Celebrate the new year and start off on the right foot: here are some original ideas to toast the new year in the Neapolitan city.
New Year’s Eve in Naples: a whole party
In Naples, the New Year is a big outdoor party. On the streets of the center, in Piazza del Plebiscito, where the concert is held and at midnight on the 31st street towards Castel dell’Ovo to greet the new year with a incredible fireworks.
The party continues, until dawn the following day, on the Naples seafront, from Mergellina to Borgo Marinari where five stages will be set up between via Caracciolo and via Partenope which will host artists, bands and discos in the open.
At the Rotonda Diaz instead there will be the traditional appointment with the daredevils who will dive into the waters of the Gulf to greet the new year.
A must for those who want to spend it in a club on the 31st is Arenile di Bagnoli: here every year the Neapolitan New Year is celebrated with an unforgettable party.
For a dinner party, the board is the Posillipo Theater which organizes a dinner and disco after midnight.
The alternative to dinners and parties is the San Carlo Theater with the wonderful performance of Tchaikovsky’s Nutcracker.
There are two things that are synonymous with Easter in Napoli – Pastiera – the ricotta and wheat based pie that is like a cheesecake on steroids and its equally indulgent antithesis – the rustic and savoury Casatiello Napoletano. Think of them as the yin and the yang or the Adam and Eve of the Neapolitan Easter table.
A type of rustico, or a rustic bread, Casatiello is hardy, filling, and oh so satisfying. Something I would think of more as a comfort food for the cold, wet days of winter, here it is nevertheless a symbol of spring. Made only for the Easter holiday, its brother Tòrtano however is made year round.
Two breads cut from the same dough, the only difference between them – hard-boiled eggs. Perhaps symbolic of creation, I can only guess the addition of eggs to Casatiello render it suitable only for the Easter holiday. Made in a round pan similar to an American bundt pan, the shape is said to symbolize the crown of thorns.
The recipe dates to at least the 1600s and they say, the Napoletani that is, that it is not Casatiello without sugna (or strutto in Italian) – pork fat/lard. Served as part of the antipasti on Easter day, it tastes even better the next day, Pasquetta – Easter Monday.
The first step in any good Casatiello? The ingredients.
Flour, lievito – fresh yeast sold in little cubes, water, salt, pepper, and most importantly, sugna for the dough. Hard boiled eggs and an assortment of salumi and cheese inside.
To make Casatiello with 1 kg flour we recommended “un mezzo chilo di misto,” – a 1/2 kg of assorted salumi and cheese. For our Casatiello we chopped up some ciccioli, capicollo, salame napoletano, and pancetta coppata. Pecorino cheese is typically used but this time we are using a Caciotta di Avellino.
Ingredients
For the dough 1 kg flour plus extra for rolling the dough. 300 ml Water. 1 cake (.6 oz) fresh yeast or one package or 2 1/4 tsp active dry yeast. Warm water. Salt and pepper. About 4 tbsp of lard for the dough plus more for coating the dough.
For the filling 1/2 kg assorted salumi and cheese. 6 hard-boiled eggs.
Cooking Method
Pour flour onto a work surface. Mix in salt and a very generous amount of pepper. Add yeast (if you are using active dry yeast you will need to dissolve it in about 1/2 cup warm water first). Add water a little bit at a time, working it in until a soft dough begins to form. Add the lard and work it completely into the dough. Continue working the dough, adding water as needed until the dough is just slightly damp and very elastic. Cover with a kitchen towel and let rise 2 hr or more.
The Casatiello dough after the first rise
Meanwhile chop the salumi and cheese Boil and chop the eggs and add them to the salumi mixture
After the dough has risen one hour, flour the work surface and roll it out into a large rectangular form.
Spread the salumi mixture across the length of the dough starting near the bottom of the dough.
Roll the dough up like a cigar, pinch the edges and coat them with lard.
Roll up the Casatiello
Bring the ends together to form a circular shape.
Grease the Casatiello pan with lard, work the dough into the pan and generously coat the top of the dough with lard.
Cover and let rise 3 hours.
Casatiello after the second rise
Bake at 180º C for approximately 1 1/2 to 2 hours.
