50+ Flavorful Italian Easter Dinner Recipes to Make Your Holiday

Easter is a time for family, feasting, and celebrating new beginnings, and there’s no better way to honor this special holiday than with an authentic Italian Easter dinner.

Known for its rich culinary traditions, Italy offers an array of dishes that bring together fresh spring ingredients, hearty flavors, and festive spirits.

Whether you’re preparing a grand meal for family and friends or simply want to add a touch of Italian flair to your celebration, these 50+ Italian Easter dinner recipes are sure to inspire your holiday menu.

From savory lamb and rich pastas to fresh salads and decadent desserts, Italian Easter dishes are all about celebrating the season of renewal and abundance.

You’ll find recipes for classic favorites like Agnello al Forno (roast lamb), Torta Pasqualina (Easter pie), and Frittata di Asparagi (asparagus frittata), each offering a unique taste of Italy’s diverse regional cuisines.

And don’t forget the sweets! Italian Easter desserts like Colomba Pasquale (Easter dove cake) and Tiramisu will provide a perfect, indulgent finish to your meal.

In this post, we’ve gathered over 50 Italian Easter dinner recipes that highlight the best of the season.

Whether you’re looking for appetizers, mains, sides, or desserts, these dishes are perfect for making your Easter celebration unforgettable.

Let’s dive into the best of Italian cuisine and make this Easter one to remember!

50+ Flavorful Italian Easter Dinner Recipes to Make Your Holiday

Italian Easter dinners are filled with rich traditions and timeless flavors that have been passed down through generations.

With over 50 recipes to choose from, you’ll have no shortage of delicious options to create a memorable holiday meal.

Whether you’re serving a tender roast lamb, a savory pasta dish, or an indulgent dessert, these Italian Easter recipes will help you celebrate in style and bring a taste of Italy to your table.

The beauty of Italian cuisine lies in its simplicity and the ability to bring fresh, seasonal ingredients to the forefront.

So, gather your loved ones, prepare your favorite dishes, and enjoy the warmth and joy of an Italian Easter dinner.

Lamb with Rosemary and Garlic

This dish is a classic choice for Italian Easter celebrations. The tender lamb is infused with the rich flavors of rosemary, garlic, and a touch of olive oil, making it a perfect centerpiece for your festive dinner. The meat is roasted to perfection, creating a beautiful golden crust while remaining juicy and flavorful inside.

Ingredients:

• 1 leg of lamb (about 4-5 pounds)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup white wine
• 1/2 cup vegetable broth
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and pepper. Rub the mixture all over the lamb.
3. Place the lamb in a roasting pan and roast for 15 minutes to get a nice crust.
4. Lower the oven temperature to 350°F (175°C) and continue roasting for about 1 hour and 15 minutes, or until the lamb reaches your desired level of doneness.
5. During the last 20 minutes of cooking, add the white wine and vegetable broth to the pan, basting the lamb occasionally with the juices.
6. Once done, remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
7. Drizzle with lemon juice before serving.

The lamb will be perfectly tender, with the earthy aroma of rosemary and garlic. The pan juices add a wonderful depth of flavor, making each bite even more irresistible. This dish pairs beautifully with roasted vegetables or creamy mashed potatoes, adding a rich, savory touch to the Easter feast.

Italian Easter Pie (Pizza Rustica)

This savory pie, filled with ricotta cheese, eggs, and various Italian cured meats, is a traditional dish enjoyed across Italy during Easter. The flaky pastry and the rich, hearty filling make it a comforting and satisfying dish, perfect for celebrating the holiday with loved ones.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1/2 cup cold water
• 1/2 tsp salt
• 2 cups ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 6 large eggs
• 1/2 cup cooked ham, diced
• 1/2 cup salami, diced
• 1/2 cup cooked sausage, crumbled
• Salt and pepper to taste

Instructions:

1. To make the crust, combine the flour, cold butter, salt, and water in a food processor. Pulse until the dough comes together. Wrap it in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 375°F (190°C).
3. Roll out the dough on a floured surface and line a pie dish with it.
4. In a large bowl, whisk together the ricotta, mozzarella, Parmesan, eggs, and a pinch of salt and pepper.
5. Stir in the diced ham, salami, and crumbled sausage.
6. Pour the mixture into the prepared pie crust and smooth the top.
7. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
8. Let the pie cool before slicing and serving.

