The casatiello it is a typical dish of the Neapolitan tradition and is usually prepared for Easter lunch or for an Easter Monday picnic. It’s a delicious savory pie full of ingredients and requires a few hours of preparation, so start early!
It can be said that in a certain sense it is the traditional Neapolitan Easter meal, a bit like the turkey is for Thanksgiving in the USA, but with a more curious name: it derives from “cacio”, cheese, the main element of the casatiello .
The recipe includes a fundamental leavening phase: it must rest four hours! We recommend using brewer’s yeast to shorten the time, but you can also use sourdough starterwhich could actually offer a softer consistency, but in a decidedly longer time.
Then be generous with the filling! Mortadellabacon, ham, pecorino cheese…plenty! This is the real secret for a rich and generous Casatiello as per tradition. Also remember to wash the eggs well before adding them to the dough.
This savory donut, as its shape suggests, recalls the crown of Jesus… for this reason it is eaten during the Easter period, to remember and celebrate the Christian holiday that we all celebrate.
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