50+ Easy and Flavorful Italian Easter Holiday Recipes for Your Table

Easter is a time for family gatherings, feasts, and celebrating the renewal of life, and in Italy, the holiday is marked by an abundance of delicious, time-honored dishes.

Whether you’re preparing for a large family dinner or an intimate holiday brunch, Italian cuisine offers a wide array of recipes that bring both tradition and flavor to the table.

From savory mains like Agnello al Forno (roast lamb) to sweet delights like Colomba Pasquale (Easter dove cake), there’s no shortage of ways to indulge in the flavors of Italy this Easter.

In this article, we’ve curated 50+ Italian Easter holiday recipes that capture the essence of the season, featuring dishes that range from hearty mains to light appetizers, and from indulgent desserts to refreshing salads.

With recipes that highlight fresh spring vegetables, tender meats, and vibrant flavors, you can bring the festive spirit of Italy to your Easter table and create memorable meals for your loved ones.

Whether you’re a seasoned cook or a newcomer to Italian cuisine, these recipes are accessible and perfect for any level of culinary expertise.

So, roll up your sleeves, gather your ingredients, and get ready to bring the taste of Italy into your home this Easter!

50+ Easy and Flavorful Italian Easter Holiday Recipes for Your Table

Italian Easter recipes are not only about the food but also about the shared experience of preparing and enjoying meals with family and friends.

The traditions behind each dish reflect the values of renewal, joy, and togetherness that define the holiday.

From the rich, savory flavors of Frittata di Pasqua to the sweet, celebratory Colomba Pasquale, every dish on this list tells a story of Italian culture, heritage, and the beauty of spring.

As you explore the 50+ Italian Easter holiday recipes featured in this article, you’ll be able to create a feast that brings a touch of Italy to your celebration.

Whether you choose to prepare an entire Italian-inspired Easter dinner or select a few dishes to complement your own family traditions, you’re sure to delight in the flavors of this unforgettable holiday.

Torta Pasqualina (Italian Easter Pie)

Torta Pasqualina is a traditional Ligurian Easter pie known for its savory, rich flavor. It’s a layered pastry filled with spinach, ricotta cheese, and whole eggs, often enjoyed on Easter Sunday as a symbol of rebirth. This pie is a stunning centerpiece on any Easter table, offering a combination of flavors and textures that feel both comforting and celebratory. It is traditionally served at room temperature, allowing the flavors to meld beautifully.

Ingredients:

• 1 package of puff pastry (or homemade if preferred)
• 1 lb fresh spinach (or frozen, thawed and drained)
• 15 oz ricotta cheese
• 2 tbsp grated Parmesan cheese
• 3 large eggs (plus 4 additional for baking)
• 1/4 cup olive oil
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup cooked artichoke hearts (optional)
• Fresh herbs (optional, such as parsley or basil)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Sauté the spinach until wilted (about 5 minutes). Let it cool, then squeeze out excess water and chop finely.
3. In a bowl, combine the ricotta, Parmesan cheese, chopped spinach, nutmeg, salt, and pepper. Mix well.
4. Roll out one sheet of puff pastry and place it in a greased 9-inch pie pan, pressing it down along the edges.
5. Spread the ricotta mixture evenly over the pastry.
6. Make four small wells in the ricotta mixture. Carefully crack one whole egg into each well.
7. Top with the second sheet of pastry and press the edges to seal.
8. Brush the top with a little olive oil, then cut small slits in the top for ventilation.
9. Bake for 40-45 minutes, or until golden and puffed.
10. Let the pie cool slightly before serving.

Torta Pasqualina is a stunning, multi-layered savory dish perfect for Easter celebrations. The blend of creamy ricotta, fresh spinach, and the richness of eggs creates a beautiful harmony of flavors. This pie is filling and nutritious, making it a well-loved dish for family gatherings. The addition of optional artichoke hearts or fresh herbs adds another level of depth, but the simplicity of the original recipe is just as delightful.

