50+ Delicious Italian Easter Breakfast Recipes to Celebrate the Faste

Easter in Italy is a time of joy, family gatherings, and of course, food.

The Italian Easter breakfast, or colazione di Pasqua, is a festive affair full of both savory and sweet dishes that bring the flavors of spring to the table.

From buttery pastries to rich frittatas and vibrant fruit cakes, the Italian Easter breakfast is a celebration of fresh, seasonal ingredients and centuries-old traditions.

Whether you’re looking for traditional Italian recipes or modern twists on old favorites, we’ve gathered over 50 mouthwatering ideas that will add a special touch to your Easter morning.

Prepare to indulge in a variety of delicious dishes that capture the essence of Italy’s Easter celebrations!

50+ Delicious Italian Easter Breakfast Recipes to Celebrate the Faste

Italian Easter breakfasts are not only a way to enjoy delicious food, but they also hold deep cultural and family significance.

The variety of recipes—from sweet treats like sfogliatella to savory frittatas—offers something for every palate and every Easter gathering.

Whether you’re hosting a big family brunch or looking for something to enjoy with your loved ones, these 50+ Italian Easter breakfast recipes are sure to bring joy to your table.

By embracing these time-honored traditions, you’re not only savoring the authentic flavors of Italy but also making memories that will last a lifetime.

So, gather your ingredients, roll up your sleeves, and get ready to create an unforgettable Italian Easter breakfast!

Sweet Italian Easter Bread

This traditional Italian Easter bread is a deliciously soft and sweet treat, often served with colorful sprinkles, and sometimes even with a hard-boiled egg baked right into the center. It’s a family favorite, especially around Easter, offering both a festive touch and a lovely, light sweetness that pairs beautifully with a cup of coffee or tea in the morning.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 tsp salt
• 1/2 cup warm milk
• 1/2 cup butter, melted
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1/2 cup candied fruit (optional)
• 1 egg (for egg wash)
• Colored sprinkles (optional)

Instructions:

1. In a bowl, combine warm milk, yeast, and a tablespoon of sugar. Let sit for 5-10 minutes until the mixture becomes frothy.
2. In a separate large mixing bowl, combine flour, the remaining sugar, and salt. Add the melted butter, eggs, vanilla extract, and almond extract.
3. Pour in the yeast mixture and stir until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
4. Place the dough in an oiled bowl, cover it with a cloth, and let it rise in a warm place for about 1.5 hours or until doubled in size.
5. Once risen, punch the dough down and divide it into 3 equal portions. Roll each portion into a long rope and braid the ropes together to form a loaf. Optionally, you can add a hard-boiled egg in the center of the braid.
6. Place the dough on a greased baking sheet, cover, and let it rise again for 30 minutes.
7. Preheat the oven to 350°F (175°C). Beat the remaining egg and brush it over the top of the bread for a golden finish. Sprinkle with colorful sprinkles or candied fruit if desired.
8. Bake for 25-30 minutes until golden brown. Let cool on a wire rack before serving.

This sweet Easter bread brings together the rich history of Italian holiday baking. It’s both soft and slightly sweet, making it a perfect breakfast centerpiece. Whether served plain or adorned with festive sprinkles, this bread is sure to brighten your morning with its deliciousness.

Italian Ricotta Pancakes (Frittelle di Ricotta)

Ricotta pancakes are a creamy and fluffy take on the classic breakfast treat. The ricotta cheese gives the pancakes a moist, rich texture, while the hint of lemon zest and a touch of vanilla bring out the freshness of spring. It’s a delightful dish often served on Easter morning in Italy, pairing perfectly with a drizzle of honey or a dusting of powdered sugar.

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 1/2 cup milk
• 2 eggs
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 tsp baking powder
• Pinch of salt
• Butter or oil for frying
• Powdered sugar for serving

Instructions:

1. In a large bowl, whisk together ricotta, eggs, milk, sugar, vanilla extract, and lemon zest.
2. In another bowl, mix the flour, baking powder, and salt.
3. Gradually add the dry ingredients into the wet ingredients, stirring until just combined. The batter should be thick and lumpy.
4. Heat a non-stick skillet or griddle over medium heat and add a bit of butter or oil to coat the surface.
5. Spoon about 2 tablespoons of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
6. Remove from the skillet and keep warm. Serve with powdered sugar, honey, or maple syrup.

