50+ Delicious Italian Easter Baking Recipes to Sweeten Your Holiday

Easter is one of the most cherished holidays in Italy, and the celebrations wouldn’t be complete without the delightful array of traditional baked goods that accompany it.

From the rich, honey-sweetened Colomba di Pasqua to the delicate, fragrant pastiera, Italian Easter baking is a feast for the senses.

These iconic treats carry with them centuries of tradition, offering not only a taste of Italy’s regional diversity but also a connection to the history and customs of the Easter season.

If you’re looking to elevate your Easter celebrations with a touch of Italian flair, this collection of 50+ Italian Easter baking recipes will give you a delicious selection of treats to try.

Whether you’re craving something sweet like a classic Italian ricotta cheesecake or something savory like the famous Pizza di Pasqua, you’ll find plenty of inspiration to make your Easter truly special.

In this guide, we’ll explore a wide range of Italian Easter baked goods, from rustic regional favorites to beloved national classics.

You’ll discover an assortment of cookies, cakes, pies, and breads—each one embodying the spirit of Easter in its own unique way.

So, let’s dive into these delightful recipes and bring a taste of Italy to your holiday table.

50+ Delicious Italian Easter Baking Recipes to Sweeten Your Holiday

As Easter approaches, there’s no better way to celebrate than by indulging in the sweet and savory traditions of Italian Easter baking.

With over 50 recipes to choose from, there’s something for everyone—from rich, creamy cakes and pastries to light, airy breads and cookies.

These Italian treats are more than just desserts; they are symbols of renewal, joy, and the beauty of the season.

Whether you’re preparing a festive feast for your family or looking to try something new this holiday, these Italian Easter baking recipes will not only satisfy your taste buds but also immerse you in the rich cultural heritage of Italy.

So, roll up your sleeves, preheat your oven, and get ready to experience the flavors of Italy this Easter. Buona Pasqua e buona cucina!

Colomba Pasquale (Italian Easter Dove Cake)

Colomba Pasquale, a traditional Italian Easter cake, is shaped like a dove, symbolizing peace and resurrection. It is a sweet yeast bread, rich with candied fruit, almonds, and a crunchy sugar glaze on top. This delightful cake is perfect for celebrating Easter, often enjoyed alongside a cup of coffee or tea. The soft, airy texture and aromatic flavors make it a favorite on Italian Easter tables.

Ingredients

• 3 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp salt
• 1 tbsp active dry yeast
• 4 large eggs
• 1 cup warm milk
• ½ cup unsalted butter, softened
• 1 tbsp vanilla extract
• 1 cup candied orange peel, chopped
• 1 cup almond paste
• 1 tbsp orange zest
• ½ cup whole almonds
• 1 egg (for glazing)

Instructions

1. In a large bowl, combine flour, sugar, salt, and yeast. Make a well in the center and add eggs, milk, and vanilla extract.
2. Mix until a sticky dough forms, then add softened butter and knead until smooth and elastic, about 10 minutes.
3. Incorporate the candied orange peel and orange zest into the dough, then cover and let it rise for 1–2 hours, or until doubled in size.
4. Preheat the oven to 350°F (175°C). Grease a dove-shaped cake pan.
5. Punch down the dough and shape it into the dove form. Place the dough in the pan and allow it to rise again for 30 minutes.
6. Brush the top with a beaten egg and sprinkle whole almonds and a little sugar on top.
7. Bake for 45–50 minutes or until golden brown and a toothpick comes out clean.
8. Let it cool completely before serving.

This Colomba Pasquale is a true treat for Easter. The rich, buttery texture pairs beautifully with the subtle sweetness from the candied orange peel, while the almonds on top provide a satisfying crunch. It’s a symbol of both tradition and celebration, making it a must-have centerpiece for your Easter gathering.