Colomba di Pasqua (Italian Easter Dove Cake)

Colomba di Pasqua is an iconic Easter cake shaped like a dove, symbolizing peace and rebirth. This soft, sweet, and slightly citrus-flavored cake is traditionally baked to celebrate Easter in Italy. The fluffy texture and the sparkling sugar topping make it both a delicious treat and a decorative centerpiece for Easter tables. Its slight lemon zest and almond flavoring enhance its springtime appeal, making it a favorite dessert for the season.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sugar
• 1/2 cup milk
• 1/2 cup butter, softened
• 1/4 cup candied orange peel, chopped
• 1 tbsp lemon zest
• 2 tsp active dry yeast
• 1/2 tsp salt
• 4 large eggs
• 1/4 cup slivered almonds
• 1/4 cup pearl sugar
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/2 cup warm water

Instructions:

1. In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let it sit for 5 minutes until bubbly.
2. In a large bowl, combine flour, sugar, salt, and lemon zest. Add the eggs, milk, and softened butter. Stir in the yeast mixture and knead until smooth.
3. Add the candied orange peel and vanilla extract, then knead again until incorporated.
4. Cover the dough with a cloth and let it rise in a warm place for about 2 hours or until doubled in size.
5. Preheat the oven to 350°F (175°C). Grease a dove-shaped cake pan.
6. Punch the dough down and transfer it to the prepared pan, smoothing the top.
7. Brush the top with honey, then sprinkle with slivered almonds and pearl sugar.
8. Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
9. Let the cake cool completely before serving.

Colomba di Pasqua is a perfect symbol of Easter. Its airy texture, zesty citrus flavor, and sweet, almond-crusted topping make it an unforgettable treat. As the cake bakes, the lovely aroma of citrus and butter fills the house, adding to the festive atmosphere. This cake can be served as a dessert or enjoyed with a morning coffee during the holiday weekend.

Crostata di Marmellata (Italian Jam Tart)

Crostata di Marmellata is a classic Italian dessert, simple yet delightful. With a buttery, flaky crust and a sweet fruit jam filling, this tart is often enjoyed on Easter, showcasing the fresh flavors of the season. The fruit preserves used can vary depending on the preferences of the baker, from raspberry to apricot, but it’s always a crowd-pleaser. The crosshatch lattice design on top is a quintessential characteristic of this tart.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, cold and cut into cubes
• 1/2 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp lemon zest
• 1/2 tsp baking powder
• 1/2 cup fruit jam (apricot, raspberry, or strawberry)
• Powdered sugar for dusting

Instructions:

1. In a large bowl, combine flour, sugar, and baking powder. Add the cold butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
2. Add the eggs, vanilla extract, and lemon zest. Mix to form a dough. If the dough is too sticky, add a little more flour.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan.
5. Roll out about two-thirds of the dough to fit the base of the tart pan. Press it into the pan, trimming the edges.
6. Spread the jam evenly over the dough.
7. Roll out the remaining dough and cut it into strips. Create a lattice pattern over the jam filling.
8. Bake for 30-35 minutes, or until the crust is golden brown.
9. Let the tart cool before dusting with powdered sugar.

Crostata di Marmellata is a delicious and visually appealing dessert. Its sweet, jammy filling contrasts beautifully with the rich, buttery crust. The lattice design not only adds a touch of elegance but also allows the vibrant jam to peek through, making it an irresistible dessert for Easter or any celebration. It’s a simple yet sophisticated way to end a festive meal.

Frittata di Pasqua (Italian Easter Frittata)

Frittata di Pasqua is a flavorful and hearty dish typically enjoyed during Easter in Italy. This versatile egg-based dish is filled with vegetables, cheese, and sometimes leftover meats from the holiday feast. It’s often served as a main course or a side dish and can be enjoyed both warm and cold. The ingredients vary by region and personal preference, but the key is to use fresh, seasonal vegetables like artichokes, peas, and asparagus, which are abundant during spring.

