50+ Delicious Italian Easter Feast Recipes to Celebrate the Holiday

Easter is one of the most significant holidays in Italy, and the Italian Easter feast is a grand, vibrant celebration filled with rich flavors, traditional dishes, and family gatherings.

The Italians are known for their devotion to food, and Easter is no exception. From tender roasted lamb to decadent pastries, there’s a whole array of dishes that make up the iconic Italian Easter table.

Whether you’re hosting a large family dinner or looking to add some authentic Italian flair to your holiday spread, these 50+ Italian Easter feast recipes will guide you through the best of Italian cuisine, bringing traditional flavors and festive charm to your celebration.

Italian Easter meals are deeply rooted in regional traditions and cultural significance. Many of these dishes symbolize new beginnings, renewal, and abundance, making them the perfect way to celebrate the season of rebirth.

Whether you’re making savory pies, delicate pastas, or indulgent desserts, you’ll find something to suit every palate and style of Easter celebration.

Get ready to explore a wide variety of recipes, each bringing its own history, flavor, and beauty to your Easter feast.

50+ Delicious Italian Easter Feast Recipes to Celebrate the Holiday

Italian Easter feasts are truly a celebration of tradition, family, and of course, exceptional food.

The diversity of Italian cuisine offers a stunning array of dishes that are both visually appealing and full of rich, comforting flavors.

From savory starters like Torta Pasqualina to mouthwatering main courses such as Agnello al Rosmarino e Aglio, and finishing off with sweet delights like Pastiera Napoletana, these 50+ recipes are guaranteed to create a memorable holiday spread.

Whether you’re exploring Italian Easter for the first time or continuing long-standing family traditions, these recipes will help you infuse your celebration with the warmth, love, and joy that come with an Italian feast.

As you prepare your own Italian Easter meal, remember that the heart of Italian cooking is not just about the ingredients, but the joy of sharing good food with the people you love.

So gather your family, roll up your sleeves, and embark on the delightful journey of cooking through these 50+ Italian Easter recipes — your holiday table will be a feast to remember.

Italian Easter Lamb Roast (Abbacchio alla Romana)

This traditional Roman dish is a centerpiece of many Italian Easter feasts. Tender lamb is infused with garlic, rosemary, and white wine, creating a flavorful and aromatic roast perfect for celebrating with family and friends. The slow roasting ensures the lamb is juicy and succulent, while the herbs and wine deliver a truly festive taste.

Ingredients:

• 2 lbs (1 kg) lamb shoulder, cut into pieces
• 4 garlic cloves, minced
• 2 sprigs fresh rosemary
• 1/4 cup olive oil
• 1 cup dry white wine
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: roasted potatoes for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large roasting dish, drizzle olive oil and arrange the lamb pieces.
3. Rub the lamb with minced garlic, rosemary, salt, and pepper. Pour the lemon juice and half of the wine over the meat.
4. Cover the roasting dish with foil and roast for 1 hour.
5. Remove the foil, baste the lamb with its juices, and add the remaining wine.
6. Roast uncovered for an additional 30–40 minutes, basting occasionally, until the lamb is golden brown and tender.
7. Serve the lamb hot, garnished with rosemary sprigs and accompanied by roasted potatoes.

Abbacchio alla Romana is a beautiful combination of simplicity and bold flavors. This dish highlights the natural tenderness of lamb while incorporating traditional Italian herbs and wine to elevate the meal. It’s a perfect centerpiece for an Easter celebration that invites everyone to enjoy a taste of Roman tradition.

Torta Pasqualina (Italian Easter Pie)

Torta Pasqualina is a savory Easter pie from Liguria that layers flaky pastry with a creamy spinach and ricotta filling. The surprise inside? Whole eggs baked into the pie, symbolizing rebirth and renewal during the Easter season. This dish is perfect for brunch or as a vegetarian option for your feast.

