Campanica | Monitoring Italy's Campania region around Naples

CASATIELLO IS A DIVINE EASTER BREAD Originated in the region of Campania, Naples but is now eaten throughout Italy. It is typically made with a mixture of flour, water, lard and yeast and is usually filled with ham, salami and cheese. The cheese usually used is smoked scarmoza, provolone, pecorino and parmesan. The name is said to come from the Neapolitan word caso which means cheese. Bakers usually start the casatiello on Good Friday and then leave it to rise overnight and then baked the following day and then eat it at room temperature. Often on Easter Monday slices are packed up to take on drives or picnics. Casatiello: The Perfect Easter Bread for Cheese Lovers | Lorraine Elliott