Ingredients:

• 10 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup Parmesan cheese
• 1 cup cooked spinach or artichokes (or a mix of both)
• 1 cup peas (fresh or frozen)
• 1/2 onion, finely chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the peas and cooked spinach (or artichokes), and cook for another 2 minutes until everything is heated through.
4. In a large bowl, whisk together the eggs, cheeses, salt, and pepper.
5. Pour the egg mixture into the skillet over the vegetables. Stir gently to distribute the ingredients evenly.
6. Let the frittata cook over medium heat for 5-6 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 10-15 minutes, or until the frittata is fully set and lightly golden on top.
8. Let it cool slightly before slicing. Garnish with fresh basil or parsley before serving.

Frittata di Pasqua is a savory and satisfying dish that showcases the bright, fresh flavors of spring. It’s a great way to use up leftovers from the Easter feast, while still feeling festive and indulgent. The combination of rich eggs and seasonal vegetables creates a perfect balance, while the addition of Pecorino Romano and Parmesan adds a deliciously sharp and creamy flavor. Whether served for brunch or as part of a holiday spread, this frittata is sure to be a hit.

Pastiera Napoletana (Neapolitan Easter Pie)

Pastiera Napoletana is a traditional Neapolitan dessert that has become a hallmark of Easter in Southern Italy. This sweet ricotta pie is filled with a fragrant mixture of cooked wheat, ricotta, eggs, sugar, and orange blossom water, creating a deliciously creamy and slightly floral filling. Its rich, comforting taste and unique flavor make it a beloved Easter dessert, often enjoyed with a cup of coffee or after a festive meal.

Ingredients:

• 1 1/2 cups cooked wheat (you can find this in cans or use dry wheat berries)
• 1 lb ricotta cheese
• 1 cup sugar
• 4 large eggs
• 1/4 cup orange blossom water (or vanilla extract as an alternative)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup candied orange peel, chopped
• 1 pre-made pie crust (or homemade if preferred)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, cook the wheat with a little water over medium heat until tender (about 10 minutes). Drain and set aside.
3. In a large mixing bowl, combine the ricotta, sugar, eggs, orange blossom water, cinnamon, and nutmeg. Mix until smooth.
4. Add the cooked wheat and chopped candied orange peel to the ricotta mixture and stir to combine.
5. Pour the filling into the pie crust, smoothing the top.
6. Bake for 50-60 minutes, or until the pie is set and lightly golden on top.
7. Let the Pastiera cool to room temperature, then refrigerate for at least 4 hours or overnight to allow the flavors to meld.
8. Serve chilled, garnished with powdered sugar.

Pastiera Napoletana is a wonderfully fragrant and indulgent dessert that perfectly captures the essence of Easter. The combination of ricotta, citrus, and spices creates a balanced, comforting flavor, while the cooked wheat adds a unique texture. It’s a pie that requires some patience to prepare, but the results are absolutely worth it. This pie is not only delicious but also rich in tradition, making it an essential part of Easter celebrations in Italy.

Pane di Pasqua (Italian Easter Bread)

Pane di Pasqua is a sweet, braided Easter bread typically enjoyed in many regions of Italy. Often adorned with colorful sprinkles or sugar, it symbolizes the joy and rebirth associated with Easter. The soft, slightly sweet bread is flavored with orange zest and sometimes enriched with eggs baked directly into the loaf. It’s a wonderful treat for Easter breakfast or served alongside other holiday dishes.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup milk, warm
• 2 tbsp butter, softened
• 2 tsp active dry yeast
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest
• Pinch of salt
• 1 egg (for egg wash)
• Colored sprinkles or sugar (optional)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5 minutes until bubbly.
2. In a large bowl, combine flour, sugar, salt, and orange zest.
3. Add the yeast mixture, eggs, and vanilla extract to the flour mixture. Knead the dough until smooth and elastic, about 8-10 minutes.
4. Add the softened butter and knead again until fully incorporated.
5. Cover the dough with a cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
6. Punch the dough down and divide it into three equal portions. Roll each portion into a long strand and braid them together.
7. Place the braided loaf on a greased baking sheet. Cover and let it rise for another 30-40 minutes.
8. Preheat the oven to 350°F (175°C). Brush the top of the bread with a beaten egg wash and sprinkle with colored sugar or sprinkles if desired.
9. Bake for 30-35 minutes, or until golden brown and fully cooked through.
10. Let the bread cool before serving.

