The Neapolitan tortano, grandma’s recipe, is one of the symbolic dishes of Neapolitan Easter and has its roots in peasant cooking, when on festive days the ingredients available in the pantry were used to create rich, substantial dishes to share with the family.
The original Neapolitan tortano recipe, a perfect preparation to enrich the Easter menu, actually originated from the need to use cured meats, cheeses and eggs after Lent, during which these foods were traditionally avoided. For this reason the grandma’s Neapolitan tortano was prepared in the days immediately before Easter together with other traditional Campanian recipes such as Neapolitan casatiello, pizza chiena, the Neapolitan pastiera.
Unlike the casatiello, where the eggs are placed raw on top of the dough, in the tortano recipe the hard-boiled eggs are cut into pieces and inserted directly into the filling together with the cured meats and cheeses, making the savory bread more compact and easier to transport. The term tortano comes from the Latin tortus, meaning “twisted” or “turned”, referring to the characteristic ring shape this savory loaf takes after being rolled onto itself before baking.
The Neapolitan tortano is traditionally prepared by forming a long loaf of dough filled with cured meats, cheeses and hard-boiled eggs, which is then closed into a ring and placed in the pan. This working method, which requires twisting the dough before the final rise, is said to have given the name to the recipe.
Even today the original Neapolitan tortano retains this particular shape, a symbol of Campanian Easter tradition, distinguishing it from other similar preparations like the Neapolitan casatiello. This savory loaf, like many other Easter savory pies of the Italian tradition such as the traditional Torta Pasqualina, was mainly prepared for Easter Monday picnics, when families gathered for outings and needed practical, sliceable dishes to bring along. The tortano, thanks to its soft texture and rich filling, was perfect for this purpose and became an essential part of Easter lunch and the picnic of Easter Monday. Let’s head to the kitchen now: we’ll prepare first the tortano dough and then the tortano filling, to assemble everything into one delicious composition, but before getting your hands on the dough remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Easy
- Cost: Low cost
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the original Neapolitan tortano
- 4 cups 00 flour (for pizza)
- 1 1/4 cups water (lukewarm)
- 5 tbsp lard (or about 4 1/3 tbsp (≈60 g) olive oil)
- 1 tsp sugar
- 2 tsp salt
- 1 tsp active dry yeast (or 12 g fresh)
- 3.5 oz Neapolitan salami
- 3.5 oz pancetta (flat) (traditionally Neapolitan cicoli)
- 3.5 oz cooked ham (diced)
- 3.5 oz provolone
- 3.5 oz pecorino (Roman, but I prefer the Tuscan variety)
- 3 hard-boiled eggs
- to taste black pepper
- 1 1/2 tbsp lard
Tools to make the tortano
You can knead the tortano dough by hand, but if you have a stand mixer use it: it will save you time and effort.
- Stand mixer
- Bowls
- Oven
- Pan 10.25 in
- Rolling pin
Steps to prepare the tortano
Put the flour into the bowl of the stand mixer, then add the water at room temperature and the active dry yeast. Start mixing with the hook at low speed until you obtain a coarse dough.
Add the lard and continue working the dough until it begins to come together. Then add the sugar and shortly after the salt.
Continue kneading until the dough is smooth, soft and elastic and detaches from the sides of the bowl, wrapping around the hook.
Transfer the dough to a work surface and shape it into a smooth ball. Place it in a lightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size.
Once risen — it will take about 3 to 4 hours — transfer the dough to a lightly floured surface and stretch it with your hands until you obtain a rectangle about half a centimeter thick (about 1/5 inch, roughly 0.2 in).
Spread the melted lard over the surface, then fill with the diced cured meats and cheeses and the hard-boiled eggs cut into pieces, distributing them evenly over the entire surface.
Sprinkle with black pepper and roll the dough starting from the long side until you form a compact loaf. Seal the seam well, then slightly stretch the roll with your hands.
Twist the loaf onto itself and join the two ends to form a ring.
Transfer the tortano to a ring pan lined with parchment paper and brush the surface with beaten egg mixed with a little milk or water.
Let it rise again until doubled, then bake in a conventional oven preheated to 356°F (180°C) for about 50 minutes, until the surface is well browned.
Remove from the oven and let cool slightly before serving.
Storage notes and tips
The Neapolitan tortano keeps at room temperature for 2–3 days if well covered with plastic wrap or stored in an airtight container to preserve its softness and prevent it from drying out.
Before serving, if necessary, it can be lightly reheated in the oven for a few minutes to restore its freshly baked crispness. Yes, the tortano can be frozen once baked and completely cooled. It is recommended to slice it and store the slices in well-sealed food bags.
To use, simply let it thaw at room temperature and warm it in the oven for a few minutes.
To achieve a soft, well-risen tortano it is important to work the dough until it is fully developed and to respect the rising times.
The filling can be varied according to your tastes using the cured meats and cheeses you prefer, as long as they are cut into cubes so they distribute evenly throughout the dough.
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FAQ (Questions and Answers)
What is the difference between tortano and casatiello?
The Neapolitan tortano and the casatiello are two savory breads from the Campanian Easter tradition that are very similar. The main difference is that in the tortano the hard-boiled eggs are cut into pieces and inserted inside the dough together with the cured meats and cheeses, while in the casatiello the eggs are placed whole on the surface and decorated with strips of dough.
Can I prepare the tortano in advance?
Yes, the tortano can be prepared in advance and it is also very good the next day, when the flavors have blended well. Store it at room temperature covered with a cloth or in an airtight container.
How to store homemade tortano?
The tortano keeps for 2–3 days at room temperature, well covered, in a cool, dry place. Avoid the refrigerator because it may make the dough firmer.
Is tortano a traditional Easter recipe?
Yes, the Neapolitan tortano is a traditional recipe from Naples, prepared especially at Easter. It is part of the typical savory breads of festive tables, a symbol of conviviality and home cooking.
Can I prepare the tortano using active dry yeast?
Yes, the tortano can also be prepared with active dry yeast. This recipe uses dry yeast, practical to use and perfect for obtaining a soft, well-risen dough. Remember that dry yeast should be used in an amount roughly one third of fresh yeast by weight.
