50+ Irresistible Easter Traditional Italian Recipes for Every Table

Easter is a time for family gatherings, joyful celebrations, and, of course, delicious food.

In Italy, the Easter holiday is deeply rooted in tradition, and every region has its own unique way of celebrating.

From savory pies to sweet pastries and rich, comforting breads, Italian Easter recipes are as varied as the country itself.

Whether you’re looking to make a classic Colomba di Pasqua (Easter Dove Cake), indulge in a slice of Pastiera Napoletana, or prepare a hearty Torta Pasqualina, there’s something on the Italian Easter table for everyone.

With over 50 traditional recipes to explore, this blog post will guide you through some of Italy’s most cherished Easter dishes, so you can bring a taste of Italy into your home this holiday season.

Whether you’re planning a festive Easter meal or simply looking to expand your culinary repertoire, these dishes will surely inspire you to create a beautiful and flavorful Easter feast.

50+ Irresistible Easter Traditional Italian Recipes for Every Table

Italian Easter traditions are a celebration of both faith and food, bringing families together around the table to share in the joy of the season.

With more than 50 traditional recipes to choose from, you have a wealth of options to make your Easter meal extraordinary.

Whether you’re drawn to the savory delights like Frittata di Pasqua or Torta Pasqualina or prefer the sweet indulgence of Baba’ al Rum and Colomba di Pasqua, these dishes will transport you straight to Italy’s festive heart.

So, gather your ingredients, roll up your sleeves, and get ready to infuse your Easter celebration with the vibrant flavors and time-honored recipes that have made Italian Easter meals a true feast for the senses.

Colomba Pasquale (Italian Easter Dove Cake)

A traditional Italian Easter cake shaped like a dove, Colomba Pasquale is a soft, fluffy, and lightly sweetened treat. The cake is often topped with candied fruits and a crunchy almond glaze, making it a delightful centerpiece for any Easter table. It has its origins in the Lombardy region of Italy and is a symbol of peace and hope.

Ingredients:

• 500g all-purpose flour
• 200g sugar
• 180g butter, softened
• 4 large eggs
• 100ml milk
• 10g active dry yeast
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1 tbsp lemon zest
• 1 pinch of salt
• 100g candied orange peel, chopped
• 100g almonds, crushed
• 2 tbsp honey
• 1 tbsp water

Directions:

1. In a bowl, dissolve yeast in warm milk with a pinch of sugar and let it activate for about 5 minutes.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, melted butter, vanilla, orange and lemon zest, and the activated yeast mixture. Mix until a dough forms.
3. Knead the dough for about 10 minutes until smooth and elastic. Add the chopped candied orange peel and knead again to incorporate.
4. Place the dough in a greased bowl, cover, and let it rise for about 2 hours, or until doubled in size.
5. Once risen, punch down the dough and transfer it to a dove-shaped cake mold. Let it rise for another hour.
6. Preheat the oven to 180°C (350°F). Bake the Colomba Pasquale for 30-35 minutes or until golden brown and cooked through.
7. For the glaze, mix honey with water and brush it over the cake. Sprinkle the crushed almonds on top and return to the oven for an additional 10 minutes.
8. Allow to cool completely before serving.

Colomba Pasquale is an iconic Easter dessert in Italy. Its fluffy texture and the sweet, citrusy flavors make it a perfect balance between indulgence and freshness. The cake’s dove shape is symbolic of peace, making it not just a delicious treat but also a meaningful tradition during the Easter celebrations. Its crunchy almond topping and fragrant interior create a festive and comforting experience for the whole family.

Torta Pasqualina (Italian Easter Pie)

Torta Pasqualina is a savory Italian pie traditionally enjoyed during Easter. Originating from the Liguria region, this dish features a flaky pastry filled with a mixture of ricotta, spinach, and eggs, often served as a main course during Easter lunch. The inclusion of whole eggs inside the filling symbolizes the renewal of life, a theme central to the Easter celebration.

