Does anyone know the name of this Italian bread that is usually served at Easter time?

It has a layer of dough at top and bottom and in the middle is a mixture of ricotta, italian sausage, eggs, and parmesan? I am wondering what the Italian name for it is

Does anyone know the name of this Italian bread that is usually served at Easter time?
I found 2 versions: both from NAPOLI region








Pane di Pasqua, or Easter Bread: There are many variations on the theme of Easter Bread. This one is a Neapolitan version. There are simpler versions with just meats, eggs and cheese. This is the more traditional recipe, you can choose to omit some of the ingredients, it will still be delicious.





The quantities are somewhat more aproximate than one finds in professionally written recipes; I'd figure a quarter pound in all of pancetta and ham (100 g in all), about a quarter pound (100 g) of olives, and a quarter cup of capers.





INGREDIENTS:





1 small bell pepper, diced (optional)


A medium onion, diced


Pancetta and ham, shredded


A hard-boiled egg, peeled, flattened, and cut up into bits


Olives, pitted (optional)


Capers, rinsed and patted dry (optional)


Hot peppers (either dried or pickled) (optional)


Fresh oregano and parsley, minced


5 cups (500 g) flour


A packet of dry yeast, or a cube of fresh live yeast, dissolved in a little warm water


Olive oil


Salt %26amp; pepper to taste


Sugar





PREPARATION:





Saut茅 the pepper, onion, prosciutto, and ham in a little oil until the onion is translucent. Prepare the egg, rinse the capers and the hot pepper (if necessary), shred the hot pepper, discarding seeds and ribs, and pit and chop the olives.





Put the flour in a large bowl. Mix in the sugar and the salt, then add the yeast and the remaining ingredients, including the herbs, and sufficient water to obtain a dough of the proper consistency (roughly as firm as your ear lobe). Knead it until it is smooth and elastic, adding a little more flour if need be, then cover it and let it rise for an hour or so.





Divide the dough into small loaves, and bake them in a 440-500 degree (220-250 C) oven for 15-20 minutes, or until they have browned and sound hollow when thumped.


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NEOPOLITAN EASTER BREAD: Casatiello





Ingredients %26amp; Preparation:





Make a basic bread dough, whatever you like except double the yeast. Let it rise until double. Punch down and roll out into a large square (about 30" x 30"). Spread on some lard (I have no idea on the amount but a good guestimate would be 225g/half pound) and sprinkle with a lot of fresh cracked pepper.





Now add 1/4 lb each of chopped up salame, precooked italian sausage and pancetta and a little bit of chopped up prosciutto. Sprinkle with coarsely grated pecorino romano or parmigiano. Roll up into a tube. Grease an angle food cake pan with lard and place tube inside (forming a ring). Lay 5 eggs (wash them but do not boil them first) on top and top with a criss cross of dough (2 strips of dough, forming an X, laid on top to hold down the eggs). Let rise for another hour or more (again, should be more than doubled).





When ready, place in oven at 375 - 400 F (185-200 C) until the top is nice and brown and looks ready. This normally takes about an hour to an hour and a half. The smell in your house should tell you it is ready.





Now the hard part. Let bread cool. Place in a paper bag (NOT PLASTIC) and leave it for the following day (do not refrigerate). It really needs a day to get full flavor. Leftover is great toasted the following day or even topped with a mild cheese and tomato slices and toasted in the oven.
Reply:It's called Pizzagaina. Recipe goes as follows,





Filling:


1 lb. Italian sausage


1 lb. Ricotta cheese


2 eggs


2 eggs, hard boiled


1/4 c. Parmesan cheese


1/4 tsp. salt


1/4 tsp. pepper


.


Dough:


1/2 c. milk


1/2 c. shortening


2 c. flour


1 tbsp. baking powder


1/2 tsp. salt


1/2 tsp. pepper


2 eggs


PREPARATION:


Filling: Take sausage out of skin, crumble and cook. Drain on paper towel and cool. Combine with remaining filling ingredients (except hard boiled eggs) and let sit for 1 hour. Set aside hard boiled eggs.


Dough: Heat milk until hot.





Add shortening; stir until melted. Mix all ingredients together and add to milk mixture. Let sit at room temperature for 1 hour on floured board. Roll out half of the dough into large rectangle. Place in lightly greased jelly roll pan. Pinch at corners of pan. Spread filling over dough. Slice the 2 hard boiled eggs over top of filling. Roll remaining dough into rectangle and place on top. Pinch edges together with dough in pan. Beat 1 egg white and brush on top. Bake at 400 degrees for 30 to 45 minutes, until golden brown
Reply:I don't know if it has an authentic Italian name or not but my mother used to make it every Easter. You have to dry the sausage well in advance. She put several kinds of cheese, hard boiled eggs, pepperoni, dried sausage, and somekind of a custard like filling! They are to die for! I wish I had the recipe- none of the one's mentioned are even close.
Reply:..... Ciambellone ......