Origin place card
Napoli e Campania, tradizione napoletana
Verified history
The source frames the sweet form as a 'slightly more recent' variant of the Neapolitan (savoury) casatiello; no date is given.
Ingredients
Flour, sugar, lard, yeast, candied fruit; cinnamon, vanilla, flower water.
Method
Energetic kneading for softness; long rise in a favourable environment; oven-baked; decorated with 'naspro' (icing) and coloured confetti.
Ritual / calendar
Easter period (made at home / in laboratories, sold at Easter).
Why travel for it
A visitor should want to stand in a Neapolitan bakery before Easter and smell the floral water before seeing the cake.
Editorial warning
Do not collapse sweet casatiello into savoury casatiello; they need linked but separate pages. | History limited to 'slightly more modern variant'; territory is Neapolitan/regional, not comune-level.
Fieldwork questions
Map neighborhoods or towns where the sweet version dominates; document naspro texture and confetti styles.