30+ Quick & Easy Traditional Calabrian Easter Recipes for Every Table

Easter is a time for celebration, and in Calabria, Italy, the holiday is marked by a feast of rich flavors and deep-rooted traditions.

The region of Calabria, known for its robust cuisine and cultural heritage, comes alive during Easter with a variety of mouthwatering dishes.

From savory pies and rustic breads to decadent desserts, Calabrian Easter recipes offer a unique glimpse into the heart of Italian culinary traditions.

These recipes are not just about taste; they carry deep symbolic meaning and represent the renewal of life, family, and community.

In this blog article, we will explore over 30 traditional Calabrian recipes perfect for your Easter table.

Whether you’re planning a big family meal or a smaller, intimate gathering, these dishes will bring the spirit of Calabria to your celebration.

30+ Quick & Easy Traditional Calabrian Easter Recipes for Every Table

Calabrian Easter recipes are a perfect way to bring the flavors and traditions of Southern Italy into your home.

Each dish, from savory to sweet, is a celebration of seasonal ingredients, family, and the joy of togetherness.

Whether you try the iconic Torta Pasqualina, the delightful Cuddura bread, or the savory Casatiello, these recipes offer something for every palate.

By embracing these traditional Calabrian dishes, you’ll not only be savoring delicious food, but also partaking in centuries-old customs that make Easter in Calabria so special. Celebrate with these timeless recipes, and let them become a cherished part of your own family traditions.

Calabrian Easter Cuzzupe (Traditional Sweet Bread)

Cuzzupe, also known as “sgute,” is a beloved Calabrian Easter tradition. This sweet bread symbolizes the resurrection, with its unique shape often incorporating whole eggs as a symbol of rebirth. Passed down through generations, the recipe varies by family but consistently features a subtly sweet dough enriched with citrus flavors and baked to golden perfection. It is an essential part of Calabrian Easter celebrations, often shared among family and friends as a gesture of goodwill and renewal.

Ingredients

• 4 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs (plus more for decoration)
• 1/2 cup olive oil
• Zest of 1 lemon
• Zest of 1 orange
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• Optional: Colored sprinkles or glaze

Instructions

1. Prepare the Dough: In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add the lemon and orange zest for a citrusy aroma.
2. Mix Wet Ingredients: Whisk eggs with olive oil and milk. Gradually incorporate the wet mixture into the dry ingredients, forming a soft, pliable dough.
3. Shape the Cuzzupe: Divide the dough into pieces and shape them into rings, braids, or crosses. If desired, press whole raw eggs (in their shells) into the dough as decoration.
4. Bake: Preheat the oven to 350°F (175°C). Place the shaped dough on a baking sheet lined with parchment paper. Bake for 25–30 minutes, or until golden brown.
5. Decorate: Allow the Cuzzupe to cool slightly, then drizzle with glaze or sprinkle with colored sugar.

Calabrian Cuzzupe encapsulates the essence of Easter with its heartfelt symbolism and delightful taste. Perfect for breakfast or dessert, this bread brings warmth and a sense of tradition to any table. Whether gifted or enjoyed at home, Cuzzupe embodies the spirit of renewal and community that defines Easter in Calabria.

Pitta Chjina di Pasqua (Stuffed Easter Bread)

Pitta Chjina, meaning “stuffed bread,” is a savory Calabrian specialty often prepared during Easter. This golden, fragrant bread is stuffed with a delectable filling of cured meats and cheeses, making it a hearty addition to the festive table. Celebrating Calabria’s rich culinary heritage, Pitta Chjina showcases the region’s love for bold flavors and the tradition of crafting nourishing dishes that bring families together during holidays.

