Aluminum in the kitchen

Campania – Casatiello recipe


  • 4 cups of flour
  • 1 cup of water
  • 2 teaspoons of beer yeast
  • 8 oz lard
  • 1 lb mixed cured meats and cheeses
  • Salt and pepper
  • 5 whole eggs for the topping


Knead flour, water, 2 oz of lard, salt and pepper until dough looks smooth and elastic. If it looks dry, add a tablespoon of water at a time until it comes together. Cover the bowl with a film and let the dough rise until it triples in size.

After two hours punch the dough down and scoop it out onto a well-floured surface. Roll out the dough into a rectangle shape about ΒΌ inch thick. Now take the mix of cured meats and cheeses and spread it out evenly all over the top of the dough. Roll the rectangle up, as tightly as you can manage.

Place the dough in the Happy Day aluminium container and tuck the two ends together to form a circle. Cover it with a towel and let the dough rise again for another three hours. Β Place the 4 raw eggs randomly on the top of the dough. Take the dough you have set aside and form it into eight thin strips. Use two pieces to make a cross over each egg.


Preheat the oven to 375F. When the oven is warm place the dough into the oven and bake for about one hour. Take a toothpick and insert it into the centre of the Casatiello to check if it is done.

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