The Italian Easter Pie is a true feast for the senses. The creamy ricotta and mozzarella filling balances perfectly with the savory cured meats, while the buttery crust adds a satisfying crunch. This hearty dish will surely be a crowd-pleaser, making it an ideal choice for your holiday table.

Tiramisu (Traditional Italian Easter Dessert)

Tiramisu is one of the most iconic Italian desserts, and it’s a wonderful treat to serve at Easter. Its layers of coffee-soaked ladyfingers and creamy mascarpone filling create a decadent combination of flavors. The dessert can be made ahead of time, allowing the flavors to meld together beautifully before serving.

Ingredients:

• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 2 cups strong brewed coffee, cooled
• 1/4 cup coffee liqueur (optional)
• 1 package ladyfinger biscuits
• Unsweetened cocoa powder, for dusting

Instructions:

1. In a heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler method) and whisk until the mixture thickens and becomes pale in color.
2. Remove from heat and whisk in the mascarpone cheese until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.
4. Combine the cooled coffee and coffee liqueur (if using) in a shallow dish.
5. Quickly dip each ladyfinger into the coffee mixture and layer them in a 9×13-inch baking dish.
6. Spread half of the mascarpone mixture over the ladyfingers, smoothing it into an even layer.
7. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
8. Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
9. Before serving, dust the top of the tiramisu with unsweetened cocoa powder.

Tiramisu is the perfect balance of sweetness and coffee flavor. The creamy texture contrasts beautifully with the soft, coffee-soaked ladyfingers. It’s a showstopper dessert that can be made ahead of time, leaving you more room to focus on other dishes during your Easter dinner. Your guests will be delighted by its rich flavors and indulgent layers.

Frittata di Pasqua (Italian Easter Frittata)

A traditional Italian Easter dish, the Frittata di Pasqua is a flavorful, versatile egg dish filled with fresh spring vegetables, cheeses, and sometimes cured meats. It’s light yet satisfying, making it perfect for the Easter table. Whether served hot or cold, this frittata is an excellent choice for a brunch or a side dish.

Ingredients:

• 8 large eggs
• 1 cup spinach, chopped
• 1/2 cup artichoke hearts, chopped
• 1/2 cup ricotta cheese
• 1/2 cup Parmesan cheese, grated
• 1/2 cup cooked ham or prosciutto, chopped (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (such as parsley or basil), chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, beat the eggs and season with salt and pepper. Stir in the ricotta and Parmesan cheese.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and artichokes, and sauté for 3-4 minutes until softened.
4. If using, add the ham or prosciutto and sauté for another 2 minutes.
5. Pour the egg mixture over the vegetables in the skillet, gently stirring to distribute evenly.
6. Cook on the stovetop for 2-3 minutes, allowing the edges to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden on top.
8. Garnish with fresh herbs before serving.

The Frittata di Pasqua is a delightful combination of creamy cheese, tender vegetables, and savory meats. Its rich, egg-based filling is light yet hearty, making it a perfect addition to your Easter spread. This dish can also be made ahead of time and served cold or at room temperature, offering convenience alongside flavor.

Baked Ziti with Ricotta and Mozzarella

A comforting and hearty dish perfect for an Italian Easter dinner, Baked Ziti with Ricotta and Mozzarella is a family favorite. The pasta is baked in a rich tomato sauce and layered with creamy ricotta and mozzarella cheese, creating a savory and satisfying meal. It’s the ideal dish for feeding a crowd and is sure to impress with its bold flavors and gooey cheese.