Ingredients:

• 2 sheets puff pastry
• 2 lbs (900 g) fresh spinach, sautéed
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 4 large eggs (plus 1 for egg wash)
• 1/4 cup heavy cream
• 1 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
2. Roll out one sheet of puff pastry and press it into the pie dish, trimming any excess.
3. In a large bowl, mix the sautéed spinach, ricotta, Parmesan, heavy cream, nutmeg, salt, and pepper until well combined.
4. Spread half of the spinach mixture into the pastry-lined dish. Create three small wells and crack one egg into each.
5. Cover the eggs with the remaining spinach mixture and top with the second puff pastry sheet. Seal the edges and brush with egg wash.
6. Bake for 40–45 minutes, until the pie is golden brown and puffed.
7. Allow the pie to cool slightly before slicing and serving.

Torta Pasqualina combines rustic charm with elegant presentation. The baked eggs are a delightful visual and culinary surprise, making this pie a show-stopping addition to any Easter table. Its creamy texture and rich flavor ensure it will be a favorite among vegetarians and meat lovers alike.

Colomba di Pasqua (Italian Easter Dove Cake)

Colomba di Pasqua is a classic Italian Easter dessert, symbolizing peace and hope. This dove-shaped sweet bread is studded with candied orange peel, flavored with orange zest, and topped with a sugary almond crust. Its soft, pillowy texture and delightful citrus aroma make it the perfect way to end an Easter feast.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (7 g) instant yeast
• 3/4 cup warm milk
• 1/2 cup butter, softened
• 2 large eggs
• Zest of 1 orange
• 1 cup candied orange peel
• 1/4 cup slivered almonds
• 2 tbsp pearl sugar (optional)

Instructions:

1. In a bowl, dissolve the yeast in warm milk and let sit for 5 minutes.
2. In a large mixing bowl, combine flour, sugar, orange zest, and a pinch of salt.
3. Gradually add the yeast mixture, butter, and eggs. Knead until a smooth, elastic dough forms.
4. Fold in the candied orange peel and shape the dough into a dove (or place in a dove-shaped mold).
5. Cover and let the dough rise in a warm place for 2 hours.
6. Preheat your oven to 350°F (175°C).
7. Top the dough with slivered almonds and pearl sugar, pressing gently to adhere.
8. Bake for 30–35 minutes, until golden brown and a toothpick inserted into the center comes out clean.
9. Allow to cool completely before serving.

Colomba di Pasqua is a tender and aromatic bread that embodies the spirit of Easter. The citrusy notes and crunchy almond topping create a balance of flavors and textures, making every bite a celebration. This festive dessert is sure to be a family favorite year after year.

Stuffed Artichokes (Carciofi Ripieni)

Stuffed artichokes are a delightful and traditional dish often served during Italian Easter celebrations. These tender artichokes are filled with a savory breadcrumb mixture infused with garlic, parsley, and Parmesan, then baked to perfection. They make an elegant appetizer or side dish that showcases the freshness of spring.

Ingredients:

• 6 large artichokes
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/3 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 1 cup vegetable broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Trim the artichokes: Cut off the tops and remove the tough outer leaves. Slice the stems to create a flat base and scoop out the fuzzy choke from the center.
3. Mix breadcrumbs, Parmesan, garlic, parsley, salt, and pepper in a bowl. Drizzle in olive oil to create a moist mixture.
4. Stuff the breadcrumb mixture into the center and between the leaves of each artichoke.
5. Place the artichokes in a baking dish, drizzle with lemon juice, and pour vegetable broth into the dish to cover the bottom.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until golden brown.
7. Serve warm with a drizzle of olive oil.

Stuffed artichokes are a quintessential springtime dish, perfect for Easter. Their tender leaves and flavorful stuffing offer a taste of Italy’s rich culinary tradition, making them a crowd-pleaser for both casual and formal celebrations.

