The Neapolitan Casatiello is much more than a simple Easter savory bread: it is the soul of the festive table, the savory leavened bread that cannot be missing on Holy Saturday or in the picnic basket for Easter Monday. Often confused with the Tortano, the original casatiello is immediately recognizable by the iconic hard-boiled eggs embedded on the surface and held in place by strips of dough forming crosses.
Whether you’re looking for the recipe for the stuffed Neapolitan bread, a leavened savory cake rich in cured meats and cheeses, or simply a tasty and fluffy fridge-clearing savory, this easy version will guide you step by step. Thanks to the careful use of lard and a natural rise, you’ll get a soft casatiello scented with pepper, perfect served as an appetizer or main dish during the holidays. Discover how to make this masterpiece of Campanian cuisine at home that wins everyone over at first bite!

If you’re looking for other recipes for your Easter or Easter Monday table, take a look here:

Difficulty: Medium
Cost: Medium
Rest time: 3 Hours 30 Minutes
Preparation time: 1 Hour
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Easter, Christmas

Ingredients

Dough for a 28 cm (11 in) diameter pan

3 1/4 cups 00 flour (all-purpose)
1 2/3 cups Manitoba (strong) flour
1 1/2 cups water (room temperature)
1 packet (2 1/4 tsp active dry; ~7 g dry — equivalent to 18 g fresh) fresh brewer's yeast (use 18 g fresh yeast or about 1 packet active dry)
4 tbsp lard
2 1/2 tsp sugar
2 tsp salt
9 oz Neapolitan salami
3 1/2 oz Pecorino Romano
7 oz Provolone
2 oz grated Parmigiano-Reggiano
to taste black pepper
4 eggs
to taste lard

Tools

Stand mixer
Work surface / pastry board

Steps

Prepare the casatiello.

Start by dissolving the yeast in the water. Then, in a large bowl or stand mixer, mix together the 00 and Manitoba flours, add the sugar, then incorporate two thirds of the water with the yeast. Mix well, and add the salt.
Also pour in the remaining water and knead well to combine the ingredients. Then cover the dough with plastic wrap or a plate and let it rest for 10 minutes — this will make it easier to work with. After the rest, incorporate the lard, adding it a little piece at a time.
After giving strengthening folds, help yourself with a bench scraper and transfer the dough to a bowl previously greased with lard, cover with plastic wrap and let it rise in a turned-off oven (previously preheated to about 122°F for five minutes) for about 3 hours, it should double in volume.
Meanwhile, prepare the filling ingredients: cut the salami, pecorino and provolone into cubes.
After the rising time, turn the dough out onto a floured work surface, take aside a piece about 70–80 g (~2.5–2.8 oz) and keep it to create the crosses for the eggs. Roll out the rest of the dough with a rolling pin until you form a rectangle of about 50 x 40 cm (approximately 20 x 16 in). Distribute the filling ingredients over the entire surface, leaving about 1 cm (approx. 1/2 in) free from the edge.
Sprinkle the grated Parmigiano-Reggiano and plenty of freshly ground black pepper over the whole surface of the dough. Roll up starting from the longer side, being careful not to tear it.
Place the obtained roll into a pan previously greased with lard and after washing the eggs thoroughly, dry them and gently insert them into the dough. Take the reserved piece of dough and form 8 strips, then use them to form a cross over each egg, pressing the ends gently to make them adhere. Cover with plastic wrap and let rise for another 30 minutes.
After the rising time, brush the surface of the casatiello with some melted lard, optionally sprinkle with pepper, and bake in a static oven preheated to 356°F for 50 minutes on the lower-middle rack (not in direct contact with the oven floor).
Take the pan out of the oven and brush the surface again with lard, then bake again at 392°F for another 10 minutes, this time placing it on the center rack.
Once baked, let the casatiello cool for about half an hour before unmolding and slicing.