Origin place card
Napoli e Campania, tradizione partenopea
Verified history
The source gives an etymology (probably from dialect 'cacio', cheese) but no dated history.
Local hypothesis
The source proposes, hedged ('probabilmente'), that the name derives from the dialect word 'cacio' (cheese).
Ingredients
Flour, lard, eggs, yeast, abundant grated pecorino + some parmigiano, salami and cicoli, pepper; whole boiled eggs on top.
Method
Hand-kneaded, risen ~10h, baked (preferably wood-fired); round, with whole boiled eggs set into the surface.
Ritual / calendar
Easter / Easter Monday (Pasquetta) picnic.
Why travel for it
This page should make people want Easter in Naples: a casatiello wrapped for a Pasquetta outing, eaten before the landscape is even reached.
Editorial warning
The source allows variants; do not police mortadella or ham out of existence, but label the traditional salami/cicoli core. | Etymology is hedged ('probabilmente'); no dated history.
Fieldwork questions
Interview three Neapolitan households on Good Friday/Saturday timing, egg placement and filling rules.