50+ Delicious Italian Easter Cake Recipes to Celebrate the Season

Easter is a time for family gatherings, festive meals, and of course, indulging in delicious desserts.

One of the most beloved traditions in Italy during this season is preparing mouthwatering cakes that are as rich in flavor as they are in history.

From the iconic Pastiera Napoletana to lesser-known regional specialties, Italian Easter cakes embody the spirit of renewal and celebration.

Whether you’re looking for a light and citrusy treat, a rich ricotta-filled pie, or a classic fluffy panettone with a spring twist, there’s a perfect Italian cake recipe for every Easter celebration.

In this article, we’ve compiled over 50 of the best Italian Easter cake recipes that highlight the diversity of Italy’s baking traditions.

These cakes are not only a feast for the taste buds but also a visual delight—perfect for sharing with friends and family.

Whether you’re an experienced baker or a beginner, these recipes will guide you in bringing the authentic flavors of Italy to your Easter table.

50+ Delicious Italian Easter Cake Recipes to Celebrate the Season

Italian Easter cakes are more than just desserts; they are a celebration of culture, history, and family.

With their sweet aromas, delicate textures, and diverse flavors, these cakes have become an integral part of Easter traditions across Italy and beyond.

Whether you’re craving a classic ricotta-based cake, a fragrant citrus dessert, or a spiced, fruity creation, the recipes featured here will add a special touch to your holiday celebrations.

As you explore the 50+ Italian Easter cake recipes in this guide, remember that each one tells a story of Italian craftsmanship, creativity, and love for good food.

So, roll up your sleeves, preheat your oven, and get ready to make some unforgettable desserts that will surely become part of your Easter traditions for years to come.

Colomba di Pasqua (Italian Easter Dove Cake)

This traditional Italian Easter cake is shaped like a dove, symbolizing peace and resurrection. It’s a rich, yeast-based cake with a soft, fluffy texture, flavored with candied peel, almonds, and a light glaze. Perfect for celebrating Easter with family, it brings a festive spirit to the table.

Ingredients

• 500g all-purpose flour
• 150g sugar
• 1/2 tsp salt
• 10g active dry yeast
• 200ml warm milk
• 4 large eggs
• 100g unsalted butter, softened
• 1 tsp vanilla extract
• 100g candied orange peel, chopped
• 50g almond flour
• 50g whole almonds
• 100g confectioners’ sugar

Instructions

1. In a large bowl, mix the flour, sugar, and salt. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. Make a well in the center of the dry ingredients and add the yeast mixture, eggs, butter, and vanilla extract. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Add the chopped candied orange peel and knead them into the dough.
5. Cover the dough and let it rise for about 1 hour or until doubled in size.
6. Punch down the dough and shape it into a dove shape or place it into a dove-shaped mold.
7. Let the dough rise again for 30 minutes.
8. Preheat the oven to 180°C (350°F).
9. Brush the top of the cake with a light egg wash and sprinkle with almond flour and whole almonds.
10. Bake for 35-40 minutes until golden brown and a skewer inserted into the center comes out clean.
11. Let the cake cool completely before dusting with confectioners’ sugar and serving.

This cake, with its soft and fragrant interior, is a delightful treat for any Easter celebration. Its delicate flavor, complemented by the subtle citrus notes from the candied peel, makes it a perfect pairing with coffee or dessert wine.

Pastiera Napoletana (Neapolitan Easter Cake)

A traditional Neapolitan Easter cake, Pastiera is made with a rich pastry crust filled with ricotta cheese, cooked wheat, and flavored with orange blossom water. It’s a fragrant, custardy dessert that celebrates the flavors of spring.

