50+ Delightful Italian Easter Pastry Recipes to Sweeten Your Holiday

Easter in Italy is a time of celebration, and no festive occasion is complete without the indulgence of delicious pastries.

From sweet to savory, Italian Easter pastries are a reflection of the country’s rich culinary heritage, each recipe telling a story of tradition, love, and family.

Whether it’s a decadent ricotta-filled pie, light and airy almond cakes, or crispy fried dough treats, Italian Easter pastries offer a delightful variety of flavors and textures that are sure to impress your guests.

In this collection, we’ve gathered over 50 of the most beloved Italian Easter pastry recipes.

These treats range from classic favorites like Colomba di Pasqua, the dove-shaped cake, to Pastiera Napoletana, a fragrant ricotta and wheat pie, to the ever-popular Zeppole di San Giuseppe filled with sweet custard.

Whether you’re looking to create something special for your Easter brunch or need a delicious dessert to finish the meal, this list has something for every taste.

Join us as we explore the sweet side of Italy’s Easter traditions, offering step-by-step recipes that are easy to follow, so you can bring a little Italian flair to your Easter table!

50+ Delightful Italian Easter Pastry Recipes to Sweeten Your Holiday

Italian Easter pastries are more than just desserts – they are a symbol of joy, renewal, and the spirit of the season.

The flavors, textures, and presentations of these pastries are a testament to Italy’s rich culinary heritage, with each region offering unique takes on the classic Easter treats.

Whether you are celebrating with family, friends, or simply enjoying the season’s delights, these 50+ recipes provide a range of options to bring a taste of Italy to your Easter celebrations.

From rich and indulgent to light and refreshing, you’re sure to find a perfect pastry to add to your holiday spread.

So, roll up your sleeves, preheat the oven, and get ready to bake your way through Italy’s beloved Easter pastry tradition.

Colomba di Pasqua (Easter Dove Cake)

A traditional Italian Easter cake shaped like a dove, Colomba di Pasqua is a soft, sweet, and fragrant dessert that symbolizes peace and resurrection. It’s made with a yeast-based dough enriched with butter, eggs, and candied peel, then topped with almonds and sugar for a crunchy finish. Often served with a glass of wine or coffee, it’s a centerpiece of Easter celebrations in Italy.

Ingredients:

• 500g all-purpose flour
• 200g sugar
• 150g butter, softened
• 4 large eggs
• 10g active dry yeast
• 150ml milk, lukewarm
• 1 tsp vanilla extract
• Zest of 1 lemon
• Zest of 1 orange
• 100g candied orange peel, chopped
• 100g almonds, whole or sliced
• 50g sugar (for topping)
• 1 egg (for egg wash)
• A pinch of salt

Instructions:

1. In a large bowl, mix the flour, sugar, and salt. In another bowl, dissolve the yeast in lukewarm milk and let it sit for 5 minutes until frothy.
2. Add the yeast mixture, eggs, vanilla extract, lemon, and orange zest to the dry ingredients. Stir well until a dough forms.
3. Gradually incorporate the softened butter into the dough. Knead for about 10-15 minutes until smooth and elastic.
4. Add the candied orange peel and knead until evenly distributed.
5. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Once risen, punch down the dough, divide it into two equal portions, and shape each portion into a dove shape (or use a dove-shaped pan).
7. Let the dough rise again for 30-45 minutes. Preheat the oven to 350°F (175°C).
8. Brush the dough with egg wash, sprinkle with sugar and almonds, then bake for 30-40 minutes or until golden brown.
9. Let the Colomba cool completely before serving.

Colomba di Pasqua is a true delight for Easter, offering a light, fluffy texture with a hint of citrus that makes it irresistible. Its sweet, almond-topped finish adds the perfect touch, making it a beloved dessert in Italy. While it takes time to prepare, the process and the finished result are well worth it, bringing a sense of celebration to any Easter table.

Pastiera Napoletana (Neapolitan Easter Pie)

Pastiera Napoletana is a rich, creamy pie from Naples that combines ricotta cheese, cooked wheat, eggs, and orange blossom water. This decadent Easter pastry features a thick, fragrant filling encased in a buttery, golden crust. Its distinct flavor profile, with hints of citrus and vanilla, makes it a classic dessert for Easter in southern Italy.