The creamy texture of these ricotta pancakes makes them an ideal Easter breakfast option, bringing a lightness and richness that’s hard to beat. Their versatility also allows for various toppings, so you can customize them to your preference, making every bite a unique experience.

Italian Easter Pie (Torta Pasqualina)

Torta Pasqualina is a savory Easter pie from the Liguria region of Italy, filled with a delicious blend of ricotta cheese, spinach, and eggs. This savory pie is typically served during Easter, representing the renewal of life with its vibrant green spinach and the symbolic eggs, which are baked right into the filling.

Ingredients:

• 2 cups ricotta cheese
• 2 cups cooked spinach, squeezed dry
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 4 large eggs (plus extra for egg wash)
• 1 onion, finely chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 sheets of puff pastry
• Fresh nutmeg (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a pan over medium heat. Sauté the onion until soft and translucent, about 5 minutes. Allow to cool.
3. In a large mixing bowl, combine the ricotta, spinach, Parmesan, breadcrumbs, sautéed onion, and a pinch of nutmeg. Season with salt and pepper to taste.
4. Roll out one sheet of puff pastry and fit it into a greased pie dish, trimming the edges.
5. Pour the spinach and ricotta mixture into the pastry shell.
6. Make 4 small wells in the mixture, cracking an egg into each one.
7. Cover the pie with the second sheet of puff pastry and seal the edges. Cut a few slits in the top to allow steam to escape.
8. Brush the top with a beaten egg for a golden finish.
9. Bake for 40-45 minutes or until golden brown and cooked through.

Torta Pasqualina is an iconic Easter dish that is both hearty and flavorful. The combination of creamy ricotta, tender spinach, and the richness of the eggs makes for a satisfying breakfast or brunch option. It can be enjoyed warm or at room temperature, making it a versatile dish to share with family during the festive holiday.

Italian Easter Biscotti (Cantucci di Pasqua)

These traditional Italian Easter biscotti are a delightful treat, crisp and perfect for dipping into your morning coffee or tea. Made with almonds, these twice-baked cookies are rich, flavorful, and just sweet enough to complement a springtime breakfast. Cantucci are a classic Italian pastry often served during Easter celebrations, adding a bit of crunch to your morning spread.

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup whole almonds (with skins)
• Zest of 1 orange
• 1 tbsp milk (if needed)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, and salt.
3. Add the eggs, vanilla extract, and orange zest to the dry ingredients, mixing until a dough forms. If the dough is too dry, add a tablespoon of milk.
4. Fold in the almonds and shape the dough into a log about 12 inches long on the prepared baking sheet.
5. Bake for 25 minutes, then remove from the oven and allow to cool for 10 minutes.
6. Once cooled, slice the log diagonally into 1-inch thick pieces.
7. Place the biscotti slices back on the baking sheet, cut side down, and bake for another 10 minutes, turning them halfway through to ensure they become crisp and golden.
8. Let cool completely before serving.

Cantucci are a wonderful, crisp alternative to softer breakfast breads, offering a nutty flavor with the perfect amount of sweetness. Dipping them into coffee or tea enhances their flavor and texture, making them a beloved Easter treat. These biscotti bring a bit of crunch to any Easter morning and make a perfect homemade gift.

Frittata di Pasqua (Easter Frittata)

Frittata is a quintessential Italian dish, and for Easter, it takes on special significance. Filled with vibrant spring vegetables like artichokes and peas, and often flavored with fresh herbs and cheeses, this savory frittata is a fantastic way to celebrate the season. It’s easy to make, delicious, and a wonderful option for Easter breakfast or brunch.