Pane di Pasqua is a delightful bread that captures the spirit of Easter with its rich, slightly sweet flavor and festive appearance. The light, fluffy texture is complemented by the bright orange zest and the joy of colorful decorations on top. This bread is perfect for sharing with family and friends during Easter celebrations, whether it’s enjoyed with a cup of tea or as part of the holiday feast. Its soft, sweet taste makes it a lovely addition to any Easter breakfast or brunch table.

Capretto al Forno (Roast Kid Goat for Easter)

Capretto al Forno, or roasted kid goat, is a traditional Easter dish in many regions of Italy. The tender and flavorful meat is often served as the main course for Easter lunch or dinner. Marinated with fresh herbs, garlic, and olive oil, the kid goat is slow-roasted to perfection, resulting in a succulent, melt-in-your-mouth roast. It’s a dish that brings families together around the table to celebrate the joy of the season.

Ingredients:

• 3-4 lbs kid goat leg or shoulder (bone-in)
• 4 cloves garlic, minced
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• 1/4 cup olive oil
• 1/2 cup white wine
• 1 lemon, juiced
• Salt and pepper to taste
• 1/2 cup water
• 1 onion, quartered
• 2-3 bay leaves

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the garlic, rosemary, thyme, olive oil, lemon juice, salt, and pepper to make a marinade.
3. Rub the marinade all over the goat meat, ensuring it’s evenly coated. Let the meat marinate for at least 2 hours (or overnight for more flavor).
4. In a large roasting pan, place the onion quarters and bay leaves at the bottom.
5. Lay the marinated goat meat on top of the onions. Pour the white wine and water around the meat.
6. Roast for 1.5 to 2 hours, basting the meat every 30 minutes with the pan juices. The meat should be golden brown and cooked to an internal temperature of 145°F (63°C) for medium-rare.
7. Once cooked, let the meat rest for 10 minutes before slicing.

Capretto al Forno is a dish that celebrates the flavors of spring and the tradition of Easter feasts. The aromatic herbs and citrusy marinade infuse the meat with a deep flavor, while slow roasting ensures a tender and juicy roast. This dish pairs wonderfully with roasted vegetables or a side of potatoes, making it a complete and festive centerpiece for any Easter gathering.

Torta di Ricotta e Cioccolato (Ricotta and Chocolate Cake)

Torta di Ricotta e Cioccolato is a luscious, rich cake that combines the creamy texture of ricotta cheese with the decadence of chocolate. It’s a popular dessert for Easter in Italy, offering a satisfying balance of sweetness and richness. The cake is easy to prepare and is sure to be a hit with guests who love a combination of creamy and chocolatey flavors.

Ingredients:

• 2 cups ricotta cheese (well-drained)
• 1/2 cup sugar
• 1/2 cup cocoa powder
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 cup milk
• 4 large eggs
• 1/4 cup dark chocolate chips
• 1 tsp vanilla extract
• Pinch of salt
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the ricotta cheese, sugar, cocoa powder, and vanilla extract until smooth.
3. Add the eggs one at a time, whisking well after each addition.
4. Sift the flour, baking powder, and salt together, then gradually fold the dry ingredients into the ricotta mixture.
5. Stir in the milk and chocolate chips.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Once cool, dust the cake with powdered sugar before serving.

Torta di Ricotta e Cioccolato is a moist, indulgent dessert that combines the tangy richness of ricotta with the deep flavor of cocoa. The chocolate chips scattered throughout add pockets of melty chocolate, making each bite a decadent treat. This cake is a great choice for Easter because it feels both light yet satisfying, perfect for celebrating the season with a bit of indulgence.

