HOLIDAYS Pizza & Bread


Casatiello a the typical Neapolitan rustic cake.

It represents the Easter of which it preserves its symbols: salami, pecorino, and above all the eggs fixed with crosses of pasta.

It is excellent both hot and cold. It cannot be missing on every table or picnic on Easter Monday.

The process is a little long and complex, but once you taste it you will understand that it was worth it and you can no longer do without it !!!

Shop Bestsellers at Di Bruno Bros
Servings = up to 12 pax – Prep. Time = 3 hours Baking Time = 1 hour



  • 1 kg. flour 00
  • 40 gr. brewer’s yeast
  • 100 g fatty lard
  • 1 pinch of salt
  • 3 tsps black pepper


  • 200 g pecorino cheese
  • 100 gr. parmigiano
  • 100 gr. provolone cheese and emmenthal
  • 200 gr. salami
  • 100 gr. mortadella
  • 100 gr. bacon cubes
  • salt & pepper
  • 3 eggs


Dissolve the yeast in warm water by mixing.
On a work surface, place the volcano flour, put the lard, salt and pepper in the center and start kneading with your fingertips.
Add the water with the yeast and mix everything until a soft paste is obtained. Knead vigorously for about 5 consecutive minutes.
Put dough in a bowl and cover with a cloth and let it rise until it has doubled in volume (about 2 hours).

Grate the parmesan. Cut all other cheeses, salami and mortadella on dices.
Put all these ingredients and the bacon cubes in a bowl and mix.
Meanwhile, boil the eggs in a saucepan with water and set aside.

When the dough has risen, put it on a floured work surface and remove a small part that you will keep aside.
Spread the remaining dough in a rectangular shape with your hands, up to a thickness of 1 cm.
With a brush put a little lard on the surface and then arrange the filling ingredients on the whole surface, and gently roll the dough as tightly as possible.

Take a large mold for donut cakes and grease with lard.

Arrange the donut dough roll, joining the ends, cover with a cloth and let rest for 30 minutes.
Then take the cake and place the eggs (with the shell) at the cardinal points, fixing them with two strips of dough that you had kept aside.

Finally bake in a preheated oven at 160 ° for the first 10 minutes then at 180° for an hour of total cooking.

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