Ingredients:

• 400g spinach, fresh or frozen
• 500g ricotta cheese
• 3 large eggs
• 1 onion, finely chopped
• 200g all-purpose flour
• 100g butter, melted
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh nutmeg, grated (optional)
• 2 tbsp Parmesan cheese

Directions:

1. Preheat the oven to 180°C (350°F). Begin by washing and cooking the spinach in boiling water for 2-3 minutes until wilted. Drain and chop finely.
2. In a skillet, heat olive oil over medium heat and sauté the onion until soft and translucent.
3. In a mixing bowl, combine ricotta, spinach, sautéed onions, eggs, nutmeg, and Parmesan cheese. Season with salt and pepper to taste.
4. Roll out two-thirds of the dough on a floured surface and place it in a greased pie dish, pressing it against the sides to form a crust.
5. Pour the spinach and ricotta mixture into the crust. Create small wells in the filling and crack the remaining eggs into each well. Cover with the remaining dough, sealing the edges well.
6. Cut a small slit in the center to allow steam to escape while baking. Brush the top with melted butter.
7. Bake for 40-45 minutes, until the crust is golden brown and the filling is set.

Torta Pasqualina is a delicious savory pie that offers a rich contrast to the sweet Easter treats. The combination of ricotta, spinach, and eggs creates a creamy, satisfying filling, while the golden, flaky pastry crust provides a wonderful texture. It’s a traditional dish that showcases the beauty of Italian seasonal cooking, making it perfect for sharing with family and friends at Easter celebrations.

Pastiera Napoletana (Neapolitan Easter Wheat Pie)

Pastiera Napoletana is a classic Easter dessert from Naples, famous for its fragrant flavors of orange blossom and wheat. This sweet ricotta-filled pie incorporates cooked wheat berries, a unique ingredient that gives it a delightful texture. Traditionally prepared for Easter, it symbolizes the end of Lent and the arrival of spring.

Ingredients:

• 250g wheat berries (cooked)
• 500g ricotta cheese
• 300g sugar
• 3 large eggs
• 100g butter, softened
• 1 tsp vanilla extract
• 1 tbsp orange blossom water
• Zest of 1 lemon
• 1 pinch of salt
• 200g all-purpose flour
• 100g semolina flour

Directions:

1. Cook the wheat berries in boiling water for about 30 minutes or until soft, then drain and set aside.
2. In a large bowl, blend ricotta, sugar, eggs, butter, vanilla extract, orange blossom water, lemon zest, and a pinch of salt until smooth.
3. Add the cooked wheat berries and semolina flour to the ricotta mixture and stir to combine.
4. Preheat the oven to 180°C (350°F). Roll out the dough and line a pie dish, saving a portion for the top crust.
5. Pour the ricotta and wheat filling into the prepared crust.
6. Roll out the remaining dough and cut it into strips to form a lattice pattern on top of the pie. Seal the edges well.
7. Bake for 1 hour, until the crust is golden and the filling is set. Let the pie cool completely before serving.

Pastiera Napoletana is a rich, aromatic pie that captures the essence of Italian Easter. The wheat berries give it a wonderful texture, while the ricotta and orange blossom water provide a delicate sweetness. It’s a time-honored recipe that’s perfect for sharing with loved ones, embodying the spirit of renewal and joy that Easter represents.

Cassatelle di Agira (Sicilian Easter Pastries)

Cassatelle di Agira are a traditional Easter pastry from the town of Agira in Sicily. These deep-fried pastries are filled with ricotta cheese, chocolate, and sometimes orange zest, creating a deliciously sweet and rich treat perfect for celebrating the holiday. Their crisp, golden exterior and creamy filling make them an irresistible part of Easter celebrations.

Ingredients:

• 300g all-purpose flour
• 50g sugar
• 50g butter, softened
• 1 large egg
• 100ml warm water
• 1 tsp baking powder
• 500g ricotta cheese, drained
• 100g dark chocolate, chopped
• 1 tbsp orange zest (optional)
• 1 tsp vanilla extract
• Powdered sugar for dusting
• Vegetable oil for frying

Directions:

1. In a large bowl, combine flour, sugar, and baking powder. Add the butter and rub it in with your fingers until the mixture resembles breadcrumbs. Add the egg and warm water, and knead into a smooth dough. Wrap it in plastic wrap and let it rest for 30 minutes.
2. While the dough rests, mix the ricotta cheese with chopped chocolate, orange zest (if using), and vanilla extract until smooth and well-combined.
3. Roll out the dough on a floured surface to about 2mm thickness. Cut out circles using a round cutter or glass.
4. Place a spoonful of the ricotta mixture in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal.
5. Heat vegetable oil in a deep pan to 180°C (350°F). Fry the cassatelle in batches until golden brown, about 3-4 minutes per side. Remove from the oil and drain on paper towels.
6. Dust with powdered sugar before serving.

