A celebration with the resurrection of the palate (second part)

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tagliere salumi

… (follows from first part) Very popular is also the “casatiello”, a savory pie made with cheese, bacon, salami and eggs. Its name derives from the dialect word “caso” which means cheese in Neapolitan, referring to its large presence in the dough. According to tradition, this dish symbolizes the crown of thorns of Jesus. It is, along with the tortano (a casatiello variant), one of the most famous dishes of the traditional Neapolitan cuisine. It is even quoted in the famous novel “La Gatta Cenerentola” by Giambattista Basile (1566-1632).[charme-gallery]The traditional cake of the Neapolitan Easter is the “pastiera”. Its recipe is very old and linked to many legends, but its modern version is said to have been born in the sixteenth century, in a convent of nuns in San Gregorio Armeno. The pastiera is a pie full of meanings. In fact the ricotta cheese represents the votive offerings of milk and honey of the early Christian ceremonies. The wheat is a wish for wealth and fertility, while the eggs are the symbol of life and resurrection. (followed third part)[charme-gallery]