Secrets I have learned over the years: sprinkle your tin with lard or butter and also sprinkle the casatiello outside.
Top Neapolitan Chefs’ advice!
Mix yeast with flour and in a separate bowl mix warm water with lard.
Unit and let rise for 5 hours adding salt.
Roll the dough out and dress it with your ingredients cut into cubes.
Around 1 and a half centimeters thick.
Now, roll it, brush with lard.
Insert it in your tin and let rise 2 hours.
Keep your hands always a bit “greasy”.
Add raw or cooked eggs and block them with leftover dough.
Bake at 180 degrees for 50 minutes.
Baking times and temperature vary from one oven to another!