Cassatelle di Agira are a delightful treat for Easter, offering a sweet, rich filling encased in a perfectly crisp dough. These pastries are a perfect balance of creamy ricotta, decadent chocolate, and aromatic orange zest, making them a truly indulgent way to celebrate the holiday. The crispy exterior and soft interior make them a beloved part of Sicilian Easter traditions, bringing families together around the table.

Frittata di Pasqua (Easter Frittata)

Frittata di Pasqua is a traditional Italian Easter dish that can vary by region but generally features eggs, vegetables, and often leftover meat from the Easter feast. This savory frittata is a wonderful way to utilize seasonal ingredients and is perfect for serving as a light lunch or dinner during the holiday season.

Ingredients:

• 8 large eggs
• 200g spinach, wilted and chopped
• 100g cooked ham or prosciutto, diced
• 100g cheese (such as pecorino or mozzarella), grated
• 1 onion, finely chopped
• 1 clove garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (such as basil or parsley), chopped (optional)

Directions:

1. Preheat the oven to 180°C (350°F). In a skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.
2. Add the chopped spinach and ham or prosciutto to the skillet and cook for 2-3 minutes, until heated through. Remove from heat and let it cool slightly.
3. In a bowl, beat the eggs and season with salt and pepper. Stir in the grated cheese and the cooled spinach and ham mixture. If desired, add fresh herbs for extra flavor.
4. Pour the egg mixture into a greased oven-safe pan and cook over medium heat for 5-6 minutes until the edges start to set.
5. Transfer the pan to the oven and bake for 10-15 minutes, or until the frittata is fully set and golden brown on top.
6. Allow the frittata to cool slightly before slicing and serving.

Frittata di Pasqua is a versatile and savory dish that celebrates the abundance of Easter. It’s a great way to incorporate leftover ham and seasonal vegetables, making it a perfect dish for the day after the main celebration. The combination of eggs, spinach, and cheese makes for a satisfying and delicious meal, and the addition of ham or prosciutto gives it a lovely depth of flavor. Whether served warm or at room temperature, it’s a wonderful addition to any Easter spread.

Agnolotti al Plin (Easter Stuffed Pasta from Piedmont)

Agnolotti al Plin is a traditional stuffed pasta from the Piedmont region, often prepared during Easter. The word “plin” refers to the pinch used to seal the pasta, and this dish is typically filled with a mixture of roasted meat and vegetables. The delicate dumplings are served with a simple butter and sage sauce, making for an elegant and satisfying Easter meal.

Ingredients:

• 300g all-purpose flour
• 3 large eggs
• 100g semolina flour
• 300g cooked beef or veal, finely chopped
• 100g cooked spinach, squeezed and chopped
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 100g Parmesan cheese, grated
• 2 tbsp butter
• 6-8 fresh sage leaves
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the all-purpose flour and semolina. Create a well in the center and crack the eggs into it. Mix the eggs with the flour and knead until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
2. In a pan, sauté the onion and garlic in olive oil until softened. Add the chopped meat and spinach, cooking for an additional 5 minutes. Season with salt and pepper and allow it to cool. Stir in the grated Parmesan cheese.
3. Roll out the dough into thin sheets. Place small spoonfuls of the meat and spinach mixture along the edges of the dough. Fold the dough over the filling and pinch the edges to seal each dumpling (this is the “plin” technique).
4. Bring a large pot of salted water to a boil. Drop the agnolotti into the water and cook for 3-4 minutes until they float to the surface.
5. In a separate pan, melt the butter over medium heat and add the sage leaves. Fry the sage leaves in the butter until crispy.
6. Drain the agnolotti and toss them in the sage butter. Serve with a sprinkle of Parmesan cheese.

Agnolotti al Plin is an elegant, rich dish that captures the essence of Piedmontese Easter celebrations. The tender, hand-crafted pasta enveloping the savory filling of meat and spinach creates a comforting and flavorful bite. The simple butter and sage sauce enhances the dish without overpowering the delicate flavors of the agnolotti. It’s an ideal dish for a festive Easter meal, perfect for impressing guests with its authenticity and delicious taste.