Ingredients

• 250g all-purpose flour
• 125g unsalted butter, cold and cubed
• 100g sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 200g ricotta cheese, drained
• 200g cooked wheat (available in Italian stores)
• 200g sugar
• 3 large eggs
• 1 tsp orange blossom water
• 1/2 tsp cinnamon
• Zest of 1 lemon
• 50g candied orange peel, chopped
• Powdered sugar for dusting

Instructions

1. To make the pastry, combine the flour, butter, sugar, egg, vanilla extract, and salt in a bowl. Work it into a dough, then wrap it in plastic and chill for 30 minutes.
2. In a separate bowl, combine the ricotta cheese, cooked wheat, sugar, eggs, orange blossom water, cinnamon, and lemon zest. Stir in the candied orange peel.
3. Preheat the oven to 180°C (350°F).
4. Roll out the pastry and line a 9-inch tart pan with it. Trim the edges and chill again for 10 minutes.
5. Pour the ricotta mixture into the prepared crust.
6. Roll out the remaining pastry and cut it into strips. Arrange the strips in a lattice pattern on top of the filling.
7. Bake for 40-45 minutes, or until the pastry is golden and the filling is set.
8. Let the cake cool completely before dusting with powdered sugar.

Pastiera is a dessert that’s rich in tradition and flavor, offering a beautiful contrast between the creamy ricotta filling and the crisp pastry. The hint of orange blossom water gives it a unique, fragrant aroma that’s quintessential to the Neapolitan version of Easter.

Torta Pasqualina (Italian Easter Spinach and Ricotta Pie)

Torta Pasqualina is a savory Italian Easter cake, typically filled with spinach, ricotta, and eggs. This pie is often served as part of an Easter feast in Italy, and its layers of flaky pastry and rich filling make it both a satisfying and festive dish.

Ingredients

• 500g spinach, blanched and squeezed dry
• 250g ricotta cheese
• 2 tbsp grated Parmesan cheese
• 4 large eggs
• 1 onion, finely chopped
• 2 tbsp olive oil
• 350g puff pastry (store-bought or homemade)
• Salt and pepper to taste
• 1 egg for egg wash

Instructions

1. Preheat the oven to 180°C (350°F).
2. Heat olive oil in a pan over medium heat and sauté the onion until soft. Add the spinach and cook for 2-3 minutes, then remove from heat and let cool.
3. In a large bowl, combine the ricotta, Parmesan cheese, spinach mixture, and 2 eggs. Season with salt and pepper.
4. Roll out the puff pastry and line the base of a 9-inch pie dish with one sheet.
5. Pour the ricotta-spinach mixture into the pie shell. Make 3 small wells in the filling and carefully crack the remaining 2 eggs into each well.
6. Cover the pie with another sheet of pastry, sealing the edges. Brush the top with egg wash.
7. Bake for 40-45 minutes, or until the pastry is golden and the filling is set.
8. Let the pie cool slightly before slicing and serving.

Torta Pasqualina offers a savory counterpoint to the sweet Easter cakes, with the delicate filling of spinach and ricotta enhanced by the richness of eggs. It’s a versatile dish, perfect for breakfast, lunch, or as part of an Easter brunch spread. The flakiness of the pastry adds to its delicious texture, making it a true delight.

Ciambella di Pasqua (Italian Easter Ring Cake)

Ciambella di Pasqua is a classic Italian Easter cake shaped like a ring, often decorated with colorful sprinkles or glazed sugar. This cake is lightly sweet, fluffy, and perfect for enjoying with family during the Easter celebration. It’s a simple yet festive dessert that highlights the joy of springtime.

Ingredients

• 300g all-purpose flour
• 150g sugar
• 100g unsalted butter, softened
• 3 large eggs
• 200ml milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• Zest of 1 lemon
• Pinch of salt
• 100g powdered sugar for glazing
• Colorful sprinkles for decoration

Instructions

1. Preheat the oven to 180°C (350°F) and grease a 10-inch ring cake pan.
2. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, and continue mixing.
3. Gradually add the milk, vanilla extract, and lemon zest, mixing well.
4. Sift the flour, baking powder, and salt into the wet ingredients and fold gently until combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, drizzle the powdered sugar glaze over the top and sprinkle with colorful sprinkles.

Ciambella di Pasqua is a light, tender cake that combines the simple goodness of butter and eggs with the zest of lemon. The soft, sweet flavor pairs perfectly with a cup of tea or coffee, making it a charming treat for an Easter morning gathering. The glaze and sprinkles add a joyful, festive touch to this beloved Italian cake.

