Casatiello (Neapolitan Easter Bread)

Casatiello (Neapolitan Easter Bread)

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Soups and starters


Calories: 383

  1. Prepare the bread dough. Put the flour in a mixing bowl, make a well in the centre and add all of the other ingredients.
  2. Knead thoroughly by hand until the dough is smooth and soft, shape it into a ball and let it rise in a bowl with flour sprinkled on the bottom.
  3. Cover with a clean cloth and set in a warm location, away from air currents. After it has risen for about 1 hour, roll out the casatiello.
  4. Roll out the dough in a rectangle, sprinkle all over with the grated cheese and bacon, cubed Provola cheese and salami, leaving a slight border around the end for sealing the casatiello.
  5. Roll up the casatiello lengthwise and make a large roll.
  6. Remove the paddle from the bowl.
  7. Put the roll inside the bowl making a ring and lightly brush the entire surface with oil.
  8. Close the lid, select the OVEN program, set power level 1, set 60 minutes and press the program start/stop button.
  9. Cut into slices and serve.


  • Ingredients for the bread:
  • milk: 250 g
  • warm water: 150 gr
  • olive oil: 30 gr
  • Manitoba flour: 600 gr
  • salt: 10 gr
  • sugar: 7 gr
  • fresh yeast: 20 gr
  • Ingredients for the filling:
  • unsmoked bacon: 100 gr
  • aged salami: 100 gr
  • Provola cheese: 100 gr
  • grated Pecorino cheese: 40 gr
  • Parmigiano cheese: 40 gr

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