Ingredients

• 4 cups all-purpose flour
• 2 tsp active dry yeast
• 1 tsp sugar
• 1 1/4 cups warm water
• 1/4 cup olive oil
• 1/2 tsp salt
• 1 cup diced soppressata or salami
• 1 cup diced provolone cheese
• 1/2 cup grated Pecorino Romano
• Optional: Black pepper and dried oregano for seasoning

Instructions

1. Prepare the Dough: Dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy. Combine flour and salt in a large bowl. Gradually add the yeast mixture and olive oil, mixing until a dough forms. Knead for 8–10 minutes until smooth and elastic. Cover and let rise for 1 hour.
2. Prepare the Filling: In a bowl, mix soppressata, provolone, Pecorino Romano, black pepper, and oregano.
3. Assemble the Bread: Roll out half the dough into a circle and place it in a greased baking dish. Spread the filling evenly over the dough. Roll out the remaining dough and cover the filling, sealing the edges.
4. Bake: Preheat the oven to 375°F (190°C). Brush the top with olive oil and bake for 35–40 minutes until golden brown.
5. Cool and Serve: Allow the Pitta Chjina to cool slightly before slicing.

Pitta Chjina di Pasqua is a testament to Calabria’s love for hearty, flavorful dishes. This stuffed bread is perfect for sharing during Easter, reflecting the communal spirit of the celebration. Its rich, savory filling and tender crust make it a memorable centerpiece for any festive meal.

Turdilli Calabresi (Easter Honey Cookies)

Turdilli are small, twisted cookies soaked in honey, traditionally made in Calabria for Easter. These sweet treats are deeply rooted in the region’s culinary history, offering a delightful combination of crunch and sweetness. With their delicate texture and floral honey glaze, Turdilli are often served as a celebratory dessert, bringing a touch of sweetness to the Easter table.

Ingredients

• 3 cups all-purpose flour
• 1/2 cup olive oil
• 1/2 cup white wine
• 1/4 cup sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup honey
• Optional: Sprinkles for decoration

Instructions

1. Make the Dough: Combine flour, sugar, cinnamon, and salt in a large bowl. Gradually mix in olive oil and white wine until a soft, pliable dough forms.
2. Shape the Cookies: Roll the dough into small ropes and cut them into 2-inch pieces. Twist each piece into a spiral or knot.
3. Bake: Preheat the oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper and bake for 15–20 minutes until lightly golden.
4. Coat with Honey: Heat honey in a small saucepan until it becomes thin and runny. Dip each cookie into the warm honey, ensuring an even coating. Arrange the cookies on a platter to cool.
5. Decorate: Sprinkle with optional decorations for a festive touch.

Turdilli Calabresi are a delightful Easter tradition that perfectly captures the sweet spirit of the holiday. These honey-coated cookies are simple to prepare yet irresistibly delicious, making them a favorite among both children and adults. Whether enjoyed as a dessert or given as gifts, Turdilli add a joyful sweetness to Easter festivities in Calabria.

Cacciocavallo Cheese and Sausage Easter Pie (Torta di Pasqua con Cacciocavallo e Salsiccia)

The Torta di Pasqua with Cacciocavallo and Salsiccia is a savory Calabrian Easter pie that combines the richness of local cheeses and cured meats, making it a beloved dish in the region. This hearty pie is often enjoyed as part of the Easter feast, symbolizing the abundance of food and the joy of family gatherings. The Cacciocavallo cheese, with its smooth texture and slightly tangy flavor, pairs perfectly with the savory sausage, creating a filling and satisfying dish that is sure to be a hit during the holiday celebrations.