Pizza di Pasqua (Italian Easter Bread)

Pizza di Pasqua is a savory Easter bread that is commonly prepared in central and southern Italy. Unlike the sweet Pane di Pasqua, this version is enriched with cheese, eggs, and sometimes meats, creating a hearty dish perfect for brunch or as a snack throughout the day. The bread is soft and flavorful, with a rich, slightly salty taste that balances out the richness of the eggs and cheese.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup warm water
• 1/4 cup olive oil
• 1/4 cup sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 3 large eggs
• 1 1/2 cups grated Pecorino Romano cheese
• 1/2 cup ricotta cheese
• 1/2 cup cooked ham or salami, diced (optional)
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture and olive oil, then mix to form a dough.
3. Knead the dough on a floured surface for about 10 minutes, or until smooth and elastic.
4. Cover the dough with a cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C). Grease a round baking pan or pizza stone.
6. Punch down the dough and divide it into two equal portions. Roll out one portion into a circle and place it in the prepared pan.
7. In a bowl, combine the eggs, cheeses, and optional meats. Spread the mixture over the dough.
8. Roll out the second portion of dough and cover the filling, pressing the edges to seal.
9. Brush the top with the beaten egg wash.
10. Bake for 30-35 minutes, or until golden brown and cooked through.

Pizza di Pasqua is a wonderful, savory bread that makes a delicious addition to any Easter meal. The combination of cheese, eggs, and optional meats makes it filling and flavorful, while the soft, slightly sweet dough adds a comforting balance. This dish can be served warm or at room temperature and is perfect for sharing with loved ones during the Easter holiday.

Agnello al Forno con Patate (Roast Lamb with Potatoes)

Agnello al Forno con Patate is a traditional Italian Easter dish featuring tender roast lamb paired with golden, crispy potatoes. This dish is a true celebration of spring, as lamb is often the centerpiece of Easter feasts in Italy, symbolizing renewal and rebirth. The lamb is seasoned with aromatic herbs, garlic, and olive oil, then slow-roasted until it’s perfectly tender. The potatoes are roasted in the same pan, absorbing all the flavorful juices from the lamb, creating a complete and comforting meal.

Ingredients:

• 4 lbs leg of lamb (bone-in or boneless)
• 1 lb small potatoes (Yukon gold or fingerling)
• 4 cloves garlic, minced
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• 1/4 cup olive oil
• 1/2 cup white wine
• 1 lemon, juiced
• Salt and pepper to taste
• 1/2 cup chicken broth or water

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the garlic, rosemary, thyme, olive oil, lemon juice, salt, and pepper to create a marinade.
3. Rub the marinade all over the lamb, ensuring it’s evenly coated. Let the lamb marinate for at least 1 hour (or overnight for a stronger flavor).
4. In a large roasting pan, arrange the small potatoes, drizzle with olive oil, and season with salt and pepper. Place the lamb on top of the potatoes.
5. Pour the white wine and chicken broth (or water) around the lamb and potatoes.
6. Roast the lamb for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare. Baste the lamb with its juices every 30 minutes.
7. Let the lamb rest for 10 minutes before slicing and serving with the roasted potatoes.

Agnello al Forno con Patate is a classic Easter dish that brings out the best of seasonal ingredients. The lamb is succulent and aromatic, with the potatoes offering a crispy contrast that soaks up all the delicious flavors from the roast. This dish is perfect for a family gathering, where it can be enjoyed alongside other Italian holiday dishes, creating a festive atmosphere that’s full of warmth and flavor.

Colomba Pasquale (Italian Easter Dove Cake)

