Casatiello is a typical Easter food usually eaten as a starter. This food is from Campania, a region different from mine, but in my family is a tradition by now to eat it. Even if there are some differences from the original recipe, every year my mum makes the Casatiello for our Easter Lunch.

Il Casatiello: una leccornia di Pasqua


  • 400 g di farina
  • 150 g di latte
  • 3 uova
  • 200 g di salame
  • 250 g di mozzarella
  • 150 gdi burro
  • lievito di birra
  • sale e pepe


Sbatti le uova con in burro fuso e aggiungi il salame e la mozzarella precedentemente tagliati. Aggiungi il latte e alla fine farina e lievito. Lavora l’impasto e lascialo lievitare per 3-4 ore in una teglia a forma di ciambella. Dopo inforna il casatiello per 40 minuti a 180°C.

Casatiello: a Easter delicacy


  • 400 gm of flour
  • 150 gm of milk
  • 3 eggs
  • 200 gm of salami
  • 250 gm of mozzarella
  • 150 gm of butter
  • brewer yeast
  • salt and pepper

Cooking instructions

Slice the salami and the mozzarella  into small pieces. Beat together eggs and the melded butter and add salami and mozzarella. Add the milk and at the end the flour and yeast. Work the dough and let it rise for 3-4 hours in a baking pan. After bake the casatiello for 40 minutes at 180°C.

If you would like to taste another delicious Italian food read the recipe of our Chiacchiere.

ilaria firma

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