Focaccia di Pasqua (Easter Focaccia with Eggs)

Focaccia di Pasqua is a traditional Easter bread that features a savory, fluffy dough adorned with hard-boiled eggs. This bread is often served as part of the Easter feast, symbolizing both the renewal of life and the spirit of celebration. The eggs baked into the dough make it a striking and delicious addition to any Easter table.

Ingredients

• 500g all-purpose flour
• 10g active dry yeast
• 300ml warm water
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 4 large eggs (hard-boiled)
• Fresh rosemary for garnish
• Olive oil for brushing
• Coarse sea salt for sprinkling

Instructions

1. In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Stir to form a dough, then knead on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1-2 hours, or until doubled in size.
5. Preheat the oven to 200°C (400°F).
6. Punch down the dough and transfer it to a baking sheet. Shape the dough into a round or oval form and use your fingers to make small indentations in the dough.
7. Place the hard-boiled eggs into the indentations and press them lightly into the dough.
8. Brush the dough with olive oil and sprinkle with coarse sea salt and rosemary.
9. Bake for 25-30 minutes, or until the bread is golden brown and cooked through.
10. Let the focaccia cool slightly before serving.

Focaccia di Pasqua is a wonderful way to celebrate Easter with its light, flavorful bread and the symbolism of the eggs. The rosemary and sea salt add an aromatic touch, while the soft, slightly sweet dough pairs perfectly with the eggs and olive oil. This bread is a versatile dish that complements both savory and sweet dishes during your Easter feast.

Torta di Ricotta e Cioccolato (Ricotta and Chocolate Easter Cake)

Torta di Ricotta e Cioccolato is an indulgent Italian Easter cake combining creamy ricotta with rich chocolate in a moist, fluffy texture. This cake is a beloved dessert during Easter in many Italian regions, offering a decadent contrast of sweet, creamy, and slightly bitter flavors.

Ingredients

• 250g ricotta cheese, well-drained
• 200g dark chocolate, chopped
• 150g sugar
• 100g all-purpose flour
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• 50g unsalted butter, melted
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
2. In a bowl, whisk the eggs and sugar until light and fluffy.
3. Fold in the ricotta cheese, melted butter, and vanilla extract.
4. Sift the flour, baking powder, and salt into the mixture and gently fold to combine.
5. Melt the dark chocolate over a double boiler and let it cool slightly. Stir the melted chocolate into the batter until well combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Let the cake cool completely before dusting with powdered sugar and serving.

Torta di Ricotta e Cioccolato is a rich and satisfying dessert that captures the essence of Easter with its smooth ricotta and luxurious chocolate flavor. The cake has a dense, yet moist texture, making it an ideal treat for those who love a combination of creamy and chocolatey indulgence. It’s a fantastic way to end your Easter meal on a sweet note.

Crostata di Marmellata (Italian Easter Jam Tart)

Crostata di Marmellata is a classic Italian tart, often served during Easter and other special occasions. Made with a buttery shortcrust pastry and filled with a sweet fruit jam, this tart is a perfect balance of crisp, flaky texture and rich, fruity flavor. It’s a simple yet delicious dessert that brings warmth and comfort to any Easter celebration.

Ingredients

• 300g all-purpose flour
• 150g unsalted butter, cold and cubed
• 100g sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• 300g fruit jam (apricot or raspberry works well)
• Powdered sugar for dusting

Instructions

1. In a large mixing bowl, combine the flour, sugar, and baking powder. Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Add the egg, vanilla extract, and a pinch of salt, then mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 180°C (350°F).
4. Roll out two-thirds of the dough on a floured surface and line a 9-inch tart pan with the dough. Trim any excess edges.
5. Spread the fruit jam evenly over the bottom of the tart shell.
6. Roll out the remaining dough and cut it into strips to form a lattice over the jam. Press the edges of the lattice into the dough around the rim.
7. Bake for 30-35 minutes, or until the crust is golden brown.
8. Let the tart cool completely before dusting with powdered sugar.