Ingredients:

• 8 large eggs
• 1 cup cooked artichokes, chopped
• 1/2 cup cooked peas
• 1/4 cup grated Parmesan cheese
• 1/4 cup ricotta cheese
• 2 tbsp olive oil
• 1 small onion, finely chopped
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
3. In a bowl, whisk the eggs with salt, pepper, and Parmesan cheese. Stir in the ricotta cheese, parsley, artichokes, and peas.
4. Pour the egg mixture into the skillet with the sautéed onion. Stir to combine.
5. Cook over medium heat until the edges of the frittata begin to set, about 5-7 minutes.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is set in the center and golden on top.
7. Allow to cool for a few minutes before slicing and serving.

Frittata di Pasqua is a light yet hearty dish that takes advantage of the fresh produce available in spring. The combination of eggs, cheese, and vegetables creates a fluffy and satisfying breakfast, perfect for celebrating Easter with family. It’s versatile too, allowing you to add your favorite seasonal ingredients.

Easter Cornmeal Cake (Torta di Granone)

Torta di Granone is a deliciously moist and subtly sweet Italian cake made with cornmeal, often enjoyed during Easter celebrations. The cornmeal gives the cake a rustic texture, while the addition of honey and lemon zest infuses it with a delicate sweetness, making it an excellent choice for a special Easter breakfast.

Ingredients:

• 1 1/2 cups cornmeal (fine or medium grind)
• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 3 large eggs
• 2 tsp baking powder
• 1 tsp lemon zest
• 2 tbsp honey
• Pinch of salt
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir in the lemon zest and honey.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Dust with powdered sugar before serving if desired.

Torta di Granone is a lovely, slightly dense cake with a wonderful texture thanks to the cornmeal. It’s lightly sweet and refreshing, with the citrusy lemon zest and honey offering a perfect balance. This cake makes a perfect Easter morning treat, either served plain or topped with fresh fruit for added flair.

Italian Easter Pancakes (Pancakes alla Pasqua)

These Easter pancakes are a festive twist on the classic breakfast treat, enriched with lemon zest, ricotta cheese, and a touch of vanilla. Perfect for a celebratory Easter morning, they offer a delightful balance of fluffiness and creaminess. These pancakes are a true taste of Italy, capturing the spirit of the season in every bite.

Ingredients:

• 1 cup ricotta cheese
• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• Zest of 1 lemon
• Butter or oil for frying
• Maple syrup or honey for serving

Instructions:

1. In a large bowl, whisk together the ricotta cheese, eggs, vanilla extract, and milk until smooth.
2. In a separate bowl, mix the flour, sugar, baking powder, salt, and lemon zest.
3. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter should be thick but pourable.
4. Heat a non-stick skillet over medium heat and add a little butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown and cooked through.
6. Serve with maple syrup, honey, or fresh fruit for an extra special touch.

These Italian Easter pancakes are a great way to start your Easter breakfast, offering a rich and flavorful twist on the traditional pancake. The ricotta adds creaminess, while the lemon zest brings a bright, citrusy note. They pair perfectly with a drizzle of syrup or a sprinkle of powdered sugar, making them a festive, indulgent choice for the holiday.

Italian Easter Croissants (Cornetti di Pasqua)

Cornetti di Pasqua are soft, flaky Italian croissants filled with creamy ricotta or chocolate, making them an ideal Easter breakfast pastry. These croissants are perfect for an indulgent morning, and the combination of buttery dough and sweet filling makes them a treat that everyone will enjoy.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp active dry yeast
• 1/4 tsp salt
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup ricotta cheese (or chocolate chips for filling)
• 1 egg (for egg wash)

Instructions:

1. In a bowl, combine the warm milk, yeast, and a tablespoon of sugar. Let it sit for about 5-10 minutes, until the mixture becomes frothy.
2. In a separate bowl, combine the flour, the remaining sugar, and salt.
3. Add the yeast mixture, egg, and vanilla extract to the flour mixture, stirring until the dough starts to come together.
4. Knead the dough for about 5-7 minutes on a lightly floured surface until it becomes smooth and elastic.
5. Roll the dough into a ball, cover it, and let it rise in a warm place for about 1 hour, until doubled in size.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Once the dough has risen, punch it down and roll it into a thin rectangle. Cut the dough into triangles (about 8 per round).
8. Place a spoonful of ricotta cheese or chocolate chips at the base of each triangle. Roll the triangles into crescent shapes.
9. Place the croissants on the prepared baking sheet and let them rise for another 30 minutes.
10. Brush the croissants with a beaten egg for a golden finish, then bake for 15-20 minutes, until golden brown.

