SWEET NEAPOLITAN CASATIELLO with criscito, original ancient Easter recipe from grandma for breakfast or a snack, typical sweet from Monte di Procida, in the Phlegraean Fields.
The Sweet Neapolitan Casatiello with criscito is a genuine treat from the Neapolitan Easter tradition. Originating in Monte di Procida, this pastry evokes rustic roots and culinary skills passed down from generation to generation.
Its story goes back to the past, when grandmothers prepared this cake with love and dedication, passing secrets and cooking traditions mother to daughter. Although less famous than its savory counterpart, the Sweet Casatiello remains a delight to enjoy on many occasions, especially at breakfast.
Its texture is unique: a compact, dense crumb, enriched by the criscito which gives a slightly crunchy and irresistible note. Over the days its flavor develops further, becoming increasingly inviting. Covered by a sugar glaze that makes it even more indulgent, the Sweet Casatiello is a real pleasure for the palate.
You can enjoy it in many ways: dipped in milk for a hearty breakfast or simply on its own for a tasty break during the day.
The Montese casatiello is an ancient dessert not to be confused with the Caserta Easter pinecone (pigna) HERE, similar but different in ingredients and preparation.
Join me in the kitchen today for the sweet Neapolitan casatiello.
Published 04/03/2013 18:03
- Difficulty: Medium
- Cost: Very inexpensive
- Rest time: 3 Days
- Preparation time: 1 Hour
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 382.27 (Kcal)
- Carbohydrates 61.15 (g) of which sugars 32.36 (g)
- Proteins 8.32 (g)
- Fat 11.68 (g) of which saturated 4.63 (g)of which unsaturated 6.41 (g)
- Fibers 1.01 (g)
- Sodium 78.70 (mg)
Indicative values for a portion of 50 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 (or all-purpose flour)
- 4 eggs
- 1 1/4 cups granulated sugar
- 3.5 oz sourdough starter (or criscito)
- 1 juice of 1 orange
- 1 shot Strega liqueur
- 1 tsp ground cinnamon
- 9 tbsp lard
- 4 eggs (optional)
- 1 egg white
- 1 cup powdered sugar
- 2 drops lemon juice
- as needed colored sparkling sugars (diavulilli (decorative sprinkles))
Steps
P.S. the antique casatiello is made with criscito which is different from sourdough starter; criscito is a sort of pre-ferment refreshed three times — you can see how to prepare it HERE. Of course you can use a sourdough starter HERE.
Additional note 02/28/21: I knead by hand. The casatiello dough is “beaten” with the right hand; you can use a mixer, but even when I made five a day I always worked it by hand.
With criscito the sweet follows the rule of 3: 3 days for the leaven (criscito), 3 days for the dough and 3 days to rise; with sourdough starter the days are reduced to 6-7.
The criscito (the leaven) should be prepared 2 days in advance; on the third day it can be used for the casatiello.
The evening before, pour the sourdough starter or criscito, one egg, one tablespoon of flour and one tablespoon of sugar into a bowl, mix and let rest overnight; the mixture will be creamy, liquid.
The next day, after 24 hours, repeat the operation: add the same ingredients to the mixture — one egg, one tablespoon of sugar and one of flour — mix again, cover and let rest.
After 12 hours add the rest of the flour, the sugar and the lard, the other two eggs, the flavorings and continue to work the dough, by hand or with a mixer.
Work by beating the mixture with your right hand; it will be soft and very sticky. Of course, if you prefer, you can use a stand mixer.
Grease a mold with lard (no flour) and fill it with the dough. If you like, add the four whole raw eggs with shells inside (I do not include them).
Cover with plastic wrap and a blanket and leave to rest in a warm place until the dough has almost reached the rim of the mold.
Usually it rises after 2-3 days with sourdough starter; with criscito it should be baked on the third day, but due to climate variations it may rise more slowly — if so, you should bake on the fourth day.
After the resting time, bake in a preheated oven at 356°F for about 1 hour, using a conventional setting (avoid fan/ventilated mode, it dries out). Test with a skewer in several places before removing from the oven.
If you need to extend baking time, lower the temperature and cover with aluminum foil; then remove from the oven and let cool.
Whip the egg white until stiff, add the powdered sugar and a couple of drops of lemon juice, mix well then cover the casatiello and decorate with the colored sprinkles.
This cake is better after a few days and can be kept for a couple of weeks; keep in mind that once it has risen it must be baked.
Enjoy!
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The Neapolitan casatiello is a simple, “peasant” cake made of flour, sugar, eggs, leaven and flavorings and keeps for a long time — excellent dipped in milk.
This SWEET NEAPOLITAN CASATIELLO from 2013 was prepared after Christmas; I let it rise until it doubled and it took almost 15 days.
ADDITIONAL NOTE 04/14/22: this year the casatiello rose quickly; the day after the last mixing I had to bake it — it rose in less than 24 hours.
If desired you can opt for brewer’s yeast, but it is not the same.
You can also ask your trusted baker for some sourdough starter (mother dough) or rather a bit of old starter to refresh.
I’ve made many of them: about 15 in 2019 — my father liked them a lot; in 2020 I made 10-11. In any case they were all excellent and you can see them at the end of the video.
ATTENTION: IN THE VIDEO I INDICATED 12 HOURS OF REST — IT IS 24 HOURS
24 hours first rest, second rest 24 hours (same as the first day) then after 12 hours add all the other ingredients.
Sweet Neapolitan casatiello – original ancient grandmother’s recipe
P.S. you can be generous with the cinnamon, but remember the cake will be darker and not everyone likes that.
At my home my husband prefers it with criscito, my daughter with sourdough starter, my son is indifferent — so I have to prepare both versions; at least five casatielli are for them.
The casatiello was born from the rural need to use the many eggs the hens produced; the most convenient and tasty method was to make a sweet for breakfast.
Thus a sort of leavened panettone evolved that contained whole eggs inside, symbolizing the resurrection of Christ.
Sweet Neapolitan casatiello
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FAQ (Questions & Answers) Sweet Neapolitan Casatiello
What is the Sweet Neapolitan Casatiello?
The Sweet Neapolitan Casatiello is a sweet cake made from leavened dough that contains ingredients such as eggs, flour, sugar and lard.
What are the main ingredients?
The main ingredients include flour, leaven, eggs, sugar and lard.
How is the Casatiello prepared?
Preparation involves creating a leavened dough, traditionally worked by hand but a mixer is also fine.
When is the Sweet Casatiello traditionally eaten?
The Sweet Casatiello is often associated with Easter celebrations in Naples, particularly on Easter Day.
How is the Sweet Casatiello served?
It is usually sliced and each slice can be paired with coffee or sweet wine, depending on personal preference.
How can I substitute criscito?
You can use sourdough starter or a liquid sourdough (licoli); I do not recommend using baker’s yeast.
