Casatiello Napoletano | Traditional Neapolitan Easter Bread

This isn’t just a rustic bread — it’s a piece of Naples’ soul. Casatiello brings the warmth of family traditions, the aroma of dough rising in Nonna’s kitchen, and the joy of sharing around the Easter table. Filled with salami, provolone, prosciutto, Parmesan, and love, every bite speaks of home.

Watch the Recipe

About This Dish

Casatiello is the king of Neapolitan Easter tables — a savory, rich bread filled with cured meats and cheeses. Its origins date back centuries, symbolizing abundance and celebration. Traditionally made with cicoli (pork cracklings), modern variations like this one keep all the soul and flavor while making it more approachable for home kitchens.

Ingredients

For the Dough:

600 g strong flour
330 ml water
12 g dry yeast
140 g lard (or 70 g lard + 70 g olive oil)
10 g salt
1 tbsp freshly ground black pepper

For the Filling:

120 g provolone (spicy or mild)
200 g diced salami (Napoli)
120 g diced cooked ham
50 g grated Parmesan

To Finish:

4 whole eggs

How to Make It

Prep Time: 30 mins | Rise: 2 hrs | Bake Time: 50 mins | Total Time: 3 hrs 20 mins

Step 1: Dissolve yeast in warm water. Combine with flour, lard (or mix of lard and olive oil), salt, and pepper. Knead until smooth and elastic.
Step 2: Let the dough rise for about 2 hours, covered, until doubled in size.
Step 3: Roll out dough into a large rectangle. Scatter over the diced salami, ham, provolone, and grated Parmesan.
Step 4: Roll the dough like a log, form into a ring, and place in a greased round baking tin (or bundt pan).
Step 5: Press 4 eggs (uncooked, shell on) gently into the dough. Secure each with two small dough strips in a cross shape — a signature Casatiello look.
Step 6: Brush with olive oil or beaten egg and bake at 180°C (350°F) for about 50 minutes until golden and cooked through.
Step 7: Cool slightly before slicing and serving. Enjoy warm or at room temperature.

Tucci’s Tips

For the most authentic flavor, use lard — it gives Casatiello its signature softness.

Cut the meats and cheeses into small cubes so they distribute evenly.

Bake until deeply golden for the perfect crust-to-crumb balance.

Variations

Classic Touch: Add cicoli (pork cracklings) for the traditional Casatiello flavor.
Cheese Lovers: Mix in smoked scamorza or pecorino for extra richness.
Vegetarian Twist: Replace meats with sun-dried tomatoes, olives, and cheeses.

Did You Know?

Historical Fact: Casatiello dates back to the 1600s in Naples and is traditionally prepared for Easter, symbolizing rebirth and abundance.

Fun Fact: The eggs baked into the dough represent fertility and life, making this bread a festive centerpiece on Easter tables.

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Storage & Thank You

Store Casatiello wrapped in plastic or foil at room temperature for up to 2 days, or in the fridge for up to 4 days.

Can it be frozen? Yes — wrap tightly and freeze for up to 1 month. Thaw and warm before serving.

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