33:
466:
614:
600:
139:
628:
334:
548:
396:, unlike similar products such as tortano, is prepared around Easter, from which it borrows the symbolism: the strips of bread arranged to cage the eggs half-submerged in the dough represent the cross on which Jesus died while the ring shape is a reminder of the cyclical nature of the
281:
E, venuto lo juorno destenato, oh bene mio: che mazzecatorio e che bazzara che se facette! Da dove vennero tante pastiere e casatielle? Dove li sottestate e le porpette? Dove li maccarune e graviuole? Tanto che 'nce poteva magnare n'asserceto formato.
411:
During the preparation, the eggs are placed whole and baked in the oven together with the dough. While some bakers put them raw, others prefer to use already hard-boiled eggs. The cooking takes place at 170 °C (338 °F) for about 60 minutes.
370:
The dough is worked into the shape of a doughnut, placed in a mould and left to rise for a long time, at least 12 hours; if made with quick leaven, about two hours are enough. The bread is then baked, traditionally in a
1231:
1200:
998:
958:
851:
313:), published in 1858 and edited by Francesco De Bourcard, a Neapolitan scholar of Swiss origin, who describes the bread and its preparation, stating that the casatello (
1239:
714:
1101:
293:
come from? Where did the stews and meatballs come from? Where did the macaroni and ravioli come from? So much stuff that an entire army could eat.
1177:
1146:
1280:
891:
745:
1049:
1208:
1006:
950:
924:
843:
787:
1393:
1349:
483:
are also placed in the upper part and not only hard-boiled and in small pieces in the dough as in tortano, and that of
722:
269:
The bread is mentioned in the passage where he describes the king's celebrations to find the girl who had lost her
289:
And when the established day came, oh my goodness: what a chew and what a feast! Where did so many pastiere and
1319:
809:
654:
266:, a Neapolitan writer (writing in the Neapolitan language) who lived between the 16th and 17th centuries.
1388:
1097:
604:
142:
1169:
1138:
433:
can be kept for a maximum of two or three days, then it becomes harder and harder. In Naples, a stale
883:
753:
1071:
1383:
1296:
1041:
1378:
1373:
1368:
397:
8:
263:
205:
162:
1274:
182:
916:
1345:
1315:
1232:"La focaccia e i suoi derivati: 8 specialitĂ dalla Campania e la ricetta del tortano"
245:, has been attested at least since the seventeenth century: the proof comes from the
564:
532:
420:
212:
170:
126:
479:
is a very similar product: the two main differences are the use of eggs, which in
385:, left to rise overnight, baked the following day, and eaten on Holy Saturday and
1339:
1309:
779:
590:), to mean 'You are a person of quality but also an indigestible boring person'.
405:
372:
178:
528:
1362:
1201:"I Dolci Pasquali della Memoria: Il "Casatiello Dolce" dell'Isola di Procida"
559:
In reference to the heaviness of the dish, in Naples it is customary to say "
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619:
504:
416:
54:
32:
633:
484:
382:
258:
242:
100:
465:
193:
108:
321:
lunch and offered as a gift to neighbors and "to the servants and the
524:
322:
116:
512:
951:"Casatiello napoletano. La ricetta scientifica spiegata in 5 punti"
817:
363:
358:
354:
349:
246:
237:
82:
520:
516:
270:
715:"Il Casatiello Napoletano, Le Origini, La Storia, La Simbologia"
1333:(in Italian). Vol. 9. Novara: De Agostini. pp. 34–35.
599:
401:
347:
is based on a bread dough enriched with cheese (usually smoked
318:
186:
138:
104:
844:"Casatiello napoletano: storia e tradizioni del piccolo cacio"
547:
333:
72:
674:
672:
627:
536:
112:
42:
973:
691:
689:
687:
669:
314:
311:
Customs and traditions of Naples and the surrounding area
1303:(in Italian). Vol. 2. Napoli: Tipografia G. Nobile.
1170:"Casatiello dolce: tipica bontĂ della pasqua casertana"
655:"Casatiéllo napoletano o Tòrtano? Quali le differenze?"