Ingredients

• 3 cups all-purpose flour
• 1/2 cup olive oil
• 1/2 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp baking powder
• 2 cups Cacciocavallo cheese, grated
• 1 cup cooked sausage, crumbled
• 2 eggs (1 for the filling and 1 for brushing)
• Fresh parsley, chopped

Instructions

1. Prepare the Dough: In a large bowl, combine flour, baking powder, salt, and black pepper. Gradually add the olive oil and water, mixing until a dough forms. Knead until smooth, then wrap in plastic and let rest for 30 minutes.
2. Make the Filling: In a bowl, mix the grated Cacciocavallo cheese, crumbled sausage, one egg, and fresh parsley until well combined.
3. Assemble the Pie: Preheat the oven to 375°F (190°C). Roll out two-thirds of the dough into a circle and place it in a greased pie dish. Add the cheese and sausage filling, spreading it evenly. Roll out the remaining dough to cover the filling, sealing the edges well.
4. Bake: Brush the top of the pie with the remaining egg (beaten) and bake for 35-40 minutes until golden brown.
5. Cool and Serve: Allow the pie to cool for a few minutes before slicing.

Cacciocavallo Cheese and Sausage Easter Pie is a savory treat that epitomizes the flavors of Calabria. The combination of rich cheese and savory sausage creates a filling that is both satisfying and flavorful. This dish, often enjoyed as part of a festive Easter meal, brings families together with its comforting taste and warm, golden crust.

Frittata di Pasqua (Easter Frittata)

Frittata di Pasqua is a traditional Easter dish in Calabria, often served as part of the Easter breakfast or lunch. This frittata is a delicious and savory egg dish made with fresh, seasonal ingredients, such as spring onions, peas, and potatoes, all infused with the flavors of local cheeses and cured meats. The frittata is a symbol of rebirth, incorporating the abundance of spring and the joy of the Easter season. It’s easy to prepare, making it a perfect addition to any Easter spread.

Ingredients

• 8 large eggs
• 1 cup peas (fresh or frozen)
• 1 medium potato, peeled and diced
• 1 small onion, chopped
• 1/2 cup grated Pecorino Romano
• 1/2 cup diced pancetta or prosciutto
• 1/4 cup olive oil
• Salt and black pepper to taste

Instructions

1. Prepare the Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened. Add the diced potato and cook for about 10 minutes until tender. Add the peas and cook for another 5 minutes. Remove from heat.
2. Whisk the Eggs: In a large bowl, whisk the eggs with salt, black pepper, and grated Pecorino Romano cheese.
3. Combine Ingredients: Stir the cooked vegetables and the pancetta or prosciutto into the egg mixture.
4. Cook the Frittata: Heat a non-stick skillet over medium-low heat and add the egg mixture. Cook gently, lifting the edges of the frittata to let the uncooked eggs flow to the edges. Once the edges are set, flip the frittata carefully (or use the broiler to cook the top).
5. Serve: Once cooked through and golden brown, slice the frittata into wedges and serve warm.

Frittata di Pasqua is a perfect representation of the simple yet flavorful dishes that define Calabrian cuisine. With its light yet filling ingredients, it is the ideal meal to celebrate Easter with family and friends. The frittata is not only delicious but also embodies the spirit of Easter with its vibrant colors and seasonal ingredients.

Easter Lamb and Potatoes (Agnello e Patate di Pasqua)

Agnello e Patate (Lamb and Potatoes) is a classic Calabrian dish that graces many tables during Easter celebrations. Lamb, a symbol of sacrifice and rebirth, is seasoned and roasted with tender potatoes, creating a comforting and hearty meal. The flavors of the rosemary and garlic-infused lamb complement the crispy potatoes, making this dish an ideal centerpiece for Easter dinner. It brings together tradition, flavor, and the joy of family gatherings.

Ingredients

• 1 whole leg of lamb (about 4 pounds)
• 4 large potatoes, peeled and cut into wedges
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1/4 cup olive oil
• Salt and black pepper to taste
• 1 cup white wine

Instructions

1. Prepare the Lamb: Preheat the oven to 375°F (190°C). Season the lamb leg with olive oil, garlic, rosemary, salt, and pepper. Let it marinate for at least 30 minutes to absorb the flavors.
2. Prepare the Potatoes: Toss the potato wedges in olive oil, salt, and pepper. Set aside.
3. Roast the Lamb and Potatoes: Place the seasoned lamb in a roasting pan and pour the white wine around it. Roast for 1.5 to 2 hours, basting the lamb every 30 minutes with the pan juices. Add the potatoes around the lamb for the last 45 minutes of cooking, turning them occasionally.
4. Check for Doneness: Ensure the lamb is cooked to your preferred level of doneness (about 145°F for medium-rare). The potatoes should be golden and crispy.
5. Serve: Let the lamb rest for 10 minutes before slicing. Serve with the roasted potatoes.