Easter Risotto with Asparagus and Lemon

This creamy risotto is a light and refreshing addition to an Easter feast. The fresh asparagus and zesty lemon brighten the dish, while the creamy texture makes it indulgent yet balanced. Perfect as a main course or a side, this risotto celebrates the flavors of spring.

Ingredients:

• 1 1/2 cups Arborio rice
• 1 lb (450 g) asparagus, trimmed and cut into 2-inch pieces
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté the onion and garlic until soft and translucent.
2. Add the rice and stir for 2–3 minutes until lightly toasted.
3. Pour in the white wine and cook until absorbed.
4. Gradually add the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
5. When the rice is almost tender, stir in the asparagus and cook for 5–7 minutes until crisp-tender.
6. Remove from heat and stir in the butter, Parmesan, lemon zest, and juice. Season with salt and pepper.
7. Serve immediately, garnished with extra Parmesan and lemon zest if desired.

This Easter risotto is a vibrant, flavorful dish that highlights the season’s best produce. Its creamy consistency and citrusy brightness make it a sophisticated and satisfying addition to any holiday meal.

Easter Sweet Ricotta Pie (Pastiera Napoletana)

Pastiera Napoletana is a beloved dessert from Naples, traditionally made for Easter. This pie features a buttery crust filled with a creamy ricotta and orange-scented wheat berry filling, symbolizing renewal and abundance. Its delicate sweetness and hint of citrus make it a timeless Easter treat.

Ingredients: For the crust:

• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup unsalted butter, chilled and cubed
• 2 large eggs
• Zest of 1 lemon

For the filling:

• 1 cup cooked wheat berries or pearled farro
• 2 cups ricotta cheese
• 1 cup sugar
• 3 large eggs
• Zest of 1 orange
• 1/2 cup candied orange peel
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish.
2. For the crust, combine flour, sugar, and lemon zest in a bowl. Add butter and mix until crumbly. Add eggs and knead into a dough. Chill for 30 minutes.
3. Roll out the dough and press it into the pie dish, saving some for lattice strips.
4. In a bowl, mix ricotta, sugar, eggs, orange zest, vanilla, cinnamon, wheat berries, and candied orange peel.
5. Pour the filling into the crust. Use the reserved dough to create a lattice pattern on top.
6. Bake for 50–60 minutes until golden brown. Cool completely before serving.

Pastiera Napoletana is a rich and aromatic dessert that embodies the spirit of Easter in Naples. Its creamy filling and citrusy notes offer a unique and memorable ending to your holiday feast, carrying with it a sense of tradition and celebration.

Easter Lasagna (Lasagna di Pasqua)

Easter Lasagna, or “Lasagna di Pasqua,” is a luxurious layered dish that reflects the celebratory nature of the holiday. This version includes a rich meat sauce, creamy béchamel, and a blend of cheeses, making it a hearty and satisfying addition to your Easter table. Perfect for feeding a crowd, it brings together classic Italian flavors in every bite.

Ingredients:

• 12 lasagna sheets (cooked according to package instructions)
• 1 lb (450 g) ground beef
• 1 lb (450 g) Italian sausage, removed from casings
• 1 jar (24 oz) marinara sauce
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 3 cups béchamel sauce (homemade or store-bought)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft. Add the ground beef and sausage, cooking until browned. Drain excess fat.
3. Stir in marinara sauce, season with salt and pepper, and simmer for 10 minutes.
4. In a bowl, mix ricotta and Parmesan cheese.
5. In a greased baking dish, layer ingredients: lasagna sheets, meat sauce, béchamel, ricotta mixture, and mozzarella. Repeat layers, ending with mozzarella on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until bubbly and golden.
7. Let rest for 10 minutes before serving, garnished with fresh basil.

Easter Lasagna is a crowd-pleaser that perfectly combines rich, creamy, and savory flavors. It’s the ultimate comfort food, offering layers of indulgence that make your Easter meal truly special.

