Il casatiello dolce montese
Casatiello, Easter sweet bread, was born in Montesi houses. It is a sweet with a particular consistency with aroma, taste and smell that remain indelible on the palate. The preparation of the casatiello is a real ritual that occupies the house and the whole family for at least two days and one night, a ritual in which everyone has their own task, according to the “skills and specializations” gained from year to year. Casatiello, originally produced only in the Easter period, is currently also popular at other times of the year, such as on the occasion of the return of Montesi citizens residing abroad. The traditional production area is restricted to the Monte di Procida area. It is enough to go a little further in the nearby Phlegraean municipalities, to find no trace of this tradition. Indeed elsewhere the casatiello takes on the appearance, flavor and consistency of the typical Neapolitan one, or rather of a salty dish. The fundamental elements that define the casatiello are the exclusive use of criscito, orange juice and lemon peel from the garden to flavor, animal lard or vegetable preparation, Strega liqueur, eggs preferably at km zero, leavening times of not less than 48 hours. The municipal administration of Monte di Procida wanted to recognize the Montese casatiello as a traditional Easter cake, protecting it and guaranteeing it with the municipal regulation De.Co. A dessert of ancient origins, directly related to those of Monte di Procida and the identity values of its community.