Ingredients:

• 250g all-purpose flour
• 100g butter, chilled and cubed
• 50g sugar
• 1 large egg
• 1 tbsp cold water (if needed)
• 500g ricotta cheese, drained
• 200g cooked wheat (available canned or in jars)
• 4 large eggs
• 150g sugar
• 1 tsp vanilla extract
• 1 tbsp orange blossom water
• Zest of 1 lemon
• A pinch of salt

Instructions:

1. In a food processor, combine flour, butter, and sugar until it resembles coarse crumbs. Add the egg and pulse to form a dough. If needed, add cold water, 1 tbsp at a time, to bring the dough together.
2. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 350°F (175°C). Roll out the dough and line a greased 9-inch pie pan with it. Trim the excess dough and set aside.
4. In a large bowl, combine ricotta, cooked wheat, eggs, sugar, vanilla extract, orange blossom water, lemon zest, and a pinch of salt. Mix well until smooth and creamy.
5. Pour the ricotta mixture into the prepared crust, smoothing it out with a spatula.
6. Roll out the remaining dough and cut it into strips. Create a lattice pattern on top of the pie.
7. Bake for 60-75 minutes, or until the filling is set and the crust is golden brown.
8. Let the Pastiera cool completely before serving, preferably the next day.

Pastiera Napoletana is a truly indulgent dessert with its creamy, rich filling and delicate citrus aroma. The orange blossom water adds an unmistakable floral note, while the buttery crust offers a perfect contrast to the dense filling. Though it requires several hours of preparation, this pie is a symbol of Italian Easter and an absolute must-try for anyone seeking authentic flavors.

Torta Pasqualina (Easter Savory Pie)

Torta Pasqualina is a savory pie traditionally served on Easter in Italy, especially in Liguria. This pie combines spinach, ricotta, and eggs, all encased in a flaky pastry. The unique feature of this dish is the whole eggs baked within the pie, symbolizing fertility and rebirth. It’s the perfect dish for a festive Easter meal, enjoyed by all ages.

Ingredients:

• 500g spinach, cooked and squeezed dry
• 500g ricotta cheese, drained
• 3 large eggs (plus 2 more for filling)
• 100g grated Parmigiano cheese
• 1 tsp nutmeg
• 1 tbsp olive oil
• 400g phyllo dough (or shortcrust pastry)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the ricotta, spinach, grated Parmigiano, 3 eggs, nutmeg, olive oil, salt, and pepper until smooth and well combined.
3. Grease a 9-inch pie pan and layer it with sheets of phyllo dough, brushing each layer with olive oil.
4. Spread half of the ricotta-spinach mixture evenly over the bottom of the pan.
5. Make 4 small indentations in the mixture and carefully crack one egg into each indentation. Add the remaining ricotta mixture on top.
6. Cover the pie with more layers of phyllo dough, sealing the edges. Brush the top with olive oil.
7. Bake for 40-45 minutes, or until golden brown and crispy on top.
8. Let the Torta Pasqualina rest for 10 minutes before slicing and serving.

Torta Pasqualina is a delicious savory alternative to the sweeter Easter pastries and offers a satisfying mix of creamy ricotta, savory spinach, and rich eggs. The pie is often enjoyed warm or at room temperature, making it ideal for Easter picnics or family gatherings. The combination of textures and flavors makes this traditional pie a true Italian favorite for Easter.

Cassatelle di Agira (Sicilian Easter Pastry)

Cassatelle di Agira is a traditional Sicilian pastry often enjoyed during Easter. These sweet pastries are filled with ricotta cheese, chocolate, and a hint of orange zest, all encased in a crisp, fried dough. The combination of creamy filling and crunchy exterior makes these treats a beloved part of the Easter celebration in Sicily.