Colomba Pasquale, or Italian Easter dove cake, is a traditional Easter dessert that has been baked in Italy for centuries. This soft, sweet, and fragrant cake is shaped like a dove to symbolize peace and rebirth. The cake is typically flavored with citrus zest and almonds, and often topped with a crunchy sugar glaze, giving it a light, yet indulgent finish. Colomba Pasquale is enjoyed throughout Italy during Easter, often paired with a glass of sweet wine or a coffee.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup milk, warm
• 1/4 cup butter, softened
• 1/2 tsp salt
• 2 tsp active dry yeast
• 4 large eggs
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1 tbsp lemon zest
• 1/2 cup candied orange peel, chopped
• 1/4 cup sliced almonds
• 1/4 cup powdered sugar (for glazing)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a dove-shaped cake mold (or a round mold if unavailable).
2. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy.
3. In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, butter, eggs, vanilla extract, orange zest, and lemon zest. Mix to form a dough.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Add the candied orange peel and knead again until evenly distributed.
6. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1-2 hours or until doubled in size.
7. Once the dough has risen, punch it down and transfer it to the prepared cake mold. Let it rise again for 30-40 minutes.
8. Brush the top of the dough with a beaten egg wash and sprinkle with sliced almonds and powdered sugar.
9. Bake for 35-40 minutes, or until the cake is golden brown and fully cooked through. Let it cool completely before slicing and serving.

Colomba Pasquale is a beautiful dessert that embodies the joy and spirit of Easter. The combination of citrus, almonds, and the delicate sweetness of the cake makes it an unforgettable treat for your holiday table. Its light and airy texture contrasts with the crispy almond topping, making each bite a delightful experience. Whether enjoyed as a breakfast cake or a dessert, Colomba Pasquale is a symbol of Italian tradition and a perfect way to end an Easter meal.

Crostata di Marmellata (Italian Jam Tart)

Crostata di Marmellata is a beloved Italian dessert made with a buttery, shortcrust pastry and filled with fruit jam. This simple, yet elegant tart is commonly prepared during Easter and other holidays in Italy. The pastry is tender and slightly crumbly, while the fruit jam filling adds a sweet and tangy contrast. Often, the jam used is either apricot or strawberry, but it can vary depending on personal taste and what’s in season.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup butter, cold and cut into small cubes
• 1/2 cup sugar
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup fruit jam (apricot, strawberry, or mixed berry)
• Zest of 1 lemon (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a tart pan or line it with parchment paper.
2. In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
3. Add the egg and vanilla extract and pulse again until the dough starts to come together.
4. Remove the dough from the processor and knead it briefly on a floured surface until smooth.
5. Divide the dough in half, and roll out one half to fit the bottom of the tart pan. Press the dough into the pan and trim any excess around the edges.
6. Spread the fruit jam evenly over the dough, then roll out the second half of the dough and cut it into strips to create a lattice pattern on top of the jam.
7. Bake for 25-30 minutes, or until the crust is golden brown.
8. Let the crostata cool to room temperature before serving.

Crostata di Marmellata is a charming dessert that feels both rustic and refined. The flaky, buttery crust pairs perfectly with the sweet, fruity jam, making each bite irresistible. This simple tart is a wonderful addition to any Easter celebration, offering a light and satisfying end to the meal. It’s a versatile dessert, as the filling can easily be changed based on personal preference or the availability of fresh fruit.

Frittata di Pasqua (Easter Italian Frittata)

Frittata di Pasqua is a savory, egg-based dish that’s a staple during Easter celebrations in Italy. This traditional Italian frittata is made with a variety of fresh spring vegetables like artichokes, peas, and spinach, along with rich cheeses such as ricotta or Parmesan. It’s a versatile dish that can be served as a main course for Easter brunch or as part of a larger holiday spread. The frittata is light, flavorful, and packed with nutrients, making it a perfect choice for celebrating the renewal of the season.

Ingredients:

• 8 large eggs
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese, grated
• 1 cup artichoke hearts, chopped (fresh or marinated)
• 1/2 cup peas (fresh or frozen)
• 1/2 cup spinach, chopped
• 1/4 cup fresh parsley, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, ricotta cheese, Parmesan, parsley, salt, and pepper until smooth. Set aside.
3. Heat the olive oil in a large ovenproof skillet over medium heat. Add the diced onion and garlic, and sauté until soft and fragrant, about 3 minutes.
4. Add the artichokes, peas, and spinach to the skillet and cook for another 5 minutes, until the vegetables are tender and any excess moisture has evaporated.
5. Pour the egg mixture over the vegetables in the skillet, stirring gently to distribute the ingredients evenly. Let it cook on the stovetop for 5 minutes to set the edges.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is golden brown and firm in the center.
7. Allow the frittata to cool slightly before slicing and serving.