Agnello e Patate di Pasqua is a comforting and satisfying dish that celebrates the flavors of spring and the tradition of Easter. The tender lamb and crispy potatoes make for a perfect combination that embodies the joy of the season. This dish not only fills the stomach but also brings the warmth of family gatherings and shared memories.

Cuddura di Pasqua (Easter Sweet Bread)

Cuddura di Pasqua is a traditional Calabrian Easter sweet bread that is often shaped into decorative forms such as crosses or wreaths. This bread is rich, slightly sweet, and flavored with orange zest, anise, and sometimes a touch of vanilla. It is traditionally made during Easter and is often gifted to family and friends as a symbol of good wishes and blessings. The bread is soft, slightly dense, and has a delicious golden crust. This recipe is an essential part of the Calabrian Easter table, enjoyed by both children and adults alike.

Ingredients

• 4 cups all-purpose flour
• 1 cup sugar
• 2 tsp dry yeast
• 1/2 cup warm milk
• 1/4 cup olive oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp anise extract
• Zest of 1 orange
• Pinch of salt
• 1 egg (for brushing)

Instructions

1. Activate the Yeast: In a small bowl, combine warm milk, yeast, and a tablespoon of sugar. Let it sit for 10 minutes until foamy.
2. Prepare the Dough: In a large bowl, combine flour, sugar, salt, and orange zest. Create a well in the center and add the activated yeast mixture, eggs, vanilla extract, and anise extract. Mix together to form a dough. Knead for about 10 minutes until smooth and elastic.
3. Let It Rise: Cover the dough with a clean cloth and let it rise for about 2 hours or until it doubles in size.
4. Shape the Bread: Preheat the oven to 350°F (175°C). Punch the dough down and divide it into portions to shape into small wreaths or crosses. Place the shaped dough onto a greased baking sheet.
5. Bake: Brush the tops with the beaten egg for a golden finish. Bake for 20-25 minutes, or until the bread is golden brown.
6. Cool and Serve: Let the bread cool completely before serving or gifting.

Cuddura di Pasqua is a delightful Easter bread that embodies the sweetness of the season. Its unique shape and rich flavor make it a perfect symbol of Easter joy, shared with loved ones. This traditional sweet bread is not only a treat for the taste buds but also an important part of the cultural heritage of Calabria, offering both a comforting taste and a beautiful presentation for Easter gatherings.

Torta Pasqualina (Easter Spinach and Ricotta Pie)

Torta Pasqualina is a beloved Italian Easter dish, and in Calabria, it is made with a rich filling of spinach, ricotta cheese, and eggs encased in flaky, homemade pastry. This savory pie has a deep connection to the Easter holiday, representing rebirth with its fresh spring vegetables and eggs, which symbolize new life. The pie is delicious, aromatic, and rich in flavor, with the combination of creamy ricotta and earthy spinach complemented by the crispy pastry. It’s perfect for a festive Easter brunch or as a side dish at family gatherings.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/2 cup cold water
• 1 lb fresh spinach, cooked and drained
• 2 cups ricotta cheese
• 3 large eggs
• 1/2 cup grated Parmigiano Reggiano
• Salt and black pepper to taste
• 1 tbsp olive oil for brushing

