50+ Delicious Italian Easter Lunch Recipes for a Festive Feast

Easter is a time for family, feasting, and celebrating, and there’s no better way to mark the occasion than with a spread of delicious, traditional Italian dishes.

Italian cuisine has long been associated with holiday meals, and Easter is no exception.

From savory lamb and pasta dishes to sweet cakes and desserts, an Italian Easter lunch is a festive affair full of rich flavors, fresh ingredients, and heartwarming tradition.

In this blog post, we’ve curated a collection of over 50+ Italian Easter lunch recipes that will help you bring the flavors of Italy to your Easter table.

Whether you’re looking for a classic main course like agnello al forno (roast lamb) or a refreshing salad like insalata di rucola e parmigiano (arugula and parmesan salad), we’ve got something for everyone.

From simple sides to indulgent desserts, these recipes will help you create an unforgettable Easter meal that captures the spirit of Italian cuisine and the joy of the holiday.

50+ Delicious Italian Easter Lunch Recipes for a Festive Feast

Italian Easter lunches are an indulgent celebration of food, family, and tradition.

Whether you’re enjoying a light appetizer of bruschetta or savoring a rich cassata siciliana for dessert, these 50+ Italian recipes will fill your holiday with delicious dishes that everyone will love.

With their vibrant flavors and age-old traditions, these recipes will help you create an Easter meal that’s not only satisfying but full of joy.

So, roll up your sleeves, gather your ingredients, and get ready to cook your way through a truly memorable Italian Easter feast.

Italian Lamb with Roasted Potatoes

This classic Italian Easter dish features tender lamb, perfectly seasoned with garlic, rosemary, and olive oil, paired with golden roasted potatoes. The succulent lamb is a perfect centerpiece for an Easter lunch, and the potatoes, roasted in the same pan, soak up all the delicious flavors.

Ingredients:

• 1 leg of lamb (about 4 lbs)
• 6 medium potatoes, peeled and cut into wedges
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup dry white wine
• 1 tablespoon lemon zest
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix garlic, rosemary, olive oil, salt, and pepper to make a paste.
3. Rub the paste all over the lamb, ensuring it’s evenly coated.
4. Place the lamb on a roasting pan and surround it with potato wedges.
5. Pour the white wine over the lamb and potatoes.
6. Roast for about 1.5 to 2 hours, or until the lamb reaches your desired level of doneness (use a meat thermometer for precision).
7. Baste the lamb with the pan juices every 30 minutes.
8. Once done, remove from the oven and let the lamb rest for 10-15 minutes before carving.
9. Garnish with lemon zest and parsley before serving.

The combination of juicy, well-seasoned lamb and crispy potatoes makes this dish the ultimate Easter meal. The roasting process allows the flavors to meld beautifully, creating a hearty and satisfying dish that will impress guests. The wine adds a depth of flavor to the meat while keeping it tender, making each bite a delightful experience.

Torta Pasqualina (Italian Easter Pie)

Torta Pasqualina is a savory Italian Easter pie filled with ricotta cheese, spinach, and hard-boiled eggs. Traditionally made in the Liguria region, this dish is perfect for a light but flavorful Easter lunch, offering a delightful balance of textures and flavors in each bite.

Ingredients:

• 1 package (2 sheets) of puff pastry (or 2 sheets of pie dough)
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cups ricotta cheese
• 2 tablespoons Parmesan cheese, grated
• 1/2 teaspoon nutmeg
• 4 hard-boiled eggs, peeled
• Salt and pepper to taste
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat and sauté the onion until soft and golden.
3. Add the spinach and cook until wilted, about 3 minutes. Remove from heat and let cool.
4. In a bowl, combine ricotta, Parmesan, nutmeg, salt, and pepper. Stir in the sautéed spinach and onions.
5. Roll out one sheet of puff pastry and line a 9-inch pie dish with it. Trim the edges.
6. Spread the ricotta mixture into the pastry shell.
7. Carefully make small indentations in the filling, and place the hard-boiled eggs into the indentations, one egg per quadrant of the pie.
8. Cover with the second sheet of pastry and crimp the edges to seal.
9. Brush the top of the pie with the beaten egg for a golden finish.
10. Bake for 40-45 minutes, or until the pastry is golden brown and the filling is set.

Torta Pasqualina is a savory masterpiece that is ideal for celebrating Easter. The combination of creamy ricotta, tender spinach, and perfectly placed eggs inside the flaky pastry makes it a festive dish to share with family and friends. It can be served warm or at room temperature, making it a versatile choice for an Easter lunch.