These Cornetti di Pasqua are a perfect addition to your Easter breakfast spread. The soft, flaky croissant dough is complemented by the rich and creamy filling of either ricotta or chocolate, making them both decadent and comforting. Their delicate sweetness and golden finish make them a delicious way to start the holiday morning.

Italian Ricotta and Chocolate Easter Tart (Torta di Ricotta e Cioccolato)

This indulgent Easter tart is a classic Italian dessert often served during the holiday celebrations. Made with a buttery crust and a smooth filling of ricotta cheese and chocolate, this tart is both creamy and decadent. It’s the perfect way to celebrate Easter morning with a slice of something sweet that feels festive and luxurious.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg
• 1/4 tsp vanilla extract
• 2 cups ricotta cheese
• 1/2 cup dark chocolate, chopped
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 1 egg (for egg wash)

Instructions:

1. In a food processor, combine the flour, sugar, and cold butter. Pulse until the mixture resembles coarse crumbs. Add the egg and vanilla extract and pulse until the dough comes together. If necessary, add a tablespoon of water to help form the dough.
2. Turn the dough out onto a floured surface and knead briefly. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a tart pan. Trim the edges and prick the bottom of the crust with a fork.
4. Bake the crust for 10-12 minutes, or until golden. Let it cool.
5. In a separate bowl, combine the ricotta cheese, powdered sugar, vanilla extract, cocoa powder, and chopped chocolate. Mix until smooth and well combined.
6. Pour the ricotta mixture into the cooled tart crust and spread it evenly.
7. Brush the edges of the crust with an egg wash and bake for an additional 20-25 minutes, until the filling is set.
8. Let the tart cool completely before serving.

This Ricotta and Chocolate Easter Tart is a rich and indulgent way to enjoy Easter breakfast or dessert. The creamy ricotta filling, combined with the depth of dark chocolate and the buttery crust, creates a perfect balance of flavors and textures. It’s a sweet way to celebrate Easter, especially when served with a hot cup of coffee or tea.

Italian Easter Omelette (Frittata di Pasqua con Erbe)

A frittata is a quintessential Italian dish, and during Easter, it’s filled with fresh spring herbs and vegetables, making it a perfect savory breakfast or brunch option. This Italian Easter omelette, enriched with seasonal greens like spinach, chard, and parsley, brings the flavors of spring to your table in a satisfying and hearty way.

Ingredients:

• 8 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup fresh chard, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup milk

Instructions:

1. In a bowl, whisk together the eggs, milk, Parmesan, and a pinch of salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
3. Add the spinach, chard, and parsley to the pan and cook until wilted, about 3-4 minutes.
4. Pour the egg mixture over the vegetables and let cook undisturbed for 3-4 minutes until the edges begin to set.
5. Transfer the skillet to the preheated oven and broil for 3-5 minutes, or until the top is golden brown and fully set.
6. Remove from the oven and let cool slightly before slicing.

This frittata is a perfect dish to enjoy on Easter morning. Packed with fresh herbs and greens, it offers a light yet satisfying start to your day. The eggs provide a rich, velvety base that holds the vibrant vegetables together, creating a balanced and flavorful meal that celebrates the season.

Easter Ricotta and Lemon Rolls (Girelle di Ricotta e Limone)

These sweet ricotta and lemon rolls are a delightful way to celebrate Easter. Soft and fluffy, with a tangy ricotta filling and a burst of lemon, they make for a refreshing and indulgent breakfast treat. The sweetness of the dough combined with the creamy ricotta filling makes them a wonderful addition to any Easter brunch spread.