256:) published in 1634–1636 in the short story collection
192:
Its basic ingredients are flour, lard, cheese, salami,
1301:
Usi e costumi di Napoli e contorni descritti e dipinti
1267:
Usi e costumi di Napoli e contorni descritti e dipinti
1116:
684:
1167:
1311:
La cucina di casa del
Gambero Rosso. Le 1000 ricette
1042:"Pasquetta in Casa Sessa: la ricetta del Casatiello"
1021:
609:
1100:(in Italian). Gran Caffè Gambrinus. 16 April 2019.
884:"Casatiello di Gino Sorbillo: 5 errori da non fare"
948:
746:"La Cenerentola Napoletana nella fiaba di Basile"
1360:
1294:
1198:
841:
992:
990:
988:
503:has as main ingredients eggs, sugar, lard and
328:
743:
712:
223:), an ingredient that is part of its dough.
1264:
999:"La vera ricetta del casatiello napoletano"
985:
979:
911:
909:
678:
572:
511:('little devils', Neapolitan for 'coloured
442:
204:The bread's name derives probably from the
1279:: CS1 maint: location missing publisher (
419:during the traditional trips out of town (
31:
944:
942:
708:
706:
704:
307:Costumi e tradizioni di Napoli e dintorni
1307:
1199:Cannada Bartoli, Giulia (8 April 2020).
1098:"La differenza tra Tortano e Casatiello"
906:
695:
546:
531:area. Other sweet versions are found in
487:, which is part of the dough filling in
464:
332:
259:Pentamerone, ovvero Lo Cunto de li cunti
1337:
1168:Mariarosaria Clemente (13 April 2017).
1133:
1131:
1122:
996:
507:, and is decorated on the surface with
1361:
1328:
1027:
939:
837:
835:
773:
771:
701:
1344:(in Italian). Napoli: Guida Editori.
1229:
1039:
894:from the original on 29 November 2020
877:
875:
873:
871:
869:
542:
1331:L'Enciclopedia della Cucina Italiana
1192:
1149:from the original on 9 November 2021
1128:
1104:from the original on 26 October 2021
1052:from the original on 4 December 2020
881:
854:from the original on 26 January 2021
790:from the original on 3 February 2020
744:D'Avossa, Laura (29 November 2020).
491:, whereas it is omitted in tortano.
275:
1314:(in Italian). Roma: Gambero Rosso.
1223:
1161:
917:"Ricetta del casatiello napoletano"
832:
810:"Pentamerone, or The Tale of Tales"
768:
13:
1299:. In Francesco de Bourcard (ed.).
1180:from the original on 8 August 2020
927:from the original on 24 April 2021
866:
777:
515:'). This variant is widespread in
14:
1405:
1230:Fiore, Francesca (23 July 2017).
961:from the original on 1 March 2021
842:Nunzia Clemente (12 April 2020).
457:), and then by extension "hard".
1258:
949:Massimo D'Alma (14 April 2019).
713:D'Avossa, Laura (8 March 2020).
626:
612:
598:
494:
415:The bread can also be used as a
137:
1341:I sapori della cucina vesuviana
1288:
1265:de Bourcard, Francesco (1866).
1090:
1064:
1033:
997:Fiorini, Luca (14 April 2017).
882:Alfè, Cinzia (24 March 2018).
802:
737:
647:
305:is also mentioned in the book
1:
1329:Vv.Aa. (2006). "Casatiello".
1040:Sessa, Luca (25 March 2016).
640:
16:Italian leavened savory bread
1238:(in Italian). Archived from
1207:(in Italian). Archived from
1005:(in Italian). Archived from
752:(in Italian). Archived from
721:(in Italian). Archived from
317:) was baked at home for the
199:
7:
1308:Barbagli, Annalisa (2002).
657:(in Italian). 27 March 2016
593:
460:
329:Ingredients and preparation
10:
1410:
1394:Easter traditions in Italy
226:
1295:Emmanuele Rocco (1866) .
569:sei proprio un casatiello
561:Sà proprio 'nu casatiéllo
279:
196:, eggs and black pepper.
132:
122:
96:
88:
78:
68:
60:
50:
30:
1338:Capasso, Emilia (2010).
1139:"Casatiello Napoletano"
784:www.ilportaledelsud.org
381:is usually prepared on
367:and other cured meats.
183:originating from Naples
166:
780:"La gatta Cenerentola"
778:Basile, Giambattista.
