50+ Irresistible Italian Easter Recipes to Celebrate the Cozy Season

Easter is a time of tradition, family, and celebration, and there’s no better way to embrace the season than with a table full of delicious Italian dishes.

From savory main courses like Pizza di Pasqua (Easter Pizza) to decadent desserts like Colomba di Pasqua (Italian Easter Dove Cake), Italy offers an array of recipes that are as rich in flavor as they are in history.

Each region of Italy has its own unique take on Easter recipes, and this collection of 50+ Italian Easter dishes brings together the best of them all.

Whether you’re hosting a festive feast or simply looking to add a touch of Italian charm to your holiday, these recipes will transport you straight to Italy’s Easter tables.

From vibrant, vegetable-packed frittatas to indulgent pastas and fragrant cakes, the recipes in this list will not only fill your kitchen with incredible aromas but also create unforgettable memories with your loved ones.

So, prepare your kitchen, gather your ingredients, and get ready to celebrate Easter the Italian way—with rich, flavorful dishes that celebrate the season of renewal and togetherness.

50+ Irresistible Italian Easter Recipes to Celebrate the Cozy Season

As you gather around the table this Easter, let these 50+ Italian Easter recipes be your guide to creating a festive and delicious meal that will delight your guests and immerse you in Italy’s rich culinary traditions.

With every dish, you’ll experience the flavors of Italy’s regional specialties, each telling a story of its own.

Whether you choose to make a savory Torta Pasqualina or a sweet Pastiera Napoletana, these dishes will surely become a cherished part of your own Easter traditions.

So, this year, take a step into Italian kitchens and create a feast that celebrates not just the holiday, but the joy of sharing great food with those you love.

Colomba Pasquale (Italian Easter Dove Cake)

This traditional Italian Easter cake, shaped like a dove, is a symbol of peace and resurrection. Known for its soft, sweet dough and fragrant citrus notes, it is a beloved dessert in Italy during the Easter holiday. Often topped with sugar and almonds, it makes for a festive treat perfect for sharing with family and friends.

Ingredients:

• 500g all-purpose flour
• 200g sugar
• 200ml whole milk
• 100g unsalted butter (softened)
• 3 large eggs
• 15g fresh yeast
• 1 tsp vanilla extract
• 1 tsp grated lemon zest
• 1 tsp grated orange zest
• Pinch of salt
• 100g candied orange peel (chopped)
• 100g chopped almonds (for topping)
• 2 tbsp sugar (for topping)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar and let it sit for about 10 minutes until foamy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, softened butter, vanilla extract, and citrus zest.
3. Mix the ingredients together and knead until a smooth, elastic dough forms. If the dough is too sticky, add a little more flour.
4. Once kneaded, cover the dough and let it rise in a warm place for 1-2 hours or until doubled in size.
5. Punch down the dough and fold in the candied orange peel. Shape the dough into a dove shape (or place it in a dove-shaped mold).
6. Place the shaped dough on a lined baking tray, cover it with a cloth, and let it rise for another hour.
7. Preheat the oven to 350°F (175°C). Once the dough has risen, brush the top with melted butter, then sprinkle with almonds and sugar.
8. Bake for 30-40 minutes or until golden brown and a toothpick inserted comes out clean.
9. Allow the cake to cool before serving.

The Colomba Pasquale is a delightful, sweet cake that combines the best of Italian Easter traditions. Its light, airy texture paired with the citrus flavors makes it a perfect finish to any Easter meal. The crunchy almond topping adds a satisfying contrast to the softness of the cake. This cake can be enjoyed on its own or paired with a cup of coffee for a delightful Easter treat.

Torta Pasqualina (Italian Easter Spinach and Ricotta Pie)

Torta Pasqualina is a savory Easter pie from Liguria, filled with a combination of spinach, ricotta, and eggs. Its delicate, flaky pastry encases a rich and flavorful filling, often served as part of the Easter feast in Italy. This dish is perfect for those who want to enjoy a savory alternative to the traditional sweets of Easter.

