The dough is worked in the shape of a donut, placed in a mold and left to rise for a long time, at least 12 hours; if done with a quick yeast it takes about 2 hours.
The casatiello, unlike similar products such as the tòrtano, is typical of the Easter , from which the symbolism mutates: the strips of bread to cage the eggs half-submerged in the dough represent the cross on which Jesus died while the The annular aspect is a reference to the cyclicity inherent in the Easter resurrection .
During the preparation the eggs are placed whole and cooked in the oven together with the mixture; cooking takes place around 160-170 ºC for about 60-75 minutes.
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