Pastiera Napoletana (Neapolitan Easter Pie)

Pastiera Napoletana is a classic Easter dessert from Naples. It is a ricotta and wheat berry pie flavored with orange blossom water, cinnamon, and vanilla. The filling is creamy and sweet, complemented by a buttery, flaky crust. Traditionally served on Easter Sunday, it is considered a symbol of resurrection and renewal.

Ingredients

• 1 package shortcrust pastry (or homemade, 2 ½ cups flour, 1 stick butter, ½ cup sugar, 1 egg)
• 1 ½ cups cooked wheat berries
• 2 cups ricotta cheese
• 1 cup sugar
• 4 large eggs
• ½ cup milk
• 2 tbsp orange blossom water
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Powdered sugar (for dusting)

Instructions

1. Preheat the oven to 350°F (175°C). Roll out the pastry and line a 9-inch pie dish.
2. In a large bowl, mix the ricotta cheese, cooked wheat berries, sugar, eggs, milk, cinnamon, and vanilla. Add the orange blossom water and stir to combine.
3. Pour the filling into the prepared pie crust, spreading it out evenly.
4. Bake for 45-50 minutes, or until the pie is set and golden on top.
5. Allow the pie to cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
6. Dust with powdered sugar before serving.

Pastiera Napoletana is a heavenly dessert with a smooth, creamy filling that contrasts beautifully with the slightly crispy crust. The combination of wheat berries, ricotta, and orange blossom water is unmistakable, offering a unique and refreshing flavor. Whether enjoyed after Easter lunch or as a sweet end to a holiday dinner, this pie will always be a crowd-pleaser.

Torta Pasqualina (Italian Easter Spinach Pie)

Torta Pasqualina is a savory Easter pie from the Liguria region, made with layers of spinach, ricotta cheese, and eggs encased in flaky pastry. The filling is rich and flavorful, and the whole dish is perfect for a light Easter meal or as an appetizer to start the holiday feast. It symbolizes the arrival of spring and the renewal of life.

Ingredients

• 2 cups ricotta cheese
• 4 cups fresh spinach, washed and chopped
• 1 medium onion, finely chopped
• 3 tbsp olive oil
• 1 tsp nutmeg
• 3 large eggs
• 1 cup grated Parmesan cheese
• 2 sheets of puff pastry
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Heat olive oil in a pan and sauté the onions until soft. Add the spinach and cook until wilted. Set aside to cool.
2. In a bowl, mix the ricotta, cooked spinach, eggs, Parmesan, nutmeg, salt, and pepper.
3. Roll out the first sheet of puff pastry and line a pie dish. Fill with the ricotta and spinach mixture.
4. Use the back of a spoon to create 3 small wells in the filling. Crack an egg into each well.
5. Cover with the second sheet of puff pastry, sealing the edges. Cut a small slit in the center to allow steam to escape.
6. Bake for 40 minutes or until golden brown.
7. Allow the pie to rest for 10 minutes before serving.

Torta Pasqualina is a beautiful balance of creamy ricotta, earthy spinach, and the richness of eggs. The flaky, buttery pastry adds a satisfying texture that complements the savory filling. It’s the ideal dish to enjoy with family, a traditional part of Italian Easter tables, and a perfect way to celebrate the season.

Crostata di Ricotta (Ricotta Tart)

Crostata di Ricotta is a traditional Italian tart that is especially popular during Easter. This sweet pastry is filled with a creamy ricotta filling that is flavored with vanilla and lemon zest. The buttery crust and the smooth, sweet ricotta make for a decadent yet comforting dessert. The tart is perfect for sharing with family and friends, adding a touch of elegance to any Easter gathering.

