Casatiello - Original Italian Recipe Video

Sonia shows us how to add an Italian touch to your Easter table...the casatiello is a rustic bread ring flavored with cheese and salami, a classic dish belonging to the Neapolitan tradition.


Preparation Time4 Hr 0 MinCooking Time50 Min
Ready In4 Hr 50 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyServings8
Main IngredientHealthy,

Recipe Story

Easter is just round the corner. Today we'll be preparing a typical Neapolitan Easter recipe: the casatiello. It's a savoury bread ring stuffed with salami and cheese, that you can't miss if you want to add an Italian rustic touch to your Easter table!


 Flour650 Gram
 Water400 Milliliter (lukewarm)
 Ground black pepper1⁄4 Cup (4 tbs)
 Lard130 Gram
 Salt10 Gram
 Dry yeast7 Gram
 Sugar2 Teaspoon
For stuffing
 Salami100 Gram
 Pancetta100 Gram
 Pecorino cheese40 Gram, grated
 Parmesan cheese40 Gram, grated
 Provolone cheese3 1⁄2 Ounce
 Eggs5 Medium

Nutrition Facts

Serving size

Calories 632 Calories from Fat 274

% Daily Value*

Total Fat 31 g47.1%

Saturated Fat 13.1 g65.3%

Trans Fat 0 g

Cholesterol 157 mg

Sodium 1051 mg43.8%

Total Carbohydrates 66 g22.1%

Dietary Fiber 3.3 g13.2%

Sugars 1.8 g

Protein 21 g42%

Vitamin A 5.5% Vitamin C 1.2%

Calcium 22.2% Iron 30.7%

*Based on a 2000 Calorie diet


1. In a large bowl, combine flour, yeast, sugar, plenty of pepper and the lard and in a jug dissolve salt with water, combine and knead all the ingredients on a worktop sprinkled with flour.
2. Knead for 10 minutes or until you have a smooth and soft dough, place the dough in a greased large bowl cover with cling film and let it rise at about 85°F (30°C) for at least 2 and a ½ hours until doubled in size.
3. Prepare a greased ring mould.
4. Preheat the oven at 390°F (200°C) after the rolled casatiello has doubled in volume.

5. Sprinkle the worktop with flour and roll it out into a large rectangle, 16 inches wide by 28 inches long, with a thickness of about 1/10 inch (3 mm).
6. Reserve the ends for decoration, roll them into strip and keep it aside until needed.
7. Sprinkle all the ingredients for the filling start with the cheese and end with the bacon, leave some space around the edge so that the roll can be sealed, roll it up.
8. Once the roll is ready, seal the two ends, place the roll in the ring mould, and let it rise once more at 85°F (30°C) for an hour.
9. After an hour arrange the eggs on top of the roll leaving little distance and decorate it with the reserved dough strips. Brush the surface with beaten egg wash.
10. Bake in preheated oven for about 50 minutes.
11. Let the casatiello cool.

12. Serve the bread along with your roasted chicken.