The Neapolitan Casatiello is one of the most traditional baked goods of the Neapolitan culinary culture. The Panificio Rosa Maria Vittoria revives an ancient recipe from an important Neapolitan culinary master, Salvatore Esposito, famous for preparing one of the wedding cakes for Queen Elizabeth II of England in 1947.
Casatiello is typically a Easter savory pie, but the bakery in Molise makes it available all year round!
Culinary art was not shared like it is today, and many recipes were kept secret. Salvatore Esposito guarded each recipe like a precious jewel, and only a few of them were passed down to his children. His granddaughter, upon joining the Rosa Maria Vittoria family by marrying his son, thus gifted the bakery in Molise with the precious Casatiello recipe.
Salvatore Esposito was opposed to hard-boiled eggs that adorned the rustic pie, partly for hygiene reasons and partly because they broke during transport. The bakery Rosa Maria Vittoria thus decided to faithfully reproduce the original Casatiello of Salvatore Esposito.
Ingredients: Wheat flour type 0, lard, water, salt, natural yeast, brewer's yeast, sugar, pork meat, salt, dextrose, sugar, spices, flavors, smoke flavoring, antioxidants: sodium ascorbate, ascorbic acid; preservatives: sodium nitrite, potassium nitrate. Pecorino cheese and cow's milk cheese.
Valori nutrizionali per 100g di prodotto:
Energia: kcal 260,8
Grassi totale 10,19 g di cui grassi saturi 4,00 g
Carboidrati 32,00 g di cui zuccheri 1,2 g
Proteine 12,2 g
Sodio 631 mg
Fibra 1,1 g
potassio 164,2 mg
ferro 0,85 mg
calcio 101,45 mg
fosforo 151,1 mg
zinco 1,38 mg
The traditional Neapolitan Casatiello without eggs is a savory rustic cake in the shape of a ring that should be sliced and can be served both as a starter and as a main course.
The term “Casatiello” comes from “caso” which in Neapolitan means cheese. It is indeed the cheese, especially pecorino, that is the basis of Casatiello, the quantity of which inside is truly remarkable. Historically, it has been prepared since the 17th century during Easter time, when local women would gather bringing cheeses and cured meats of all kinds and included them in the dough. That is why many types of cheese and cured meats can be found inside the Casatiello. The hard-boiled eggs are, however, traditionally placed on top and held by two strips of leftover dough crossed, which symbolically represent the cross of Jesus. Casatiello differs from Neapolitan Tortano in that the hard-boiled eggs are inserted directly into the dough.
Shelf life: 10 days
An entire shape weighs about 1.2kg.
The Rosa Maria Vittoria Bakery takes orders for the Neapolitan Casatiello until late Friday morning and ships every Monday.
€ 23,00
per 1,2kg ca.
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Traditional Neapolitan Casatiello without eggs
Campania
