It is one of the favorite sweets of the Ponza people. It differs from the typical and rustic Neapolitan casatiello, prepared with salami, hard-boiled eggs, cracklings, cheeses, pepper etc. etc.
The island casatiello is a dessert that is enjoyed both between meals, perhaps accompanied with a sweet drink, and at breakfast, or accompanied by pecorino cheese and fresh broad beans. The basic ingredients are: flour, sugar, yeast, lard, natural flavors. The women of Ponza prepare this Easter cake as expected in a ritual. Once kneaded, the casatiello must be left to rise like bread and this varies according to the heat of the environment in which the leavening takes place. In many homes, hot water pots are used which, placed near the sweets, serve to increase the temperature by those degrees necessary to favor their leavening. Pena "nu casatiello ammazzaruto" (badly leavened cake that remains compact as a stone when cooked). Cooking must be done at moderate heat for about twenty minutes. Casatiello is traditionally linked to Easter in island customs. On the Monday after Easter almost all the Ponza people are out in the hills with their casatiello for the traditional picnic. For several years in Ponza, on Easter Monday, the Casatiello festival has been organized which, judging by the increasingly numerous presences, is also highly appreciated for the genuine products of wine, broad beans, which are offered. Typical Ponza products grown without any fertilizer, which guarantees a superior quality of taste and genuineness.