Frittata di Pasqua (Easter Frittata)

This Italian Easter frittata is filled with spring vegetables, fresh herbs, and cheeses, making it a vibrant and flavorful dish. It’s a wonderful addition to any Easter lunch spread, offering a lighter yet hearty option that celebrates the season’s freshest ingredients.

Ingredients:

• 8 large eggs
• 1 cup asparagus, chopped
• 1/2 cup peas (fresh or frozen)
• 1/2 cup diced ham (optional)
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup ricotta cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the asparagus and peas until tender, about 5-7 minutes.
3. In a bowl, whisk together eggs, basil, parsley, Parmesan, ricotta, salt, and pepper.
4. Add the sautéed vegetables and diced ham (if using) to the egg mixture and stir to combine.
5. Pour the egg mixture into a greased oven-safe skillet or baking dish.
6. Bake for 20-25 minutes, or until the frittata is set and lightly golden on top.
7. Let cool for a few minutes before slicing and serving.

Frittata di Pasqua is an easy-to-make and delicious dish that highlights the freshness of spring vegetables. The fluffy eggs and creamy ricotta create a satisfying texture, while the combination of basil and parsley brings a fresh and aromatic flavor to each bite. This frittata is a perfect addition to your Easter lunch table, offering both lightness and richness in every serving.

Italian Easter Pizza (Pizza di Pasqua)

Italian Easter Pizza, also known as “Pizza di Pasqua,” is a savory, cheesy bread that is often enjoyed during Easter celebrations in central Italy. With its rich dough, loaded with cheese and eggs, this pizza is both a treat for the taste buds and a symbolic dish for the season.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 tablespoon olive oil
• 1 cup warm water
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 3 large eggs
• 1/2 cup cubed pancetta or prosciutto (optional)
• 1/4 teaspoon black pepper
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, and knead until the dough is smooth and elastic, about 8-10 minutes.
3. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until it doubles in size.
4. Preheat the oven to 375°F (190°C).
5. In a separate bowl, mix the ricotta cheese, Parmesan cheese, eggs, pancetta (if using), and black pepper until well combined.
6. Once the dough has risen, punch it down and roll it into a circle large enough to fit into a greased 9-inch pie dish.
7. Spread the cheese mixture over the dough, leaving about 1 inch around the edges.
8. Fold the edges of the dough over the filling to create a rustic crust.
9. Brush the top of the dough with a beaten egg for a golden finish.
10. Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.

Italian Easter Pizza is a rich and comforting dish that beautifully blends the savory flavors of cheese, egg, and pancetta. The soft, bread-like crust and creamy filling make it a perfect dish to serve during your Easter meal. It can be enjoyed warm or at room temperature, making it a versatile choice for any Easter gathering.

Pasta al Forno (Baked Pasta)

Pasta al Forno, or baked pasta, is a beloved Italian dish often enjoyed during holidays and special occasions. This version features a rich tomato sauce, layers of pasta, and melted mozzarella cheese, making it a hearty and satisfying dish that is sure to please a crowd.

Ingredients:

• 1 lb (450g) penne or rigatoni pasta
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 (28-ounce) can of crushed tomatoes
• 1/4 cup red wine (optional)
• 2 teaspoons dried oregano
• 1 teaspoon sugar
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to the package instructions until al dente. Drain and set aside.
3. In a large pan, heat olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the crushed tomatoes, red wine (if using), oregano, sugar, salt, and pepper. Simmer for 10-15 minutes, allowing the sauce to thicken slightly.
5. In a large bowl, mix the ricotta cheese with 1 cup of mozzarella and Parmesan.
6. Add the cooked pasta to the sauce and stir to combine.
7. In a greased 9×13-inch baking dish, layer half of the pasta mixture, then top with half of the ricotta mixture. Repeat with the remaining pasta and ricotta.
8. Sprinkle the remaining mozzarella cheese on top.
9. Bake for 25-30 minutes, or until the top is golden and bubbly.
10. Let it cool for 5 minutes before serving. Garnish with fresh basil.

Pasta al Forno is a perfect dish for Easter lunch, combining comforting flavors with a touch of elegance. The layers of pasta, ricotta, and mozzarella create a rich and satisfying meal, while the savory tomato sauce adds depth to the flavor. This dish is sure to be a crowd-pleaser, whether served as a main course or as part of a larger Italian-inspired feast.

