When I saw this bread in Field’s The Italian Baker I was intrigued, and had to give it a whirl. After making it, I’d say it’s a certain keeper. This is a good bread with a nice, strong, sharp taste and a pleasant — though a bit odd given that it is orange – look. Carol Field calls it an extravagant bread, though I’m not sure I’d quite go that far (I’d call a casatiello more of an “extravagant” bread). At the same time, I made it to go with a tomato sauce simply as a dipping bread, but to be honest, you don’t want to do that – it’s a waste of the good extra ingredients that go into it (What was I thinking? Tomato bread to go with a tomato sauce?). You want to just enjoy this bread on it’s own, plain.
The good thing, too, is that it’s an easy one to make, if you are already pretty comfortable with Italian rustic peasant breads. It’s really just a small variation on that with some extra ingredients. If you aren’t comfortable with basic breads, I’d hold off until you are.