Ingredients:

• 500g spinach (fresh or frozen)
• 300g ricotta cheese
• 100g grated Parmigiano Reggiano cheese
• 4 large eggs
• 2 tbsp olive oil
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 250g puff pastry (store-bought or homemade)
• Salt and pepper to taste
• Fresh nutmeg (optional)

Instructions:

1. If using fresh spinach, wash and cook the spinach in a large pan until wilted. Drain thoroughly, squeezing out any excess water, then chop finely.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
3. Add the spinach to the skillet, cooking for a few more minutes. Remove from heat and let it cool slightly.
4. In a bowl, combine the ricotta cheese, grated Parmigiano, and one egg. Add the spinach mixture, then season with salt, pepper, and a pinch of nutmeg.
5. Roll out the puff pastry on a lightly floured surface. Line a round pie dish with one sheet of pastry, allowing the excess to hang over the edges.
6. Pour the spinach and ricotta mixture into the pie dish, smoothing it out evenly. Make small indentations in the filling and crack the remaining eggs into these indentations, being careful not to break the yolks.
7. Cover the pie with the second sheet of puff pastry, trimming any excess. Press the edges together to seal and make a few slits in the top for steam to escape.
8. Preheat the oven to 375°F (190°C). Bake the pie for 40-45 minutes, or until golden brown and the pastry is crisp.
9. Let the pie cool slightly before slicing.

Torta Pasqualina is a quintessential Easter dish that blends the freshness of spinach with the richness of ricotta and eggs. The flaky pastry provides a perfect balance to the creamy filling, making each bite a satisfying experience. This pie is versatile and can be served warm or at room temperature, making it ideal for both Easter brunches and dinners.

Pastiera Napoletana (Neapolitan Easter Ricotta and Wheat Pie)

Pastiera Napoletana is a traditional Easter pie from Naples, made with ricotta, cooked wheat, eggs, and flavored with orange blossom water. It’s a rich and fragrant dessert that encapsulates the spirit of Easter in Italy, with its creamy filling and sweet aroma.

Ingredients:

• 500g cooked wheat (available canned or pre-cooked)
• 500g ricotta cheese (drained)
• 300g sugar
• 6 large eggs
• 100g butter (melted)
• 1 tsp orange blossom water
• 1 tsp vanilla extract
• 1 tbsp candied citron (optional)
• 1 tbsp lemon zest
• 1 tbsp orange zest
• 1 sheet of shortcrust pastry (store-bought or homemade)

Instructions:

1. If using canned cooked wheat, drain it well and set aside. If using dried wheat, cook it according to package instructions.
2. In a large bowl, mix the ricotta cheese, sugar, and melted butter. Add the eggs one at a time, mixing well after each addition.
3. Stir in the orange blossom water, vanilla extract, lemon zest, orange zest, and candied citron (if using).
4. Add the cooked wheat to the ricotta mixture and mix well until fully incorporated.
5. Roll out the shortcrust pastry and line a 9-inch pie dish, trimming any excess pastry around the edges.
6. Pour the ricotta and wheat filling into the pie shell, smoothing the top.
7. Preheat the oven to 350°F (175°C). Bake the pie for 50-60 minutes, or until the filling is set and the top is lightly golden.
8. Allow the pie to cool before serving. It’s best if you let it rest for at least a few hours to allow the flavors to develop fully.

Pastiera Napoletana is a dessert that embodies the flavors of Italy’s Easter celebrations. The combination of sweet ricotta, fragrant citrus zest, and the unique taste of cooked wheat creates a harmonious filling that is both creamy and rich. The orange blossom water adds a delicate floral note, making this pie an unforgettable treat for the Easter table. This pie is often enjoyed chilled and can even be made a day in advance, as the flavors deepen over time.

Crescia (Italian Easter Cheese Bread)

Crescia, also known as “Pizza di Pasqua,” is a traditional Italian Easter bread from Umbria. This savory, cheese-filled bread is soft, fluffy, and packed with flavors from cheese, olive oil, and a hint of black pepper. It’s often served as a side dish or as part of the Easter lunch, enjoyed alongside meats and other festive dishes.