Italian Easter Bread (Pane di Pasqua)

Pane di Pasqua is a colorful and festive braided bread often served at Italian Easter celebrations. This slightly sweet bread is soft and fluffy, with a golden crust and vibrant dyed eggs tucked into its braids, symbolizing new life and renewal. It’s as decorative as it is delicious!

Ingredients:

• 4 cups all-purpose flour
• 1/3 cup sugar
• 1 packet (7 g) instant yeast
• 1/2 tsp salt
• 3/4 cup warm milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 4 dyed, uncooked eggs (optional)
• Egg wash (1 egg beaten with 1 tbsp water)
• Sprinkles (optional)

Instructions:

1. In a large bowl, combine flour, sugar, yeast, and salt. Gradually add warm milk, eggs, melted butter, and vanilla extract. Knead until a smooth dough forms.
2. Cover and let the dough rise in a warm place for 1–2 hours, until doubled in size.
3. Punch down the dough and divide it into three equal parts. Roll each into a long rope and braid them together, tucking the ends under.
4. Place the braid on a baking sheet lined with parchment paper. If using dyed eggs, gently nestle them into the braid.
5. Cover and let rise for 30 minutes. Preheat your oven to 350°F (175°C).
6. Brush the bread with egg wash, sprinkle with sprinkles (if desired), and bake for 25–30 minutes until golden brown.
7. Cool completely before slicing.

Pane di Pasqua is a visually stunning bread that adds charm and tradition to your Easter celebration. Its soft texture and light sweetness make it perfect for serving alongside coffee or tea, or as a festive centerpiece for your table.

Italian Easter Soup (Brodetto Pasquale)

This comforting soup is a cherished tradition in many Italian households during Easter. Made with spring vegetables, tender chicken, and a light broth, it’s a simple yet flavorful dish that symbolizes renewal and abundance. It’s a perfect starter for a multi-course Easter meal.

Ingredients:

• 1 whole chicken (about 3 lbs), cut into pieces
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup fresh spinach or escarole, chopped
• 1/2 cup small pasta (like ditalini or orzo)
• 8 cups chicken broth
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• Parmesan cheese for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, carrots, and celery until softened.
2. Add the chicken pieces and cook until lightly browned. Pour in the chicken broth, season with salt and pepper, and bring to a boil.
3. Reduce the heat, cover, and simmer for 45 minutes until the chicken is tender. Remove the chicken, shred the meat, and discard the bones.
4. Return the chicken meat to the pot. Stir in the pasta and cook until tender, about 8–10 minutes.
5. Add spinach or escarole and simmer for an additional 5 minutes. Adjust seasoning if needed.
6. Serve hot, garnished with parsley and Parmesan cheese.

Brodetto Pasquale is a warm and inviting dish that highlights the fresh flavors of spring. Its wholesome ingredients and light broth make it a comforting addition to your Easter table, perfect for setting the tone for a joyous and abundant celebration.

Easter Frittata with Fresh Herbs (Frittata di Pasqua)

A classic Italian Easter dish, the frittata is a versatile and delicious way to incorporate fresh spring vegetables and herbs into your holiday meal. This frittata is packed with seasonal ingredients such as spinach, asparagus, and parsley, making it a light yet satisfying option to enjoy during Easter brunch or as part of a festive buffet.

Ingredients:

• 8 large eggs
• 1 cup fresh spinach, chopped
• 1 cup asparagus, cut into 1-inch pieces
• 1 small onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Sauté the onion and asparagus until the vegetables are tender, about 5 minutes.
3. Add the spinach and cook for another 2 minutes until wilted.
4. In a bowl, whisk together the eggs, milk, Parmesan, parsley, salt, and pepper. Pour the egg mixture over the sautéed vegetables in the skillet.
5. Let cook on the stovetop for 2–3 minutes, until the edges start to set.
6. Transfer the skillet to the oven and bake for 10–12 minutes, or until the frittata is fully set and golden brown on top.
7. Allow it to cool slightly before slicing and serving.

