Easter or Pasqua in Italian, is one of Italy’s biggest and most important holidays. Grand processions, firework displays and other open-air events are held across the country, as each region celebrates the resurrection of Jesus according to their own unique set of traditions. As this collection of Italian Easter recipes demonstrates, this also extends to the foods that are eaten. In Sardinia star-shaped tartlets filled with ricotta, saffron and citrus peel are a traditional favourite, while In Sicily, colourful Italian biscuits called Cuddura Siciliana are eaten during Easter lunch. These unusual little biscuits feature a whole boiled egg wrapped in pastry and are said to have originated with the Ancient Greeks who colonized Sicily over 2500 years ago
The Italian mainland has just as rich a food heritage as its islands. In Naples a fragrant wheat cake called Pastiera Napoletana is commonplace. Served for breakfast on Easter Sunday, it is traditionally prepared on Good Friday to allow enough time for the citrus, vanilla and ricotta filling to properly infuse. No Italian Easter collection would be complete without a Torta pasqualina, a delicious Easter pie which has a rich ricotta and egg filling – ingredients that were historically forbidden during lent. Bring this classic Italian Easter dish to your own home with Luca Marchiori’s easy recipe.