On a festive day, when the air becomes crisp and the table is set to welcome friends and family, the tortano, also known as rustic casatiello, stands as a symbol of tradition and flavor. This rustic dish, typical of Campania, is a delight that encapsulates a combination of rich and aromatic ingredients, including Parmesan cheese, cracklings, and a selection of cured meats such as cooked ham and salami. Its soft texture and enveloping aroma make it perfect for sharing during a Sunday lunch or as a snack during an aperitif with friends. The preparation of tortano requires careful attention: the dough, made with flour and yeast, must be worked for a long time to achieve the softness and elasticity that characterize this dish. The rising, essential for its success, takes place in a warm place, where the dough doubles in volume, ready to be filled with selected ingredients and baked until golden and crispy. Although tortano can have various interpretations, local versions stand out for the use of specific ingredients, such as provolone, which adds a touch of savoriness, or lard, which imparts a rich and enveloping flavor. This dish is often associated with Easter festivities, but its versatility makes it ideal for any occasion, from appetizers to snacks. Served warm or at room temperature, tortano is capable of winning over anyone's palate, turning every bite into a moment of authentic pleasure.

With about 300-400 grams of lukewarm water, in which the yeast cube has been dissolved, knead the flour with salt, grated Parmesan cheese, lard or olive oil, and half of the cracklings. The dough should be very soft and needs to be worked for a long time until it is elastic and velvety. Let it rise in a warm place covered with a cloth. When it has doubled in volume, roll it out on a surface into a rectangle on which the remaining cracklings, as well as salami, cooked ham, and cheese cut into pieces, should be distributed. Tightly roll the dough onto itself, spread this sausage with lard or oil, and place it in a previously greased ring mold. Cover with a cloth and let the obtained dough rise a second time, wrapping it in a cloth. When the dough has reached the edge of the mold, bake in a hot oven (200°). Check the cooking with a wooden skewer that, when inserted into the tortano, should come out dry. Unmold onto a plate and serve warm, although the tortano is excellent when well cooled.