Ingredients:

• 1 pound ziti pasta
• 4 cups marinara sauce
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 large egg
• Fresh basil, chopped, for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the ziti pasta in salted water according to the package directions. Drain and set aside.
3. In a large bowl, combine the ricotta, mozzarella, Parmesan, and egg. Stir until smooth and season with salt and pepper.
4. In a large baking dish, spread a thin layer of marinara sauce on the bottom.
5. Layer half of the cooked ziti over the sauce, then top with half of the ricotta mixture and another layer of marinara sauce.
6. Repeat with the remaining pasta, ricotta mixture, and marinara sauce.
7. Sprinkle the top with extra mozzarella and Parmesan cheese.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
9. Garnish with chopped basil before serving.

The Baked Ziti with Ricotta and Mozzarella offers layers of comforting textures and flavors. The richness of the cheeses contrasts beautifully with the tangy marinara sauce, and the baked pasta holds up well to the hearty ingredients. This dish is a perfect addition to an Easter dinner, offering both indulgence and warmth to your holiday table.

Colomba di Pasqua (Italian Easter Dove Cake)

A symbol of peace and renewal, Colomba di Pasqua is a traditional Italian Easter cake shaped like a dove. This sweet, yeasted cake is flavored with citrus and almonds, creating a fragrant and light dessert that’s perfect for Easter celebrations. Its soft texture and delicate sweetness make it a beloved treat, often enjoyed with a cup of coffee or tea.

Ingredients:

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

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the eggs, butter, vanilla, and the yeast mixture.
3. Mix everything together until a smooth dough forms. Knead for 10-15 minutes, then cover with a clean cloth and let rise in a warm place for 2 hours or until doubled in size.
4. Once risen, fold in the candied orange peel and knead gently to combine.
5. Shape the dough into a dove shape (or place it into a dove-shaped mold if you have one), and let it rise for another hour.
6. Preheat the oven to 350°F (175°C). Brush the top of the cake with a little water, then sprinkle with slivered almonds.
7. Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the cake cool completely, then glaze with powdered sugar.

Colomba di Pasqua is a light, airy cake that captures the essence of Easter with its citrus notes and delicate sweetness. The almonds on top add a satisfying crunch, while the orange peel imparts a refreshing, fragrant flavor. This cake makes a perfect finale to an Easter meal, symbolizing renewal and celebrating the festive season with its beautiful shape and delicious taste.

Orecchiette with Broccoli Rabe and Sausage

A traditional Southern Italian dish, Orecchiette with Broccoli Rabe and Sausage is a perfect blend of bitter, earthy greens, savory sausage, and hearty pasta. This dish is simple yet full of robust flavors, making it a great addition to your Easter dinner or as a stand-alone meal. The combination of tender pasta, slightly bitter broccoli rabe, and spicy sausage creates a well-balanced and comforting dish.

Ingredients:

• 1 pound orecchiette pasta
• 1 bunch broccoli rabe, chopped
• 2 tablespoons olive oil
• 4 Italian sausages, removed from casing
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• Freshly grated Parmesan cheese, for serving

Instructions:

1. Bring a large pot of salted water to a boil. Cook the orecchiette according to the package instructions, until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, and sauté for 1 minute until fragrant.
3. Add the sausage to the skillet and break it up with a spoon. Cook until browned and fully cooked through, about 5-7 minutes.
4. Add the chopped broccoli rabe to the skillet, and sauté for another 4-5 minutes until tender. Season with salt and pepper.
5. Once the pasta is cooked, reserve 1/2 cup of pasta water and drain the rest.
6. Add the cooked orecchiette to the skillet with the sausage and broccoli rabe, tossing to combine. If needed, add some reserved pasta water to help coat the pasta and create a silky sauce.
7. Serve with freshly grated Parmesan cheese.

Orecchiette with Broccoli Rabe and Sausage is a wonderful balance of flavors—the slight bitterness of the broccoli rabe pairs perfectly with the richness of the sausage, while the pasta brings it all together. This dish is a great way to highlight the natural flavors of spring vegetables and makes for a satisfying Easter dinner option.

