casatiello

Made with lard (strutto) and an assortment of salumi, pecorino, hard boiled eggs and traditionally topped with more hard-boiled eggs, this is a classic, rich rustic bread made in a spring form ring pan and served in Naples on the antipasti platter at Easter. It was first mentioned in the Giambattista Basile's early 17th-century fable, La gatta Cenerentola ('The Cinderella Cat').

In Liguria, Easter is celebrated with an equally elaborate but very different dish: Torta Pasqualina.