Casatiello
Sometimes also called tortano (term for the same preparation, but without the eggs arranged in a crown, at least according to the theory of historical Rosamaria Curcio), the Casatiello is a delicious pie of the Neapolitan culinary tradition that is usually prepared during the Easter period , unlike the tortano that is suitable for any period of the year. Prepared from a bread dough, tanned with cheese, lard, and other meats and Cicoli rilievitata, and then be cooked, preferably in a wood oven, casatiello is a unique delicacy that can satisfy the most refined, among others, also has a delicious sweet variety to bases of eggs, sugar, lard and icing and decorated with colorful confetti on the surface that help to make castiello sweet good-looking as well as tasty and flavorful. It should be noted that the preparation of casatiello involves the use of whole eggs, raw and with the shell, which are cooked together with the rustic, thus becoming boiled during cooking. | 
Europe
Italy
Campania
