I tasted this on a recent trip to Naples. Of course the first thing I did was say “The egg still has its shell on!” and then I just knew I had to share it with you all 🙂

The Casatiello is synonymous with Easter in Naples, specifically with Easter Saturday; a very rich and fatty savoury bread made with assorted salami, pancetta and cheeses, in which whole eggs (shell on!) are baked within the dough. And lard, lots of lard. Quite an unusual fatty meat-feast for Easter time!

In some versions, it is flavoured with pepper and baked into a large doughnut shape. The meat is omitted in this case and from what I gather the egg is considered to be the important ‘traditional’ part of this food since it is referred to as ‘Egg Pizza’

“In Italian homes various customs are observed on Holy Saturday. The parish priest passes from house to house blessing each with holy water. At dinner the head of the family blesses the table with a palm branch kept from Palm Sunday, and special cakes and a pizza made with eggs are eaten.” (From here.)

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I’m not big on baking, but this recipe has made me a believer. Most of it was devoured before it could even cool down. Later* I’m going to tell you to let it cool before trying to slice it, as this will be much easier. However, I encourage you to ignore this advice. Go ahead…

I took this recipe from here but instead of fresh strawberries I used a packet of Strawberry Crisps given to me by Dical House.


For a 9 x 5 inch loaf you will need:

1 packet Strawberry Crisps or 2 Cups fresh strawberries, roughly chopped
1 1/2 Cups all-purpose flour
zest of one lemon
3/4 Cup granulated sugar
1/4 Cup brown sugar
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 Cup vegetable oil
1/4 Cup fresh squeezed lemon juice
2 eggs, lightly beaten
1 tsp vanilla extract (make your own)

Preheat your oven to about 190 C / 375 F

Butter up or spray your loaf pan with oil to avoid sticking.

Mix your dry ingredients together (except for the crisps).

In a separate bowl whisk the 2 eggs, then add the wet ingredients to this i.e. vanilla, oil and lemon juice. Add the crisps to this.

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Combine the wet and dry ingredients. Do not over-mix as this will alter the texture.

Pour batter into your loaf pan and bake for about 45 minutes, until a toothpick inserted into the middle of the load comes out dry.

Remove from the oven and *let it cool before inverting the loaf tin on a flat surface to remove the cake/bread.

What awaits you is a sweet surprise. The cake is just moist enough and delicious; the strawberries provide a fresh melt-in-your-mouth sweetness that is surprising for a dried product. They definitely worked perfectly for this recipe and my friends couldn’t tell that I hadn’t used fresh strawberries. There are no artificial ingredients used to make the strawberry crisps, so it’s a great pantry product – to be used as a snack or in desserts. Much better than reaching out for the sugary biscuits, that’s for sure.