Ingredients:

• 500g all-purpose flour
• 200g pecorino cheese (grated)
• 200g Parmigiano Reggiano cheese (grated)
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tsp active dry yeast
• 150ml warm water
• 100ml olive oil
• 3 large eggs
• 1 tbsp sugar

Instructions:

1. In a bowl, dissolve the yeast and sugar in warm water and let it sit for about 10 minutes until foamy.
2. In a large mixing bowl, combine the flour, grated pecorino, Parmigiano, salt, and pepper.
3. Make a well in the center and add the yeast mixture, olive oil, and eggs. Mix until the dough comes together.
4. Knead the dough for about 10 minutes, adding a bit of flour if it feels too sticky, until it becomes smooth and elastic.
5. Cover the dough with a cloth and let it rise for about 2 hours, or until doubled in size.
6. Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a round loaf.
7. Place the dough on a greased baking tray and let it rise for another 30 minutes.
8. Bake for 40-45 minutes, or until golden brown on top and cooked through.
9. Allow the bread to cool before slicing.

Crescia is a deliciously savory bread that combines the sharpness of pecorino and the richness of Parmigiano Reggiano. Its texture is soft yet firm, perfect for slicing and pairing with Easter meats or even just enjoying with a drizzle of olive oil. This bread is often made in a round shape and served as a centerpiece during Easter feasts. It’s a comforting and flavorful addition to any Easter celebration, ideal for sharing with loved ones.

Frittata di Pasqua (Easter Italian Frittata)

Frittata di Pasqua is a classic Easter frittata made with a variety of seasonal vegetables and cheeses. This dish is perfect for a light lunch or brunch, offering a delicious and healthy option to complement the heavier meats often served during Easter. With its rich texture and fresh flavors, it’s a versatile dish that can be enjoyed warm or at room temperature.

Ingredients:

• 8 large eggs
• 200g ricotta cheese
• 1 small onion (finely chopped)
• 150g spinach (fresh or frozen)
• 100g cooked potatoes (diced)
• 100g grated Parmigiano Reggiano cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (parsley or basil, optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat and sauté the chopped onion until soft and translucent.
2. Add the spinach to the skillet and cook until wilted (if using fresh spinach) or heated through (if using frozen). Season with salt and pepper.
3. In a large bowl, whisk the eggs and stir in the ricotta cheese and grated Parmigiano Reggiano.
4. Add the cooked potatoes and spinach mixture to the eggs and stir gently to combine.
5. Pour the egg mixture back into the skillet and cook over low heat for 10-12 minutes, occasionally lifting the edges of the frittata to allow the uncooked egg to flow underneath.
6. Once the frittata is mostly set, cover the skillet with a lid and cook for another 5 minutes to set the top.
7. For a golden top, carefully flip the frittata onto a plate and return it to the skillet to cook for another 2-3 minutes.
8. Slice the frittata into wedges and serve warm or at room temperature.

Frittata di Pasqua is a wonderfully flavorful and flexible dish that takes advantage of seasonal vegetables and fresh eggs. The combination of ricotta and Parmigiano gives it a creamy, rich texture, while the spinach and potatoes add substance and depth. Whether served as a side or a main dish, it’s a great way to celebrate the fresh flavors of spring and Easter.

Zeppole di San Giuseppe (Italian Easter Cream-Filled Donuts)

Zeppole di San Giuseppe are deep-fried, sugar-coated pastries filled with rich pastry cream and often topped with a cherry. They are a popular Easter dessert in Italy, especially in Naples, and are traditionally made for St. Joseph’s Day on March 19th, which kicks off the Easter celebrations. These decadent treats are perfect for anyone with a sweet tooth, offering a delightful balance of crispy and creamy textures.

Ingredients:

• 250g all-purpose flour
• 60g butter
• 200ml water
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt
• 500ml vegetable oil (for frying)
• Powdered sugar (for dusting)
• 8 tbsp pastry cream (recipe below)
• Maraschino cherries (for topping)

Pastry Cream:

• 250ml whole milk
• 2 large egg yolks
• 50g sugar
• 20g cornstarch
• 1 tsp vanilla extract

Instructions:

1. For the pastry cream: In a saucepan, heat the milk over medium heat until just before it boils. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
2. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
3. Remove from heat and stir in the vanilla extract. Let the cream cool to room temperature, then refrigerate until chilled.
4. For the zeppole: In a saucepan, combine the water, butter, and salt. Bring to a boil, then remove from heat and stir in the flour all at once. Return to heat and stir constantly until the dough forms a ball and pulls away from the sides of the pan.
5. Remove from heat and let the dough cool slightly. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
6. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
7. Using a pastry bag fitted with a large round tip, pipe rings of dough into the hot oil. Fry for about 3-4 minutes, turning occasionally until golden brown. Remove and drain on paper towels.
8. Once cooled, dust the zeppole with powdered sugar, then fill the center with chilled pastry cream. Top with a maraschino cherry.

