Traditional Italian Casatiello Recipe

Ingredients

  • 1 teaspoon of active dry yeast
  • 1 cup of warm water (approximately 110°F)
  • 2.5 cups of all-purpose flour
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 2 eggs
  • 3 tablespoons of lard or softened unsalted butter
  • 1 cup of diced hard salami
  • 1 cup of grated provolone cheese
  • 1/4 cup of grated pecorino cheese
  • 1/4 cup of grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon of freshly ground black pepper
  • 1 egg beaten with 1 tablespoon of water (for egg wash)

Steps and instructions

  1. In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until it becomes frothy.
  2. In a large bowl, combine the flour, salt, and sugar. Make a well in the center and add the yeast mixture along with the eggs and lard or butter. Mix together until a dough starts to form.
  3. Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
  4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 2 hours, until it doubles in size.
  5. Punch down the dough and then knead in the salami, cheeses, and black pepper until they are evenly distributed throughout the dough.
  6. Shape the dough into a ring and place it in a greased round cake pan. Cover it again with the kitchen towel and let it rise for another hour.
  7. Preheat the oven to 375°F (190°C).
  8. Brush the top of the dough with the egg wash.
  9. Bake the Casatiello for about 40-45 minutes, until it is golden brown and a skewer inserted into the center comes out clean.
  10. Allow the Casatiello to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack before serving.

Tools for making

  • Mixing Bowl - A large bowl to combine and mix the dough ingredients.
  • Measuring Cups - Used to accurately measure the ingredients, such as water and flour.
  • Measuring Spoons - Used to measure smaller amounts of ingredients, such as yeast, salt, and sugar.
  • Whisk - To dissolve the yeast in warm water and mix it thoroughly.
  • Bench Scraper - Handy for scraping and cutting the dough while kneading.
  • Pastry Brush - Used to brush the egg wash on top of the dough before baking.
  • Round Cake Pan - A greased pan used to shape and bake the Casatiello.
  • Kitchen Towel - Used to cover the dough and allow it to rise.
  • Wire Rack - To cool the Casatiello after baking.
  • Oven - Preheat the oven and bake the Casatiello to perfection.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a nuttier flavor and added nutrition.
  • Replace the salami with cooked and crumbled bacon for a smoky twist.
  • Try different types of cheese such as cheddar, mozzarella, or gouda for unique flavor combinations.
  • Add chopped sun-dried tomatoes or roasted red peppers for a burst of tangy sweetness.
  • Make a vegetarian version by omitting the meat and adding sautéed mushrooms and spinach instead.
  • Experiment with different herbs and spices like rosemary, thyme, or chili flakes to customize the flavor profile.
  • For a gluten-free option, use a gluten-free flour blend or almond flour instead of all-purpose flour.
  • Create a savory crust by brushing the dough with olive oil and sprinkling it with sesame seeds, poppy seeds, or dried herbs before baking.
  • Add chopped olives, capers, or artichoke hearts for a Mediterranean-inspired twist.
  • For a spicier version, incorporate diced jalapeños or crushed red pepper flakes into the dough.

Recipe overview

Casatiello is a savory and rich bread traditional to the Naples region of Italy. This bread is a classic Easter treat, filled with a tempting mix of cheese and salami. This recipe will guide you through the process of creating this delicious, aromatic yeast bread, filled with the flavors of Italian cheeses and salami. Expect a dough that is beautifully soft and fluffy with a golden, egg-washed crust. The bread's interior is speckled with diced hard salami and a variety of Italian cheeses, offering a delightful surprise with each bite. The Casatiello is a culinary celebration of Easter, offering a tantalizing taste of Italy's festive spirit. Enjoy the process of making this bread, from kneading the dough, layering in the fillings, to finally savoring the warm, savory slices.

Common questions

  1. Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast. Use the same amount of instant yeast as specified in the recipe.
  2. Can I use a bread machine to knead the dough? Yes, you can use a bread machine with a dough setting to knead the dough. Follow the manufacturer's instructions for the dough cycle.
  3. Can I use a different type of cheese? While the recipe calls for provolone, pecorino, and Parmigiano-Reggiano cheeses, you can experiment with different types of cheese based on your preferences. However, keep in mind that the flavor and texture may vary.
  4. Can I omit the salami? If you prefer a vegetarian version or don't have access to salami, you can omit it from the recipe. The Casatiello will still be delicious with just the cheese and other ingredients.
  5. Can I freeze the Casatiello? Yes, you can freeze the Casatiello for up to 1 month. Wrap it tightly in plastic wrap or foil before freezing. Thaw it in the refrigerator overnight before reheating.
  6. What can I serve with Casatiello? Casatiello is often enjoyed on its own as a savory bread. However, you can serve it with a side of marinara sauce or a fresh salad for a complete meal.

Serving dishes and utensils

Origin stories

Casatiello is a savory bread that hails from Naples, a city in southern Italy known for its rich culture and delectable cuisine. This bread is a staple during the Easter season, embodying the spirit of rebirth and celebration associated with the holiday. The story goes that the ring shape of the bread signifies the crown of thorns worn by Jesus Christ during the crucifixion, and the embedded slices of salami represent the resurrection. Families would prepare this bread during the Holy Week, often adding their own twist by experimenting with different types of cheeses and cured meats. What makes Casatiello truly special is its amalgamation of simple yet flavorful ingredients that combine to form a delightful culinary experience. Every bite transports one back to the bustling streets and warm kitchens of Naples, making it more than just a bread, but a slice of Italian history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.