Ingredients:

• 250g all-purpose flour
• 100g sugar
• 50g butter, softened
• 1 egg
• 1 tbsp white wine
• A pinch of salt
• 250g ricotta cheese, drained
• 100g dark chocolate, chopped
• Zest of 1 orange
• Powdered sugar (for dusting)

Instructions:

1. In a bowl, mix flour, sugar, and salt. Add the butter and rub it into the flour until the mixture resembles coarse crumbs.
2. Beat the egg and add it to the flour mixture along with the white wine. Mix until a dough forms. If the dough is too dry, add a little water, 1 tablespoon at a time.
3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Meanwhile, prepare the filling by combining ricotta cheese, chopped dark chocolate, and orange zest in a bowl. Mix until smooth and well combined.
5. Roll out the dough on a floured surface and cut it into circles, about 3-4 inches in diameter.
6. Place a spoonful of the ricotta mixture in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, sealing the edges by pressing with a fork.
7. Heat oil in a deep pan to 350°F (175°C). Fry the cassatelle in batches until golden and crispy, about 3-4 minutes per batch.
8. Drain on paper towels and dust with powdered sugar before serving.

Cassatelle di Agira offers a perfect balance of textures and flavors. The crisp, golden pastry pairs beautifully with the rich, creamy ricotta filling and the burst of chocolate and citrus. These pastries are a true Sicilian treat that captures the essence of Easter celebrations, bringing both joy and indulgence to the table.

Focaccia di Pasqua (Easter Focaccia)

Focaccia di Pasqua is a sweet and aromatic bread traditionally prepared for Easter in Italy, particularly in the regions of Umbria and Tuscany. It’s a rich, soft, and lightly sweetened bread flavored with orange zest, olive oil, and topped with colorful sprinkles or sugar. This festive focaccia is a perfect accompaniment to Easter brunch or a treat to enjoy with coffee.

Ingredients:

• 500g all-purpose flour
• 10g active dry yeast
• 200ml warm water
• 100g sugar
• 100ml olive oil
• 1 tsp salt
• Zest of 1 orange
• 2 large eggs
• 50g candied fruit (optional)
• 50g sugar (for topping)

Instructions:

1. In a small bowl, dissolve the yeast and a pinch of sugar in warm water. Let it sit for 5 minutes until frothy.
2. In a large bowl, combine the flour, remaining sugar, salt, and orange zest. Add the yeast mixture, eggs, and olive oil. Stir to form a dough.
3. Knead the dough for about 10 minutes, until smooth and elastic. Cover the dough with a clean towel and let it rise for 1-2 hours, or until doubled in size.
4. Once the dough has risen, punch it down and shape it into a round or oval shape. Place the dough on a greased baking sheet and let it rise for an additional 30-45 minutes.
5. Preheat the oven to 350°F (175°C). Before baking, make small indentations in the top of the dough with your fingers, and sprinkle the dough with sugar.
6. Bake for 25-30 minutes, or until golden brown and fragrant.
7. If desired, top with candied fruit before serving.

Focaccia di Pasqua is a wonderful way to celebrate Easter with its sweet, light texture and bright citrus flavor. The simple ingredients combine to create a subtly sweet, slightly chewy bread that pairs wonderfully with cheeses, cured meats, or just enjoyed on its own. It’s a perfect treat for Easter morning, offering both beauty and flavor in each bite.

Zeppole di San Giuseppe (St. Joseph’s Day Fritters)

Zeppole di San Giuseppe are traditional Italian pastries made to celebrate St. Joseph’s Day, which falls around Easter. These deep-fried doughnuts are filled with custard and often topped with a cherry. While they are particularly associated with the March 19th feast day, they’re also a beloved Easter treat in many Italian homes. Their crispy exterior and creamy filling make them irresistible.