Crostata di Frutta (Italian Fruit Tart)

Crostata di Frutta is a delicious and visually stunning dessert, perfect for showcasing the fresh fruits of the season. This Italian fruit tart is made with a buttery, flaky pastry crust, filled with a smooth pastry cream, and topped with an array of colorful fruits. It’s a light, refreshing way to end your Easter dinner on a sweet note.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup butter, cold and cubed
• 1/4 cup sugar
• 1 large egg
• Pinch of salt
• 1 1/2 cups milk
• 1/4 cup sugar
• 2 large egg yolks
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Fresh fruit (such as strawberries, kiwis, blueberries, and raspberries)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the crust, combine the flour, butter, sugar, and a pinch of salt in a food processor. Pulse until the mixture resembles coarse crumbs. Add the egg and pulse until the dough comes together.
3. Turn the dough out onto a floured surface and roll it out into a circle to fit a tart pan. Press the dough into the pan, trimming the edges as needed. Prick the bottom with a fork.
4. Bake the crust for 15-20 minutes until golden brown. Let it cool completely.
5. While the crust is cooling, make the pastry cream. In a medium saucepan, heat the milk and sugar over medium heat until it begins to simmer.
6. In a separate bowl, whisk together the egg yolks and cornstarch. Gradually pour in the hot milk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring until it thickens.
7. Remove from the heat and stir in the vanilla extract. Let the pastry cream cool.
8. Once the tart shell has cooled, spread the pastry cream evenly over the crust.
9. Arrange the fresh fruit on top of the pastry cream in a decorative pattern.
10. Refrigerate the tart for at least 2 hours before serving.

Crostata di Frutta is a refreshing and visually appealing dessert that will bring a touch of elegance to your Easter dinner. The buttery crust, smooth pastry cream, and vibrant fruit topping combine to create a dessert that is both light and indulgent. It’s the perfect way to celebrate the season with a burst of fresh flavors.

Pollo al Limone (Italian Lemon Chicken)

Pollo al Limone is a flavorful and refreshing dish that’s perfect for springtime, especially during Easter. The chicken is cooked in a zesty lemon sauce that is light yet full of bright, tangy flavors. The citrus notes bring out the natural sweetness of the chicken, making this dish a flavorful centerpiece for any Easter meal.

Ingredients:

• 4 bone-in, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook them in the skillet for 6-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half.
4. Add the lemon juice, lemon zest, and chicken broth to the pan. Stir to combine and bring to a simmer.
5. Return the chicken to the skillet and cook for another 5-7 minutes, allowing the chicken to absorb the flavors of the sauce.
6. Garnish with freshly chopped parsley before serving.

Pollo al Limone is a light and flavorful dish that brings a refreshing citrusy zing to the table. The lemon sauce is simple yet tangy, complementing the natural flavor of the chicken beautifully. This dish is a great choice for a springtime Easter dinner, providing a lighter option that still feels indulgent and satisfying.

Risotto alla Milanese (Saffron Risotto)

Risotto alla Milanese is an iconic Italian dish known for its rich and vibrant yellow color, which comes from saffron. This creamy and luxurious risotto is the perfect addition to an Easter dinner, offering a savory yet delicate flavor. The fragrance of saffron paired with Parmesan cheese creates a memorable side dish that is both comforting and elegant.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
2. Add the Arborio rice and toast it for 1-2 minutes, stirring occasionally, until the rice is lightly golden.
3. Pour in the white wine and cook, stirring, until it is fully absorbed by the rice.
4. Add the warm broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more.
5. After 10-12 minutes, add the saffron with its soaking water to the rice, stirring well to incorporate the vibrant color and flavor.
6. Continue adding the broth and stirring for another 10-12 minutes, until the rice is creamy and al dente.
7. Remove from heat and stir in the butter and grated Parmesan cheese. Adjust seasoning with salt and pepper.
8. Serve immediately, garnished with extra Parmesan if desired.

Risotto alla Milanese is a rich, creamy dish that is full of depth and warmth. The delicate flavor of saffron elevates the creamy risotto, making it a luxurious side dish perfect for a special occasion like Easter. The addition of Parmesan and butter creates a velvety texture, while the saffron gives it a unique and aromatic touch that will be a highlight on your Easter table.