Caponata (Sicilian Eggplant Salad)

Caponata is a traditional Sicilian dish made with eggplant, tomatoes, olives, capers, and a sweet and tangy vinegar sauce. This flavorful vegetable dish can be served as a side, or even as a light starter during an Easter lunch. Its bold flavors are a wonderful contrast to the richness of other dishes and bring a refreshing bite to the meal.

Ingredients:

• 2 medium eggplants, cut into cubes
• 1/2 cup olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups diced tomatoes (fresh or canned)
• 1/4 cup green olives, pitted and chopped
• 1/4 cup capers, drained
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1/4 cup pine nuts (optional)
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the eggplant cubes and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Remove and set aside.
2. In the same skillet, add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Add the tomatoes, olives, capers, vinegar, and sugar. Stir well and let simmer for 10-15 minutes, allowing the flavors to meld together.
4. Return the eggplant to the skillet and cook for an additional 5 minutes, ensuring everything is well mixed.
5. Stir in pine nuts (if using) and season with salt and pepper to taste.
6. Remove from heat and let the caponata cool to room temperature before serving.
7. Garnish with fresh basil leaves before serving.

Caponata is a vibrant, flavorful dish that brings a touch of the Mediterranean to your Easter lunch. The sweet-and-sour combination of vinegar and sugar, paired with the rich, roasted eggplant, makes it a unique and memorable addition to the meal. This dish can be served at room temperature, making it an excellent option for preparing in advance.

Polpettone di Pasqua (Italian Easter Meatloaf)

Polpettone di Pasqua is a traditional Italian Easter meatloaf made with a combination of ground meat, eggs, and cheese, often stuffed with vegetables or hard-boiled eggs. It’s a hearty and flavorful dish, perfect for a festive Easter lunch that offers a satisfying meal for family and friends.

Ingredients:

• 2 lbs (900g) ground beef or a mix of beef and pork
• 1 cup fresh breadcrumbs
• 2 eggs, beaten
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked spinach, chopped
• 1/4 cup pine nuts
• 2 hard-boiled eggs, peeled and sliced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until soft, about 5 minutes.
3. In a large bowl, combine the ground meat, breadcrumbs, eggs, Parmesan, parsley, salt, and pepper.
4. Add the cooked spinach, pine nuts, and sautéed onions to the mixture and mix well.
5. On a piece of parchment paper, shape the meat mixture into a large rectangle. Place the hard-boiled egg slices in a line along the center.
6. Carefully roll the meat around the eggs, forming a loaf shape. Transfer to a greased baking dish.
7. Bake for 45-50 minutes, or until the meatloaf is cooked through and golden on top.
8. Let it rest for 10 minutes before slicing.

Polpettone di Pasqua is a wonderful main dish that brings together rich, savory flavors in a comforting format. The stuffed eggs add a special Easter touch, while the tender meatloaf itself is bursting with the flavors of the seasoned mixture and cooked spinach. This dish pairs wonderfully with roasted vegetables or a light salad, offering a satisfying and festive centerpiece for your Easter meal.

Risotto con Asparagi (Asparagus Risotto)

Risotto con Asparagi is a creamy, flavorful risotto made with fresh spring asparagus, making it a perfect dish for Easter when asparagus is in season. The combination of tender asparagus, Parmesan, and Arborio rice creates a comforting, elegant dish that’s perfect for an Easter lunch.

Ingredients:

• 1 1/2 cups Arborio rice
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 1/4 cup dry white wine
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh lemon zest (optional for garnish)

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the Arborio rice and stir to coat in the oil and onion mixture. Cook for 1-2 minutes until the rice is lightly toasted.
3. Pour in the white wine and stir until it’s mostly absorbed by the rice.
4. Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue until the rice is cooked al dente, about 18-20 minutes.
5. While the risotto is cooking, blanch the asparagus in boiling water for 2-3 minutes until tender but still vibrant. Drain and set aside.
6. Once the rice is tender, stir in the asparagus, Parmesan, and butter. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh lemon zest for a bright, fresh flavor.

Risotto con Asparagi is a luxurious yet simple dish that celebrates the flavors of spring. The creamy texture of the risotto combined with the crispness of the asparagus creates a perfect balance of flavors. This dish is an elegant and satisfying side or main dish that will impress your guests at any Easter lunch.

