard over the dough.
Bake for about 3/4 of an hour.
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 cloth.
Casatiello is a typical Easter dish of the Campania tradition.
Italia, 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 |