Ingredients

• 2 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 stick unsalted butter, chilled and cubed
• 2 large eggs
• Zest of 1 lemon
• 2 ½ cups ricotta cheese
• ½ cup powdered sugar
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). In a food processor, combine flour, sugar, and baking powder. Add the butter and pulse until the mixture resembles coarse crumbs.
2. Add eggs and vanilla extract to the mixture and pulse until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. While the dough is chilling, prepare the ricotta filling. In a bowl, combine ricotta cheese, powdered sugar, vanilla extract, and lemon zest. Mix until smooth and creamy.
4. Roll out the dough on a floured surface and line a tart pan with it, trimming the excess dough around the edges.
5. Pour the ricotta filling into the tart shell and spread it evenly.
6. Bake for 40-45 minutes or until the crust is golden and the filling is set.
7. Let the tart cool to room temperature before serving.

Crostata di Ricotta is a delightful Easter dessert that brings a perfect balance of sweet, creamy filling and a buttery, crisp crust. The lemon zest adds a subtle citrus note that brightens the richness of the ricotta. This tart is an easy yet elegant dessert that will impress your guests and is an essential part of a festive Easter spread.

Biscotti di Pasqua (Italian Easter Cookies)

Biscotti di Pasqua are sweet, almond-flavored cookies traditionally prepared for Easter in many regions of Italy. These cookies are often decorated with colorful sprinkles or icing, making them a fun and festive treat. Their crispy texture and light almond flavor are perfect for nibbling with coffee or serving as a sweet snack throughout the holiday season.

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 cup sugar
• 2 large eggs
• 1 tsp almond extract
• ½ cup vegetable oil
• 1 egg yolk (for brushing)
• Colorful sprinkles (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix flour, baking powder, and sugar.
3. In a separate bowl, whisk together eggs, almond extract, and vegetable oil. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Divide the dough into small portions and roll them into logs about 5 inches long. Shape them into crescents or circles and place them on the prepared baking sheet.
5. Brush each cookie with egg yolk and sprinkle with colorful sprinkles if desired.
6. Bake for 15-20 minutes or until golden brown.
7. Allow the cookies to cool on a wire rack before serving.

Biscotti di Pasqua are the perfect way to celebrate Easter with a bit of sweetness and color. The almond flavor is fragrant yet mild, and the crunchy texture of the cookies pairs perfectly with a warm cup of coffee or tea. These cookies are versatile and can be enjoyed by both children and adults, making them an excellent choice for your Easter festivities.

Frittelle di Pasqua (Italian Easter Fritters)

Frittelle di Pasqua are crispy, deep-fried dough balls filled with raisins and flavored with lemon zest and a hint of vanilla. These Italian Easter fritters are sweet and slightly indulgent, often dusted with powdered sugar for a perfect finish. They’re a beloved treat in many parts of Italy during the Easter holiday, offering a simple yet satisfying dessert for gatherings.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tbsp baking powder
• ¼ cup sugar
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 large eggs
• ¾ cup milk
• ½ cup raisins
• Vegetable oil for frying
• Powdered sugar for dusting

Instructions

1. In a large bowl, mix together flour, baking powder, sugar, and lemon zest.
2. In a separate bowl, whisk the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms.
3. Stir in the raisins, ensuring they are evenly distributed throughout the batter.
4. Heat vegetable oil in a deep pan or pot to 350°F (175°C).
5. Drop spoonfuls of the batter into the hot oil, frying them in batches for about 3-4 minutes or until golden brown and crispy.
6. Remove the fritters from the oil and place them on paper towels to drain.
7. Dust with powdered sugar before serving.

Frittelle di Pasqua are a deliciously simple way to enjoy Easter in Italy. Their warm, airy texture and sweetness from the raisins and powdered sugar make them irresistible. These fritters are great for an afternoon snack or as a treat for a festive Easter breakfast or brunch.

