Hi, Could you answer the second reviewer’s question on how the lard for...

Hi, Could you answer the second reviewer’s question on how the lard for the dough was measured, by volume or by weight? The recipe is for Easter bread & this is the link: www.cookingwithnonna.com/italian-cuisine/casatiell…

I want to try and make it this weekend. Thank you!

Casatiello - Easter Bread

Casatiello - The traditional Easter Bread from Campania.

rossella rago It is by weight. 5 years ago

juliev62 Ok, thanks... 5 years ago

juliev62 I wanted to let you know I made this last week and it was delicious but a little salty, perhaps because I used dry salami, pepperoni and ham. I made it again (yes, I did) yesterday using pepperoni,... Show more