Casatiello is a “bread” that I have been making for over 30 years.  It comes from Naples and is a tradition at Easter.  It shows the richness that we should have.  When I say rich, I mean RICH!  This is more than just a loaded bread. Make this the day before Easter and serve at room temperature.



  • 750 grams bread flour
  • 450 grams water
  • 14 grams active dry yeast
  • 15 grams sugar
  • 15 grams salt
  • 80 grams lard
  • 350 grams or more of salame (cut into small cubes or chopped in a food processor)
  • 250 grams or more of parmigiano (grate some and chop the rest)
  • lard
  • black pepper
  • 5 eggs



  • The first step is to make the dough.  Combine water (90°F), yeast and sugar  in a large bowl and let stand until the yeast starts to froth (this means it is woken up and active).
  • Add olive oil, then the flour and on top, the salt.  Mix well until a ball forms.  Work this for 5 to 10 minutes then cover and let rise until doubled (about 1.5 hours)
  • If using a bread machine, do the water/yeast/sugar mixture in a large measuring cup (at least a pint size) then when frothy, add to the bread machine pan, then add the oil, flour and salt.  Start the dough cycle and leave until it is completed
  • Move risen dough to a large floured work surface.  Roll out the dough to a rectangle (24 x 16 inches at least).  Trim off edges to reserve for decoration after.
  • Spread lard over the  dough then grind fresh black pepper over the entire area.
  • Sprinkle with the parmigiano and the salame
  • Roll the dough up into a tube (from the longer end)
  • Place in a greased angle food pan
  • Place 5 eggs on top and using the trimmed scraps, make a criss cross over each egg
  • Cover and let rise for 2 hours
  • Cook in a 450°F oven for 1 hour or until done (the color should be as in the photos)


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