Casatiello: the traditional Easter recipe

1. In a bowl, crumble fresh brewer's yeast and dissolve it with warm water. Add flour and salt to bowl with yeast, gradually pouring in warm water and EVO oil. Mix until the dough is smooth.

2. Transfer the dough to a floured work surface. Knead vigorously for 10-15 minutes until smooth and elastic, then form a ball with the dough and arrange it in a bowl greased with EVO oil.

3. Cover the bowl with a tea towel and let rise in a warm place for about 1 hour, or until doubled in volume. Once the dough has risen, add the diced meats and grated cheeses. Also add the whole eggs and a little pepper.

4. Knead the dough with your hands to evenly distribute the ingredients. Grease the bottom and sides of a round baking pan with EVO oil and transfer the dough, pressing it lightly with your hands to give it the desired shape.

5. If liked, make a hollow in the center of the Casatiello and insert a hard-boiled egg in the center. Cover the Casatiello with a clean tea towel and let it rise again for about 25 minutes and preheat the oven to 180°C (350°F).

6. Bake the Casatiello for about 50 minutes. Once baked, allow to cool slightly before serving.