Crescia di Pasqua (Umbrian Easter Cheese Bread)

Crescia di Pasqua is a traditional Easter cheese bread from the Umbria region of Italy. This savory, slightly sweet, and aromatic bread is typically made with a combination of cheese, eggs, and olive oil, and it’s perfect for pairing with cold cuts, cheeses, and other Easter foods. The bread’s fluffy interior and golden crust make it a delicious centerpiece for any holiday feast.

Ingredients:

• 500g all-purpose flour
• 150g pecorino cheese, grated
• 100g Parmesan cheese, grated
• 4 large eggs
• 200ml whole milk
• 50ml olive oil
• 10g active dry yeast
• 1 tsp salt
• 1 tbsp sugar
• Freshly ground black pepper (to taste)

Directions:

1. In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for 5 minutes to activate.
2. In a large bowl, combine the flour, pecorino, Parmesan, and salt. Make a well in the center and add the eggs, olive oil, and the activated yeast mixture.
3. Mix everything together to form a dough. Knead it on a floured surface for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
5. Once risen, punch down the dough and shape it into a round or oval loaf. Place it on a baking sheet lined with parchment paper.
6. Let the dough rise for another hour, then preheat the oven to 180°C (350°F). Bake for 40-45 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
7. Allow the Crescia di Pasqua to cool before slicing and serving.

Crescia di Pasqua is a savory, cheesy bread that perfectly complements any Easter meal. Its rich, cheesy flavor and light, airy texture make it ideal for serving alongside cold cuts, cheeses, or even drizzled with honey. This bread is not only a delicious treat but also a symbol of Easter in Umbria, representing abundance and the joy of family gatherings during the holiday season. It’s a versatile dish that can be enjoyed throughout the Easter celebrations.

Pollo alla Cacciatora (Hunter’s Chicken)

Pollo alla Cacciatora, or Hunter’s Chicken, is a classic Italian dish often prepared during Easter in central and southern Italy. The dish is made by braising chicken in a flavorful tomato sauce with herbs, garlic, olives, and sometimes wine. It’s a rustic and hearty dish that brings together simple ingredients in a comforting and satisfying way.

Ingredients:

• 1 whole chicken, cut into 8 pieces
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can (400g) crushed tomatoes
• 100ml red wine
• 50g black olives, pitted and halved
• 1 sprig rosemary
• 2 sprigs thyme
• 1 tbsp capers (optional)
• Salt and pepper to taste

Directions:

1. In a large pan or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and brown them on all sides, about 8-10 minutes. Remove the chicken and set it aside.
2. In the same pan, add the onion, garlic, carrot, and celery. Sauté for about 5 minutes, until softened.
3. Return the chicken to the pan and add the red wine, allowing it to reduce slightly. Then add the crushed tomatoes, olives, rosemary, thyme, and capers (if using). Season with salt and pepper.
4. Cover the pan and let the chicken simmer over low heat for 45 minutes, turning the pieces occasionally, until the chicken is fully cooked and the sauce has thickened.
5. Remove the chicken from the sauce and let it rest for a few minutes before serving. Serve the chicken with the sauce spooned over the top.

Pollo alla Cacciatora is a flavorful and comforting dish that showcases the rustic simplicity of Italian cooking. The combination of tender chicken, aromatic herbs, and the richness of olives and wine creates a harmonious, savory sauce that pairs perfectly with crusty bread or mashed potatoes. It’s an ideal dish for Easter gatherings, offering a hearty and satisfying meal that’s both traditional and delicious.

Torta di Ricotta (Ricotta Cheesecake)

Torta di Ricotta is a traditional Italian ricotta cheesecake often prepared during Easter. This creamy, slightly tangy dessert is made with fresh ricotta cheese, eggs, and sugar, creating a smooth and rich filling. It is typically flavored with citrus zest or vanilla, making it a refreshing yet indulgent way to celebrate the season.

