Sonia shows us how to add an Italian touch to your Easter table…the casatiello is a rustic bread ring flavored with cheese and salami, a classic dish belonging to the Neapolitan tradition. *** Easter is just round the corner. Today we’ll be preparing a typical Neapolitan Easter recipe: the casatiello. It’s a savoury bread ring stuffed with salami and cheese, that you can’t miss if you want to add an Italian rustic touch to your Easter table! Let’s see together what ingredients we’ll need: For the dough, we’ll have: • 4 ¾ cups (600 g) of flour + some more for the pastry board • about 1 ½ cups (350-400 ml) of lukewarm water • plenty of ground black pepper • ½ cup (120 g) of lard + some more for greasing • 1 ½ tsp (10 g) of salt • 1 ¾ tsp (7 g) of dry active yeast • 2 tsp of sugar For stuffing, we’ll have: • 3,5 oz (100 g) of Neapolitan salami (or another type of spicy salami) • 3,5 oz (100 g) of pancetta (or bacon) • less than ½ cup (40 g) of grated pecorino cheese • less than ½ cup (40 g) of grated parmesan cheese • 3,5 oz of provolone cheese (or another type of kneaded-paste cheese) and, as decoration: • 5 eggs Let’s make together the Neapolitan casatiello: In a large bowl, put the flour, the dry active yeast, the sugar, plenty of pepper and the lard. While in a jug, put the water and dissolve the salt in it. Now pour the water into the bowl and blend all the ingredients; once the ingredients are well blended, continue to knead on a worktop sprinkled with flour. After …

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