The Neapolitan casatiello is a rustic savory ring-shaped bread stuffed with cold cuts and cheeses. It is a traditional Neapolitan dish eaten mostly during Easter, often alongside its sweet counterpart, the pastiera. Its name comes from the Latin word “caseus” (dialect: “caso”), meaning cheese, highlighting the key role of cheese in the dough.
The origins of the casatiello are ancient. Some historians trace it back to Greco-Roman Naples, where enriched breads were baked during springtime rites. The first written mention appears in the 17th century, in the fairy tale La gatta Cenerentola by Giambattista Basile, proving that the term was already well known.
Since then, casatiello has become a staple of Neapolitan gastronomy and is an essential presence on Easter tables throughout Campania and beyond.
Religious Origins
Casatiello is closely tied to Easter celebrations, though its roots may lie in ancient pagan spring festivals. In Greco-Roman times, enriched bread resembling casatiello was offered to deities like Demeter/Ceres during fertility rites. Christianity later absorbed this custom, giving it new religious meaning.
In Campania, tradition held that the dough was prepared on Holy Thursday or Good Friday, allowed to rise slowly until Saturday. The casatiello would be baked between Holy Saturday and Easter morning. As the Neapolitan saying goes: “Gloria sunanno, casatiello sfurnanno” (When the Gloria bells ring, the casatiello comes out of the oven). It was then enjoyed on Easter Sunday and Easter Monday (Pasquetta), often during countryside picnics.
In earlier times, homemakers prepared several casatielli and brought them to public ovens to bake, ensuring plenty to gift to relatives and neighbors as good wishes. Even today, casatiello symbolizes the end of Lenten fasting and the arrival of the feast.
Many aspects of casatiello carry strong Christian symbolism:
- Ring shape – symbolizes the eternal cycle of life and evokes the crown of thorns worn by Christ.
- Strips of dough forming a cross over the eggs – clearly represent the Crucifixion and Christ’s suffering.
- Whole eggs with shell – symbolize rebirth and resurrection; they cook inside the bread, signifying new life.
- Cheese (pecorino) – made from sheep’s milk, represents the Lamb of God (Agnus Dei), a key symbol in Christian liturgy.
- Cold cuts and pork fat – the richness of the ingredients signifies abundance and celebration after the austerity of Lent.
Local Variants
Though born in Naples, casatiello has spread throughout Campania, becoming a central part of regional culture. Many towns have their own variations and traditions.
In Sant’Arpino (province of Caserta), a popular Sagra del Casatiello (Casatiello Festival) is held annually, offering many local interpretations. This event highlights the deep rural roots of the recipe, originally made with humble but hearty ingredients like flour, lard, cheese, pork cracklings, and salami.
Interestingly, both savory and sweet versions of casatiello can be found at the festival, showcasing family creativity and long-standing variations.
A notable example is the sweet casatiello, found in areas like Monte di Procida and the island of Procida. Here, the dough is sweetened and flavored with citrus, then glazed with a white icing (naspro) and colorful sugar sprinkles (diavulilli). Often referred to as “pigna di Pasqua”, this version has legendary roots in the Phlegraean region and is passed down alongside the savory one.
Other Campanian Easter dishes, like the pizza chiena (from Benevento and Irpinia), share similar ingredients and festive purpose: celebrating Easter with a rich, hearty, and symbolic dish.
Evolution Over Time
Over the centuries, casatiello has evolved in both ingredients and social significance. In the 19th century, it was described as a simple peasant dish: a circular bread enriched with lard and eggs. Originally, it was made with basic bread dough and a bit of lard and pepper, sometimes decorated with a few eggs fixed in place with dough strips.
It was considered a humble food, made from pantry leftovers and pork trimmings before Easter. Families would often gift it to servants or workers. Wealthier families, however, preferred a sweet version, refined with sugar and eggs.
Over time, the recipe grew richer. A common debate in Naples is the difference between casatiello and tòrtano. Originally, casatiello was more cheese-focused (hence the name), while tòrtano had more cold cuts. Today, the distinction is minimal: both are stuffed generously with cheese and cured meats. The main difference that remains is in the eggs – in casatiello, they are placed whole with the shell on top of the dough and crossed with strips of pastry. In tòrtano, boiled eggs are chopped and mixed into the filling.
Casatiello also has parallels across Italy. Central regions like Umbria and the Marche have similar Easter breads, such as the Umbrian cheese bread or crescia di Pasqua, made with cheese and eggs in symbolic shapes. Southern Italy has its own Easter breads with embedded eggs (like cuddura in Sicily or scarcedda in Puglia), though these are usually sweet.
Today, the recipe continues to adapt to modern tastes. Some people use butter or olive oil instead of lard, or experiment with longer fermentation using sourdough. Lighter or vegetarian variations also exist, like using sautéed broccoli instead of meats. Despite innovations, casatiello remains a symbol of festivity and togetherness, deeply embedded in Neapolitan Easter identity.
Traditional Recipe of Savory Casatiello
Serves: 8–10
Baking pan: Ring mold, approx. 28 cm diameter
Ingredients
- 1 kg all-purpose flour (type 0)
- 50 g fresh yeast (2 cubes)
- 100 g lard (plus more to grease the pan)
- 400 g mixed cheeses (e.g. provolone, pecorino, parmesan)
- 400 g cured meats (e.g. salami Napoli)
- 4 eggs (whole, in-shell)
- 15–20 g salt
- Freshly ground black pepper (to taste)
- About 500 ml warm water (adjust as needed)
Instructions
- Make the dough
Dissolve the yeast in some warm water. Place the flour in a large bowl or on a clean surface. Add the yeast mixture, softened lard, salt, and pepper. Gradually add warm water and knead until you have a soft, elastic dough (about 10 minutes). Grease the surface with a bit of lard and let the dough rise covered in a warm place for about 2 hours, or until doubled. - Prepare the filling
Cut the cheeses and cured meats into small cubes and keep them at room temperature. - Add the filling
Once the dough has risen, punch it down and incorporate the filling. Either knead it directly into the dough or roll out the dough into a rectangle, spread the filling, and roll it into a log. Form the dough into a ring and place it into a greased and floured mold. - Add the eggs
Wash the eggs and press them into the top of the dough, spaced evenly. Use reserved dough to make thin strips and cross them over each egg to hold them in place. - Second rise
Let the casatiello rise again in the pan for about 1 hour until it reaches the rim. - Bake
Preheat the oven to 180°C (350°F). Bake the casatiello for about 60–75 minutes, or until golden brown and cooked through. Insert a toothpick to check if the inside is done. - Cool and serve
Let it cool for at least 30 minutes in the pan before removing. It’s delicious warm or cold, and often considered even tastier the next day.
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