Crostata di Marmellata is a delightful Easter dessert that’s as beautiful as it is delicious. The combination of buttery crust and sweet jam makes each bite a little piece of heaven. It’s an easy yet elegant treat that pairs well with a hot cup of espresso or a glass of dessert wine, making it a perfect addition to your Easter spread.

Zuccotto (Italian Easter Semi-Freddo Cake)

Zuccotto is an Italian Easter dessert that is a semi-freddo cake filled with ricotta and chocolate, often served chilled. With a fluffy sponge cake base and rich, creamy filling, this dessert is a refreshing and indulgent treat perfect for Easter gatherings. The combination of sweet ricotta, chocolate, and sponge cake creates a harmonious balance of textures and flavors.

Ingredients

• 200g sponge cake (store-bought or homemade)
• 250g ricotta cheese, drained
• 100g dark chocolate, chopped
• 100g sugar
• 100g whipped cream
• 1/2 tsp vanilla extract
• 2 tbsp rum (optional)
• Cocoa powder for dusting

Instructions

1. Cut the sponge cake into thin slices and line the inside of a dome-shaped mold with the slices, ensuring there are no gaps. If using rum, lightly brush the cake slices with it.
2. In a bowl, mix the ricotta cheese, sugar, and vanilla extract until smooth and creamy.
3. Gently fold in the whipped cream and chopped chocolate, mixing until well combined.
4. Pour the ricotta mixture into the lined mold, filling it evenly.
5. Cover the top of the filling with more sponge cake slices.
6. Refrigerate the zuccotto for at least 4 hours, preferably overnight, to allow it to set.
7. Once chilled, turn the zuccotto out onto a serving platter.
8. Dust with cocoa powder before serving.

Zuccotto is a wonderful semi-freddo dessert, offering a creamy, luscious filling with a light, spongy texture. The richness of the ricotta and chocolate, combined with the airy sponge cake, makes it an indulgent treat for Easter. It’s a refreshing dessert that’s perfect for after an Easter meal, with its balance of sweetness and lightness.

Torta al Limone (Italian Lemon Cake)

Torta al Limone is a refreshing and zesty cake that’s often served during the spring and Easter season in Italy. With its vibrant lemon flavor, moist texture, and simple yet delightful ingredients, this cake offers a light and flavorful end to any Easter meal. It’s an easy-to-make dessert that will surely be a crowd-pleaser.

Ingredients

• 200g all-purpose flour
• 180g sugar
• 100g unsalted butter, softened
• 3 large eggs
• 200ml milk
• 2 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tsp baking powder
• Pinch of salt
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
2. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
5. Stir in the lemon zest and lemon juice.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Let the cake cool completely before dusting with powdered sugar.

Torta al Limone is a bright and refreshing cake that’s perfect for the Easter season. Its light texture and citrusy flavor make it an uplifting dessert, ideal for celebrating the arrival of spring. Whether served as a standalone dessert or with a cup of tea, this cake adds a burst of sunshine to your Easter feast.

Crostata di Ricotta (Italian Ricotta Tart)

Crostata di Ricotta is a delightful Italian tart made with a buttery shortcrust pastry and a creamy ricotta filling. Often enjoyed during Easter, this dessert combines the richness of ricotta cheese with the sweetness of citrus zest and a hint of vanilla. It’s a perfect balance of textures—crisp pastry with a smooth, creamy filling.

Ingredients

• 250g all-purpose flour
• 125g unsalted butter, cold and cubed
• 100g sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• 500g ricotta cheese, well-drained
• 100g sugar
• 2 large eggs
• Zest of 1 lemon
• 1 tsp vanilla extract
• Powdered sugar for dusting

Instructions

1. In a large bowl, mix the flour, sugar, and baking powder. Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
2. Add the egg and vanilla extract, mixing until the dough comes together. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 180°C (350°F).
4. Roll out two-thirds of the dough on a floured surface and line a 9-inch tart pan with it. Trim the edges.
5. In a separate bowl, whisk together the ricotta, sugar, eggs, lemon zest, and vanilla extract until smooth.
6. Pour the ricotta mixture into the prepared tart shell.
7. Roll out the remaining dough and cut it into strips to form a lattice over the top of the ricotta filling.
8. Bake for 30-35 minutes, or until the pastry is golden and the filling is set.
9. Let the tart cool completely before dusting with powdered sugar.