Ciaramicola (Umbrian Easter Cake)

Ciaramicola is a traditional Easter cake from the Umbria region of Italy, known for its vibrant red color and light, spongy texture. The cake is often covered with a glaze made from egg whites and sugar, topped with colorful sprinkles, making it both a visual and delicious treat for Easter celebrations. The cake’s delicate flavor is enhanced with a hint of lemon and vanilla, making it a lovely way to mark the festive occasion.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups sugar
• 4 large eggs
• 1 cup whole milk
• ½ cup unsalted butter, melted
• 1 tbsp vanilla extract
• Zest of 1 lemon
• 2 tsp baking powder
• 1 pinch of salt
• 1 cup egg whites (about 4 large eggs)
• 1 cup sugar (for the glaze)
• Colorful sprinkles (for decoration)

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 and sugar until light and fluffy. Add the melted butter, milk, vanilla extract, and lemon zest, mixing until well combined.
3. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently to incorporate.
4. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
5. In a separate bowl, beat the egg whites with 1 cup of sugar until stiff peaks form.
6. Once the cake is cool, cover it with the meringue glaze, and sprinkle with colorful sprinkles for decoration.
7. Serve at room temperature, preferably after a few hours for the glaze to set.

Ciaramicola is a striking Easter cake that combines the softness of a sponge cake with a glossy, sweet meringue topping. The lemon zest gives it a refreshing brightness, and the vibrant red cake makes it an eye-catching centerpiece for any Easter celebration. The sweet, crunchy topping pairs wonderfully with the light, airy texture of the cake, making it a perfect treat to share with loved ones.

Torta di Carote (Italian Carrot Cake)

Torta di Carote, or Italian carrot cake, is a moist, spiced cake made with fresh carrots and almonds. Unlike its American counterpart, this version is lighter and subtly sweet, with the natural flavor of the carrots taking center stage. It’s perfect for Easter brunch or as a dessert to end the holiday meal, offering a slightly healthier alternative without compromising on flavor.

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 3 large eggs
• 1 cup sugar
• 1 cup vegetable oil
• 2 cups finely grated carrots
• 1 cup almond flour
• 1 tsp vanilla extract
• Zest of 1 orange
• ½ cup chopped walnuts (optional)
• Powdered sugar (for dusting)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the eggs and sugar together until fluffy. Gradually add the vegetable oil and vanilla extract, mixing until well combined.
4. Stir in the grated carrots, almond flour, and orange zest. Fold in the dry ingredients until just incorporated.
5. Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick comes out clean.
6. Let the cake cool completely in the pan before transferring it to a wire rack.
7. Once cooled, dust with powdered sugar and top with chopped walnuts, if desired.

Torta di Carote is a deliciously moist cake with a mild sweetness and a hint of spice from cinnamon and nutmeg. The addition of almonds provides richness, while the orange zest brings a fresh, citrusy note. It’s a wholesome and satisfying dessert that makes a wonderful addition to any Easter celebration, whether served as a cake or as a sweet breakfast treat.

Focaccia di Pasqua (Italian Easter Focaccia)

Focaccia di Pasqua is a traditional Easter bread from central Italy, typically flavored with olive oil, herbs, and sometimes topped with colorful eggs, making it both beautiful and symbolic for Easter. The rich, soft texture and subtle flavors of this focaccia make it a wonderful addition to any Easter feast, whether served as an appetizer or alongside your main meal.

Ingredients

• 4 cups all-purpose flour
• 2 tsp active dry yeast
• 1 ½ cups warm water
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp fresh rosemary, finely chopped
• 4 large eggs (for topping)
• 1 tbsp olive oil (for brushing)
• Coarse salt (for sprinkling)

Instructions

1. In a bowl, dissolve the yeast and sugar in warm water and let it sit for about 10 minutes, until frothy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and 2 tbsp of olive oil, stirring to form a dough.
3. Knead the dough for about 10 minutes on a floured surface until smooth and elastic. Place it in an oiled bowl, cover, and let rise for 1–2 hours, or until doubled in size.
4. Preheat the oven to 375°F (190°C).
5. Punch down the dough and roll it out to fit a baking sheet. Place the dough on the sheet, using your fingers to create dimples all over the surface.
6. Nestle the eggs gently into the dough, spacing them evenly. Brush the entire focaccia with olive oil and sprinkle with rosemary and coarse salt.
7. Bake for 25-30 minutes or until golden brown.
8. Allow the focaccia to cool slightly before serving.

