featured 7291

Tortano vs Casatiello: Traditional Italian Easter Bread Guide

Tortano, also called Casatiello, is a traditional Neapolitan Easter bread filled with ham, salami, cheese, pork cracklings and hard‑boiled eggs. I first made it two years ago for an Easter brunch and my guests loved it, so I prepared it again this year. Below is a clear, natural rendition of the recipe.

5 from 3 votes
Print
Tortano or Casatiello – Easter Bread

Tortano or Casatiello is Italian (Napoletan) Easter bread stuffed with ham, salami, cheese, pork cracklings and eggs.

Ingredients
  • 500
    g
    flour
    (1 lb 2 oz)
  • 15
    g
    yeast
    (0.6 oz)
  • 100
    g
    (3.5 oz) butter
    or lard
  • 270
    ml
    water
    (about 1 1/8 cups)
  • 50
    g
    (1.7 oz) grated Pecorino cheese
  • 150
    g
    (5 oz) Provolone,
    diced
  • 100
    g
    (3.5 oz) spicy salami*
    diced
  • 2
    hard boiled eggs,
    cut into wedges
  • 150
    g
    (5 oz) pork cracklings,
    chopped
  • pepper
Instructions
  1. Combine the flour, yeast, butter (or lard), salt and water to form a soft bread dough—similar in texture to pizza dough. Knead until smooth, then place in a warm spot to rise until doubled in volume, about 1.5–2 hours depending on temperature.
  2. Once risen, roll the dough with a rolling pin into a rectangle about 1/4 inch (0.5 cm) thick. Brush the surface with melted butter, then evenly scatter the grated Pecorino, diced Provolone, diced spicy salami, chopped pork cracklings and wedges of hard‑boiled egg. Season with freshly ground pepper.
  3. Starting at one long edge, roll the dough into a large log. Transfer the roll into a well‑buttered 12‑inch (30 cm) springform pan, arranging it so the seam is underneath. Cover with a clean kitchen towel and let it rise again in a warm place for at least 2 hours, until puffed.
  4. Preheat the oven to 180°C (355°F). Bake the tortano for about 1 hour, until golden and cooked through. Remove from the pan and allow to cool slightly. Serve warm or at room temperature.
Recipe Notes

*I used Croatian kulen, but you can substitute any spicy salami such as Spanish chorizo or Italian pepperoni. Adjust salt levels if your cured meats or cheeses are particularly salty.

Recipe source: kucinare.it