Ingredients:

• 250g all-purpose flour
• 100g butter
• 250ml water
• 4 large eggs
• A pinch of salt
• 1 tsp vanilla extract
• 500ml vegetable oil (for frying)
• 500ml pastry cream (see instructions)
• 10 maraschino cherries (optional)

For Pastry Cream:

• 500ml milk
• 100g sugar
• 1 vanilla bean (or 1 tsp vanilla extract)
• 3 egg yolks
• 30g cornstarch

Instructions:

1. To make the pastry cream, heat the milk with the vanilla bean (if using) and half the sugar until hot but not boiling. In a separate bowl, whisk the egg yolks, cornstarch, and remaining sugar. Gradually add the hot milk mixture to the egg mixture while whisking constantly.
2. Return the mixture to the stove and cook over low heat, whisking constantly, until thickened. Once thickened, remove from heat and let it cool.
3. For the dough, combine water, butter, and a pinch of salt in a saucepan. Bring to a boil. Add the flour all at once, stirring vigorously until the dough comes away from the sides of the pan.
4. Remove from heat and allow the dough to cool slightly. Add the eggs one at a time, beating well after each addition until smooth and glossy. Stir in the vanilla extract.
5. Heat the oil in a large pot to 350°F (175°C). Drop spoonfuls of dough into the hot oil, frying in batches for about 3-4 minutes or until golden brown and puffed up.
6. Drain the zeppole on paper towels. Once cooled, fill each fritter with pastry cream using a piping bag.
7. Top with a maraschino cherry for decoration (optional) and dust with powdered sugar before serving.

Zeppole di San Giuseppe is a perfect combination of crunchy, creamy, and sweet. The fluffy doughnut exterior contrasts beautifully with the rich pastry cream, and the addition of the cherry adds a festive touch. These pastries are not only a treat for Easter but a reminder of the Italian tradition of celebrating with family and food.

Torta di Ricotta e Pere (Ricotta and Pear Cake)

Torta di Ricotta e Pere is a classic Italian cake made with a smooth ricotta filling and fresh pears. The sweetness of the pears pairs perfectly with the creamy ricotta, and the soft, moist cake base makes this dessert a true crowd-pleaser. It’s often served during special occasions, especially Easter, and is adored for its delicate flavors and elegant presentation.

Ingredients:

• 250g all-purpose flour
• 200g sugar
• 1 tsp baking powder
• 3 large eggs
• 250g ricotta cheese, drained
• 2 ripe pears, peeled and sliced
• 100g butter, softened
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• A pinch of salt
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a bowl, mix together the flour, baking powder, and salt.
3. In a separate bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Stir in the ricotta cheese, vanilla extract, and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
6. Pour half of the batter into the prepared pan. Arrange a layer of sliced pears on top, then cover with the remaining batter. Gently press the pears into the batter.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove from the pan and let it cool completely.
9. Dust with powdered sugar before serving.

Torta di Ricotta e Pere is a delightful dessert that combines the freshness of pears with the creamy richness of ricotta. The delicate texture of the cake makes each bite feel light and refreshing, while the pears add natural sweetness. This cake is a perfect example of how simple ingredients can come together to create an elegant and delicious dessert, making it ideal for Easter gatherings.

Frittelle di Mele (Apple Fritters)

Frittelle di Mele are crispy, sweet apple fritters often enjoyed as an Easter treat in Italy. These fritters are made by dipping apple slices in a lightly sweetened batter and frying them until golden brown. They are typically dusted with powdered sugar and can be served warm, making them a delicious addition to any Easter breakfast or dessert table.

Ingredients:

• 2 large apples (preferably Granny Smith or Gala), peeled, cored, and sliced
• 150g all-purpose flour
• 50g sugar
• 1 tsp baking powder
• 1 egg
• 200ml milk
• A pinch of cinnamon
• 1 tsp vanilla extract
• Vegetable oil (for frying)
• Powdered sugar (for dusting)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and a pinch of salt.
2. Add the egg, milk, and vanilla extract, and whisk until smooth to form the batter.
3. Heat the oil in a deep pan to 350°F (175°C).
4. Dip the apple slices into the batter, ensuring they are fully coated.
5. Carefully place the battered apple slices into the hot oil and fry for about 3-4 minutes, or until golden brown and crispy.
6. Remove the fritters from the oil and drain on paper towels.
7. Dust with powdered sugar before serving.

Frittelle di Mele are a wonderfully crispy and sweet treat, perfect for Easter or any occasion when you want a comforting dessert. The batter creates a crispy exterior while the apples inside remain soft and juicy. The light dusting of powdered sugar adds just the right amount of sweetness, making these apple fritters a satisfying dessert that will have everyone asking for more.