Frittata di Pasqua is a simple yet flavorful dish that celebrates the season’s best produce. Its light, fluffy texture and vibrant color make it an excellent addition to your Easter spread, offering a satisfying balance of protein and vegetables that’s sure to please.

Italian Easter Ricotta Cookies (Biscotti di Ricotta)

These soft, pillowy ricotta cookies are a favorite treat in Italian homes during Easter. Light and slightly sweet, these cookies are flavored with citrus zest and a hint of vanilla, making them perfect for a light dessert or as an afternoon snack with coffee. Their delicate texture and colorful glaze make them a festive addition to any holiday table.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup ricotta cheese
• 1 cup granulated sugar
• 2 large eggs
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1/4 cup milk

For the glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice
• 2 tbsp milk
• Sprinkles (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat the butter and sugar until light and fluffy. Add the ricotta, eggs, lemon zest, and vanilla extract, and beat until smooth.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk, until a dough forms.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10–12 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool completely before glazing.
8. To make the glaze, whisk together powdered sugar, lemon juice, and milk. Drizzle over the cooled cookies and top with sprinkles if desired.

Biscotti di Ricotta are a light and aromatic treat that captures the essence of Easter with their soft texture and bright citrus flavor. These cookies are a sweet and simple way to end your holiday meal, and their festive appearance makes them perfect for sharing with family and friends.

Lamb Meatballs with Mint (Polpette di Agnello e Menta)

Lamb is a traditional Easter dish, and these lamb meatballs with fresh mint bring a delicious twist to the classic. Tender and flavorful, these meatballs are spiced with garlic, herbs, and lemon, then simmered in a savory tomato sauce. They make for an excellent appetizer or main course, and their unique combination of flavors is sure to impress guests.

Ingredients:

• 1 lb (450 g) ground lamb
• 1/2 cup fresh breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 2 tbsp fresh mint, chopped
• Zest of 1 lemon
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 jar (24 oz) marinara sauce
• Fresh mint leaves for garnish

Instructions:

1. In a large bowl, combine the ground lamb, breadcrumbs, Parmesan, egg, garlic, mint, lemon zest, cinnamon, salt, and pepper. Mix until well combined.
2. Shape the mixture into small meatballs, about 1–1.5 inches in diameter.
3. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5 minutes.
4. Pour the marinara sauce over the meatballs and bring to a simmer. Cover and cook for 15–20 minutes, or until the meatballs are cooked through.
5. Garnish with fresh mint leaves and serve hot.

Polpette di Agnello e Menta are a flavorful and aromatic dish that brings together the traditional flavors of Easter lamb with the freshness of mint and lemon. These meatballs are juicy, tender, and bursting with Mediterranean flair, making them an ideal dish for any Easter gathering.

Easter Lamb Roast with Rosemary and Garlic (Agnello al Rosmarino e Aglio)

A centerpiece of many Italian Easter feasts, a roasted lamb leg with rosemary and garlic is a traditional dish that brings both elegance and rich flavors to the table. The fragrant rosemary and garlic pair perfectly with tender, juicy lamb, making it a perfect main course for any Easter celebration.

Ingredients:

• 1 leg of lamb (about 4–5 lbs)
• 4 garlic cloves, slivered
• 2 tbsp fresh rosemary, chopped
• 1/4 cup olive oil
• Zest of 1 lemon
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• 1/2 cup dry white wine
• Fresh rosemary sprigs for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Using a sharp knife, make small slits in the lamb and insert the garlic slivers and chopped rosemary into each slit.
3. In a small bowl, combine olive oil, lemon zest, Dijon mustard, red wine vinegar, salt, and pepper. Rub this marinade all over the lamb, covering it thoroughly.
4. Place the lamb on a roasting rack in a roasting pan. Pour the white wine into the pan and transfer to the oven.
5. Roast the lamb for 20 minutes, then reduce the heat to 350°F (175°C) and continue roasting for about 1 hour and 15 minutes (for medium-rare). Adjust the roasting time depending on your desired doneness.
6. Let the lamb rest for 15 minutes before slicing. Garnish with fresh rosemary sprigs and serve.