Ingredients:

• 500g ricotta cheese, drained
• 200g sugar
• 4 large eggs
• 200g all-purpose flour
• 1 tsp vanilla extract
• Zest of 1 lemon
• 100g butter, melted
• 1/2 tsp baking powder
• Powdered sugar for dusting (optional)

Directions:

1. Preheat the oven to 180°C (350°F). Grease and flour a 9-inch springform pan.
2. In a large bowl, beat the ricotta cheese with the sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
3. Stir in the melted butter, vanilla extract, lemon zest, and baking powder. Gradually add the flour, mixing until fully combined and smooth.
4. Pour the mixture into the prepared pan and smooth the top.
5. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Let the cheesecake cool in the pan for 10 minutes, then remove from the springform pan and cool completely on a wire rack. Dust with powdered sugar before serving.

Torta di Ricotta is a deliciously creamy and slightly tangy cheesecake that’s perfect for Easter. Its smooth ricotta filling paired with the refreshing lemon zest creates a balanced and light flavor, making it an ideal dessert after a hearty Easter meal. The simplicity of the ingredients highlights the quality of the ricotta, making it a favorite in many Italian households during the holiday season. This cheesecake offers a perfect blend of sweetness and creaminess, providing a memorable end to any festive meal.

Colomba di Pasqua (Easter Dove Cake)

Colomba di Pasqua is a traditional Italian Easter cake shaped like a dove, symbolizing peace and resurrection. This sweet, yeast-based cake is studded with candied fruit and topped with a sugary glaze, making it a festive and indulgent treat to enjoy during Easter celebrations. The soft and fluffy texture combined with the delicate flavor of citrus and almonds makes it a beloved dessert throughout Italy.

Ingredients:

• 500g all-purpose flour
• 150g sugar
• 100g butter, softened
• 2 large eggs
• 200ml warm milk
• 10g active dry yeast
• 100g candied orange peel, chopped
• 1 tsp vanilla extract
• Zest of 1 lemon
• 100g slivered almonds
• 2 tbsp powdered sugar
• 1 tbsp water
• A pinch of salt

Directions:

1. In a small bowl, dissolve the yeast and 1 tablespoon of sugar in the warm milk. Let it sit for 10 minutes, or until foamy.
2. In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the eggs, butter, vanilla extract, and lemon zest. Add the yeast mixture and stir to combine.
3. Knead the dough for about 10 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for 1-2 hours, or until it doubles in size.
4. After the dough has risen, add the candied orange peel and knead until evenly distributed. Shape the dough into the form of a dove (or use a dove-shaped mold).
5. Let the shaped dough rise for an additional hour. Preheat the oven to 180°C (350°F).
6. In a small bowl, mix the slivered almonds with a tablespoon of sugar. Brush the top of the dough with water, then sprinkle with the almond mixture.
7. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted comes out clean.
8. Let the Colomba cool before dusting with powdered sugar and serving.

Colomba di Pasqua is an iconic Italian Easter cake that is both visually stunning and delicious. The tender dough, flavored with citrus, provides a rich base for the sweet candied fruit, while the almond topping adds a delightful crunch. This cake is perfect for family gatherings, embodying the spirit of Easter with its symbolism and festive presentation. Enjoying a slice of Colomba alongside a coffee or a glass of sweet wine is a true Easter tradition.

Pastiera Napoletana (Neapolitan Easter Pie)

Pastiera Napoletana is a rich and aromatic pie that hails from Naples, commonly prepared during Easter. This traditional dessert features a filling made from ricotta cheese, cooked wheat berries, eggs, and orange blossom water, all encased in a buttery, shortcrust pastry. Its unique combination of textures and flavors makes it a quintessential part of Italian Easter celebrations.

Ingredients:

• 250g all-purpose flour
• 100g butter, cold and cubed
• 70g sugar
• 1 large egg
• Zest of 1 lemon
• 500g ricotta cheese, drained
• 200g cooked wheat berries (available canned or pre-cooked)
• 200g sugar
• 3 large eggs
• 50ml orange blossom water
• 1 tsp vanilla extract
• A pinch of cinnamon
• A pinch of salt

Directions:

1. To make the pastry, combine the flour, sugar, and a pinch of salt in a large bowl. Cut in the cold butter with a pastry cutter or your hands until the mixture resembles breadcrumbs. Add the egg and lemon zest and mix until the dough comes together. Wrap in plastic wrap and chill in the fridge for 30 minutes.
2. For the filling, in a medium saucepan, cook the wheat berries with water until tender. Drain any excess water and set aside to cool.
3. In a large bowl, combine the ricotta cheese, cooked wheat berries, sugar, eggs, orange blossom water, vanilla extract, and cinnamon. Mix until smooth and well combined.
4. Preheat the oven to 180°C (350°F). Roll out the chilled pastry dough on a floured surface and fit it into a 9-inch pie or tart pan. Trim the edges and set aside.
5. Pour the ricotta mixture into the prepared crust, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until the filling is set and golden brown on top. Let it cool before serving, as the flavors improve after resting for several hours or overnight.
7. Dust with powdered sugar before serving.