Agnello al Forno (Roast Lamb with Garlic and Herbs)

Roast lamb is a traditional dish for Easter, and Agnello al Forno is a simple yet flavorful way to prepare it. Infused with garlic, rosemary, and thyme, this tender lamb roast is cooked slowly to perfection, ensuring a juicy and aromatic dish that will impress your guests. Paired with roasted vegetables or a light salad, this dish is a fantastic centerpiece for your holiday meal.

Ingredients:

• 1 leg of lamb (about 4-5 pounds)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 cup dry white wine
• 1/2 cup vegetable broth

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper to form a paste.
3. Rub the herb paste all over the lamb, making sure to cover it evenly.
4. Place the lamb in a roasting pan and pour the white wine and vegetable broth into the bottom of the pan.
5. Roast the lamb for 15-20 minutes at 400°F to develop a nice crust.
6. Reduce the oven temperature to 350°F (175°C) and continue roasting for 1 1/2 to 2 hours, or until the internal temperature reaches 135°F for medium-rare, or longer for more well-done lamb.
7. Baste the lamb with the pan juices every 30 minutes to keep it moist.
8. Once done, remove from the oven and let the lamb rest for 10-15 minutes before slicing.

Agnello al Forno is a rich, savory dish with the bold flavors of garlic and herbs perfectly complementing the natural richness of the lamb. The slow roasting method ensures the meat remains tender and juicy, while the pan juices add depth and flavor. This dish is a showstopper for any Easter dinner, offering a deliciously traditional way to celebrate the holiday.

Torta Pasqualina (Italian Easter Spinach and Ricotta Pie)

Torta Pasqualina is a savory Easter pie that originates from the Liguria region of Italy. It is traditionally made with spinach, ricotta cheese, and eggs, all encased in a flaky pastry. This pie is full of fresh, vibrant flavors and is often served at Easter celebrations as a symbol of spring and renewal. It’s hearty yet light, making it a wonderful addition to any Easter meal.

Ingredients:

• 2 cups spinach, washed and chopped
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 1/2 cups ricotta cheese
• 1/2 cup Parmesan cheese, grated
• 2 large eggs
• 1 sheet puff pastry or pie crust
• Salt and pepper to taste
• 3-4 hard-boiled eggs
• Fresh herbs (such as parsley or basil), chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Add the spinach to the skillet and cook for another 2-3 minutes until wilted. Remove from heat and let it cool.
4. In a bowl, combine the ricotta cheese, Parmesan, eggs, and cooked spinach. Season with salt and pepper and mix well.
5. Roll out the puff pastry or pie crust and fit it into a tart pan, trimming the edges. You can reserve a little dough for the top if desired.
6. Pour the spinach and ricotta mixture into the prepared crust. Gently press the mixture down.
7. Make 3-4 small indentations in the filling and place a hard-boiled egg in each indentation.
8. Cover the pie with the remaining dough, sealing the edges well. Cut small slits in the top to allow steam to escape.
9. Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is set.
10. Let the pie cool slightly before serving. Garnish with fresh herbs.

Torta Pasqualina is a delightful and wholesome pie that perfectly combines the freshness of spinach with the richness of ricotta and the earthiness of the hard-boiled eggs. The flaky pastry adds the perfect crunch to each bite. This pie is a delicious way to celebrate Easter, symbolizing both the season of renewal and the warmth of family gatherings.

Frittata di Asparagi (Asparagus Frittata)

A frittata is a classic Italian dish, and Frittata di Asparagi is an ideal choice for Easter brunch or dinner. This dish features tender asparagus, gently cooked in eggs and seasoned with fresh herbs and Parmesan. The frittata is easy to make, light yet satisfying, and packed with the fresh flavors of spring.

