The Monday after Easter Sunday, Pasquetta, is a holiday in Italy traditionally enjoyed with picnics, parks, and beaches to celebrate the arrival of spring. One thing that is particularly synonymous with la Pasquetta is a type of rustico, or rustic bread, Casatiello. 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 Napoletani say 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--on Pasquetta.
Watch Italian and English videos below for a reliable Casatiello recipe, if you dare.