Ciambella di Pasqua (Italian Easter Ring Cake)

Ciambella di Pasqua is a simple yet beautiful ring-shaped cake often made for Easter in Italy. This light and fluffy cake is flavored with citrus zest and sometimes a hint of anise or vanilla. Traditionally, it is decorated with colorful sprinkles, making it a festive and joyful addition to any Easter celebration.

Ingredients:

• 300g all-purpose flour
• 200g sugar
• 100g butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• Zest of 1 orange
• 100ml milk
• 1 tsp baking powder
• A pinch of salt
• Colorful sprinkles (for decoration)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan or any ring-shaped pan.
2. In a large bowl, beat the butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla, lemon zest, and orange zest.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until smooth.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Once cooled, decorate with colorful sprinkles for a festive touch.

Ciambella di Pasqua is a cheerful, light cake that’s perfect for Easter gatherings. The citrus zest gives it a refreshing flavor, and the simple ring shape adds a charming touch to any table. Topped with vibrant sprinkles, it’s a cake that will brighten up any Easter celebration, offering a sweet and zesty treat that’s both light and satisfying.

Pastiera Napoletana (Neapolitan Easter Pie)

Pastiera Napoletana is one of Italy’s most iconic Easter desserts, hailing from Naples. This rich, fragrant pie is made with a sweet pastry crust and filled with a mixture of ricotta cheese, cooked wheat berries, and a blend of citrus zest and spices. It is traditionally served during the Easter holiday, and its complex flavors make it a beloved treat for family gatherings.

Ingredients:

• 300g all-purpose flour
• 150g butter, chilled and cubed
• 100g sugar
• 1 large egg
• 1-2 tbsp cold water (if needed)
• 250g ricotta cheese, drained
• 200g cooked wheat berries (available at specialty stores or substitute with cooked rice)
• 150g sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp orange flower water (optional)
• Zest of 1 orange
• Zest of 1 lemon
• 100g candied orange peel, chopped (optional)
• Powdered sugar (for dusting)

Instructions:

1. To make the dough, combine the flour, butter, and sugar in a large bowl. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
2. Add the egg and mix until the dough comes together. If the dough is too dry, add cold water a little at a time.
3. Form the dough into a ball, wrap in plastic wrap, and chill in the fridge for 30 minutes.
4. Preheat the oven to 350°F (175°C). Roll out the dough and line a 9-inch tart pan with it. Prick the base with a fork and refrigerate while preparing the filling.
5. For the filling, in a large bowl, combine the ricotta cheese, cooked wheat berries, sugar, eggs, vanilla extract, orange and lemon zest, and orange flower water. Mix until smooth. Stir in the chopped candied orange peel if using.
6. Pour the filling into the prepared crust, smoothing the top.
7. Bake for 50-60 minutes, or until the filling is set and golden brown on top.
8. Let the pastiera cool completely before dusting with powdered sugar and serving.

Pastiera Napoletana is a wonderfully complex dessert with flavors that meld beautifully over time. The combination of ricotta, wheat berries, and citrus gives it a creamy yet textured filling, while the sweet pastry crust balances the richness of the filling. Traditionally enjoyed after Easter dinner, it’s a dessert that represents the joy and abundance of the season.

Torta Pasqualina (Italian Easter Savory Pie)

Torta Pasqualina is a savory Easter pie originating from the Liguria region of Italy. It’s made with a buttery, flaky pastry and filled with a mixture of spinach, ricotta, and eggs. Often enjoyed as a festive appetizer or main dish during Easter celebrations, this savory pie offers a delicious contrast to the sweetness of typical Easter desserts.