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1 packet active dry yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 1/2 cups ricotta cheese
• 1/4 cup powdered sugar
• 1 tbsp lemon juice
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, combine warm milk, yeast, and a tablespoon of sugar. Let sit for about 10 minutes, until frothy.
2. In a large bowl, combine flour, sugar, and salt. Add the butter, eggs, and vanilla extract to the dry ingredients. Pour in the yeast mixture and knead until the dough is smooth and elastic, about 10 minutes.
3. Cover the dough and let it rise for about 1 hour, or until doubled in size.
4. While the dough is rising, prepare the filling by combining ricotta, powdered sugar, and lemon juice in a bowl. Mix until smooth and well combined.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll the dough into a rectangle about 1/4 inch thick. Spread the ricotta filling evenly over the dough.
7. Roll the dough up tightly and slice it into 1-inch thick rolls. Arrange the rolls on the prepared baking sheet.
8. Brush the tops of the rolls with the beaten egg for a golden finish.
9. Bake for 18-20 minutes, until golden brown and puffed.

These ricotta and lemon rolls are a sweet and refreshing Easter breakfast that brings both comfort and brightness. The soft dough, combined with the creamy, zesty ricotta filling, makes each bite a little piece of heaven. Perfect for those looking for a sweet but not overly heavy breakfast treat to kick off their Easter celebrations.

Italian Easter Cake (Colomba di Pasqua)

Colomba di Pasqua, or Italian Easter Dove Cake, is a traditional cake shaped like a dove, symbolizing peace and renewal. This soft, fluffy cake is made with rich ingredients like butter, eggs, and candied fruit, often topped with a crunchy almond glaze. It’s a centerpiece of Easter celebrations in Italy, often shared with family and friends.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp active dry yeast
• 1/4 tsp salt
• 1 cup warm milk
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup candied orange peel, chopped
• 1/2 cup slivered almonds
• 1/2 cup powdered sugar (for glaze)

Instructions:

1. In a small bowl, combine warm milk, yeast, and a tablespoon of sugar. Let sit for 5-10 minutes, until frothy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the melted butter, eggs, and vanilla extract. Pour in the yeast mixture and knead the dough for about 10 minutes until it becomes smooth and elastic.
3. Fold in the candied orange peel, and cover the dough with a cloth. Let it rise for 2 hours, or until doubled in size.
4. Preheat the oven to 350°F (175°C). Grease a dove-shaped cake pan or an 8-inch round pan if a dove shape isn’t available.
5. Once the dough has risen, punch it down and shape it into the desired shape, or simply place it in the prepared pan.
6. Allow the dough to rise for another 30 minutes before topping it with slivered almonds and powdered sugar.
7. Bake for 35-40 minutes or until golden brown and a toothpick comes out clean.
8. Let cool before slicing.

Colomba di Pasqua is a traditional and elegant Easter cake that symbolizes the spirit of the holiday. It’s soft and fluffy, with bright citrus flavors from the candied peel and a satisfying almond crunch on top. Perfect for sharing with family and friends, this cake is sure to be a beautiful addition to your Easter breakfast or brunch spread.

Italian Easter Sweet Bread (Pane Dolce di Pasqua)

This Italian Easter sweet bread is soft, slightly sweet, and often adorned with colorful sprinkles or a light glaze, making it the perfect breakfast bread to celebrate the holiday. It’s a rich, aromatic bread infused with hints of citrus and vanilla, with a touch of aniseed or fennel seeds for extra flavor. This sweet bread is a beloved part of Italian Easter traditions, offering comfort and joy during breakfast gatherings.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/4 tsp salt
• 1/2 cup warm milk
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/4 tsp anise seeds (optional)
• 1 egg (for egg wash)
• Colorful sprinkles (optional)

Instructions:

1. In a bowl, combine warm milk, yeast, and a tablespoon of sugar. Let the mixture sit for 5-10 minutes until it becomes frothy.
2. In a large bowl, combine flour, sugar, salt, and anise seeds (if using). Add the yeast mixture, eggs, vanilla extract, and lemon zest. Mix and knead the dough for about 10 minutes until smooth and elastic.
3. Cover the dough and let it rise for about 1-2 hours, until doubled in size.
4. Preheat the oven to 350°F (175°C). Grease a round cake pan or bundt pan.
5. Punch the dough down and shape it into a round loaf. Place it into the prepared pan and let it rise for another 30 minutes.
6. Brush the top of the loaf with a beaten egg for a golden finish and sprinkle with colorful sprinkles if desired.
7. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Let cool before serving.

