Equipment
Ingredients
Dough
- 600 g bread flour
- 340 ml water, lukewarm, 38°C to 40°C
- 7 g instant yeast
- 5 g granulated sugar
- 100 g lard, softened at room temperature
- 12 g fine sea salt
- 4 g black pepper, coarsely cracked
Savory Filling
- 150 g salami, diced into 0.5 cm cubes
- 150 g gruyere cheese, diced into 0.5 cm cubes
- 60 g parmesan cheese, finely grated
- 15 g fresh basil, finely chopped
- 15 g fresh flat-leaf parsley, finely chopped
Assembly and Topping
- 15 g lard, softened
- 4 egg, whole in shell, scrubbed clean and thoroughly dried
- 1 egg, beaten with 5 ml water for egg wash
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 421 kcal
- Protein
- 17 g
- Carbohydrates
- 38 g
- Fat
- 22 g
- Fiber
- 1 g
- Sodium
- 851 mg
- Saturated Fat
- 9 g
- Potassium
- 156 mg
- Calcium
- 213 mg
- Iron
- 3.0 mg
- Magnesium
- 27 mg
- Phosphorus
- 231 mg
- Zinc
- 1.9 mg
- Vitamin A
- 86 mcg
- Vitamin C
- 4 mg
- Water
- 63 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Measure lukewarm water into a small bowl, whisk in instant yeast and granulated sugar using a fork, and let stand for 5 minutes until frothy.
Add bread flour, sea salt, cracked black pepper, softened lard, and the activated yeast liquid into the bowl of a stand mixer with dough hook, then knead on medium-low speed for 10 minutes until supple, shiny, and smooth.
Shape the dough into a smooth ball, place it into a lightly oiled large mixing bowl, cover with a clean kitchen towel, and proof at room temperature for 2 hours until doubled in volume.
Turn the proofed dough onto a clean cutting board, gently deflate, and use a chef knife to slice off a 70g piece of dough, covering this reserved piece to use later for egg crosses.
Roll the main portion of dough using a rolling pin into a large rectangle approximately 60 cm by 30 cm and 1 cm thick.
Scatter the diced salami, diced Gruyère, finely grated Parmesan, chopped basil, and chopped parsley evenly across the entire dough surface, leaving a 2 cm border along the top edge.
Roll the dough tightly from the long bottom edge upward into a firm cylinder, pressing the seam firmly along the border to seal the fillings inside.
Grease the 25 cm tube pan thoroughly with softened lard using a pastry brush, transfer the dough cylinder into the pan, and pinch the two ends together to complete a seamless ring.
Press the 4 whole, cleaned raw eggs upright into the top of the dough ring at equal quadrant intervals, divide the reserved 70g dough into 8 thin strips, and secure each egg by draping two strips over it in an X-shaped cross, tucking ends gently into the surrounding dough.
Cover the assembled pan loosely with a clean kitchen towel and let proof in a draft-free spot for 1 hour and 30 minutes until puffed and filling out the pan.
Preheat your oven to 180°C (350°F). Whisk the remaining egg with 5 ml water in a small bowl and gently brush the entire exposed dough surface with egg wash using a pastry brush.
Bake on the center oven rack at 180°C (350°F) for 45 to 50 minutes until deep mahogany golden and an instant-read probe thermometer inserted into the bread crumb registers at least 91°C (195°F) and whole egg centers register safely above 71°C (160°F).
Set the pan on a wire cooling rack for 15 minutes, run a thin spatula gently around edges if needed, invert to unmold onto the rack, and let cool completely for 25 minutes before slicing and packing for a picnic.
Chef's Notes
- Traditional Neapolitan bakeries rely on lard (strutto) rather than butter because lard produces an exceptionally tender, flaky crumb and imparts an authentic savory richness that softens the heat of cracked black pepper.
- Cut all cured meats and firm cheeses into neat 0.5 cm dice rather than shredding them; discrete cubes create beautiful mosaic cross-sections in every slice and prevent grease pooling inside the crumb.
- Thoroughly wash and dry the shells of the raw eggs before resting them into the bread dough, as the shells bake directly into the loaf.
- This savory bread is engineered specifically for outdoor feasts and picnics: as the melted Gruyère and cured salami cool to room temperature, they firm up and bind the crumb, making it sturdy to pack and effortless to slice without crumbling.
Storage
Refrigerator: 5 days — Store in an airtight container at or below 4°C (40°F) due to meat, cheese, and whole cooked egg components.
Freezer: 2 months — Slice the baked bread into individual portions, remove whole egg toppers if preferred for texture, wrap each portion tightly, and freeze in an airtight freezer bag.
Reheating: Preheat oven to 175°C (350°F) and warm wrapped slices for 8 to 10 minutes until the internal temperature reaches at least 74°C (165°F), or serve at ambient room temperature for a picnic.
Troubleshooting
Dough is extremely dense and heavy with minimal oven spring
Cause: The rich fillings and lard weighed down an under-proofed dough, or the yeast was killed by hot water
Fix: Cannot be fixed once baked, but slicing thin and toasting in an oven makes the crumb delightfully crisp and pleasant
Prevention: Ensure water temperature is strictly between 38°C and 40°C, and allow full proofing time until visibly puffed and light before baking
Cheese leaks out through holes and chars against the pan
Cause: Dough was rolled too thin in sections or the seam was insufficiently pinched closed before twisting into the pan
Fix: Gently trim any blackened cheese bits from the crust exterior after unmolding using a small serrated knife
Prevention: Maintain a uniform 1 cm thickness when rolling and press all sealing edges firmly into a cohesive log
Whole eggs crack and ooze onto the crust during the early bake
Cause: Using cold eggs directly from the refrigerator causing thermal shock, or pressing down with excessive force when anchoring
Fix: Allow baked egg run-off to cook completely; it can be gently trimmed with a knife once cooled for cleaner presentation
Prevention: Bring eggs to room temperature before assembling and embed them gently without hairline shell fractures
Cultural Context
Casatiello is the legendary centerpiece of Neapolitan Easter celebrations, traditionally baked on Good Friday and eaten throughout Holy Saturday and the Pasquetta (Easter Monday) springtime picnics. The circular wreath shape honors the crown of thorns, while the dough crosses securing the whole eggs celebrate the Crucifixion and rebirth. Combining rich cured pork and aged cheeses, it marks the joyous conclusion of Lenten fasting across Campania.
