Neapolitan Easter delicious

Are you ready for the traditional Neapolitan Easter bread recipe? The Casatiello!


For the dough:

  • 600 grams flour Molini Ambrosio 
  • 225 grams lard
  • 1 1/2 cubes brewer’s yeast
  • Salt
  • Black pepper in abundance
  • 1 tablespoon Pecorino Romano cheese grated
  • 2 tablespoons Parmigiano-Reggiano cheese grated
  • 6 whole eggs with the shell
  • 250 milliliters lukewarm water *In the original recipe the amount of water is not specified, but the directions say to “use as much water as needed to make a rather soft dough.”

For the filling:

  • 300 grams Neapolitan salami
  • 100 grams cicoli* *Pressed pieces of fatty pork
  • 200 grams spicy provolone
  • 200 grams sweet provolone
  • 100 grams Neapolitan pecorino cheese in small pieces
  • 50 grams Pecorino Romano grated
  • 50 grams Parmigiano-Reggiano cheese grated
  • Black pepper





40 min


75 min


Put the flour Molini Ambrosio  in a large bowl creating a central crater where you will insert the yeast dissolved in warm water, half the lard, salt, lots of black pepper and grated cheeses, and work vigorously for about 10 minutes until the mixture is homogeneous and smooth. .

Cover with a dry cloth and let it rest for a couple of hours or until it has doubled in volume.

Cut the cheeses and salami into cubes and set them aside in a bowl together with the cicoli.

As soon as it has risen, lay the leavened dough on a surface sprinkled with flour. Roll out the dough with a rolling pin giving it a rectangular shape, brush the dough with some of the remaining lard, fold the dough and knead it again. Repeat this process until you have used up all the lard indicated in the recipe.

With the rest of the dough, form a rectangle about one centimeter high and cover the entire surface with the mixture of salami, cicoli and cheese.

Sprinkle with grated cheeses and black pepper all over the surface, then roll up the dough, tightening it as much as possible. Rub the lard all over the roll.

Place the roll in the greased pan and manipulate it in the shape of a donut, joining the two ends well. Cover it again and let it rise in a warm place for another 2 hours.

Place in the oven and bake it at 160 C (320 F) for the first 10 minutes, then raise the temperature to 170-180 C (340 F – 350 F) for another 50 minutes.

Casatiello is traditionally made in a ruoto, a characteristic circular pan with a central hole and high angled edges that allow the bread to rise well.