Pane Dolce di Pasqua is a wonderfully aromatic and flavorful bread that adds a festive touch to your Easter breakfast. The combination of citrus, vanilla, and aniseed gives it a uniquely Italian flavor, while the golden crust and colorful sprinkles make it an eye-catching centerpiece for any Easter table. This bread is perfect for serving alongside butter or marmalade.

Italian Easter Ricotta Pie (Torta di Ricotta)

This Italian Easter ricotta pie is a simple yet indulgent dessert or breakfast cake. Made with a rich ricotta filling, flavored with vanilla and citrus zest, and nestled in a buttery, flaky crust, this pie is often served to mark Easter celebrations. It’s creamy, tangy, and just sweet enough to balance the richness of the ricotta. Ideal for a springtime breakfast or dessert, this pie embodies the essence of Italian Easter baking.

Ingredients:

• 2 cups ricotta cheese
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/2 tsp cinnamon
• 1 pre-made pie crust (or homemade)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the ricotta cheese, sugar, eggs, vanilla extract, lemon zest, and cinnamon until smooth and well combined.
3. Pour the ricotta mixture into the prepared pie crust.
4. Bake for 35-40 minutes, or until the filling is set and lightly golden on top.
5. Let the pie cool for at least 30 minutes before dusting with powdered sugar.
6. Serve slightly chilled or at room temperature.

Torta di Ricotta is a decadent, creamy pie that combines the rich flavor of ricotta cheese with the freshness of lemon and the warmth of cinnamon. It’s perfect for Easter, whether enjoyed for breakfast, as a dessert, or as part of an afternoon tea. The buttery crust adds a lovely contrast to the smooth filling, making it a delicious way to celebrate the holiday.

Italian Easter Almond Cake (Torta di Mandorle)

This Italian Easter almond cake is a moist, gluten-free treat that is rich with the flavor of almonds. It’s a simple, rustic cake that can be made in one bowl, with the natural sweetness of almonds and a hint of orange zest. It’s perfect for an Easter breakfast or dessert, especially for guests who prefer gluten-free options. The almond flour gives the cake a tender crumb, and the subtle flavors of citrus and vanilla make it extra special.

Ingredients:

• 2 cups almond flour (or ground almonds)
• 1 cup sugar
• 4 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract
• Zest of 1 orange
• 1/2 tsp baking powder
• Powdered sugar (for dusting, optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a large bowl, whisk together the almond flour, sugar, eggs, melted butter, vanilla extract, orange zest, and baking powder until smooth.
3. Pour the batter into the prepared cake pan and smooth the top.
4. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
5. Let the cake cool completely before dusting with powdered sugar.
6. Serve with fresh fruit or a dollop of whipped cream if desired.

Torta di Mandorle is a rich, nutty cake that’s a perfect way to celebrate Easter in a more rustic, traditional Italian style. The almonds provide a delicate sweetness and moisture, while the orange zest adds a fresh citrusy note that brightens the cake. Whether served on its own or topped with fresh fruit, this cake is a crowd-pleaser and a great gluten-free option for Easter.

