3-Michelin-Star Casatiello: Antonino Cannavacciuolo's Recipe for Easter

copertina casatiello cannvacciuolo

It typically satisfies all palates, but you haven't tried a version like this before! The recipe for casatiello by top chef Antonino Cannavacciuolo.


Serving for 8 people 

  • 600 g of flour
  • 3 eggs
  • 1 egg yolk
  • 300 ml of milk
  • 50 g of provola cheese
  • 200 g of lard or butter
  • 20 g of salt
  • 40 g of brewer's yeast
  • 10 g of sugar
  • 200 g of mixed cold cuts, diced (bacon, salami, or your preferred choice)


Dissolve the yeast in the milk. Let the flour work in a food processor with the milk, yeast, sugar, and 1 egg. After 5 minutes, add the softened lard or butter at room temperature, then, after another 10 minutes, add the salt and let it work for a few more minutes.

Shape into a ball and transfer it to a bowl covered with plastic wrap. Let it rise at room temperature for at least 1 hour. Lightly flatten the dough with your hands, fill it with diced cold cuts and provola cheese, then roll it up into a salami shape.

Place it in a greased ring mold.

Let it rise for another 1 hour, then garnish with 2 raw eggs and brush with egg yolk.

Bake at 170°C for about 30 minutes. Let it cool.

Find all the chef's recipes here

Cover photo: @Stefano Fusaro


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Via Fava, 18, 28016 Orta San Giulio NO

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