Brand:

Ean:

Era na’torta ch’era asciuta male:
nu poc’e nzogna, cicole ‘e maiale,
‘o lievito, a farina, e un buco in mezzo.
Na’ torta pezzottata, ‘e poco prezzo.
Venne Pasqua. Gesù, risuscitato,
s’accorgette di quant’era affamato.
“Guagliò, stongo dijuno a viernarì:
aggia magnà, sinò torn’a murì!
Se po sapè cherè chesta ciambella?
A vederla nun pare troppo bella,
ma è bona! Tiene proprio un gran sapore!
‘A voglio tutta, e po’ ne voglio ancore.
Stu tortano difiette nun ne tene:
l’aggia truvà pure l’anno che vene!

At Easter we eat according to tradition, and tradition feeds on symbols. Take a traditional Easter dishes in southern Italy: casatiello. Let us take but little, because it is a heaviness proverbial: "The 'casatiello that!" They say in Naples, talking about someone pedantic, verbose and tedious.

In the taxonomy culinary casatiello belongs to the family of savory Easter cakes. Like the cake. (sweet Easter cake is certainly the most famous pasta).

Casatiello The term derives from "case", which means cheese in Neapolitan dialect, and refers to the conspicuous presence within it of pecorino cheese. Tortano could come from cake-no in the sense that it is not a cake, but it is much more. But this source is not convincing.

Casatiello cake and have the same dough: flour, yeast, water, salt, pepper, pork fat (lard in Italian), boiled eggs, salami, cheese and Ciccoli (cracklings), pork.

The variations are numerous regional, local, and family. There are those who, instead of (or along with) puts us in the dough sausage, diced sausage, or ham. As for cheese, Pecorino Romano is the key, in generous doses. It is often added a small amount of Parmesan cheese, and some went so far as to semipiccante provolone, and / or all'emmental.

Supplier:

"The technical information, ingredients sheet, nutritional table are attached to the published object. If they are missing, you can request them by writing to info@youdreamitaly.com"

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