Focaccia di Pasqua is a lovely Easter bread, with its tender, airy texture and fragrant rosemary aroma. The eggs symbolize rebirth and renewal, making this bread not only a tasty treat but also a meaningful part of the holiday. Its savory flavor pairs beautifully with Easter meals and makes for a delicious addition to any Easter brunch or dinner table.

Pizza di Pasqua (Italian Easter Pie)

Pizza di Pasqua is a savory Easter pie from central Italy, traditionally made with a rich filling of cheese, eggs, and meat, encased in a soft, buttery crust. This hearty pie is often served during Easter Sunday lunch, symbolizing abundance and prosperity. Its dense, flavorful filling and tender crust make it a perfect dish for sharing with family and friends during the holiday celebration.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp active dry yeast
• 1 tsp salt
• 2 tbsp olive oil
• 1 cup warm water
• 3 large eggs (for filling)
• 2 cups ricotta cheese
• 1 ½ cups grated Pecorino Romano cheese
• 1 ½ cups cubed cooked ham
• 1 cup cooked sausage, crumbled
• 1 tsp black pepper
• ½ tsp nutmeg
• 1 tbsp fresh parsley, chopped

Instructions

1. In a bowl, dissolve the yeast in warm water with a pinch of sugar. Let it sit for about 10 minutes until frothy.
2. In a large bowl, combine flour, salt, and olive oil. Add the yeast mixture and knead the dough for about 10 minutes until smooth. Cover and let rise for 1-2 hours or until doubled in size.
3. In a separate bowl, whisk together the eggs, ricotta, Pecorino Romano, ham, sausage, black pepper, nutmeg, and parsley until fully combined.
4. Preheat the oven to 375°F (190°C).
5. Roll out the dough into two rounds, one larger for the base and one smaller for the top. Place the larger round into a greased pie dish and add the filling. Cover with the smaller dough round, sealing the edges well.
6. Make a small slit in the center of the pie to allow steam to escape.
7. Bake for 40-45 minutes or until golden brown and the filling is set.
8. Let the pie cool slightly before serving.

Pizza di Pasqua is a deliciously rich and satisfying Easter dish. The creamy ricotta and Pecorino Romano blend beautifully with the savory ham and sausage, creating a hearty filling that is perfectly complemented by the soft, slightly crisp crust. This pie is perfect for an Easter brunch or a light main course, offering a comforting taste of Italian tradition.

Torta Pasqualina (Easter Spinach and Ricotta Pie)

Torta Pasqualina is a classic Italian Easter pie that features a savory filling made of spinach, ricotta, and eggs, all wrapped in layers of flaky pastry. Originating from the Liguria region, this dish is traditionally eaten to celebrate the arrival of spring, symbolizing renewal and rebirth. It’s a simple yet flavorful pie that makes a great appetizer or main dish for Easter.

Ingredients

• 2 sheets of puff pastry
• 4 cups fresh spinach, washed and chopped
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cups ricotta cheese
• 3 large eggs (for filling)
• 1/3 cup grated Parmesan cheese
• 1 tsp nutmeg
• Salt and pepper to taste
• 1 egg (for glazing)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan and sauté the onion until soft. Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool.
3. In a large bowl, mix together the ricotta, eggs, Parmesan cheese, nutmeg, salt, and pepper. Add the cooled spinach mixture and combine until smooth.
4. Roll out one sheet of puff pastry and line a pie dish with it. Pour the ricotta and spinach filling into the pastry shell.
5. Use the second sheet of pastry to cover the filling, sealing the edges and trimming any excess. Cut a small slit in the center to allow steam to escape.
6. Brush the top with a beaten egg to give it a golden finish.
7. Bake for 30-40 minutes or until the pastry is golden and the filling is set.
8. Let the pie rest for 10 minutes before serving.