Agnello al Rosmarino e Aglio is a flavorful and aromatic dish that embodies the essence of Easter. The tender lamb, infused with garlic and rosemary, offers a rich yet delicate flavor, making it an unforgettable main course for your holiday feast.

Italian Easter Pie with Ham and Cheese (Torta Pasqualina)

Torta Pasqualina is a savory, savory Easter pie, traditionally from the Liguria region in Italy. This flaky pastry crust is filled with spinach, ricotta, and hard-boiled eggs, with layers of ham and cheese that make it a satisfying and flavorful dish. It’s perfect for a holiday brunch or served as an appetizer during your Easter meal.

Ingredients:

• 2 sheets of puff pastry (or homemade pastry dough)
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup cooked ham, diced
• 1/2 cup mozzarella cheese, shredded
• 4 large eggs, hard-boiled and peeled
• 1 egg (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a pie dish or tart pan.
2. In a large skillet, sauté the spinach until wilted and any excess water evaporates. Allow to cool slightly.
3. In a bowl, combine the ricotta cheese, Parmesan, ham, mozzarella, and sautéed spinach. Season with salt and pepper.
4. Roll out one sheet of puff pastry and line the pie dish with it, pressing gently to fit. Trim any excess dough.
5. Spoon the cheese and spinach mixture into the crust, smoothing the top. Make small indentations in the mixture and place a hard-boiled egg in each indentation.
6. Cover with the second sheet of puff pastry, sealing the edges. Cut a small hole in the center to allow steam to escape.
7. Brush the top with the beaten egg to create a golden crust.
8. Bake for 35–40 minutes, until the pastry is golden brown and crispy.
9. Let cool slightly before slicing and serving.

Torta Pasqualina is a flavorful and hearty dish that brings together the best of Italian comfort food in a single, beautifully crafted pie. The combination of creamy ricotta, savory ham, and fresh spinach makes it a delightful way to celebrate Easter with family and friends.

Easter Italian Sweet Ricotta Pie (Pastiera Napoletana)

Pastiera Napoletana is a beloved Italian Easter dessert, originating from Naples. Made with ricotta cheese, wheat berries, and a hint of orange blossom water, this rich, fragrant pie is a symbol of the season. It’s sweet, creamy, and aromatic with the perfect combination of textures. A slice of this pie is the perfect way to end any Easter feast.

Ingredients: For the crust:

• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg
• 1/4 tsp vanilla extract

For the filling:

• 1 1/2 cups cooked wheat berries (or pearled farro)
• 2 cups ricotta cheese
• 1 cup sugar
• 3 large eggs
• Zest of 1 orange
• 1/4 cup candied orange peel, chopped
• 1/2 tsp cinnamon
• 1 tbsp orange blossom water (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
2. For the crust, combine flour, sugar, and vanilla extract in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and mix until a dough forms.
3. Roll out the dough and fit it into the pie dish. Trim the edges and refrigerate for 30 minutes.
4. For the filling, mix the cooked wheat berries, ricotta, sugar, eggs, orange zest, candied orange peel, cinnamon, and orange blossom water (if using) until smooth and well combined.
5. Pour the filling into the prepared crust.
6. Bake for 50–60 minutes, until the filling is set and the top is lightly golden. Let the pie cool completely before serving.

Pastiera Napoletana is a delicious, fragrant dessert that captures the essence of Easter. The creamy ricotta filling, combined with the wheat berries and citrusy notes, creates a balanced and satisfying treat that’s perfect for celebrating the holiday with loved ones.

Note: More recipes​ are coming soon!