Italian Easter Pastry (Sfogliatella di Pasqua)

Sfogliatella is a classic Italian pastry known for its crispy, layered exterior and sweet ricotta filling. Often associated with Naples, this Easter version is filled with a creamy mixture of ricotta, semolina, and candied fruit, making it a delicious and festive way to celebrate Easter breakfast or brunch. The delicate, flaky layers are contrasted beautifully by the smooth, rich filling.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup semolina flour
• 1/4 cup sugar
• 1/2 cup unsalted butter, cold and cut into cubes
• 1/4 cup cold water (more if needed)
• 1/2 cup ricotta cheese
• 1/4 cup sugar
• 1/2 cup candied orange peel, finely chopped
• 1 tsp vanilla extract
• Zest of 1 lemon
• Powdered sugar for dusting

Instructions:

1. In a food processor, combine the all-purpose flour, semolina flour, sugar, and cold butter. Pulse until the mixture resembles coarse crumbs.
2. Gradually add cold water, pulsing until the dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. While the dough rests, mix the ricotta, sugar, candied orange peel, vanilla extract, and lemon zest in a bowl until smooth.
4. Preheat the oven to 375°F (190°C). Roll the dough into a thin rectangle and cut into large squares.
5. Spoon a generous amount of ricotta filling into the center of each square.
6. Fold the dough over the filling to create a pocket, sealing the edges well. Pinch the edges to form the traditional sfogliatella shape.
7. Place the pastries on a lined baking sheet and bake for 25-30 minutes, or until golden brown and crisp.
8. Dust with powdered sugar before serving.

Sfogliatella di Pasqua is a delightful and indulgent pastry that brings the perfect balance of textures. The crispy layers contrast beautifully with the creamy, citrus-infused filling, making it a treat for the senses. This pastry is ideal for Easter celebrations, offering a bit of Italian tradition in every bite.

Italian Easter Fruit Cake (Torta di Frutta Pasquale)

Torta di Frutta Pasquale is a colorful and vibrant Easter fruit cake, filled with fresh seasonal fruits like strawberries, oranges, and apples. This light and refreshing cake is made with a spongy, vanilla-scented base and topped with a citrus glaze for added sweetness. It’s an ideal choice for a springtime Easter breakfast or brunch, offering both beauty and flavor.

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup mixed fresh fruits (e.g., strawberries, oranges, apple slices)
• 1/4 cup apricot jam (for glazing)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, combine the flour, sugar, baking powder, and salt.
3. In another bowl, beat the butter, eggs, and vanilla extract until smooth. Gradually add the dry ingredients, alternating with the milk, until a smooth batter forms.
4. Pour the batter into the prepared cake pan and smooth the top.
5. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
6. While the cake cools, heat the apricot jam in a small saucepan until it becomes liquid. Use a brush to glaze the top of the cake with the warm jam.
7. Arrange the fresh fruit on top of the cake for a vibrant finish.

This Italian Easter Fruit Cake is a beautiful way to showcase fresh, in-season fruits and add a splash of color to your Easter table. The combination of sweet fruits and a soft, spongy cake makes for a light, refreshing treat that captures the essence of spring. It’s a perfect centerpiece for any Easter breakfast or brunch.

Italian Easter Ricotta Pancakes (Pancake alla Ricotta di Pasqua)

These Italian ricotta pancakes are a soft and creamy breakfast treat that’s perfect for Easter morning. The ricotta cheese adds a richness and fluffiness to the pancakes, while the citrus zest brings a touch of brightness. Served with honey or fresh fruit, these pancakes are a deliciously light yet indulgent way to start your Easter celebrations.

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• Butter or oil for frying
• Honey or maple syrup for serving

Instructions:

1. In a large bowl, whisk together the ricotta, eggs, milk, vanilla extract, and lemon zest until smooth.
2. In a separate bowl, combine the flour, sugar, baking powder, and salt.
3. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter should be thick but pourable.
4. Heat a skillet over medium heat and add butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side until golden brown and cooked through.
6. Serve the pancakes with honey, maple syrup, or fresh fruit for a sweet touch.

These Ricotta Pancakes di Pasqua are the ultimate indulgence for Easter morning. The ricotta creates a fluffy and creamy texture, while the lemon zest adds a fresh, vibrant note. Served with a drizzle of honey or syrup, they offer a comforting and satisfying breakfast that’s perfect for the occasion.

Note: More recipes​ are coming soon!