Torta Pasqualina is a wonderful savory dish with a rich, creamy filling and a light, flaky crust. The combination of spinach, ricotta, and eggs creates a satisfying and flavorful filling, while the buttery pastry adds a delightful crunch. This pie is a perfect way to celebrate the season of renewal, offering a deliciously traditional taste of Easter.

Zeppole di San Giuseppe (Italian Easter Cream Puffs)

Zeppole di San Giuseppe are delicious, fried dough pastries traditionally served on Saint Joseph’s Day, which falls around Easter. These puffs are filled with a rich pastry cream and topped with a cherry, making them a sweet and festive treat for the Easter holiday. Their light, airy texture and creamy filling make them irresistible, and they are a perfect addition to your Easter dessert table.

Ingredients

• 1 cup water
• 1 stick unsalted butter
• 1 tbsp sugar
• 1 cup all-purpose flour
• 4 large eggs
• 1 tsp vanilla extract
• 2 cups whole milk
• ½ cup sugar (for pastry cream)
• 1 tsp vanilla extract (for pastry cream)
• 4 large egg yolks
• 2 tbsp cornstarch
• Maraschino cherries (for topping)

Instructions

1. In a saucepan, combine water, butter, and sugar. Heat over medium heat until the butter melts.
2. Add the flour to the saucepan and stir until the dough forms a ball and pulls away from the sides. Let the dough cool for about 5 minutes.
3. Beat in the eggs, one at a time, until the dough is smooth and glossy. Stir in the vanilla extract.
4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Using a spoon or piping bag, drop spoonfuls of dough into the hot oil and fry until golden brown, about 3-4 minutes.
5. Remove the zeppole from the oil and drain on paper towels.
6. For the pastry cream, heat milk in a saucepan over medium heat until it begins to simmer.
7. In a bowl, whisk together egg yolks, sugar, vanilla, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly.
8. Return the mixture to the pan and cook over low heat, whisking until it thickens. Remove from heat and allow it to cool.
9. Once the zeppole are cool, fill each one with pastry cream using a piping bag. Top each pastry with a maraschino cherry.
10. Serve immediately or refrigerate until ready to serve.

Zeppole di San Giuseppe are the perfect Easter dessert, combining the crispy texture of fried dough with the rich, velvety smoothness of pastry cream. The cherry on top adds a pop of color and a sweet contrast to the creamy filling. These indulgent treats are sure to be a hit at your Easter celebration!

Pastiera Napoletana (Neapolitan Easter Pie)

Pastiera Napoletana is one of the most beloved traditional Easter desserts from Naples. It’s a deliciously fragrant ricotta and wheat pie with a delicate balance of flavors, including orange blossom water, vanilla, and a hint of cinnamon. This iconic Easter pie is often enjoyed after a holiday meal, and its rich, creamy filling, combined with a crisp, buttery crust, makes it an unforgettable treat.

Ingredients

• 1 package (14 oz) sweet shortcrust pastry dough
• 1 ½ cups cooked wheat berries (available in cans or packages)
• 1 ¼ cups whole milk
• 1 ½ cups ricotta cheese
• ¾ cup sugar
• 3 large eggs
• 1 tbsp orange blossom water
• 1 tsp vanilla extract
• Zest of 1 orange
• 1 tsp cinnamon
• ¼ tsp salt
• Powdered sugar (for dusting)

Instructions

1. Preheat the oven to 350°F (175°C). Roll out the shortcrust pastry dough and line a 9-inch tart pan with it. Trim any excess dough and set aside.
2. In a saucepan, combine the cooked wheat berries and milk, cooking over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens and absorbs the milk. Remove from heat and let it cool.
3. In a large mixing bowl, combine the ricotta, sugar, eggs, orange blossom water, vanilla extract, orange zest, cinnamon, and salt. Stir until smooth.
4. Add the cooled wheat mixture to the ricotta mixture and stir well to combine.
5. Pour the filling into the prepared pastry crust and spread it evenly.
6. Roll out the remaining dough and cut it into strips. Create a lattice pattern over the top of the pie.
7. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
8. Allow the pastiera to cool completely, then dust with powdered sugar before serving.

