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Casatiello is one of the most iconic Easter recipes in Italy, especially in Naples, where it shows up on just about every table during the holiday. It’s a rich, peppery bread packed with cured meats and cheese, topped with eggs for an extra-Easter touch, and baked into something that’s as impressive as it is delicious.
In this video, Eva shows how casatiello is traditionally made and why it has become such a beloved part of Italian Easter celebrations from north to south. There’s a reason this was one of the most searched Easter recipes in Italy last year.
If you’re looking for an authentic Italian Easter recipe, this might just become a new tradition in your own kitchen!
If you enjoy this video, please give it a like and subscribe to the channel!
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CASATIELLO NAPOLETANO RECIPE –
https://pastagrammar.com/blogs/recipes/casatiello-napoletano-stuffed-italian-easter-bread-recipe
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39 Comments
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Have a blessed Palm Sunday and a wonderful Easter to you and your beautiful family 🙏 ❤
It looks delicious. What do you do with the eggs cooked on the outside? Is there a tradition with them?
If I were to use lard my, mother, grandmother, & HS home ec teacher would haunt me.
you guys are great
I was wondering why this looked so familiar even though I've never heard of it. Italian-Americans call this "lard bread"
Made on Thursday, (not eaten on Good Friday).
I dub this a protein cinnamon roll.
Hey Eva & Harper, as an Italian (from Campania) abroad I love what you're doing! I can just use your channel as a reference whenever I need to explain to some foreigner how a certain food looks like / it's done.
I'm commenting just for one small remark: I'd pronounce the eggless variation of casatiello "Tòrtano" (just like "torta"), rather than "tortàno".
Lots of love and casatiello!
That pan you first showed is an angel food cake pan. Or one would work the same as your pan. The Bundt cake pan is similar, but has more nooks and crannies, though it would probably look even more festive. I’m sure others have already commented on that.
This looks amazing!!! Thank you for sharing! Happy Easter everyone!🥚
My family is American (Sicilian) Italian, and we have a wacky variation on Casatiello – we call it Casadill, and somehow it became more of a cake? We think it's because of several Jewish families that were very close with ours throughout our immigration history. Its got more of a flavor profile like Pane di Pasqua, but It's very dense, eats like a pound cake, and uses oranges and lemon zest to have a really bright and fruity flavor. No meats, no raw eggs baked inside of it, but it is also cooked inside one of those bundt-style pans, and uses pizza dough as the leavening agent. Its fantastic toasted with some sweeter butter! I am forbidden by the fam to distribute the actual recipe haha, but just thought I'd share. Its really fun to see where our traditions originated from and changed over generations!
I grew up in a very Italian corner of Western Pennsylvania, and our family would often make handheld Easter pies that are VERY similar. Somehow they got the name "Sciadune". And yes, they contain lots of lard.
Following tradition, it's a boy. You give your beauty to a daughter, but you look terriffic. Therefore, it must be a bit. Happy Easter.
I will not make this for easter since we are making a grigliata this year (and I also made some uova di cioccolato) but I'm making coppa and toma homemade so I will use them to make this dish once they are ready (they should be ready in july. I think they are the perfect combo for this!
PS. Ovviamente l'ho già mangiato, ma mai fatto io, ed è per questo che voglio provarci.
Very similar to a pizza chiena, just in bundt form rather than pie form!
Buona Pasqua a tutti ❤️
Nope, not for me. Too much work and processed ingredients. Reminds me of the strange recipes of the 1950s. Nothing fresh, kind of a wierd dish.
“It’s not that quick to make.”
Sounds amazing but I’ve done my fair share of dishes that take hours to make and I’m sort of over them now. I’ll wait for someone to make it for me, lol.
Looks amazing. One question – are the eggs on the outside for decoration only, or should they be eaten?
Thank you so much for this I’m off to Naples for Easter, can’t wait to try it.
Can the eggs after 50 minutes still be eaten?
Napoletana, qui. Devo dire che casatiello e tortano sono interpretabili e che, quindi, puoi trovare tante piccole varianti da negozio a negozio. In fin dei conti è un piatto povero, che si faceva con i rimasugli di proteine che restavano a chi aveva animali da cortile e piccole fattorie. Comunque, in linea di massima, a Napoli non trovi pecorino nel casatiello e ci trovi, quasi sempre, i ciccioli secchi, più che il lardo stagionato. Anzi, per me il casatiello senza ciccioli secchi non è tale. Comunque, io faccio l'impasto con l'olio d'oliva, lo lascio a lievitare anche 12h. Lo strutto lo metto sul lato spianato, prima di distribuire i salumi, poi arrotolo e massaggio la superficie esterna con altro strutto, poi appoggio sulla teglia e lascio lievitare altre ore, infine accendo il forno e mi viene solitamente bello alto e morbido, croccante esternamente e soffice e umido dentro. Oh, e c'è la variante senza uova anche nell'impasto, non solo sopra. Ed è tòrtano, non tortàno. Comunque, per me Eva è un'artista, ha una manualità incredibile e vado pazza per lei e per i suoi capelli. Un bacione a tutti e due da Napoli e chissà che una volta io non venga a Dasà
I'm thinking this, or something similar was what a roommate was trying to make years ago but I never bought all the right ingredients. I actually liked it better when he added some vegetables! Was that an actual recipe or was he just humouring me? Anyway, it's good with mushrooms and broccoli and garlic.
I'm going to make sure his daughter gets the video though.
We grew up with this bread without the eggs. It is sold as “Lard bread “ or Prosciutto bread. Carroll Gardens, Brooklyn NY
"Italy’s MOST Popular Easter Recipe" 🤨🤨🤨It's very, very excessive to say this, but it looks "delizioso". Each area has a different “most popular Easter recipe", not this one.
If the eggs were such an important part of the Easter recipe, how come you didn't finish the Easter story? Enjoy your feast!💕😋💃🥳💝
Eva, remember you are eating for 2 now!
yes, yes that is a dish everyone in Italy makes for Easter! LOL. it's not just because it's pretty, it's because it's just so GOOD!!! we skipped it one year and it just wasn't Easter.
What about the eggs on the outside?
you had me at adding the pepper
In Dutch, ‘larderen’ (lardening) is an actual verb. Unfortunately, lard is incredibly hard to find here. I use tallow (also increasingly rare) as a substitute.
Your videos make me Happy … Thank you Kindly ❤
All the Feasts, sounds like Stone Soup?
Looks amazing as usual! Wishing your family many blessings this Holy Week 🌷
I used to make something similar stuffed with sun dried tomatoes, olives and cheese. The addition of lard can only make it more delicious.
I can't help but notice that Eva's English is less fluent now she is back in Italy. How is Harper's Italian coming along now he's living with it every day.
“Lard” actually is a verb in English. Look in any good dictionary.
In Brooklyn we call it Lard Bread or Prosciutto Bread. No eggs but maybe on Easter they do. I’m not Italian descent but grew up around many Italian immigrants & Italian Americans. It’s beyond delicious.
Reminds me of Stromboli.
The “eggs outside” have the shells on them, so if you get a slice with an egg on it, I guess you have to take the egg out and peel it— or eat a very crunchy egg.