Casatiello (Neapolitan: casatiéllo;[1] Italian: casatello[2]) is a leavened savory bread originating from Naples prepared during the Easter period.

[3] The bread's name derives probably from the Neapolitan word caso (Italian: cacio, 'cheese', hence casatiello), an ingredient that is part of its dough.

In the 19th century, casatiello is also mentioned in the book Costumi e tradizioni di Napoli e dintorni (Customs and traditions of Naples and the surrounding area), published in 1858 and edited by Francesco De Bourcard, a Neapolitan scholar of Swiss origin, who describes the bread and its preparation, stating that the casatello (sic) was baked at home for the Easter lunch and offered as a gift to neighbors and "to the servants and the laundress".

[8][2] Casatiello is based on a bread dough enriched with cheese (usually smoked scamorza, but also pecorino and some Parmesan can be used),[3][9] lard, ciccioli and other cured meats.

[11] Casatiello is usually prepared on Good Friday, left to rise overnight, baked the following day, and eaten on Holy Saturday and Easter Monday.

[17] The sweet version of casatiello has as main ingredients eggs, sugar, lard and icing, and is decorated on the surface with diavulilli ('little devils', Neapolitan for 'coloured dragées').