Pastiera Napoletana is a fragrant, multi-layered dessert that captures the essence of Easter with its combination of flavors. The ricotta and wheat filling, with the addition of orange blossom water and cinnamon, provide a comforting, aromatic taste. The golden lattice crust offers a satisfying crunch that contrasts beautifully with the smooth filling, making it a true celebration of Neapolitan culinary heritage.

Colomba di Pasqua (Italian Easter Dove Cake)

Colomba di Pasqua, or Easter Dove Cake, is a traditional Italian Easter dessert shaped like a dove to symbolize peace. This sweet, fluffy cake is made with a dough similar to panettone and flavored with orange zest and almonds. It’s often enjoyed as a special treat during the Easter holiday, paired with coffee or dessert wine, and it’s a beautiful addition to any Easter table.

Ingredients

• 4 cups all-purpose flour
• 1 ½ cups sugar
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 tsp vanilla extract
• Zest of 1 orange
• 1 cup whole milk, lukewarm
• ½ cup unsalted butter, softened
• 4 large eggs
• 1 cup candied orange peel, chopped
• 1 cup whole almonds
• 1 egg (for egg wash)
• Powdered sugar (for dusting)

Instructions

1. In a small bowl, dissolve the yeast in lukewarm milk with 1 tablespoon of sugar. Let it sit for about 5-10 minutes until frothy.
2. In a large bowl, combine the flour, sugar, salt, and orange zest. Add the yeast mixture, butter, eggs, and vanilla extract. Mix together until a smooth dough forms.
3. Knead the dough for about 10 minutes, then cover it with a cloth and let it rise for about 1-2 hours or until doubled in size.
4. Once the dough has risen, punch it down and fold in the candied orange peel. Shape the dough into a dove shape (or place it in a dove-shaped pan).
5. Place the shaped dough onto a parchment-lined baking sheet, cover, and let it rise for another hour.
6. Preheat the oven to 350°F (175°C).
7. Brush the top of the dough with the egg wash and sprinkle with almonds.
8. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely before dusting with powdered sugar and serving.

Colomba di Pasqua is a light, airy cake that embodies the sweetness of spring with its citrusy flavor and the rich texture of almonds. It’s a perfect Easter dessert to enjoy with family and friends, with its lightness making it an ideal accompaniment to coffee or an after-meal digestif. The dove shape adds an extra touch of symbolism to this delicious cake.

Ciambella Pasquale (Italian Easter Ring Cake)

Ciambella Pasquale is a traditional Italian Easter ring cake, often served as a breakfast or dessert during the Easter weekend. This sweet, fluffy cake is flavored with lemon zest and covered with a simple sugar glaze, giving it a light, refreshing taste perfect for springtime. Its ring shape is symbolic of eternity, making it an ideal centerpiece for any Easter brunch.

Ingredients

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 ½ cups sugar
• 1 tsp vanilla extract
• Zest of 1 lemon
• 4 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 1 tbsp rum (optional)
• ½ cup powdered sugar (for glaze)
• 2 tbsp lemon juice (for glaze)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or ring cake pan.
2. In a bowl, combine the flour, baking powder, and sugar. In a separate bowl, whisk together the eggs, milk, oil, vanilla extract, and lemon zest.
3. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
4. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. For the glaze, mix the powdered sugar with lemon juice until smooth. Drizzle the glaze over the cooled cake.
7. Let the glaze set before serving.

Ciambella Pasquale is a simple yet elegant cake with a refreshing citrus flavor and a tender, moist texture. Its delicate sweetness and lightness make it a perfect Easter breakfast cake or a lovely dessert to end your holiday meal. The lemon glaze adds a zesty, sweet finish that complements the airy, fluffy cake, making it a delightful addition to any Easter celebration.

Note: More recipes​ are coming soon!