Crostata di Ricotta is a comforting and creamy dessert that’s perfect for any festive occasion. The soft ricotta filling, paired with the buttery, flaky pastry, creates a harmonious balance of textures. It’s an ideal dessert to serve on Easter Sunday and can be enjoyed with a cup of espresso or a sweet dessert wine.

Torta di Mele (Italian Apple Cake)

Torta di Mele is a traditional Italian apple cake, often served during the Easter season. This moist, fragrant cake is made with simple ingredients, highlighting the natural sweetness of apples. With its light crumb and rich apple flavor, it’s an ideal choice for those who prefer a lighter, fruity dessert for Easter.

Ingredients

• 300g all-purpose flour
• 200g sugar
• 3 large eggs
• 200g unsalted butter, melted
• 2 large apples, peeled and thinly sliced
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• Zest of 1 lemon
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
2. In a large bowl, beat the eggs and sugar together until pale and fluffy.
3. Gradually add the melted butter and vanilla extract, mixing well.
4. Sift the flour, baking powder, and salt into the wet mixture and fold gently until combined.
5. Add the lemon zest and mix.
6. Gently fold in half of the apple slices into the batter, reserving the rest for topping the cake.
7. Pour the batter into the prepared cake pan and arrange the remaining apple slices on top in a circular pattern.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely before dusting with powdered sugar.

Torta di Mele is a delicious, homey cake that’s both light and satisfying. The apples add a natural sweetness and moisture to the cake, making each bite tender and flavorful. Perfect for Easter or any occasion, this cake pairs wonderfully with tea or coffee and is sure to be a family favorite.

Panettone Pasquale (Easter Panettone)

Panettone Pasquale is an Easter variation of the traditional Italian Christmas panettone. This festive cake is filled with candied fruits, raisins, and a hint of citrus, offering a perfect sweet treat for Easter. Light and fluffy, it’s a great way to bring a touch of Italian tradition to your holiday table.

Ingredients

• 500g all-purpose flour
• 150g sugar
• 1/2 tsp salt
• 15g active dry yeast
• 200ml warm milk
• 4 large eggs
• 150g unsalted butter, softened
• 1 tsp vanilla extract
• Zest of 1 lemon
• 100g candied orange peel, chopped
• 100g raisins
• 50g candied cherries, chopped
• Powdered sugar for dusting

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large bowl, mix the flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, butter, and vanilla extract.
3. Mix to form a dough and knead on a floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rise for 1-2 hours, or until doubled in size.
5. Once the dough has risen, fold in the lemon zest, candied orange peel, raisins, and candied cherries.
6. Transfer the dough to a greased panettone mold and let it rise for another 30-45 minutes.
7. Preheat the oven to 180°C (350°F).
8. Bake for 40-45 minutes, or until golden brown and a skewer inserted into the center comes out clean.
9. Let the panettone cool completely before dusting with powdered sugar.

Panettone Pasquale is a luxurious, festive cake that’s ideal for celebrating Easter. The combination of light, airy dough and sweet candied fruits makes each bite a special treat. Its subtle citrus notes and rich flavor make it a perfect centerpiece for any Easter table.

Torta di Pasqua (Italian Easter Cake)

Torta di Pasqua is a traditional Italian Easter cake often served in central Italy. It is a rich, slightly sweet cake made with ricotta cheese and often flavored with lemon zest and a touch of rum. This cake is often enjoyed as part of the Easter breakfast or as a festive dessert to share with family and friends.

Ingredients

• 250g all-purpose flour
• 150g sugar
• 250g ricotta cheese, well-drained
• 100g unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp rum (optional)
• 1 tsp baking powder
• Pinch of salt
• Powdered sugar for dusting

Instructions

1. Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
2. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the ricotta cheese, vanilla extract, and lemon zest, mixing until smooth.
4. Sift the flour, baking powder, and salt into the wet ingredients, folding gently to combine.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Dust with powdered sugar before serving.

