Neapolitan Stuffed Easter Bread / <i>Neapolitan Casatiello</i>

Peggie March 3, 2011 at 11:11am Can't wait to try this recipe. My father's mother came from Italy in 1900 and used to make something similar with colored eggs!! GRACE GAMBUTI April 9, 2011 at 3:06pm Of all the Italian recipe website ,you come the closest to my GRANDMOTHERS style of cooking. She was from the outskirts of Naples. (Benivento) Thank You for Neapolitan Stuffed Easter Bread recipe. It sure brings back memories.Grace Joan Hullings April 9, 2011 at 4:00pm Many years ago I had a recipe for an Easter Pie which contained egg noodles, eggs, milk, etc. It was just called Noodle Pie and it was made at Easter time. I know it is a sicilian recipe. I lost it and cannot find it. Can you please help me? Linda Poole April 16, 2011 at 12:46pm I LOVE and have watched you for years! Today I copied your Neapolitan Casatiello recipe. I do wish there was a picture I could have copied! thanks and keep up the good work! roger galippo April 16, 2011 at 2:08pm Dear Maryanne: you are absolutely fabulous. Your knack to wake up old memories and customs is astonishing. Thank you very much. Betsy Tunnell April 18, 2011 at 12:26pm My husband and I were taking a break from yardwork and flipping the channels. He stopped on your show and we both watched it to the end. I am excited to make this. We are always looking for new and unique things - but this will actually be making a new tradition for us. I am sure our friends will love it. mariateresa April 23, 2011 at 6:57pm I am a neapolitan girl,and cooking is my passion,I actually have to say almost every family here, still make their own casatiello or tortano(they're basically the same,the difference is in the eggs on the top of the casatiello),tradition is hard to die ...lucklily I'd say :),even though you can find lots of these preparations in bakeries.These kind of breads bakes better in a wood oven, so some people brings their casatielli ( and also pastiere :D)to someone who owns one.I am happy to know italian traditional recipes are still so appreciated abroad ,but I want to give a suggestion for the preparation ,put together salami, mortadella ,ham, "cicoli" if you find them(they're what reamains form the preparation of lard) don't choose just one,beacause that's the original casatiello,do the same with cheese,it's way better and tasty if you mix scamorza with different provolone piccante and dolce ,the best choice it's Auricchio piccante and Auricchio dolce .I hope you might find useful my advices..HAPPY EASTER from Naples brenda king March 5, 2012 at 3:57pm would like the easter bread recipe Cheryl Magnuson April 7, 2012 at 12:04pm Please tell us about the eggs on the top. They were raw eggs, since you didn't mention boiling them in advance. The final product then has eggs cooked eggs in the shell. How do people deal with that, then?Thanks. We watch your program regularly on Iowa Public TV. ChefDon April 7, 2012 at 9:42pm I have the same question as Cheryl......how do you eat the bread with the shell on the egg???? grace loiacono March 26, 2013 at 12:47pm stuffed bread came out perfect.delicious,grazie. Ann Pacetti April 1, 2013 at 11:03am love this I make one that was handed down from my Aunt a little different but both are wonderful thank you for all your recipes Carmelina Bufalino September 10, 2014 at 9:11pm The Casatiello is a traditional Easter bread that we Napoletani have been baking for centuries.Petrified remains have been found at the escavations of pompei. If I may add, I am a traditionalist therefor I will wholeheartedly agree with Mariateresa since I believe that ancient recipes should not be altered. I am not of the American culture and yet I wouldn't want anyone to ever change the traditional Apple pie :-)To answer Cheryl and ShefDon, the eggs are placed on the bread mainly for a symbolic purpose (and appearance). So when ready to eat the bread you simply remove the eggs, peel them just as you would normally before eating your eggs. Carmelina Bufalino September 10, 2014 at 9:29pm For future references (and anymore inquiries for years to come) feel free to contact me for anything Napoletano and I will try to assist the best I can.Ciao Miriam Sanchez April 4, 2015 at 8:52pm My mother was a first generation napolitana. Her mother's family was from Pietrelcina and her father's family was from Paduli near Benevento. My grandmother used to make "i guanti." The cousins won't part with the recipe. Do you have a recipe for me? GRACE GAMBUTI January 30, 2017 at 12:03pm LOOKING FOR SOME REAL PROVEN ITALIAN RECIPE FOR SPINACH PIE. AND SICILIAN ITALIAN SCOTCH I'M NEAPOLITAN AND NOT TO FAMILIAR WITH SICILIAN EASTER SPECIALTIES,, I REMEMBER AS A CHILD .MY BEST FRIEND WOULD BRING THESE PIE AND THE SCITCH OVER TO MU HOUSE AND THEY WERE GOOD. THE FILLING WAS RED SAUCE MIXED WITH OTHER THINGS I DON'T REMEMBER. CAN ANYONE HELP . THEY CALLED SCOTCH..OHH THE SPINACJ PIE HAD RAISINS IN IT.... Chris and Angela Smith April 11, 2020 at 5:16pm We’re grateful for your recipe. Angela was born in Naples. Her mom, Vincenza, grew up in Bagnoli, Naples. She learned cooking from her mom inculding casatiello from the 1930s. She learned by memory (nothing written down) and passed it on, along with many other Neapolitan recipes. Viva Napoli! Michael Fortune March 19, 2021 at 5:18pm What do you do with the eggs that are in the shell after they are bake in the Italian Casatiello Napoletano?Thanks