Instructions

1. Prepare the Dough: In a large bowl, combine flour, salt, and olive oil. Gradually add cold water and knead until smooth. Divide the dough into two portions, one slightly larger than the other, and let it rest for 30 minutes.
2. Prepare the Filling: In a separate bowl, combine the cooked spinach (squeezed dry), ricotta cheese, two eggs, grated Parmigiano Reggiano, salt, and pepper. Stir until well mixed.
3. Assemble the Pie: Preheat the oven to 375°F (190°C). Roll out the larger portion of dough on a floured surface to line a pie dish. Pour the spinach and ricotta mixture into the dough, creating a smooth, even layer.
4. Add the Eggs: Make three indentations in the filling and crack an egg into each indentation.
5. Cover the Pie: Roll out the remaining dough and cover the pie, sealing the edges well. Brush the top with olive oil for a golden finish.
6. Bake: Bake for 40-45 minutes until the pastry is golden and crisp. Let the pie rest for 10 minutes before slicing.

Torta Pasqualina is a savory and satisfying pie that is perfect for celebrating Easter in Calabria. The creamy ricotta and spinach filling, combined with the richness of the eggs, create a deliciously balanced dish that represents the essence of spring. The flaky crust provides the perfect contrast to the soft filling, making it a beloved dish to share with family during the Easter holiday.

Frittelle di Pasqua (Easter Fried Dough)

Frittelle di Pasqua are sweet, fried dough balls that are a staple of Easter celebrations in Calabria. These golden, crispy fritters are made with a dough that is flavored with citrus zest, often sprinkled with powdered sugar, and sometimes filled with sweet ricotta or a hint of chocolate. They are light, fluffy, and indulgent, making them a perfect treat to enjoy with family during Easter gatherings. The frittelle are often served as a dessert or snack throughout the holiday weekend, offering a sweet end to any Easter meal.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Zest of 1 lemon
• 1/4 cup warm milk
• 2 eggs
• 1/4 cup olive oil (for frying)
• Powdered sugar for dusting

Instructions

1. Prepare the Dough: In a bowl, combine flour, sugar, baking powder, and lemon zest. Add the eggs, vanilla extract, and warm milk, mixing until a soft dough forms.
2. Fry the Dough: Heat olive oil in a deep pan over medium heat. Use your hands or a spoon to form small dough balls and fry them in batches, turning occasionally until golden brown and crispy.
3. Drain and Dust: Remove the fritters from the oil and place them on paper towels to drain excess oil.
4. Serve: Once cooled slightly, dust the frittelle with powdered sugar and serve warm.

Frittelle di Pasqua are a delightful Calabrian Easter treat, offering a light, crispy, and sweet indulgence that captures the festive spirit of the holiday. These fried dough balls are perfect for sharing and are sure to bring joy to any Easter celebration. Whether served as a dessert or snack, they embody the warmth and sweetness of family traditions, making them a cherished part of the Calabrian Easter feast.

Pizza Chiena (Easter Savory Pie)

Pizza Chiena, also known as “Easter pie,” is a savory, rich pastry traditionally made in Calabria for Easter celebrations. This pie features a buttery, flaky crust filled with a hearty mixture of cheeses, cured meats, and eggs, symbolizing the abundance and joy of the season. The filling typically includes a blend of ricotta, mozzarella, salami, ham, and sometimes even sausage, all encased in a pastry dough that’s slightly sweet and crisp. It’s a dish that brings the flavors of Easter together in one comforting and indulgent pie, perfect for gatherings and family meals.

Ingredients

• 3 cups all-purpose flour
• 1/2 cup olive oil
• 1/2 cup butter, softened
• 1/2 cup warm water
• 1 tsp salt
• 2 tsp sugar
• 2 tsp dry yeast
• 1/2 lb ricotta cheese
• 1/2 lb mozzarella cheese, shredded
• 1/4 lb ham, cubed
• 1/4 lb salami, cubed
• 2 large eggs
• 1/4 cup grated Parmigiano Reggiano
• Salt and pepper to taste
• 1 egg (for egg wash)