Torta di Pasqua is a tender, flavorful cake that’s perfect for Easter celebrations. The ricotta gives the cake a rich, moist texture, while the lemon zest and rum provide a subtle depth of flavor. This cake is wonderful served with coffee or tea and is a delicious, comforting treat that’s sure to become a favorite in your Easter traditions.

Frittelle di Pasqua (Italian Easter Fritters)

Frittelle di Pasqua are traditional Italian Easter fritters, typically made with a sweet dough and fried to golden perfection. These fritters are often flavored with citrus zest or a touch of liquor, making them a delightful treat for Easter gatherings. Light and crispy on the outside, soft and fluffy on the inside, they are dusted with powdered sugar and perfect for sharing.

Ingredients

• 300g all-purpose flour
• 2 large eggs
• 100g sugar
• 1/2 tsp vanilla extract
• Zest of 1 lemon
• 100ml milk
• 10g active dry yeast
• 1 tbsp rum or brandy (optional)
• 1/2 tsp salt
• 500ml vegetable oil for frying
• Powdered sugar for dusting

Instructions

1. In a small bowl, dissolve the yeast in the milk and let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and add the eggs, vanilla extract, lemon zest, and rum (if using).
3. Pour the yeast mixture into the well and stir everything together to form a dough. Knead the dough for 10 minutes, or until smooth and elastic.
4. Cover the dough with a clean cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Heat the vegetable oil in a deep pan to 180°C (350°F).
6. Once the dough has risen, pinch off small pieces and shape them into small balls or ovals.
7. Carefully fry the fritters in batches until golden brown and puffed up, about 3-4 minutes per side.
8. Use a slotted spoon to remove the fritters and drain them on paper towels.
9. Dust with powdered sugar before serving.

Frittelle di Pasqua are a heavenly, indulgent treat that adds a festive touch to any Easter meal. The sweet, citrusy dough is perfectly balanced by the crispy, golden exterior, while the powdered sugar gives them a touch of sweetness. Whether served as an appetizer or dessert, these fritters will bring a special, homemade touch to your Easter celebration.

Pastiera Napoletana (Neapolitan Easter Pie)

Pastiera Napoletana is a beloved Easter pie from Naples, Italy, featuring a rich filling of ricotta cheese, cooked wheat, and orange blossom water. This pie is often flavored with cinnamon and is traditionally served as a symbol of the renewal of life, making it the centerpiece of many Italian Easter tables. Its creamy filling and fragrant crust make it a truly indulgent dessert.

Ingredients
For the dough:

• 300g all-purpose flour
• 100g sugar
• 150g unsalted butter, cold and cubed
• 1 large egg
• Zest of 1 lemon
• 1/4 tsp baking powder

For the filling:

• 500g ricotta cheese, well-drained
• 300g cooked wheat (available in jars or cans)
• 200g sugar
• 4 large eggs
• 100ml milk
• 1 tsp vanilla extract
• 1 tbsp orange blossom water
• 1/2 tsp ground cinnamon
• Zest of 1 lemon

Instructions

1. To prepare the dough, mix the flour, sugar, and baking powder in a large bowl. Add the cold butter and cut it into the flour until the mixture resembles coarse crumbs.
2. Add the egg and lemon zest, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 180°C (350°F).
4. To make the filling, combine the ricotta cheese, cooked wheat, sugar, eggs, milk, vanilla extract, orange blossom water, cinnamon, and lemon zest in a large bowl. Mix until smooth and creamy.
5. Roll out the dough on a floured surface and line a 9-inch pie pan with it. Pour the filling into the crust, smoothing the top.
6. Roll out the remaining dough and cut it into strips to form a lattice over the top of the pie.
7. Bake for 45-50 minutes, or until the crust is golden and the filling is set.
8. Let the pie cool completely before serving.

Pastiera Napoletana is a delicious and fragrant Easter pie that’s rich in tradition. The creamy, slightly tangy ricotta filling pairs beautifully with the cooked wheat and the subtle orange blossom and cinnamon flavors. It’s a comforting and satisfying dessert that perfectly captures the essence of Easter in Italy.

Note: More recipes​ are coming soon!