Monte di Procida is located at the extreme tip bordering the Gulf of Naples, on a marvellous promontory forming the end of the Phlegrean peninsula, opposite the island of Procida. A narrow stretch of sea separates the promontory of Monte di Procida from the island of Procida. Thanks to its unique and suggestive position, Monte di Procida is known to be the terrace of the Campi Flegrei, with many panoramic points granting a broad and spectacular view. Monte di Procida was recognised as an autonomous municipality thanks to the work of Ludovico Quandel in 1907. He was an officer of the Bourbon army and decided to retire to private life right in this beautiful place.
Monte di Procida has a remarkable gastronomic history characterised by two protagonists: the Castello and the cistecca from Monte di Procida.
The casatiello
The Casatiello is a sweet Easter bread invented in Monte di Procida homes. This cake boasts a unique texture, aroma, flavour and fragrance that remain forever unforgettable. The preparation of casatiello is an actual ritual involving the whole house and family for at least two days and one night. It is a collective rite during which each family member has a precise task based on skills and expertise acquired from year to year. The casatiello originated as a product typical of Easter. However, it is also popular at other times of the year, such as when people from Montese living abroad are back home. The traditional production area is confined to the Monte di Procida district. A little further afield, in the neighbouring Phlegrean municipalities, you will find no trace of this tradition. On the contrary, in the other Phlegrean municipalities, the casatiello is the typical Neapolitan one, i.e., the traditional salty Easter bread.
The casatiello from Monte di Procida's ingredients and procedure make it unique. First of all, the exclusive use of criscito (a small portion of dough left over from a previous baking preparation and used in a new leavening process), animal lard or vegetable preparation, orange juice and garden lemon peel for flavouring, eggs ( better if zero km), Strega liqueur and leavening time lasting no less than 48 hours.
To protect and valorise these particular features, the municipal administration of Monte di Procida has decided to recognise the casatiello montese as a traditional Easter cake. As a matter of fact, municipal De.Co. Regulations define it as "A cake with ancient origins directly related to those of Monte di Procida and the identity values of its community".
The recipe of casatiello montese
For every kilogram of flour, you get a sweet casatiello with a 28-centimetre diameter
Cake top
Let's describe this recipe as an authentic family ritual where everybody has their task!
First step
The designated person in the family pours the sourdough starter into a large bowl and renews it with lukewarm water. So, proceed by beating energetically, simulating a real slap, while, at the same time, the other people in the family prepare to add a whole egg, 50 grams of sugar and 50 grams of flour to the dissolved yeast. Then, keep kneading the mixture until it is lump-free and quite liquid. At that point, the bowl containing the mixture must be covered with a lid, wrapped in a woollen blanket, and left to rise in a warm place for 12 hours.
Second step
After 12 hours, once the dough in the bowl has risen, add two whole eggs, 100 grams of sugar and 100 grams of flour. Note: you must add these ingredients gradually while another person beats the dough vigorously for at least 5 minutes. The aim is to obtain a mixture in which all the ingredients have been perfectly absorbed, and the dough appears lump-free and weakly firm. Once again, cover the bowl with the lid, wrap it in a woollen blanket and leave it to rise in a warm place for 12 more hours.
Third step
After 12 hours, you repeat the second kneading. Once again, cover the bowl with the lid, wrap it in a woollen blanket, and leave it to rise in a warm place for 12 more hours.
Fourth step
A further 12 hours later, in the bowl containing the mixture resulting from the previous kneading, the family adds the remaining sugar, 5 egg yolks, a small cup of Strega liquor, the grated peel of a lemon and an orange, the juice of an orange, vanillin, salt and a tiny pinch of cinnamon (not too much or your dough will take on a dark colour), and the lard melted over the fire. This step requires the utmost care to bring all the ingredients together. Next, the doughnut pan is greased with a bit of lard. Pour the remaining flour into the traditional màdia and then mix it with the dough, which is gradually poured. You combine the ingredients with broad movements with your hands, kneading this fragrant dough, which becomes heavier and harder to handle as the lard sets. Once you have obtained a dough ball, you proceed, with your hands greased with lard, to stretch the dough horizontally, twisting it on itself and delicately placing it in the baking tin. Here, it should rest to rise for at least an additional 24 hours, always in a warm place.
Baking
After a further 24 hours of leavening, bake the dough in a 200-degree preheated oven for about an hour and a half. Meanwhile, the family members make the topping, pouring two egg whites, the juice of half a lemon and 50 grams of sugar into a bowl. Whip the mixture, obtaining a fragrant, white cloud Then, spread plenty of it on the freshly baked casatiello, adding delicious coloured sprinkles.
The Cistecca Montese
Photo https://www.facebook.com/CiroMazzella74
The cistecca is a stuffed sandwich, typical of Monte di Procida. It contains roasted meat and scamorza cheese, lettuce or other mixed vegetables. The name cistecca evokes the well-known American cheesesteak. Although it may sound strange if you don't know its history, it is a 100 per cent Italian recipe.
Indeed, we only need to trace the origins of this product and understand the reasons for its Italian character. The birth of the cistecca took place in the early 1930s thanks to 2 Italian brothers, Pat and Harry Olivieri. Having emigrated to Philadelphia, they sold hot dogs on the street for a living. One day, as they could not find the typical sausages, they asked a butcher for another type of meat that was easy to cook on the grill to replace sausages. The butcher handed them thin slices of beef. The butcher gave them thin beef slices, and Pat added a little cheese to the sandwich to enrich the recipe. As a result, the tasty cheesesteak was born, and within a few years, it became the symbol of Philadelphia and, then, of the whole American East Coast.
Cheesesteak was mainly available in restaurants and pub menus launched by the early generations of Italian Americans.
Nowadays, a particular consortium promotes the cistecca montese throughout the territory. The product and the organisation promoting it were born from the experience of entrepreneurs from Monte di Procida in the US restaurant sector. Yet, this unique combination embodies the product's essence and becomes a distinctive element.
Let's look at the most recent history of the Monte di Procida community. We discover that many people have sought and achieved success in the United States, especially in the restaurant business. These entrepreneurs, returning to their homeland, wanted to valorise the work they had experienced abroad, creating a truly unique street food dish, authentic food and wine excellence. In 2020, the Cistecca was awarded De.Co. - Denominazione Comunale (Municipal Denomination) recognition.
Furthermore, this product is essential for Monte di Procida area because a supply chain turns around it. It includes other businesses, handicrafts and agricultural activities: think of bread production or the cultivation and processing of farm products. Many local players are involved in the cistecca production and its recognised quality.
A new key organisational step took place in 2014 when a group of entrepreneurs formed a consortium to protect this sandwich.
The cistecca is now an extraordinary delicacy: an oval-shaped sandwich with a special crunchiness and an excellent fragrance. It is a sandwich where the unique flavour of bread baked on the grill is perfectly combined with the taste of beef and melting scamorza cheese. Then, the icing on the cake is the flavours of the most varied side dishes of the Monte di Procida's culinary tradition. Moreover, a production specification has been defined, and a collective trademark has been registered to ensure its quality and uniqueness.
More info on the site Home | Cistecca Montese