Zeppole di San Giuseppe are a decadent and beloved Easter treat in Italy, offering a perfect balance of crispy dough, creamy filling, and a touch of sweetness. The light and fluffy pastry dough contrasts beautifully with the rich, vanilla-flavored pastry cream inside, while the cherry on top adds a burst of color and flavor. Whether enjoyed as part of a larger Easter meal or as a standalone dessert, these pastries are sure to be a hit with everyone at your table.

Torta di Ricotta (Ricotta Easter Cake)

Torta di Ricotta is a simple yet delicious Italian Easter cake made with ricotta cheese, citrus zest, and a light, spongy texture. This cake is often served as a sweet end to the Easter feast, and it is especially popular in southern Italy. The blend of creamy ricotta and bright lemon zest makes this cake both refreshing and indulgent.

Ingredients:

• 500g ricotta cheese (drained)
• 200g sugar
• 4 large eggs
• 250g all-purpose flour
• 1 tsp vanilla extract
• 1 tsp grated lemon zest
• 1 tsp baking powder
• Pinch of salt
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, beat the ricotta cheese with the sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition.
3. Stir in the vanilla extract and lemon zest.
4. In a separate bowl, combine the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the ricotta mixture, mixing until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before removing it from the pan.
8. Dust with powdered sugar before serving.

Torta di Ricotta is a moist and flavorful cake that highlights the creaminess of ricotta cheese and the brightness of lemon zest. The texture is light yet satisfying, making it an ideal dessert for those who prefer something less heavy than traditional cakes. This cake is best enjoyed the day after baking, allowing the flavors to fully develop.

Focaccia Pasquale (Easter Focaccia)

Focaccia Pasquale is a traditional Easter bread from Italy, typically flavored with olive oil, rosemary, and sometimes topped with colorful Easter eggs. The bread is soft, slightly sweet, and aromatic, making it a perfect accompaniment to Easter meals. This simple yet elegant bread is a festive addition to the table, symbolizing the resurrection and the joy of Easter.

Ingredients:

• 500g all-purpose flour
• 10g active dry yeast
• 300ml warm water
• 3 tbsp olive oil (plus extra for brushing)
• 2 tsp sugar
• 1 tsp salt
• 2 sprigs rosemary (fresh)
• 6-8 hard-boiled eggs (optional for topping)
• Sea salt for sprinkling

Instructions:

1. In a small 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 the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Mix together until the dough comes together, then knead for about 10 minutes on a lightly floured surface until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for 1-2 hours, or until doubled in size.
5. Preheat the oven to 375°F (190°C). Punch down the dough and turn it out onto a baking sheet. Flatten the dough with your hands into a round or oval shape.
6. If using hard-boiled eggs, gently press them into the dough to make indentations. Sprinkle with rosemary leaves and drizzle with olive oil.
7. Let the dough rise for another 30 minutes before baking.
8. Bake for 25-30 minutes or until golden brown and cooked through.
9. Once out of the oven, sprinkle with sea salt and let the focaccia cool before serving.

Focaccia Pasquale is a beautiful, rustic bread with an aromatic and slightly sweet flavor. The addition of rosemary and olive oil enhances the simplicity of the bread, while the colorful Easter eggs give it a festive touch. This focaccia can be enjoyed warm, alongside cheeses and cured meats, or as part of a larger Easter feast.

Ciaramicola (Easter Italian Red Cake)

Ciaramicola is a vibrant red Easter cake from Umbria, traditionally served during the Easter holiday. Its bright color comes from the addition of red wine and a special sweet icing that covers the top. Often decorated with colorful sprinkles or candied fruit, this cake is a true centerpiece of any Easter celebration, offering a delightful mix of sweet, tangy, and aromatic flavors.

