Produced with stone-ground flours and farm-raised chicken eggs.
Net Weight: 1.5kg
Casatiello Neapolitan, history and recipe of the Easter rustic
„Its origins are very ancient, they can be traced back to Naples first Greek and then Roman . In Greek literature, in fact, we already read of breads seasoned with different ingredients. Initially served during the spring festivals in honor of Demeter or Ceres for the Romans , it then becomes a symbol of Catholic Easter, symbolizing the crown of thorns of Christ. In 1600 Giambattista Basile mentions it together with the Neapolitan pastiera in “La Gatta Cenerentola”, a work, which describes the celebrations of the king to find the girl who had lost her shoe. It is read: “The destenated juorno has come, oh my good: what a mezzecatorio and what a bazzara that if facette. From where did so many pastries and families come from? Where do you keep them and the porpette? Where do they maccarune and Gravooles? So much so that nce could magnare n’asserceto formed ” . Over time this dish has become more and more linked to Easter and to a religious symbolism that is found in the decoration with eggs, the Easter symbol par excellence. However, the casatiello is not consumed only on Easter Sunday, but, being perfect as a packed lunch, it has become the inevitable protagonist of trips outside the city and typical picnics on Easter Monday.“
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