Ingredients:

• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 8 large eggs
• 1/4 cup Parmesan cheese, grated
• 1/4 cup fresh basil, chopped
• 1/4 cup milk
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the asparagus and cook for 4-5 minutes, until tender but still vibrant in color.
3. In a large bowl, whisk together the eggs, milk, Parmesan cheese, and chopped basil. Season with salt and pepper.
4. Pour the egg mixture over the cooked asparagus in the skillet. Stir gently to distribute the asparagus evenly.
5. Cook the frittata on the stovetop for 2-3 minutes, just to allow the edges to set.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are fully set and the top is golden brown.
7. Allow the frittata to cool for a few minutes before slicing and serving.

Frittata di Asparagi is a vibrant and nutritious dish that’s perfect for Easter celebrations. The tender asparagus pairs beautifully with the creamy, flavorful egg mixture, while the basil and Parmesan provide an added depth of taste. This dish is light enough for a starter or can be served as a main for a casual Easter meal.

Tiramisu alla Fragola (Strawberry Tiramisu)

Tiramisu is one of Italy’s most beloved desserts, and Tiramisu alla Fragola is a refreshing twist on the traditional version. Made with fresh strawberries, mascarpone cream, and layers of ladyfingers, this dessert brings a fruity, light, and indulgent end to your Easter meal. The combination of strawberries and coffee-soaked ladyfingers creates a perfect balance of sweet and slightly tangy flavors.

Ingredients:

• 1 pint fresh strawberries, hulled and sliced
• 1/4 cup sugar
• 1/2 cup brewed coffee, cooled
• 2 tablespoons coffee liqueur (optional)
• 1 package of ladyfingers
• 1 1/2 cups mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Cocoa powder, for dusting

Instructions:

1. In a small bowl, combine the sliced strawberries with 1/4 cup sugar. Let them sit for 15-20 minutes to macerate and release their juices.
2. In a shallow dish, mix the cooled coffee and coffee liqueur (if using). Quickly dip the ladyfingers into the coffee mixture, one at a time, and layer them in the bottom of a 9×9-inch baking dish.
3. In a separate bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
4. Spread half of the mascarpone mixture over the ladyfingers, smoothing it evenly.
5. Spoon half of the macerated strawberries (with their juices) over the mascarpone layer.
6. Repeat the layers with the remaining ladyfingers, mascarpone mixture, and strawberries.
7. Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
8. Before serving, dust the top of the tiramisu with a light sprinkle of cocoa powder.

Tiramisu alla Fragola is a delightful and fresh variation of the classic tiramisu. The strawberries add a sweet, tangy element to the traditional creamy layers, making this dessert both decadent and refreshing. It’s a perfect choice for an Easter gathering, offering a light yet indulgent way to end the meal on a sweet note.

Pasta al Pesto di Noci (Pasta with Walnut Pesto)

Pasta al Pesto di Noci is a rich and creamy pasta dish made with a walnut-based pesto, offering a slightly different take on the more common basil pesto. The combination of walnuts, garlic, Parmesan, and olive oil creates a velvety sauce that pairs perfectly with any type of pasta. This dish is a great option for an Easter dinner, providing a satisfying, flavorful main course that is easy to prepare.

Ingredients:

• 1 pound pasta (such as trofie, spaghetti, or penne)
• 1 cup walnuts, toasted
• 2 cloves garlic
• 1/2 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1/4 cup water (or more for desired consistency)
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, prepare the walnut pesto. In a food processor, combine the toasted walnuts, garlic, parsley, Parmesan, olive oil, and water. Blend until smooth, adding more water if necessary to reach your desired consistency.
3. Once the pasta is done, reserve 1/2 cup of pasta cooking water and drain the rest.
4. Toss the pasta with the walnut pesto, adding a bit of the reserved pasta water to help coat the pasta evenly.
5. Season with salt and pepper, and serve immediately, topped with extra Parmesan cheese if desired.

Pasta al Pesto di Noci is a rich, nutty, and satisfying dish that offers a unique twist on traditional pesto. The creamy texture of the walnut pesto perfectly coats the pasta, creating a comforting and indulgent meal. This dish is an excellent choice for Easter, bringing a fresh, rustic flavor to your holiday table.

Note: More recipes​ are coming soon!