Ingredients:

• 250g all-purpose flour
• 150g sugar
• 4 large eggs
• 100ml red wine (preferably sweet)
• 100ml vegetable oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 pinch of salt
• 100g candied fruit (optional, for decoration)

For the Icing:

• 200g powdered sugar
• 1-2 tbsp lemon juice
• 1 tbsp water
• Colorful sprinkles (optional)

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.
3. Stir in the red wine, vegetable oil, and vanilla extract.
4. In a separate bowl, mix the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth.
6. 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.
7. Let the cake cool completely in the pan before transferring it to a serving platter.
8. For the icing: In a bowl, mix the powdered sugar with lemon juice and water until smooth. Drizzle the icing over the cooled cake, allowing it to set before decorating with sprinkles or candied fruit.
9. Serve the cake at room temperature.

Ciaramicola is a visually stunning cake with a unique combination of flavors. The red wine adds a subtle depth and richness to the cake, while the icing creates a sweet contrast that ties everything together. The cake is a wonderful dessert for Easter celebrations, offering both beauty and deliciousness in every slice. The bright red color and festive icing make this cake a standout addition to any holiday table.

Torta Pasqualina (Italian Easter Spinach and Ricotta Pie)

Torta Pasqualina is a savory Italian pie traditionally made for Easter, originating from Liguria in northern Italy. It’s filled with a rich combination of spinach, ricotta, and eggs, all encased in a flaky, golden crust. This hearty, flavorful pie is often served as a starter or light main dish during Easter feasts, offering a perfect balance of creamy filling and crispy pastry.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup olive oil
• 1/4 cup cold water
• 1 tsp salt
• 1 tbsp white wine vinegar
• 600g spinach (fresh or frozen, thawed and drained)
• 400g ricotta cheese
• 4 large eggs
• 100g grated Parmigiano Reggiano cheese
• Salt and pepper to taste
• Olive oil (for greasing and brushing)

Instructions:

1. Start by making the dough: In a mixing bowl, combine the flour, salt, olive oil, vinegar, and cold water. Mix until the dough comes together. Knead for about 5 minutes until smooth, then cover with a cloth and let it rest for 30 minutes.
2. While the dough rests, prepare the filling. In a large skillet, sauté the spinach in a little olive oil until wilted and any moisture evaporates. Let it cool and chop it finely.
3. In a mixing bowl, combine the ricotta cheese, grated Parmigiano Reggiano, spinach, and 3 eggs. Season with salt and pepper, and mix until the filling is smooth.
4. Preheat the oven to 375°F (190°C). Grease a pie dish or tart pan with olive oil.
5. Roll out the dough into two thin circles. Place one circle in the bottom of the prepared pan and fill with the spinach and ricotta mixture.
6. Create four indentations in the filling and gently crack an egg into each indentation. Cover with the second dough circle, sealing the edges by pressing the dough together. Make a few slits on top to allow steam to escape.
7. Brush the top with olive oil and bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
8. Let the pie cool slightly before slicing and serving.

Torta Pasqualina is a beautiful and rich savory pie that offers a delightful combination of creamy ricotta, earthy spinach, and the richness of egg. The flaky crust holds everything together, creating a satisfying contrast in texture. This pie is perfect for Easter gatherings, ideal for sharing with friends and family, and brings a touch of Italian tradition to your holiday table.

Colomba di Pasqua (Italian Easter Dove Cake)

Colomba di Pasqua is a traditional Easter cake from Italy, shaped like a dove to symbolize peace and resurrection. The cake is light, fluffy, and enriched with candied fruit and almonds. Its sweet aroma and soft texture make it a perfect dessert for Easter, often served with coffee or as a part of an Easter brunch.

