The casatiello is one of the savory dishes from the Campania tradition that I love the most.

Grandma always made it with mom when I was little, I have these wonderful memories.

Today, mom and I carry on this Easter ritual.

Let’s go to the kitchen where I’ll explain our version, because everyone has their own.

If you love savory leavened products, check out these other recipes below:

Ingredients

Let’s see what we need to make this recipe

Tools

Take a bowl and pour the water inside (at room temperature) and the yeast.
Add the olive oil and mix.
Add also the flour of your preferred type (zero flour, double zero, etc.) and pour the salt in the center.
With a fork, mix and blend all the ingredients well to create a very soft dough.
Cover the container with plastic wrap and a dish towel and let it rest for about 50 minutes.
After this first rest, uncover the dough and fold the mixture from the outside towards the inside.
Now cover again with plastic wrap and a dish towel and let it rise for another 50 minutes.
While the dough is rising, take the cured meats and cheeses and cut them into cubes.
We will need to do 3 equal rising steps each lasting 50 minutes.
Once the three steps are done, we prepare to fill.
Roll out the dough on a kneading board and add all the chopped ingredients on top.
Fold the dough on itself to form a roll that we will place in the mold.
Put the pan in the fridge and let it rise until the next day.
In the morning, take the mold from the fridge and place it in the turned-off oven.
Leave it at room temperature and let it grow until 3 PM.
About 24 hours must pass from the time you kneaded it the previous day.
Turn on the oven in static mode at 320°F, when it reaches the temperature, bake for about 1 hour and a half.
Before turning off the oven, always do the toothpick test.

This preparation keeps for two/three days in a bread bag or those plastic ones where you find ‘colombe’ and ‘panettone’.