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Authentic Italian Casatiello Recipe – Traditional Neapolitan Easter Bread
Casatiello is a rich, savory bread that has been part of Easter celebrations for generations in Naples. Made with a soft, peppery dough and packed with cubes of salami and cheese, this rustic loaf is hearty, flavorful, and deeply comforting. As it bakes, the cheese melts into the bread while the cured meats add bursts of savory flavor in every slice.
What makes Casatiello especially memorable is its traditional shape and decoration. The dough is formed into a ring and topped with whole eggs held in place by small strips of dough. These eggs symbolize renewal and new life, reflecting the spirit of Easter.
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Prep Time 30 minutes
First & Second Rise 2 hours 45 minutes
Servings: 1 Large Loaf – 8 Servings
Course: Bread
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cups (500 g) bread flour
  • 1 ½ cups warm water (about 105–110°F / 40–43°C)
  • ⅓ cup lard (traditional) or unsalted butter, softened
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 teaspoon sugar
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
Filling
  • 5 oz salami or soppressata, diced
  • 5 oz provolone cheese, diced
  • ¼ cup grated pecorino romano
Topping
  • 4 whole eggs (uncooked, in shell)
  • Small strips of dough (taken from the main dough)

Equipment

  • Stand Mixer with Dough Hook (optional)
  • Bundt pan or tube pan (9–10 inches)

Instructions
 

  1. Activate the yeast
    In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
  2. Prepare the dough
    In a large mixing bowl, combine flour, salt, and black pepper.
    Add the yeast mixture and lard.
    Mix until a rough dough forms.
  3. Knead
    Knead the dough for 8–10 minutes by hand (or 6 minutes with a stand mixer) until smooth and elastic.
  4. First rise
    Place the dough in a lightly greased bowl. Cover and let it rise in a warm place for about 2 hours, or until doubled in size.
  5. Add the filling
    Punch down the dough and flatten it into a rectangle. Sprinkle the diced salami, provolone, and grated pecorino evenly over the dough.
    Roll the dough tightly into a log, distributing the filling as you roll.
  6. Shape
    Form the log into a ring and place it in a greased bundt or tube pan.
  7. Add the eggs
    Wash and dry the eggs. Place them evenly on top of the dough.
    Use thin strips of dough to form a cross over each egg to hold them in place.
  8. Second rise
    Cover the pan and allow the dough to rise again for 45 minutes.
  9. Bake
    Preheat the oven to 350°F (175°C).
    Bake for 45–50 minutes, until golden brown and cooked through.
  10. Cool and serve
    Allow the bread to cool for 20 minutes before removing from the pan. Slice and serve warm or at room temperature.

Notes

Use good-quality cured meats and cheese: Since the flavor of Casatiello relies heavily on its fillings, choose flavorful ingredients such as salami, soppressata, or pancetta along with cheeses like provolone or pecorino. These ingredients melt slightly into the dough while baking, creating the rich savory pockets that make this bread special.
Don’t skip the black pepper: Freshly ground black pepper is a key flavor in traditional Casatiello from Naples. It adds a subtle warmth that balances the richness of the cheese and meats.
Lard gives the most authentic flavor: Traditional recipes use lard, which creates a softer, more flavorful dough. If you prefer, unsalted butter or olive oil can be used, but the texture and flavor will be slightly different.
 Let the dough rise fully: Casatiello is a rich dough, which means it may take a little longer to rise. Make sure the dough doubles in size during the first rise to achieve a light and airy texture.
Distribute the filling evenly: When rolling the dough with the fillings, try to spread the meats and cheese evenly so every slice has a balanced amount.
Secure the eggs well: The whole eggs placed on top are decorative and symbolic for Easter. Use thin strips of dough to create a cross over each egg to keep them in place while the bread expands during baking.
Let it cool before slicing: Allow the bread to rest for about 20–30 minutes after baking. This helps the crumb set and prevents the filling from spilling out when sliced.
 

Nutrition Estimated Facts

 Casatiello (Italian Easter Bread)

Casatiello per serving – 1/8 loaf)
Nutrient Amount %DV
Calories 420 21%
Total Fat 19 g 24%
Saturated Fat 7 g 35%
Cholesterol 115 mg 38%
Sodium 720 mg 31%
Total Carbohydrates 42 g 15%
Dietary Fiber 2 g 7%
Total Sugars 1 g —
Added Sugars 0 g 0%
Protein 18 g 36%
Most of the calories and fat come from the lard, cheese, and cured meats, which give Casatiello its signature rich flavor and hearty texture.

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