Casatiello is filled bread made with flour, lard, cheese, salami, maybe cracklings or sausages, eggs, and black pepper, but what makes it special are the shape and traditions behind the bread.
The name comes from the Neapolitan word “caso” which means cheese. It is believed that the Casatiello has been around since at least the seventeenth century. The proof comes from a folk tale called “La Gatta Cenerentola” (Cinderella the Cat) by a Neapolitan writer who lived between the sixteenth and seventeenth century. The bread is mentioned in a passage where the king’s celebrations are described.
In the nineteenth century, this bread is also mentioned in a book about Neapolitan culture. The book describes the bread and its preparation, stating that it was baked at home for Easter and offered as a gift to neighbours.
The dough, shaped like a ring, needs to rice for a long time and is baked in a wood-fire oven. It is usually prepared on Good Friday, left to rise overnight.
The symbolism of the bread has everything to do with Easter. The strips of bread are arranged to cage the eggs half-submerged in the dough to represent the cross on which Jesus died. The ring shape is a reminder of the cyclical nature of the Easter resurrection and of Christ’s crown of thorns.
You can get the right 00 and Manitoba flours as well as the most delicious Scamorza cheese, soppressata salami and fresh sausages you would need to make your own Casatiello from Bellavita Shop and e-Shop.