Ingredients:

• 500g spinach, fresh or frozen
• 250g ricotta cheese, drained
• 100g grated Parmesan cheese
• 4 large eggs
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 tbsp pine nuts (optional)
• Salt and pepper to taste
• 500g puff pastry (store-bought or homemade)
• 1 egg, beaten (for brushing)

Instructions:

1. If using fresh spinach, blanch it in boiling water for 2-3 minutes, then drain and squeeze out excess water. If using frozen spinach, thaw and squeeze out the water.
2. Heat the olive oil in a pan over medium heat and sauté the chopped onion until soft and translucent, about 5 minutes.
3. Add the spinach to the pan and cook for an additional 5-7 minutes, allowing any remaining water to evaporate. Season with salt and pepper.
4. In a large bowl, combine the ricotta, Parmesan, and sautéed spinach. Stir in 3 of the eggs and mix until smooth. If using, add the pine nuts for extra flavor and texture.
5. Preheat the oven to 375°F (190°C). Roll out the puff pastry to fit a 9-inch tart or pie pan. Line the pan with the pastry, leaving some overhang.
6. Pour the spinach and ricotta mixture into the pastry shell. Make small wells in the filling and carefully crack the remaining egg into each well, leaving the yolk intact.
7. Fold the overhanging pastry over the filling to form a border. Brush the top of the pastry with the beaten egg.
8. Bake for 30-35 minutes, or until the pastry is golden and the filling is set.
9. Let the pie cool slightly before serving.

Torta Pasqualina is a savory delight with a perfect balance of flavors and textures. The spinach adds a fresh and earthy note, while the ricotta and Parmesan create a rich, creamy filling. The crisp pastry crust ties everything together, making it a satisfying dish to enjoy during Easter celebrations or any special occasion.

Colomba di Pasqua (Italian Easter Dove Cake)

Colomba di Pasqua is a traditional Italian Easter cake shaped like a dove, symbolizing peace and renewal. This soft, fluffy cake is made with a yeast dough similar to panettone and is often flavored with citrus zest and studded with almonds and sugar. It’s a beloved dessert for Easter, often shared with family and friends.

Ingredients:

• 500g all-purpose flour
• 200g sugar
• 10g active dry yeast
• 100g butter, softened
• 250ml warm milk
• 3 large eggs
• Zest of 1 orange
• Zest of 1 lemon
• 1 tsp vanilla extract
• 100g candied orange peel, chopped (optional)
• 100g whole almonds
• 2 tbsp sugar (for topping)
• A pinch of salt

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for about 10 minutes until frothy.
2. In a large bowl, combine the flour, sugar, salt, and citrus zest. Add the eggs, melted butter, and vanilla extract. Gradually add the yeast mixture and mix to form a dough.
3. Knead the dough for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little flour, but be careful not to add too much.
4. Cover the dough and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
5. Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a dove shape, placing it on a baking sheet lined with parchment paper.
6. Sprinkle the top of the dough with the candied orange peel (if using), whole almonds, and sugar.
7. Bake for 30-40 minutes, or until the cake is golden brown and cooked through. A toothpick inserted into the center should come out clean.
8. Let the Colomba cool completely before serving.

Colomba di Pasqua is a sweet and festive cake with a light, airy texture and a delightful citrus flavor. The almonds and sugar on top create a crunchy contrast to the soft dough, making every bite a treat. This cake is a beautiful symbol of Easter and a wonderful addition to any holiday table, offering both flavor and tradition in one delicious package.

Crostata di Ricotta e Cioccolato (Ricotta and Chocolate Tart)

Crostata di Ricotta e Cioccolato is an irresistible Italian tart made with a buttery, crumbly pastry crust filled with a creamy ricotta mixture and dark chocolate chunks. It’s a decadent dessert perfect for celebrating Easter, combining the richness of ricotta with the indulgence of chocolate, creating a treat that’s both comforting and festive.

Ingredients:

• 250g all-purpose flour
• 150g unsalted butter, chilled and cubed
• 100g sugar
• 1 egg
• Zest of 1 lemon
• 500g ricotta cheese, drained
• 100g dark chocolate, chopped into small chunks
• 100g sugar
• 2 large eggs
• 1 tsp vanilla extract
• A pinch of salt
• Powdered sugar (for dusting)

Instructions:

1. To prepare the crust, mix the flour, butter, and sugar in a bowl until the mixture resembles breadcrumbs. Add the egg and lemon zest, and knead until the dough comes together. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
2. Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface and line a 9-inch tart pan, pressing the dough into the sides. Trim any excess dough around the edges. Prick the base with a fork and chill again for 10 minutes.
3. Blind bake the crust for 10-12 minutes by placing parchment paper over the dough and filling it with baking beans or rice. Remove the paper and beans, then bake for another 5 minutes until lightly golden. Set aside to cool.
4. For the filling, beat the ricotta and sugar together until smooth. Add the eggs, vanilla extract, and salt, and continue to mix until well combined. Stir in the chocolate chunks.
5. Pour the ricotta mixture into the cooled tart shell and smooth the top with a spatula.
6. Bake for 30-35 minutes or until the filling is set and slightly golden on top.
7. Allow the tart to cool completely before dusting with powdered sugar and serving.

