Neapolitan Easter Appetizer Fellata
The “Neapolitan fellata” is a mixed platter of cold cuts and cheeses, the classic Neapolitan Easter appetizer, simple and quick to prepare, usually enjoyed together with casatiello (or tortano or pizza chiena) starting from Saturday evening and finishing on Easter Monday.
The term “fellata” comes from fella which in Neapolitan means “slice” and refers to the assortment of the platter which consists of a rich combination of slices, cold cuts, and cheeses.
Although the types of ingredients that make up the dish can vary greatly, some are considered “essential”, such as: salami, eggs, and salted ricotta.
These three ingredients also carry particular religious symbolism. In ancient culture, eggs symbolize life and rebirth, salami represents rural wealth, while salted ricotta, a dense and compact cheese, symbolizes family unity and the congregation of the faithful, religious communion.
Furthermore, the Easter fellata is considered a ““blessed” dish“, as it is eaten right after the head of the family blesses the diners with holy water.
If you’re looking for more Easter recipes (savory and otherwise), click on my: “Special Easter Menu“.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Other
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: Easter, All seasons
Ingredients for the Neapolitan Fellata
- 7.1 oz salted ricotta
- 7.1 oz Neapolitan salami (sliced)
- 5.3 oz soppressata (or spicy Calabrian spianata, sliced)
- 4 hard-boiled eggs
- 3.5 oz capocollo (sliced)
- 5.3 oz provolone (preferably del Monaco)
- 5.3 oz sausage (dried optional)
- 7.1 oz green olives (optional)
Tools
- Cutting Board with two side trays, oven-safe
- Mezzaluna sharp with double blade
- Serving Plate
Steps
Arrange all the chosen cold cuts and cheeses on a single serving plate (or on a cutting board), preferably already sliced and portioned.
Peel the hard-boiled eggs and cut them in half or quarters (it’s best to cut the hard-boiled eggs in half just before serving the dish, otherwise the yolks can turn dark)
Place the serving plate at the center of the table and accompany the cold cuts and cheeses with rustic bread or with casatiello (or tortano or pizza chiena) and a good red wine.
Shopping Tips!!!
To slice the food I use this handy and practical cutting board with integrated side trays (one for the sliced food, the other for scraps) and this very sharp mezzaluna with double blade.
FAQ (Questions and Answers)
What is the Neapolitan Easter fellata?
It is a dish that opens the dinner on Holy Saturday and continues until Easter Monday, essentially it’s an appetizer of mixed cold cuts, including soppressata and capocollo, hard-boiled eggs, and cheeses, usually salted ricotta.
It’s called that because the cold cuts are presented cut into “felle” = slices, arranged on a cutting board or a large serving plate and consumed together with Neapolitan casatiello or tortano or pizza chiena, which serve as rich bread.