Pastiera Napoletana is a truly traditional and unique Easter pie that brings together the flavors of ricotta, citrus, and delicate orange blossom. Its rich texture and fragrant aroma make it the perfect dessert to end an Easter meal. The combination of creamy ricotta and tender wheat berries, along with the buttery pastry, creates a decadent treat that embodies the essence of Italian Easter celebrations.

Focaccia Pasquale (Easter Focaccia)

Focaccia Pasquale is a traditional Italian Easter bread that is slightly sweet and often decorated with sprigs of rosemary and colorful Easter eggs. It is commonly baked in various regions of Italy, particularly in Liguria and other areas along the coast. This bread, with its soft crumb and slightly sweet flavor, is a perfect addition to any Easter meal.

Ingredients:

• 500g all-purpose flour
• 10g active dry yeast
• 250ml warm water
• 50g olive oil
• 100g sugar
• 1 tsp salt
• Zest of 1 lemon
• 6-8 hard-boiled Easter eggs (shells on)
• Fresh rosemary sprigs
• 1 tbsp milk (for brushing)

Directions:

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, olive oil, and lemon zest, and mix to form a dough.
3. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic. Cover and let it rise for 1-2 hours, or until doubled in size.
4. Preheat the oven to 180°C (350°F). Once the dough has risen, punch it down and transfer it to a greased baking sheet. Stretch and press the dough into a rectangle or round shape.
5. Using your fingers, create small dimples on the surface of the dough. Arrange the hard-boiled eggs in the dough and sprinkle fresh rosemary sprigs around them.
6. Brush the surface of the dough with milk to give it a golden finish when baked.
7. Let the dough rise for another 20-30 minutes before baking. Bake for 25-30 minutes, or until the focaccia is golden brown and fully cooked.
8. Allow the focaccia to cool slightly before serving.

Focaccia Pasquale is a beautiful and festive bread that makes a wonderful centerpiece for any Easter table. The combination of the slightly sweet dough with the aromatic rosemary and colorful eggs creates a perfect balance of flavors and textures. It’s ideal for serving alongside meats, cheeses, or simply enjoyed on its own. This bread is a joyful representation of Easter, symbolizing rebirth and renewal.

Torta Pasqualina (Easter Savory Pie)

Torta Pasqualina is a savory pie from Liguria that is traditionally made during Easter. The pie is filled with a mixture of ricotta cheese, spinach or Swiss chard, and hard-boiled eggs, all encased in a flaky, buttery pastry. It is both delicious and symbolic, often prepared to celebrate the arrival of spring and the renewal of life. The dish can be enjoyed warm or cold, making it perfect for holiday gatherings.

Ingredients:

• 500g all-purpose flour
• 100g butter, cold and cubed
• 1 large egg
• 150ml water
• 500g ricotta cheese, drained
• 300g spinach or Swiss chard, wilted and chopped
• 4 large eggs (for the filling)
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/2 tsp nutmeg
• 1 tbsp Parmesan cheese, grated

Directions:

1. In a large mixing bowl, combine the flour and a pinch of salt. Cut in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the egg and water, mixing until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
2. While the dough chills, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the spinach or Swiss chard and cook until wilted. Let it cool slightly, then squeeze out any excess water.
3. In a bowl, combine the ricotta, spinach or chard, Parmesan, nutmeg, and salt and pepper to taste. Gently fold in the hard-boiled eggs, cutting them into chunks.
4. Preheat the oven to 180°C (350°F). Roll out two-thirds of the dough on a floured surface and line a 9-inch pie dish, leaving an overhang. Spoon the ricotta and spinach mixture into the crust.
5. Roll out the remaining dough and place it over the filling, sealing the edges. Cut a few small slits in the top to allow steam to escape.
6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is set. Let the pie cool for 10 minutes before serving.

