The Casiello is a classic Italian dish that draws its influences from across the Mediterranean. It’s a hearty, flavorful pasta dish made with short-cut tubes of durum wheat pasta, prosciutto, artichokes, olives, capers, and a variety of other tasty ingredients. Unlike many pasta dishes, however, the Casiello isn’t simply a hodgepodge of different flavors—it’s an incredibly harmonious union of ingredients that creates a symphonic experience of texture and taste.
The Casiello starts with the pasta. Durum wheat gives it a chewier texture than other pastas, providing a satisfying bite that’s not too hard or too soft. From there, the mix of ham, artichokes, olives, and capers gives the Casiello a rich, salty flavor. But it’s the addition of Parmesan cheese that really elevates the dish. The cheese adds creamy complexity and creates a foil to the salty bite of the other ingredients.
Like many Italian dishes, the Casiello has a history of being cooked by home cooks. It’s believed that the dish was invented in southern Italy, which is where it gets its name—Casiello is a dialect word for “old-fashioned”. It’s been passed down through generations and is still a popular dish in many Italian households today.
The Casiello isn’t a difficult dish to make, but it does require some care and attention. Because the ingredients are so varied, it takes a little finesse to get the proportions just right. It also helps to use high-quality ingredients like Prosciutto di Parma and freshly-grated Parmigiano Reggiano for maximum flavor.
For those who are looking to try something a bit more special than traditional pasta dishes, the Casiello is the perfect dish. It combines both old-world flavors and textures in a truly sublime way. Give it a try and you’ll find yourself transported to a classic Italian kitchen.
Ah, Caciocavallo - the iconic dish of Southern Italy. It is a timeless delicacy that cannot be matched in terms of flavor and texture. But what is the origin of this beloved dish?
To answer this question, we have to travel back in time to the Campania region of Southern Italy where the Casiello was first created.
The name Casiello originated from a cheese called casiocaus, which was used to make the filling for the dish. This cheese was made from sheep's milk, and the word “casi” in Italian means sheep. The term “lo” at the end of the word was added to indicate a dish.
The original recipe for Casiello consisted of a stuffing made from casiocaus cheese, lard and spices, which was then wrapped in thinly sliced ham and filled with boiled eggs. The entire package was then boiled, fried and topped with grated cheese and parsley.
Today, this classic recipe has been replaced with more modern ingredients, but the core components remain the same. The most popular version includes a filling made with cheese, ricotta, eggs, spinach and a variety of savory spices.
Casiello is not only a delicious dish, it is also a cultural artifact. This iconic recipe has survived the test of time, cementing itself as one of Italy's most beloved dishes. Its rich, savory flavor and soft texture make it irresistible. Whether you are in the Campania region or anywhere else in Italy, Casiello is sure to always be appreciated.
Ah, the Casiello; such a famously tantalizing dish has many delightful variations. Whether they expose themselves to the world as a pocket of airy pasta dough filled with spicy sausage, or offer themselves up as a classic pastry dough parcel of cheese and vegetable goodness, each iteration of this classic Italian delicacy is a delicious delight.
One of the more daring interpretations of the iconic treat is what is known as the Pizza Casiello. Known to pizzerias throughout the region, this variant of the classic Casiello combines pizza dough with the standard Casiello fillings, giving the eater a wholly unique culinary experience. This version of the dish is especially popular in Naples, where it has become something of a local specialty.
Another variation, and one of the more visually arresting examples of the Casiello artistry, is the Stuffed Casiello. Here, chefs combine finely chopped vegetables with mozzarella cheese, using the vegetables to form a sort of pleasing mosaic before sealing it into the Casiello's traditional dough casing. This particular version of the dish is especially beloved among those seeking to impress their guests with its eye-catching presentation.
Finally, the Torta Salata Casiello offers an elegant twist on the traditional Casiello experience. This variant trades in the usual dough shell for a more intricate pastry crust, resulting in a more complex and rich flavor. Paired with a variety of cheese, vegetables, and spices, this version of the Casiello offers up a truly exceptional gustatory experience.
No matter which version of the Casiello strikes one's fancy, the fact remains that they are all the product of centuries of Italian culinary expertise. The perfect blend of tradition and ingenuity, each rendition of this timeless treat is sure to please. So when in search of a tasty and sophisticated snack, look no further than the Casiello.