Frittata di Pasqua is a versatile and delicious dish that celebrates the abundance of spring vegetables. Its light, fluffy texture and rich cheese filling make it a satisfying dish for Easter. You can customize it with your favorite seasonal vegetables, and it can be served hot or at room temperature. Whether as a main course or a side, this frittata is a fantastic way to enjoy the fresh flavors of the season.

Pasta alla Caprese (Caprese-style Pasta)

Pasta alla Caprese is a light, fresh, and flavorful dish that embodies the simplicity and deliciousness of Italian cuisine. Inspired by the classic Caprese salad, this pasta features tomatoes, mozzarella, and basil—three of Italy’s most iconic ingredients. It’s the perfect Easter dish for those who want something refreshing, yet satisfying, and it can be easily prepared in under 30 minutes.

Ingredients:

• 12 oz spaghetti or your favorite pasta
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup fresh mozzarella, torn into small pieces
• 1/4 cup fresh basil leaves, torn
• 2 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• A drizzle of balsamic vinegar (optional)

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain, reserving a bit of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes until they begin to soften and release their juices. Season with salt and pepper.
4. Toss the cooked pasta into the skillet with the tomatoes, adding a splash of reserved pasta water if necessary to help coat the pasta in sauce.
5. Remove the skillet from heat and stir in the mozzarella and basil, allowing the cheese to melt slightly.
6. Drizzle with a bit of balsamic vinegar for extra flavor, if desired.
7. Serve the pasta warm, garnished with extra basil leaves if desired.

Pasta alla Caprese is a fresh and vibrant dish that is perfect for celebrating Easter with its bright, colorful ingredients. The sweet cherry tomatoes, creamy mozzarella, and aromatic basil combine to create a simple yet satisfying pasta that highlights the season’s best produce. It’s quick to prepare, light on the stomach, and bursting with flavor, making it an ideal choice for an Easter lunch or dinner.

Torta Pasqualina (Easter Savory Pie)

Torta Pasqualina is a traditional Easter pie from Liguria, typically made with layers of flaky pastry filled with ricotta cheese, spinach, and hard-boiled eggs. This savory pie is a symbol of rebirth and renewal, as it combines rich flavors and seasonal ingredients. The addition of whole eggs inside the pie makes it especially festive, as the eggs represent new life. It’s perfect for Easter gatherings and can be served warm or at room temperature.

Ingredients:

• 2 packages of phyllo dough (or homemade shortcrust pastry)
• 2 cups ricotta cheese
• 2 cups spinach, sautéed and squeezed dry
• 1/2 cup Parmesan cheese, grated
• 4 large eggs (plus 2 for filling)
• 2 tbsp olive oil
• Salt and pepper to taste
• Nutmeg, a pinch (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the ricotta cheese, sautéed spinach, Parmesan, salt, pepper, and a pinch of nutmeg (if using). Mix well to form the filling.
3. Roll out the phyllo dough, layering 4 sheets in a pie dish and brushing each layer with olive oil to prevent it from drying out.
4. Spread the ricotta and spinach mixture evenly over the dough.
5. Create small indentations in the filling and carefully crack 2 eggs into these indentations. The eggs will cook inside the pie as it bakes.
6. Cover the pie with additional layers of phyllo dough, sealing the edges. Brush the top with olive oil and make a few slits to allow steam to escape.
7. Bake the pie for 45-50 minutes, or until golden and crispy on top.
8. Let the pie cool slightly before slicing and serving.

Torta Pasqualina is a savory delight that combines the richness of ricotta, the earthiness of spinach, and the symbolic meaning of eggs. The flaky pastry crust and the creamy, flavorful filling make it a showstopper at any Easter celebration. This pie can be enjoyed on its own or served as a part of a larger meal, offering both taste and tradition in every bite. It’s a perfect dish for celebrating Easter with family and friends.

Note: More recipes​ are coming soon!