Crostata di Ricotta e Cioccolato is a perfect balance of creamy, sweet ricotta and the richness of dark chocolate. The delicate, buttery crust adds a delightful contrast to the creamy filling. This tart is a beautiful centerpiece for any Easter gathering, offering both visual appeal and a delicious combination of textures and flavors that are sure to satisfy any sweet tooth.

Torta di Carote e Mandorle (Carrot and Almond Cake)

Torta di Carote e Mandorle is a moist and nutty cake that combines grated carrots and ground almonds, making it a light yet flavorful dessert. This simple Italian Easter cake is naturally sweetened with honey and flavored with aromatic spices like cinnamon and nutmeg, creating a comforting treat perfect for celebrating the season.

Ingredients:

• 300g grated carrots
• 150g ground almonds
• 100g sugar
• 100g honey
• 4 large eggs
• 200g all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• A pinch of salt
• 100g unsalted butter, melted
• Zest of 1 orange
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the eggs, sugar, and honey until light and fluffy.
3. Stir in the grated carrots, ground almonds, and orange zest.
4. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5. Fold in the melted butter until the batter is smooth.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool before dusting with powdered sugar and serving.

Torta di Carote e Mandorle is a wonderfully moist cake with a subtle sweetness from the honey and a hint of spice from the cinnamon and nutmeg. The ground almonds give it a rich, nutty flavor and a slightly denser texture, making it a satisfying dessert. This cake is perfect for Easter, offering a healthier alternative to more indulgent treats while still being incredibly delicious and comforting.

Zeppole di San Giuseppe (St. Joseph’s Day Donuts)

Zeppole di San Giuseppe are traditional Italian donuts filled with custard and often topped with a cherry, typically enjoyed during the feast of St. Joseph on March 19th, but they also make a fantastic Easter treat. These fried dough pastries are crispy on the outside and soft on the inside, with a rich and creamy filling that makes them utterly irresistible.

Ingredients:

• 250ml water
• 100g unsalted butter
• 200g all-purpose flour
• 4 large eggs
• 1 tsp vanilla extract
• A pinch of salt
• Vegetable oil (for frying)
• 200g pastry cream (see instructions below)
• 12 maraschino cherries (for topping)

For the Pastry Cream:

• 500ml whole milk
• 100g sugar
• 4 large egg yolks
• 50g cornstarch
• 1 tsp vanilla extract

Instructions:

1. To make the pastry cream, heat the milk in a saucepan until just simmering. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
2. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, whisking continuously until it thickens. Stir in the vanilla extract, then remove from heat and let it cool.
3. For the zeppole dough, combine the water, butter, and a pinch of salt in a saucepan over medium heat. Bring to a boil.
4. Remove from the heat and stir in the flour all at once, mixing until the dough comes together and pulls away from the sides of the pan.
5. Let the dough cool for a few minutes, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Heat the oil in a deep pan to 350°F (175°C). Using a spoon or pastry bag, form small round dough balls and fry them until golden brown, about 4-5 minutes. Remove from the oil and drain on paper towels.
7. Once the zeppole have cooled slightly, use a piping bag to fill the center with pastry cream.
8. Top each zeppola with a maraschino cherry and serve.

Zeppole di San Giuseppe are a delightful indulgence, with their crispy exterior and rich, custard-filled interior. The pastry cream provides a smooth, sweet contrast to the crispy dough, and the cherry on top adds a touch of festive color. These donuts are a special treat for Easter or any celebration, offering both a deliciously sweet flavor and a beautiful presentation.

Note: More recipes​ are coming soon!