568:
556:
473:
424:
341:
287:
216:
174:
607:at Wikimedia Commons
550:
499:The sweet version of
468:
336:
301:In the 19th century,
241:, another Neapolitan
1297:"Le Feste di Pasqua"
1046:Il Giornale del Cibo
921:www.caffecannella.it
427:) on Easter Monday.
361:can be used), lard,
250:La gatta Cenerentola
185:prepared during the
1242:on 10 November 2021
1236:www.gamberorosso.it
1174:caserta.italiani.it
452:not enough leavened
398:Easter resurrection
264:Giambattista Basile
89:Serving temperature
27:
1389:Neapolitan cuisine
1211:on 7 November 2021
1003:Vanity Fair Italia
820:on 7 November 2021
756:on 7 November 2021
725:on 7 November 2021
557:
543:In popular culture
474:
342:
254:Cinderella the Cat
219:, 'cheese', hence
21:
1076:Dialetti d'Italia
719:napolinpillole.it
603:Media related to
582:You are really a
521:island of Procida
299:
298:
231:The existence of
154:
153:
1401:
1355:
1334:
1325:
1304:
1284:
1278:
1270:
1252:
1251:
1249:
1247:
1227:
1221:
1220:
1218:
1216:
1196:
1190:
1189:
1187:
1185:
1165:
1159:
1158:
1156:
1154:
1143:giallo zafferano
1135:
1126:
1120:
1114:
1113:
1111:
1109:
1094:
1088:
1087:
1085:
1083:
1068:
1062:
1061:
1059:
1057:
1037:
1031:
1025:
1019:
1018:
1016:
1014:
1009:on 15 April 2017
994:
983:
980:de Bourcard 1866
977:
971:
970:
968:
966:
946:
937:
936:
934:
932:
913:
904:
903:
901:
899:
879:
864:
863:
861:
859:
839:
830:
829:
827:
825:
816:. Archived from
806:
800:
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797:
795:
775:
766:
765:
763:
761:
741:
735:
734:
732:
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710:
699:
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682:
679:de Bourcard 1866
676:
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589:
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577:
574:
533:Monte di Procida
456:
453:
450:
447:
444:
425:Gite fuori porta
276:
141:
107:, cheese, eggs,
97:Main ingredients
92:Room temperature
35:
28:
26:
20:
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1224:
1214:
1212:
1205:www.foodclub.it
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1034:
1026:
1022:
1012:
1010:
995:
986:
978:
974:
964:
962:
955:Scatti di gusto
947:
940:
930:
928:
915:
914:
907:
897:
895:
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867:
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840:
833:
823:
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808:
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793:
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776:
769:
759:
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750:storienapoli.it
742:
738:
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596:
587:
581:
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545:
497:
463:
454:
451:
448:
445:
406:crown of thorns
373:wood-fired oven
331:
295:
284:
235:, like that of
229:
206:Neapolitan word
202:
150:
79:Region or state
69:Place of origin
46:
22:
17:
12:
11:
5:
1407:
1397:
1396:
1391:
1386:
1384:Italian breads
1381:
1376:
1371:
1357:
1356:
1351:978-8860428172
1350:
1335:
1326:
1320:
1305:
1290:
1287:
1286:
1285:
1260:
1257:
1254:
1253:
1222:
1191:
1176:(in Italian).
1160:
1145:(in Italian).
1127:
1125:, p. 101.
1115:
1089:
1063:
1048:(in Italian).
1032:
1020:
984:
982:, p. 274.
972:
957:(in Italian).
938:
923:(in Italian).
905:
890:(in Italian).
865:
850:(in Italian).
831:
801:
767:
736:
700:
698:, p. 533.
683:
681:, p. 275.
668:
645:
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637:
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544:
541:
496:
493:
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459:
330:
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243:Easter product
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1263:
1262:
1259:Cited sources
1241:
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1195:
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1077:
1073:
1072:"Ammazzaruto"
1067:
1051:
1047:
1043:
1036:
1030:, p. 34.