Zuppa di Carote e Zenzero (Carrot and Ginger Soup)

Zuppa di Carote e Zenzero is a light, flavorful soup made with fresh carrots and a hint of ginger, creating a perfect starter for an Easter meal. The combination of sweetness from the carrots and the warmth of ginger makes this soup both comforting and refreshing, especially for a springtime celebration.

Ingredients:

• 1 lb (450g) carrots, peeled and chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup coconut milk or heavy cream (optional)
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped carrots and grated ginger, and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and add the cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
5. Stir in the coconut milk or cream (if using) and adjust the seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

Zuppa di Carote e Zenzero is a vibrant and healthy starter that beautifully balances sweet and spicy flavors. The ginger adds warmth to the earthy carrots, while the coconut milk (if used) gives the soup a creamy finish. This soup is a wonderful way to begin an Easter lunch, providing a light yet flavorful option before the main courses.

Agnello al Forno con Erbe (Herb-Crusted Roast Lamb)

Agnello al Forno con Erbe is a traditional Italian roast lamb that is perfect for Easter. The lamb is coated in a fragrant mixture of herbs, garlic, and olive oil, which creates a savory and aromatic crust. Slow-roasting the meat ensures that it stays tender and juicy, making it the centerpiece of any Easter lunch.

Ingredients:

• 1 (4-5 lbs) leg of lamb
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 1/4 cup white wine (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine garlic, rosemary, thyme, parsley, olive oil, lemon zest, salt, and pepper to form a paste.
3. Rub the herb paste all over the lamb, making sure it’s evenly coated.
4. Place the lamb on a roasting rack in a roasting pan. If using, pour the white wine into the bottom of the pan.
5. Roast the lamb for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
6. Let the lamb rest for 10 minutes before carving.

Agnello al Forno con Erbe is a wonderfully aromatic and flavorful dish that captures the essence of Italian Easter cuisine. The herb crust adds a delightful burst of flavor to the lamb, and the slow-roasting method ensures that the meat is tender and juicy. Serve with roasted vegetables or potatoes for a complete and satisfying Easter feast.

Frittata con Pecorino e Erbette (Frittata with Pecorino and Fresh Herbs)

Frittata con Pecorino e Erbette is a delicious and simple Italian omelette-style dish made with fresh eggs, Pecorino cheese, and a mix of seasonal herbs. It’s perfect for Easter, especially when served as a light starter or a vegetarian option alongside other dishes. This frittata is both rich and fresh, thanks to the sharpness of Pecorino and the fragrance of the herbs.

Ingredients:

• 8 large eggs
• 1/2 cup Pecorino Romano cheese, grated
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk the eggs with the Pecorino cheese, parsley, basil, salt, and pepper until well combined.
3. Heat olive oil in an ovenproof skillet over medium heat. Pour the egg mixture into the skillet and cook for 3-4 minutes, just until the edges begin to set.
4. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
5. Remove from the oven and let cool for a few minutes before slicing and serving.

Frittata con Pecorino e Erbette is a vibrant, easy-to-make dish that’s perfect for celebrating Easter. The Pecorino provides a sharp, tangy flavor that pairs wonderfully with the fresh herbs, creating a light yet satisfying dish. Serve it warm or at room temperature as a starter or a side dish to complement the rest of your Easter meal.

Cassata Siciliana (Sicilian Ricotta Cake)

Cassata Siciliana is a traditional Sicilian dessert, perfect for Easter celebrations. This rich cake is made with layers of sponge cake, sweetened ricotta cheese, candied fruits, and marzipan, creating a beautiful and festive dessert. It’s an indulgent way to end your Easter meal with a touch of Italian sweetness and history.

Ingredients:

• 1 pound ricotta cheese, drained
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon (optional)
• 1/4 cup dark chocolate chips (optional)
• 1 sponge cake (or Genoise cake), sliced into layers
• 1/2 cup candied fruits (cherries, orange peel, and others), chopped
• 1/4 cup rum or orange liqueur (optional)
• 1/2 pound marzipan (store-bought or homemade)
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. In a large bowl, combine the ricotta cheese, powdered sugar, vanilla, cinnamon (if using), and chocolate chips. Mix well until smooth and creamy.
2. Slice the sponge cake into 1/2-inch thick layers. If desired, lightly soak the cake layers with rum or orange liqueur to add flavor.
3. Line a round cake pan with plastic wrap, leaving enough excess to fold over the top of the cake later.
4. Place a layer of cake slices at the bottom of the pan, covering the entire base. Spread a layer of the ricotta mixture over the cake.
5. Add a few tablespoons of chopped candied fruits and repeat the layers, alternating between cake, ricotta mixture, and candied fruits, finishing with a final layer of ricotta.
6. Roll out the marzipan and cover the top of the cake, trimming any excess. Fold the plastic wrap over the top to seal the cake and refrigerate for at least 4 hours, or overnight.
7. Before serving, dust the top with powdered sugar and garnish with additional candied fruits.