Ingredients:

• 500g all-purpose flour
• 200g sugar
• 10g active dry yeast
• 150ml milk
• 100g butter (softened)
• 4 large eggs
• 1 tsp vanilla extract
• 100g candied orange peel (chopped)
• 100g almonds (blanched and chopped)
• 1/4 tsp salt
• 1 tbsp lemon zest
• 2 tbsp honey (for glazing)
• Powdered sugar (for dusting)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 10 minutes until foamy.
2. In a large mixing bowl, combine the flour, sugar, salt, and lemon zest. Make a well in the center and add the yeast mixture, eggs, butter, and vanilla extract.
3. Mix until the dough comes together, then knead for about 10 minutes until smooth and elastic. Add the candied orange peel and knead gently to incorporate.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise for 2-3 hours, or until doubled in size.
5. Preheat the oven to 350°F (175°C). Grease a dove-shaped cake mold or a round cake pan if a dove shape is not available.
6. Punch down the dough and divide it into two parts, one slightly larger than the other. Shape the larger portion into the body of the dove and the smaller portion into the wings. Place them together in the cake mold, pressing gently to shape.
7. Let the dough rise for another 30 minutes.
8. Brush the top with a mixture of honey and a little water, then sprinkle with chopped almonds.
9. Bake for 40-45 minutes, or until golden brown and a toothpick comes out clean.
10. Let the Colomba cool completely before dusting with powdered sugar and serving.

Colomba di Pasqua is a delicate, sweet Easter cake with a light texture and a subtle citrus flavor from the orange peel and lemon zest. The almonds on top add a satisfying crunch, while the honey glaze gives it a beautiful, glossy finish. This cake is perfect for sharing with family and friends during Easter celebrations, symbolizing hope and renewal.

Pastiera Napoletana (Neapolitan Easter Pie)

Pastiera Napoletana is a beloved Easter dessert from Naples, made with a buttery pastry crust and a rich filling of ricotta cheese, cooked wheat berries, and candied fruits. The unique combination of flavors makes this pie a must-have during Easter in Italy, and it’s often enjoyed on Easter Sunday with family and friends.

Ingredients:

• 250g all-purpose flour
• 125g butter (cold, cubed)
• 70g sugar
• 1 large egg
• 1 tbsp lemon zest
• 250g cooked wheat berries (available in most Italian grocery stores)
• 500g ricotta cheese
• 200g sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 100g candied orange peel (chopped)
• 100g candied citron peel (chopped)
• 1 tbsp orange blossom water (optional)

Instructions:

1. Start by making the crust: In a mixing bowl, combine the flour, butter, and sugar. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles breadcrumbs.
2. Add the egg and lemon zest, then mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.
4. Roll out the dough on a floured surface and line the pie dish with it. Trim any excess dough and set it aside for the top crust.
5. In a large bowl, combine the cooked wheat berries, ricotta cheese, sugar, eggs, vanilla, and cinnamon. Mix until smooth.
6. Stir in the candied fruit and orange blossom water, if using.
7. Pour the filling into the pie crust and smooth the top.
8. Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern over the pie.
9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
10. Let the pie cool to room temperature before serving. It’s best when made a day ahead to allow the flavors to fully meld.

Pastiera Napoletana is a rich and fragrant Easter pie with a complex flavor profile that comes from the combination of ricotta, wheat, and candied fruits. Its delicate, sweet aroma makes it the perfect ending to a festive Easter meal. The rich, creamy filling pairs wonderfully with the crisp, buttery crust, making it a traditional Italian favorite that is sure to impress your guests.

Pizza di Pasqua (Easter Pizza)

Pizza di Pasqua is a savory, cheesy Italian Easter bread that is traditionally made in central Italy, especially in Umbria and Marche. This rustic bread is enriched with cheese, eggs, and a touch of olive oil, creating a fragrant and satisfying dish. It is often served as a centerpiece during Easter meals, perfect for pairing with cold cuts and cheeses.

