Authentic Italian Recipes from Italy




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Easter Recipes

Casatiello (Neapolitan Easter Bread)
   Casatiello - Neapolitan Easter Bread Photo
  Rating: Casatiello Neopolitan Easter Bread Rating       
Category: Holidays - Easter
Servings: 8
Total time: 2 hrs + 8 - 12 hrs overnight rising time
Level: Intermediate
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 recipe of our Quick and Easy Pizza Dough, preferably risen overnight in the refrigerator and removed from the refrigerator 1 hour to 90 minutes prior to shaping the casatiello

- 1 cup soppressata or Neapolitan salami, diced

- 1 cup pancetta, diced

- 1 cup sharp provolone cheese, diced

- 1/3 cup grated Pecorino Romano cheese

- 1/3 cup grated Grana Padano cheese or Parmigiano Reggiano cheese

- 1/2 teaspoon fresh ground black pepper (optional)

- 5 large, fresh eggs, washed thoroughly and dried (optional)


1.  Preheat the oven to 425 degrees and place your oven rack to the lowest position.

2.  On a well floured work surface, roll out the pizza dough into a rectangle 20 inches wide by 8 inches long. Cut off a 4 inch wide strip of dough and set aside.

3.  Sprinkle the grated Pecorino Romano and Grana Padano cheeses evenly over the entire surface of the dough. Do the same with the soppressata, pancetta, and provolone cheese.




4.  Carefully roll the dough into a long log, encasing the meats and cheeses into the dough.

5.  Place the log into a pre-greased bunt pan, close the ends of the log together well and let rise for one hour at room temperature or until the bread has almost doubled in height.

6.  While the dough is rising, cut 10 strips of dough measuring about 1/2 inch wide from the extra piece of dough you set aside earlier.

7.  Once the bread has risen, carefully place each of the 5 eggs evenly around the top of the bread and cover each egg with 2 strips of dough in the shape of a cross.

8.  Sprinkle the top of the bread with the ground black pepper and place the pan in the oven for 45 - 55 minutes or until the bread is golden brown and cooked through.

9. Remove the pan from the oven and cool for at least 1 hour. Serve the casatiello at room temperature or lightly heated in the oven.