Instructions

1. Prepare the Dough: In a bowl, combine flour, salt, sugar, and yeast. Add olive oil and butter, then gradually add warm water, mixing until a dough forms. Knead the dough for about 10 minutes until smooth. Cover and let it rise for 1-2 hours, or until doubled in size.
2. Prepare the Filling: In a separate bowl, mix together ricotta, mozzarella, ham, salami, eggs, Parmigiano, salt, and pepper. Stir until well combined.
3. Assemble the Pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the dough on a floured surface and line the bottom of a round pie dish, leaving excess dough hanging over the sides.
4. Fill the Pie: Pour the cheese and meat filling into the dough-lined dish, spreading it out evenly. Roll out the remaining dough and cover the pie, sealing the edges.
5. Bake: Brush the top of the pie with beaten egg for a golden finish. Bake for 45-50 minutes or until the crust is golden and the filling is set.
6. Cool and Serve: Let the Pizza Chiena cool for at least 15 minutes before slicing and serving.

Pizza Chiena is a quintessential Easter dish in Calabria, offering a perfect combination of savory flavors in every bite. The rich, meaty filling paired with the buttery, flaky crust makes this pie a showstopper at any Easter table. Whether served as a main dish or a substantial appetizer, it represents the abundance of the season and is sure to be a hit at any family gathering.

Frittata di Pasqua (Easter Omelet with Fresh Herbs)

Frittata di Pasqua is a traditional Italian Easter omelet made with fresh herbs and often enriched with ingredients like cheese, prosciutto, or cooked vegetables. In Calabria, this dish is prepared to celebrate the arrival of spring, with a focus on fresh, vibrant ingredients. The frittata is a simple yet elegant dish that celebrates the renewal of the season, with its blend of eggs and seasonal herbs like parsley, spinach, and chives. It’s perfect for breakfast, brunch, or as a light lunch during Easter festivities.

Ingredients

• 6 large eggs
• 1/2 cup grated Parmigiano Reggiano
• 1/2 cup mozzarella cheese, cubed
• 1/2 cup cooked spinach, drained and chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, chopped
• 1/4 cup prosciutto, diced (optional)
• Salt and black pepper to taste
• 2 tbsp olive oil

Instructions

1. Prepare the Ingredients: In a mixing bowl, whisk the eggs with salt, pepper, and grated Parmigiano. Add the mozzarella, spinach, parsley, chives, and prosciutto, and mix gently.
2. Cook the Frittata: Heat olive oil in a large skillet over medium heat. Pour the egg mixture into the pan, spreading it evenly. Cook for 5-7 minutes until the edges begin to set, then gently lift the edges with a spatula to allow uncooked eggs to flow to the bottom.
3. Finish Cooking: Once the frittata is mostly set but still slightly runny on top, place the skillet under the broiler for 2-3 minutes to cook the top until golden and firm.
4. Serve: Let the frittata cool for a few minutes, then slice and serve warm or at room temperature.

Frittata di Pasqua is a light yet satisfying dish that celebrates the flavors of spring. With its fresh herbs, creamy cheese, and savory prosciutto, it is a wonderful representation of the season’s bounty. Easy to prepare and perfect for Easter brunch or lunch, this frittata is both a comforting and refreshing dish, providing a delicious start to any holiday meal.

Colomba di Pasqua (Easter Dove Cake)

Colomba di Pasqua is the iconic Easter cake of Italy, particularly popular in the south of Italy, including Calabria. This soft, sweet, and aromatic cake is shaped like a dove, symbolizing peace and renewal, fitting for the Easter season. The cake is traditionally made with a dough similar to panettone, enriched with candied orange peel, almonds, and sometimes a dusting of sugar on top. It is light, airy, and subtly sweet, making it a beloved treat to share with family during Easter festivities. Often, this cake is presented as a symbol of hope and good fortune for the year ahead.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp dry yeast
• 3/4 cup warm milk
• 1/2 cup butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup candied orange peel, chopped
• 1/2 cup sliced almonds
• 1 egg yolk (for egg wash)
• Powdered sugar for dusting