Ingredients:

• 500g all-purpose flour
• 150ml warm milk
• 10g active dry yeast
• 100g olive oil
• 2 large eggs (plus 1 for brushing)
• 150g grated Pecorino Romano cheese
• 150g grated Parmigiano Reggiano cheese
• 1 tsp salt
• Freshly ground black pepper to taste

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let it sit for about 10 minutes until it becomes frothy.
2. In a large bowl, combine the flour and salt. Make a well in the center, then pour in the yeast mixture, olive oil, and beaten eggs. Stir until a dough forms.
3. Knead the dough for about 10 minutes until smooth and elastic. Cover 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 knead in the grated Pecorino Romano and Parmigiano Reggiano cheese. Season with freshly ground black pepper.
5. Preheat the oven to 375°F (190°C). Grease a round cake pan or a springform pan.
6. Shape the dough into a round loaf and place it in the prepared pan. Let it rise again for 30 minutes.
7. Brush the top of the loaf with a beaten egg and bake for 30-35 minutes, or until golden brown.
8. Let it cool slightly before serving.

Pizza di Pasqua is a delicious, savory bread with a rich cheese flavor that perfectly complements Easter feasts. The addition of eggs and olive oil makes the bread light and soft, while the Pecorino and Parmigiano bring a deep, savory note to each bite. It is a perfect accompaniment to the fresh, vibrant flavors of spring and is a beloved tradition in many Italian households during the Easter holiday.

Ciambella di Pasqua (Italian Easter Ring Cake)

Ciambella di Pasqua is a traditional Italian Easter ring-shaped cake that is soft, sweet, and wonderfully fragrant. This cake is typically flavored with lemon and aniseed, making it a bright and aromatic dessert. It’s perfect for serving with coffee or as a sweet treat during Easter brunch or dinner.

Ingredients:

• 400g all-purpose flour
• 200g sugar
• 3 large eggs
• 150ml milk
• 100g butter (softened)
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tsp baking powder
• 1/4 tsp aniseed (optional)
• Pinch of salt
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt or ring-shaped cake pan.
2. In a large mixing bowl, whisk together the sugar and eggs until light and fluffy.
3. Add the softened butter, milk, vanilla extract, and lemon zest to the egg mixture, and stir until well combined.
4. In a separate bowl, mix the flour, baking powder, salt, and aniseed (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
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 before transferring it to a wire rack to cool completely.
8. Once cooled, dust with powdered sugar before serving.

Ciambella di Pasqua is a light, fluffy, and subtly sweet cake that makes a beautiful addition to any Easter celebration. The refreshing lemon zest combined with the slight fragrance of aniseed makes this cake truly special. This cake is ideal for sharing with loved ones and pairs perfectly with a warm cup of coffee or tea. The simple yet flavorful cake is a charming tribute to Easter and a lovely way to celebrate the season.

Easter Italian Almond Cookies (Biscotti di Mandorla)

Biscotti di Mandorla are almond cookies that are traditional to many regions in Italy, particularly in Sicily. These cookies are crisp, sweet, and packed with almond flavor, making them an ideal treat for Easter celebrations. They are often enjoyed with a glass of sweet wine or coffee, making them a delightful end to an Easter meal.

Ingredients:

• 250g almonds (blanched or with skins)
• 200g sugar
• 2 large eggs
• 1 tsp almond extract
• 300g all-purpose flour
• 1 tsp baking powder
• Pinch of salt
• 1 tbsp lemon zest
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Place the almonds on a baking sheet and toast in the oven for 5-7 minutes, or until lightly golden. Let them cool, then chop them coarsely.
3. In a large bowl, whisk the eggs with the sugar until pale and fluffy. Stir in the almond extract and lemon zest.
4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Gently fold in the toasted chopped almonds.
6. Turn the dough onto a floured surface and shape it into a log. Place the log onto the prepared baking sheet and flatten it slightly.
7. Bake for 20-25 minutes, or until the log is golden brown and firm to the touch.
8. Remove the log from the oven and let it cool for 10 minutes. Then, slice it into 1/2-inch wide cookies.
9. Place the cookies back on the baking sheet and bake for an additional 10 minutes until crisp and golden.
10. Once cooled, dust with powdered sugar before serving.

Biscotti di Mandorla are perfect for those who love a crunchy, almond-flavored treat. The toasted almonds give these cookies a deep, rich flavor, while the light lemon zest adds a refreshing touch. These cookies are a delightful addition to an Easter spread and make a thoughtful gift when packaged in a pretty box. With their crispy texture and delicious almond flavor, they are sure to be a hit with everyone at your Easter table.

Note: More recipes​ are coming soon!