Cassata Siciliana is a decadent and colorful dessert that will delight guests with its layers of flavor and texture. The sweet ricotta filling and the rich marzipan covering combine to create a truly festive treat. This cake is perfect for Easter, bringing both beauty and indulgence to the dessert table.

Costolette d’Agnello (Italian Lamb Chops)

Costolette d’Agnello are a classic Italian dish often served during Easter. The lamb chops are marinated in a blend of olive oil, garlic, rosemary, and lemon, then grilled to perfection, resulting in tender, juicy meat with a flavorful, slightly charred crust. This dish is both elegant and simple, making it the perfect main course for an Easter celebration.

Ingredients:

• 8 lamb chops
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Zest of 1 lemon
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. In a small bowl, combine the olive oil, garlic, rosemary, lemon zest, thyme, salt, and pepper.
2. Rub the marinade evenly over the lamb chops and let them marinate for at least 30 minutes, or up to 2 hours for more intense flavor.
3. Preheat the grill or a grill pan over medium-high heat.
4. Grill the lamb chops for about 4-5 minutes per side, or until they reach your desired level of doneness (for medium-rare, aim for an internal temperature of 135°F or 57°C).
5. Remove the lamb chops from the grill and let them rest for 5 minutes.
6. Serve with lemon wedges for a fresh burst of flavor.

Costolette d’Agnello are an aromatic and tender dish that highlights the natural flavors of the lamb. The marinade enhances the richness of the meat with herbal and citrus notes, while the grilling process adds a smoky depth. These lamb chops are a true celebration of Italian flavors, perfect for an Easter feast.

Insalata di Rucola e Parmigiano (Arugula and Parmesan Salad)

Insalata di Rucola e Parmigiano is a simple yet flavorful Italian salad that is the perfect accompaniment to your Easter lunch. The peppery arugula, paired with sharp Parmesan and drizzled with a balsamic dressing, provides a fresh and light contrast to richer dishes like roast lamb or pasta.

Ingredients:

• 4 cups fresh arugula, washed and dried
• 1/2 cup Parmesan cheese, shaved or grated
• 2 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the arugula and Parmesan cheese.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately as a fresh and light side dish.

Insalata di Rucola e Parmigiano is the perfect balance of peppery, savory, and tangy flavors. The richness of the Parmesan pairs beautifully with the fresh, slightly spicy arugula, while the balsamic vinegar adds a sweet and sour note. This salad is a light yet flavorful addition to any Easter spread, offering a refreshing contrast to heavier dishes.

Torta di Pasqua (Italian Easter Cake)

Torta di Pasqua is a traditional Italian Easter cake that is often made with a sweet, soft dough flavored with anise and decorated with colored sprinkles. This cake is a festive treat that is enjoyed with family during the Easter holiday, and it’s a great way to end a celebratory meal.

Ingredients:

• 4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 4 large eggs
• 1/2 cup milk
• 1 tablespoon active dry yeast
• 1 teaspoon anise extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 cup rainbow sprinkles (optional)

Instructions:

1. In a small bowl, dissolve the yeast in the warm milk with a pinch of sugar. Let it sit for 5 minutes, or until frothy.
2. In a large bowl, cream the butter and sugar together. Add the eggs one at a time, mixing well after each addition.
3. Add the yeast mixture, anise extract, and vanilla extract, and mix until well combined.
4. Gradually add the flour and salt, mixing until a soft dough forms.
5. Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for 1-2 hours, or until doubled in size.
7. Preheat the oven to 350°F (175°C). Punch the dough down and shape it into a round cake. Place it on a greased baking pan.
8. If desired, top the cake with rainbow sprinkles for a festive touch.
9. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
10. Let the cake cool completely before serving.

Torta di Pasqua is a sweet, aromatic cake that brings a touch of joy to any Easter celebration. The delicate anise flavor is complemented by the light, soft texture of the dough, making it a perfect dessert to finish the meal. The colorful sprinkles add a cheerful look to the cake, making it a visually stunning and delicious treat for your holiday table.

Note: More recipes​ are coming soon!