Place the flour in a bowl. Measure the olive oil and dissolve the yeast in a glass of warm water. Add the salt and olive oil to the flour, mixing from the center with a spatula. Gradually pour in the water with the yeast, mixing to combine with the flour.

Knead the dough by hand until it comes together, then transfer it to a floured surface and knead until you have a smooth ball. Let the dough rise in the bowl, covered and kept warm (a wool blanket works well). The dough should double in size, which will take at least 2 hours.

Meanwhile, cut the cheeses into small cubes. Once the dough has doubled, roll it out on a floured surface into a rectangle about 1/4 inch (0.5 cm) thick.

Brush the dough with a little olive oil, then evenly spread the cured meats, cheeses, and a sprinkle of grated Parmesan over the surface. Cut off some strips from the edges and set them aside for decoration. Add salt and pepper to taste if needed.

Roll up the dough lengthwise, shape it into a ring, and place it in a greased and floured baking pan to rise for another 2 hours.

Use the reserved dough to make any decorations you like. Once the casatiello has risen, place 3 well-washed eggs on top and secure them with dough strips, crossing them horizontally and vertically. If needed, use a little water to help the dough stick and press firmly with your fingers. Brush the casatiello with a little olive oil before baking at 350°F (180°C) in a conventional oven for 1 hour.