1029:
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976:
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747:
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724:
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709:
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697:
696:Barbagli 2002
692:
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562:
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534:
530:
526:
522:
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495:Sweet variant
492:
490:
486:
482:
478:
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467:
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440:
436:
432:
428:
426:
422:
418:
413:
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407:
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399:
395:
390:
388:
387:Easter Monday
384:
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184:
181:savory bread
180:
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164:
160:
159:
147:
146:
140:
135:
134:
131:
128:
127:Baker's yeast
125:
121:
118:
117:natural yeast
114:
110:
106:
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99:
95:
91:
87:
84:
81:
77:
74:
71:
67:
63:
59:
56:
53:
49:
44:
40:
34:
29:
25:
19:
1379:Easter bread
1374:Sweet breads
1369:Yeast breads
1340:
1330:
1310:
1300:
1289:Bibliography
1266:
1244:. Retrieved
1240:the original
1235:
1225:
1213:. Retrieved
1209:the original
1204:
1194:
1182:. Retrieved
1173:
1163:
1151:. Retrieved
1142:
1123:Capasso 2010
1118:
1106:. Retrieved
1092:
1080:. Retrieved
1078:(in Italian)
1075:
1066:
1054:. Retrieved
1045:
1035:
1023:
1011:. Retrieved
1007:the original
1002:
975:
963:. Retrieved
954:
929:. Retrieved
920:
896:. Retrieved
887:
856:. Retrieved
847:
822:. Retrieved
818:the original
813:
804:
792:. Retrieved
783:
758:. Retrieved
754:the original
749:
739:
727:. Retrieved
723:the original
718:
659:. Retrieved
649:
620:Italy portal
597:
583:
560:
558:
552:
508:
500:
498:
488:
480:
476:
475:
470:
438:
434:
430:
429:
417:packed lunch
414:
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191:
157:
156:
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144:
55:Easter bread
38:
23:
18:
1184:10 November
1082:11 November
1028:Vv.Aa. 2006
858:10 November
814:wizzley.com
661:10 February
634:Food portal
535:and in the
523:and in the
485:charcuterie
439:ammazzaruto
383:Good Friday
353:, but also
143:Media:
101:Wheat flour
1363:Categories
1321:8887180539
1246:5 November
1215:5 November
1153:5 November
1108:12 October
1056:5 November
965:8 November
931:5 November
898:8 November
824:5 November
794:5 November
760:5 November
729:5 November
641:References
605:Casatiello
584:casatiello
553:casatielli
509:diavulilli
501:casatiello
489:casatiello
481:casatiello
437:is named "
435:casatiello
431:Casatiello
394:casatiello
379:Casatiello
345:Casatiello
339:casatiello
303:casatiello
291:casatielli
233:casatiello
221:casatiello
194:cracklings
167:casatiéllo
163:Neapolitan
158:Casatiello
145:Casatiello
123:Variations
109:cracklings
39:casatiello
24:Casatiello
1275:cite book
1269:. Naples.
888:Dissapore
848:Dissapore
555:at Naples
551:Homemade
525:Benevento
519:, in the
357:and some
337:A sliced
323:laundress
247:folk tale
200:Etymology
175:casatello
64:Main dish
1178:Archived
1147:Archived
1102:Archived
1050:Archived
1013:15 April
959:Archived
925:Archived
892:Archived
852:Archived
788:Archived
594:See also
529:Vesuvian
461:Variants
364:ciccioli
359:Parmesan
355:pecorino
350:scamorza
238:pastiera
189:period.
179:leavened
83:Campania
576:
565:Italian
517:Caserta
513:dragées
477:Tortano
471:tortano
446:
421:Italian
400:and of
271:slipper
227:History
213:Italian
177:) is a
171:Italian
45:in 2017
1348:
1318:
539:area.
537:Nolano
402:Christ
319:Easter
187:Easter
136:
105:salami
61:Course
505:icing
217:cacio
73:Italy
1346:ISBN
1316:ISBN
1281:link
1248:2021
1217:2021
1186:2021
1155:2021
1110:2021
1084:2021
1058:2021
1015:2017
967:2021
933:2021
900:2021
860:2021
826:2021
796:2021
762:2021
731:2021
663:2022
573:lit.
527:and
443:lit.
392:The
209:caso
115:and
113:lard
51:Type
43:Rome
563:" (
441:" (
404:'s
325:".
315:sic
262:by
41:in
1365::
1277:}}
1273:{{
1234:.
1203:.
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