Instructions

1. Activate the Yeast: In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit for about 10 minutes until foamy.
2. Make the Dough: In a large bowl, combine flour, sugar, salt, eggs, butter, and vanilla extract. Add the yeast mixture and knead the dough until smooth and elastic, about 10 minutes. Cover the dough and let it rise for about 2 hours or until doubled in size.
3. Shape the Cake: Punch down the dough and add the candied orange peel. Divide the dough into two portions, one larger than the other, to create the body and wings of the dove shape. Place the dough into a greased dove-shaped mold or form it by hand on a baking sheet.
4. Add Toppings: Brush the cake with egg yolk for a golden finish. Sprinkle sliced almonds and powdered sugar on top.
5. Bake: Preheat the oven to 350°F (175°C). Bake the cake for 35-40 minutes or until golden brown.
6. Cool and Serve: Let the Colomba di Pasqua cool completely before slicing and serving.

Colomba di Pasqua is the ultimate Easter dessert in Calabria, offering a perfect blend of sweetness, texture, and symbolism. Its light and airy texture, enriched with candied fruit and almonds, make it a joyful treat that brings families together during the holiday. Whether served as a dessert or as a special treat with coffee, this cake embodies the spirit of Easter and the hope that the season brings.

Torta Pasqualina (Easter Spinach and Ricotta Pie)

Torta Pasqualina is a classic Easter dish that holds a special place in Calabria and other regions of Italy. Traditionally prepared for Easter Sunday, this savory pie is made with layers of delicate phyllo dough and filled with a mixture of ricotta, spinach, and eggs. The addition of hard-boiled eggs in the filling represents new life, a symbol of the Resurrection. This dish is often served as part of a festive Easter brunch or lunch, offering a delicious combination of creamy ricotta, fresh greens, and a crisp, buttery crust. Torta Pasqualina is a favorite during the Easter holiday, not just for its flavors but also for the symbolic meaning it carries.

Ingredients

• 1 package of phyllo dough (about 10 sheets)
• 1 lb fresh spinach, chopped
• 2 cups ricotta cheese
• 2 large eggs
• 4 hard-boiled eggs, peeled
• 1/2 cup grated Parmigiano Reggiano
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 tsp nutmeg (optional)

Instructions

1. Prepare the Spinach: Heat olive oil in a large pan over medium heat. Add the chopped spinach and cook until wilted, about 5-7 minutes. Let it cool and then squeeze out any excess water.
2. Make the Filling: In a large mixing bowl, combine the ricotta, eggs, grated Parmigiano, cooked spinach, salt, pepper, and nutmeg. Stir until the mixture is smooth and well combined.
3. Assemble the Pie: Preheat the oven to 375°F (190°C). Lay one sheet of phyllo dough in a round pie dish, brushing it lightly with olive oil. Continue layering the phyllo sheets, brushing each with olive oil, until you have used about half the package.
4. Add the Filling: Pour the ricotta and spinach filling into the phyllo-lined dish. Make small indentations in the filling and place the hard-boiled eggs in each indentation.
5. Top the Pie: Cover the filling with the remaining phyllo dough, continuing to layer and brush each sheet with olive oil. Fold in the edges of the dough and press to seal.
6. Bake the Pie: Bake for 35-40 minutes, or until the crust is golden brown and crispy.
7. Cool and Serve: Let the pie cool for about 10 minutes before slicing and serving.

Torta Pasqualina is a delightful way to celebrate Easter, combining fresh, seasonal ingredients into a savory, comforting pie. Its layers of crispy phyllo dough and creamy ricotta filling are perfectly complemented by the hard-boiled eggs, which add richness and symbolism to the dish. This traditional pie is an essential part of the Easter table, offering both flavor and meaning to the holiday celebrations.

