Discover the rich history, irresistible ingredients, and tasty regional twists of Casatiello Napoletano, Italy’s iconic Easter bread.
This post may contain affiliate links, which means that as an Amazon Associate, I receive a profit from eligible purchases. There is no additional cost to you. Please read my disclosure for more info.
Casatiello Napoletano is a traditional Neapolitan savory bread packed with pecorino cheese, salami, black pepper, and topped with symbolic whole eggs, baked right into the crust. This hearty loaf, spiraled into a donut shape, bursts with bold flavors and religious symbolism.
Locals prepare it especially for Easter, although its taste makes it tempting all year long. Since Roman times, bread has symbolized life, and in Naples, they transformed that meaning into something delicious. So, every slice of Casatiello brings a bite of culture, passion, and celebration.
Ancient Roots and Fascinating Legends
The origin of Casatiello dates back to ancient Naples, blending culinary invention with deep Christian symbolism.
One tale says Neapolitan women used Casatiello as a marriage gift, baking it with extra eggs to represent fertility and prosperity. Another legend claims street vendors sold it during Holy Week as a snack for pilgrims walking to sacred sites. Also, many believe the circular shape symbolizes eternity, while the cross-shaped dough strips over the eggs stand for the crucifixion.
Though the recipe has evolved, its connection to faith, community, and celebration remains strong.
Regional Twists and Italian Variants
Although Naples gave birth to Casatiello, Italy didn’t stop there.
In Campania, you’ll find Tòrtano, a similar bread that skips the eggs on top but includes hard-boiled eggs chopped into the dough.
In Puglia, a sweeter version called Puddhrica pops up around Easter, blending sugar and anise into the mix.
Meanwhile, Lazio’s Pizza di Pasqua leans more toward a savory-sweet brioche with pecorino but no meat.
Calabria has its version, too, often made with ‘nduja for a spicy kick. These regional variations reflect how every Italian kitchen puts its soul into the Easter celebration.
Casatiello Napoletano
Ingredients
For the Dough
- 1 kg flour 00 (about 8 cups all-purpose flour)
- 40 g brewer's yeast (1.4 oz or 1.5 tbsp active dry yeast)
- 100 g fatty lard (7 tbsp)
- 1 pinch of salt
- 3 teaspoons black pepper
For the Filling
- 200 g pecorino cheese (7 oz)
- 100 g Parmigiano Reggiano (3.5 oz)
- 100 g provolone cheese and Emmental (3.5 oz total)
- 200 g salami (7 oz)
- 100 g mortadella (3.5 oz)
- 100 g bacon cubes (3.5 oz)
- 3 eggs
- Salt and pepper to taste
Instructions
- Prepare the yeast mixture
In a small bowl, dissolve the brewer’s yeast in about 300 ml (1 1/4 cups) of warm water. Mix gently until completely dissolved and set aside. - Make the dough
On a clean work surface, form the flour into a volcano shape. Add the lard, salt, and black pepper in the center. Using your fingertips, begin to mix the ingredients in the center, gradually pulling in the flour from the sides. Slowly add the water with dissolved yeast and continue kneading until the dough becomes soft and uniform. - Knead and rest
Knead the dough vigorously for about 5–7 minutes until smooth and elastic. Transfer it to a large bowl, cover with a clean kitchen towel, and let it rise in a warm place until it doubles in size—this should take approximately 2 hours. - Prepare the filling
While the dough rises, grate the Parmesan cheese. Dice all other cheeses, salami, mortadella, and mix them in a large bowl along with the bacon cubes. Season with a pinch of salt and black pepper if desired. - Boil the eggs
Place the eggs (in the shell) in a saucepan, cover with water, and bring to a boil. Cook for 10 minutes, then cool under cold water. Set aside. - Roll out and fill the dough
Once the dough has risen, transfer it to a lightly floured work surface. Cut off a small piece (about the size of a fist) and set it aside for decoration. Flatten the rest of the dough into a large rectangle, about 1 cm (1/3 inch) thick. Brush the surface lightly with lard, then evenly spread the cheese and meat filling over the entire surface. - Shape the Casatiello
Starting from one long edge, roll the dough tightly into a log, as if making a jelly roll. Grease a large bundt or donut-shaped pan with lard. Carefully place the rolled dough inside the mold, joining the ends to form a ring. Cover with a cloth and let it rest for another 30 minutes. - Add the eggs and decorate
After resting, place the boiled eggs (with shell) at four equal points on top of the dough ring. Use strips of the reserved dough to form a cross over each egg, pressing the ends down to secure. - Bake
Preheat your oven to 160°C (320°F). Bake the Casatiello at this temperature for 10 minutes. Then increase the temperature to 180°C (355°F) and bake for another 50–55 minutes, or until golden brown and fragrant. - Cool and serve
Remove from the oven and allow to cool in the mold for at least 15–20 minutes before unmolding. Serve warm or at room temperature. - Buon Appetito!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 665Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 116mgSodium: 1056mgCarbohydrates: 68gFiber: 3gSugar: 1gProtein: 29g
Nutrition Data is automatically calculated and may be not accurate.
When to Eat It and How to Pair It
People traditionally eat Casatiello on Holy Saturday evening, letting it rest before slicing into it on Easter Sunday morning.
Neapolitans love serving it with red wine, which balances the richness of the bread. Choose your favorite among these 20 Italian red wines you can’t miss!
It pairs beautifully with pickled vegetables or a simple green salad to cut through the fattiness. Some enjoy it during picnics on Easter Monday, locally known as Pasquetta, often alongside a crispy frittata di asparagi.
Since it travels well and keeps for days, Casatiello turns every outing into a flavorful feast.
The Ingredients That Make It Irresistible
To create that unmistakable flavor, Casatiello relies on a few key ingredients that elevate it from bread to delicacy.
Pecorino Romano cheese brings a salty sharpness that, together with Provolone Cheese, blends beautifully with cubes of Neapolitan salami and Bolognese Mortadella.
Freshly ground black pepper adds just the right spice, while Pork Lard gives the dough its signature softness and depth.
Finally, the whole eggs, nestled into the crust and held by dough crosses, crown the loaf both visually and symbolically. Each ingredient tells a story and transforms this bread into a must-try masterpiece.
Ready to bring Naples to your kitchen? Grab the ingredients, gather your loved ones, and bake a piece of Italian tradition that feeds the soul. Share your Casatiello moments using #CraveCasatiello and tag us—we might just feature your Easter table next!
Loved this Recipe? Share the love! Leave a comment below and tell us how yours turned out. Get inspired with more authentic Italian recipes by following us on Pinterest, Instagram, or our Facebook Page to always be updated with new ideas and recipes with an Authentically Italian Flavor. Don’t forget to tag us with your culinary creations!