My First Neapolitan Casatiello: A Recipe of Heart and Tradition
When we talk about Neapolitan Casatiello, we talk about tradition, family and above all sharing. Not having a recipe handed down from my family, I did what you always do when you want to learn something authentic: I asked my Neapolitan friends for help! And, as true Neapolitan tradition dictates, with their endless generosity they not only sent me their home recipe, but they also guided me step by step, explaining every detail with great passion.
The result? A soft and tasty Casatiello with an authentic flavor. Of course, in the execution I still have room for improvement (for example, I discovered that the salami should be cut into smaller pieces and distributed better), but since this is only the first of many, I will have the chance to perfect it with you. In fact, it’s already finished, so I’ll have to make it again soon!
An important detail concerns a fundamental ingredient of Casatiello: sugna. The original recipe calls for its use, but as I couldn’t find it, I substituted it with lard. I know that sugna gives a unique taste and texture, so next time I’ll try to find it to try the most authentic version possible.
Before telling you the recipe, I also remind you of other ideas for Easter.
- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: 12
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Easter Monday, Easter
- Energy 695.74 (Kcal)
- Carbohydrates 37.42 (g) of which sugars 1.54 (g)
- Proteins 30.36 (g)
- Fat 47.61 (g) of which saturated 18.35 (g)of which unsaturated 27.27 (g)
- Fibers 1.30 (g)
- Sodium 1,933.62 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups 00 flour
- 3/4 cup type 1 flour
- 1 1/2 cups water
- tsp fresh yeast
- 5 tbsp lard (sugna in the original recipe)
- 2 1/2 tsp salt
- 1 lb 12 oz salami (or mixed cured meats)
- 14 tbsp lard (sugna in the original recipe)
- 6 hard-boiled eggs
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup grated pecorino (grated)
- to taste black pepper
- 3 eggs
Tools
- 1 Chocolate mold
- 1 Stand mixer
Preparation
🔹 Traditional method: start with a well in the flour, place the ingredients in the center and knead by hand.
🔹 Quick method: use a stand mixer with a dough hook for a soft, well-developed dough.
Transfer the dough to a lightly oiled container, perform a few hand folds and shape into a ball. Cover and let it rise in a warm place for about 3 hours, until it’s well puffed up, just like in the photo!
After the first rise, transfer the dough to a floured work surface, remove a small ball of dough and set it aside.
Use your hands and a rolling pin to shape the dough into a rectangle.
Warm the lard slightly to make it easier to spread (trust me, it will make the job easier! 😉).
Spread it evenly over the entire surface, helping yourself with your hands.
Cut the cured meats and the hard-boiled eggs into pieces.
Sprinkle the dough rectangle with grated Parmigiano and pecorino.
Add the cured meats, the eggs and a little pepper: distribute them evenly over the entire surface.
With the help of your hands, gently roll the dough onto itself until you form a tightly sealed loaf.
Grease the bundt/tube pan well with lard, then gently place the loaf inside, joining the ends. Position the open seam towards the bottom for a perfect closure.
Place the 3 whole eggs on the surface of the Casatiello and use the small piece of dough set aside to create crossed strips over them.
Cover and let rise again for 1.5 hours in a warm place.
Brush the surface with a little lard for a perfect golden color, then bake at 356°F for about 45 minutes.
NOTES
Don’t rush: fermentation is essential to obtain a soft and well-risen Casatiello. Let the dough rest for the proper time and you’ll see the result!
When placing the eggs on the surface, don’t forget to create the dough strips for a more spectacular result!
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I prepare the Casatiello in advance?
Yes, you can prepare Casatiello in advance! After baking, let it cool completely, then store it in an airtight container or wrap it well in plastic wrap. It keeps well for 2-3 days. You can also freeze it once cooled, for up to 2 months. When reusing, reheat it in the oven for 10-15 minutes to bring back its softness.
What’s the difference between sugna and lard?
In short, the main difference is the type of fat and the processing method. Sugna is less refined and more flavorful, while lard is more processed and has a finer texture.