Torta Pasqualina is a savory delight that combines the richness of ricotta cheese with the earthiness of spinach or chard, making it a wonderful dish for Easter. The hard-boiled eggs symbolize new life, while the flaky pastry adds a comforting texture. It’s an excellent choice for Easter brunch, lunch, or as a picnic treat, and its versatility allows it to be enjoyed at any temperature.

Frittata di Pasqua (Easter Frittata)

Frittata di Pasqua is an Easter version of the classic Italian frittata, which is often made with a variety of fresh vegetables, herbs, and leftover meats from the Easter feast. This dish is a flavorful and satisfying way to celebrate the season with seasonal ingredients like artichokes, peas, or asparagus. It’s a simple yet elegant dish that can be served hot or cold.

Ingredients:

• 8 large eggs
• 1 tbsp olive oil
• 200g cooked ham, diced
• 100g peas (fresh or frozen)
• 100g artichokes, cleaned and sliced
• 1/2 onion, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Directions:

1. In a large bowl, whisk the eggs with the Parmesan cheese, salt, and pepper. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft and golden, about 5 minutes. Add the artichokes and cook for another 5 minutes until tender.
3. Stir in the peas and diced ham, cooking for an additional 2-3 minutes until heated through.
4. Pour the egg mixture over the vegetables and ham in the skillet. Cook on low heat until the edges begin to set, about 5-7 minutes.
5. Preheat the oven to 180°C (350°F). Once the edges are set, transfer the skillet to the oven and bake for 10-15 minutes, or until the frittata is fully set in the center.
6. Remove from the oven and let cool slightly. Garnish with fresh parsley and basil before serving.

Frittata di Pasqua is a fantastic way to use up leftovers from Easter while creating a flavorful dish full of seasonal ingredients. It’s a versatile recipe that can be customized to fit personal preferences, with vegetables and herbs that are abundant during spring. This dish can be served warm or at room temperature, making it ideal for brunch or a light meal. It’s an easy and satisfying option to bring a touch of Easter to any table.

Baba’ al Rum (Rum Baba)

Baba’ al Rum is a delicious, sweet Italian cake that is soaked in rum syrup and traditionally enjoyed during festive occasions, including Easter. This light and fluffy sponge cake has a unique texture that soaks up the rum syrup beautifully, creating a rich, flavorful dessert that’s often topped with whipped cream or fruit. Originating from Naples, this dessert is a favorite across Italy and is a must-try for any Easter celebration.

Ingredients:

• 250g all-purpose flour
• 100g butter, softened
• 75g sugar
• 4 large eggs
• 15g active dry yeast
• 150ml warm milk
• 1 tsp vanilla extract
• A pinch of salt
• 150ml dark rum
• 200g sugar (for the syrup)
• 1 lemon, zest only
• Whipped cream (optional, for topping)

Directions:

1. In a small bowl, dissolve the yeast in the warm milk and let it sit for 5 minutes to activate.
2. In a large bowl, combine the flour, sugar, and a pinch of salt. Add the eggs, butter, and vanilla extract. Gradually add the yeast mixture and mix to form a smooth batter.
3. Cover the bowl with a clean towel and let the dough rise in a warm place for about 1-2 hours, or until doubled in size.
4. Preheat the oven to 180°C (350°F). Grease and flour a baba mold or small bundt pan.
5. Once the dough has risen, pour it into the prepared mold and bake for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
6. While the cake bakes, make the rum syrup by combining the sugar, lemon zest, and 150ml of water in a saucepan. Bring to a boil and let it simmer for 5 minutes. Remove from heat and stir in the rum.
7. Once the cake is baked, allow it to cool slightly before removing it from the mold. While still warm, soak the cake in the rum syrup, ensuring it absorbs the syrup evenly.
8. Serve the Baba’ al Rum with whipped cream or fresh fruit if desired.

Baba’ al Rum is a decadent dessert that captures the spirit of Italian Easter celebrations with its rich syrup and fluffy texture. The cake’s ability to absorb the rum syrup makes it incredibly moist and flavorful. It’s a perfect dessert for those looking to add something indulgent and celebratory to their Easter spread, and it’s sure to impress guests with its luxurious taste. The addition of whipped cream or fruit makes it even more delightful.

Note: More recipes​ are coming soon!