Cuddura (Calabrian Easter Bread)

Cuddura is a traditional Calabrian Easter bread that is both symbolic and delicious. Shaped into various forms, including wreaths, crosses, or simple loaves, this sweet bread is often decorated with colorful Easter eggs. The bread itself is soft and slightly sweet, often flavored with orange or lemon zest. It’s a joyful treat that symbolizes new life and the celebration of Easter. Cuddura is typically served as part of the Easter feast, enjoyed with coffee or as a treat for children who can nibble on the sweet dough and decorated eggs.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup milk, warm
• 1/4 cup olive oil
• 2 large eggs
• 1 tsp dry yeast
• 1/2 tsp salt
• Zest of 1 orange or lemon
• 1 egg (for egg wash)
• 6-8 hard-boiled eggs, dyed (for decoration)

Instructions

1. Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 10 minutes until frothy.
2. Prepare the Dough: In a large mixing bowl, combine flour, salt, and citrus zest. Add the activated yeast mixture, eggs, and olive oil. Mix and knead the dough until smooth and elastic, about 10 minutes. Cover and let the dough rise in a warm place for 1-2 hours or until doubled in size.
3. Shape the Bread: Preheat the oven to 350°F (175°C). Punch down the dough and divide it into portions. Roll each portion into ropes and shape into wreaths, crosses, or loaves.
4. Add the Eggs: Place a dyed hard-boiled egg in the center of each shaped dough form.
5. Bake the Bread: Brush the bread with egg wash and bake for 20-25 minutes, or until golden brown.
6. Cool and Serve: Allow the Cuddura to cool before serving.

Cuddura is a symbol of the joy and renewal that Easter brings. This sweet, citrus-flavored bread is not only a treat to the taste buds but also a beautiful centerpiece for the holiday table, with its colorful eggs representing new life. Whether shared with family or gifted to friends, Cuddura is a delicious way to celebrate Easter in Calabria and beyond.

Casatiello (Neapolitan Easter Savory Bread)

Casatiello is a traditional Easter bread from Naples, often enjoyed in Calabria as well, thanks to the region’s shared culinary traditions. This savory bread is typically filled with salami, cheese, and hard-boiled eggs, making it a hearty and flavorful dish for Easter. The dough is rich, flavored with olive oil, and often studded with chunks of pork fat or lard, giving it a satisfying, savory taste. Casatiello is a symbol of abundance and festivity, perfect for Easter gatherings, offering a savory contrast to the sweet dishes that also grace the holiday table.

Ingredients

• 4 cups all-purpose flour
• 1 cup warm water
• 1/4 cup olive oil
• 2 tsp dry yeast
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 lb salami, cubed
• 1/2 lb provolone cheese, cubed
• 4 hard-boiled eggs, peeled
• 1/4 lb pork fat or lard, cubed (optional)
• 1 egg (for egg wash)

Instructions

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until foamy.
2. Prepare the Dough: In a large mixing bowl, combine flour, salt, olive oil, and the yeast mixture. Knead until the dough is smooth and elastic, about 10 minutes. Cover and let it rise for 1-2 hours until doubled in size.
3. Shape the Bread: Preheat the oven to 350°F (175°C). Punch down the dough and knead in the cubed salami, provolone, and pork fat (if using).
4. Add the Eggs: Form the dough into a ring shape and nestle the hard-boiled eggs into the dough.
5. Bake the Bread: Brush the top of the dough with an egg wash and bake for 40-45 minutes, or until golden brown.
6. Cool and Serve: Let the Casatiello cool before slicing and serving.

Casatiello is the ultimate savory bread for Easter, full of rich flavors and symbolic of the joy and abundance of the holiday season. Its combination of cheese, salami, and eggs makes it a hearty and satisfying dish that is perfect for sharing with loved ones. Whether served as part of a festive Easter breakfast or as a savory snack throughout the day, Casatiello is sure to be a crowd-pleaser.

Note: More recipes are coming soon!