Grandma Francesca's Sweet "Casatiello": The Untouchable Scent of Easter

A journey into the sweet anticipation of Easter, amidst family rituals, slow rising dough, and a pantry that held a fragrant secret.

At the heart of our Easter tradition lies a sweet treat that is more than just a dessert: it's a ritual, a living memory, a promise of celebration that begins long before the festive table is set. The sweet Easter "casatiello," in our home, was prepared on Good Friday. Grandma Francesca took care of it, with a patience from another era and an almost sacred respect for that moment. The kitchen would fill with the scent of orange blossom and yeast, while she kneaded with measured, slow gestures, as if she were telling a story with her hands. After hours and hours of rising, the "casatiello" would finally emerge from the wood-fired oven. Golden, fragrant, decorated with its colorful sprinkles like tiny confetti. But woe betide anyone who thought it was ready to eat! No. The sweet "casatiello" was kept in the good pantry, the dark wooden one, where important things were stored. We, curious and a little greedy, would often go to open the door. Just for a moment, just to smell that sweet and unmistakable aroma. But you couldn't touch it. "Not until Sunday, no hands!" Grandma would say. And so that scent became desire, anticipation. And on Sunday morning, finally, the taste arrived. And it seemed even better, perhaps precisely because we had waited for it for so long. Today the tradition continues... Mom Concetta prepares this sweet treat for our Easter breakfast. This year, our guests will also be able to enjoy this simple cake that tastes of the past.

The Recipe for Sweet Easter "Casatiello":

For the biga (starter):

• 60 g Manitoba 0 flour
• 30 ml Water
• 10 g Fresh brewer's yeast
• 1 teaspoon Sugar

For the dough:

• 250 g Manitoba flour
• 250 g 00 flour
• 220 g Sugar
• 100 g Lard (or 110 g butter)
• 5 medium eggs
• 40 ml Strega liqueur
• 1 vial millefiori (thousand flowers) aroma
• Zest of 1 orange, grated
• Zest of 1 lemon, grated
• 1 pinch Salt

For the decoration:

• 200 g Powdered sugar
• 1 Egg white
• Juice of 1 lemon
• Colored sprinkles, as needed

Preparing the Biga (Starter): The Initial Secret

In a large bowl, dissolve that pinch of brewer's yeast – the beating heart of our sweet treat – along with a teaspoon of sugar in just 30 ml of lukewarm water. Then, add the Manitoba 0 flour, the one that will give body to our creation, and mix with your hands until a nice smooth ball forms. Now, the most patient part: cover the bowl and let the dough rest for about two hours, or until it has doubled in volume, becoming soft and full of bubbles.

The Rich Dough: An Embrace of Flavors

In a bowl (Grandma kneaded by hand!), put the eggs with the sugar and start working them. Add the risen biga, that fragrant little treasure, and the sifted flour, for an even softer result. Mix well to combine all the ingredients, then it's time to add the lard, which will give it softness, the liqueur, for a special aromatic touch, and the grated citrus zest.

Continue to knead until you obtain a smooth, homogeneous dough that comes away from the sides of the bowl. Transfer this fragrant dough to a lightly floured work surface and let it rest for half an hour.

In the Mold and Waiting: The Long Rise

Now take a high-sided mold for 1 kg of dough and gently place the dough inside. This is the phase of the long wait: it must rise for a good 12-14 hours. The dough should almost reach the top of the mold. Grandma's advice? Prepare it in the evening and let it rest overnight in a warm, sheltered place, ready to be baked in the morning.

The Magic of the Oven: Aroma and Golden Color

When the dough is well risen, it's time to bake at 160°C (320°F) in a static oven for about 45-50 minutes. (Grandma baked it in the wood-fired oven...). Always remember the toothpick test: if it comes out clean, the cake is ready! If it should brown too much on the surface before being cooked inside, don't worry: gently place a sheet of aluminum foil over it to protect it and complete the cooking. Once baked, let it cool completely before decorating it with the delicious glaze.

Final Touch: The Delicious and Shiny Glaze

To prepare the hot glaze, in a bowl combine the egg white, powdered sugar, and a few drops of lemon juice. Transfer everything to a saucepan and, over low heat and stirring constantly with a whisk, cook for about 6-7 minutes, or until the glaze becomes nice and white and thick. Remove from the heat and continue to whisk vigorously for a few moments. Let it cool slightly, stirring occasionally to prevent it from solidifying too much. When it is lukewarm but still fluid, with a spoon gently pour it all over the surface of our sweet "casatiello," letting it drip deliciously down the sides. And immediately, before the glaze dries, sprinkle generously with colored sprinkles for a festive touch!

Sweet "casatiello" is not just a cake: it's a time of waiting, a scent that fills the house and stays in the heart. Here at our hotel, we also like to share these small family stories, because we believe that true flavors – the ones that remain – are always born from love and memory. If you happen to be here with us at Easter... who knows, maybe that scent will guide you to the kitchen. But remember: not until Sunday, no hands!