Neapolitan Casatiello Pie

We visited Naples, Italy in March, 2013, while they were preparing for the Easter holiday.  This is my take on the Neapolitan recipe that they make for this holiday celebration.  The Casatiello Pie is traditionally filled with salami and cheese and decorated with boiled eggs.  The pie can be eaten hot or cold, and we were told that the Neapolitans enjoy this pie even more on Easter Monday (or Pasquetta).  This recipe was inspired by a Ciao Italia recipe.



1 Pkg. Active Dry Yeast

2 Cups Warm Water

4 Cups Flour

1/3 Cup Olive Oil

1 Tsp. Salt

1 Tsp. Pepper

1/3 Cup Grated Parmesan Cheese


½ lb. Chunk Provolone, Cut into 1” Cubes

½ lb. Chunk Salami, Cut into 1” Cubes

½ Cup Grated Parmesan Cheese

Ground Black Pepper to Taste

4 Eggs, Boiled

Egg Wash: 1 Egg & 1 Tbsp. Water, Beaten



In a small mixing bowl, dissolve the yeast in ½ cup warm water and stir, then let sit for approx. 1-2 minutes, until the yeast begins to foam.  Separately, in a large mixing bowl, add the flour, foamed yeast mixture, olive oil, salt, pepper and grated parmesan cheese.  Add additional warm water until the dough becomes a soft ball.  Place the dough in a greased bowl and cover to let rise in a warm place for approx. 1-2 hours, until the dough doubles in size.  Punch the dough down, break off 1 cup of dough and set aside.  Knead the remaining dough and roll out into a large rectangle.  Scatter the cubed cheese, cubed salami and grated parmesan cheese over the surface, leaving approx. a 1” border.  Sprinkle with ground black pepper.  Starting at the longest side, roll up the dough jelly-roll style, making sure to tuck in the ends and place the dough in a well greased tube pan.  Tuck the two ends together.  Cover and let rise for approx. 1 hour.  Meanwhile, boil the eggs: Place the eggs in a saucepan large enough to hold them in a single layer.  Add cold water to cover the eggs by 1”.  Heat over high heat just to boiling.  Remove from the burner and cover the pan.  Let the eggs stand for approx. 10 minutes.  Drain and let cool.  Place the 4 boiled eggs on top of the dough, pressing them in to anchor them.  Divide the saved piece of dough into 8 equal pieces and roll each piece into a 4” long length.  Use two pieces of the dough to make a cross over each egg.  Brush the beaten egg mixture over the surface of the dough.  Bake for approx. 45 minutes in a preheated 375 degree oven, until golden brown.  Let cool on a rack, then run a butter knife along the inside edges of the pan and loosen the bottom to remove.  Turn the bread out.  Serve warm, cut into wedges.