50+ Delicious Italian Easter Yeast Bread Recipes You Need to Try

Easter is a time of celebration, and in Italy, it’s marked with delicious traditions, especially when it comes to food.

One of the most iconic and beloved treats that graces Italian tables during this festive season is Easter yeast breads.

From the soft, sweet loaves of Pane di Pasqua to the savory Casatiello, Italian Easter breads come in many forms, flavors, and textures, each with its unique regional touch.

The tradition of baking these breads dates back centuries, and they are often made with rich ingredients like eggs, citrus zest, honey, and even lard, symbolizing life, renewal, and the sweetness of the season.

Whether you are hosting a traditional Easter feast or simply looking to bake something that will bring joy to your family, our collection of 50+ Italian Easter yeast bread recipes is sure to inspire you.

These recipes range from the famous sweet breads of Sicily to the savory creations of Naples, offering a delicious way to celebrate the holiday.

In this article, we’ll explore some of Italy’s finest Easter breads, their history, and how to make them in your own kitchen, bringing the flavors of Italy to your Easter table.

50+ Delicious Italian Easter Yeast Bread Recipes You Need to Try

Italian Easter yeast breads are more than just delicious treats – they’re steeped in tradition, culture, and the joy of family gatherings.

Whether you prefer the rich, buttery flavors of a sweet Easter bread or the hearty, savory fillings of a regional specialty, there’s an Italian Easter bread for every palate.

The variety of textures and flavors, from braided, golden loaves to soft, fluffy rings adorned with colorful eggs, makes these breads a standout part of any Easter celebration.

As you explore the 50+ recipes shared in this article, you’ll find endless ways to incorporate these traditional Italian breads into your holiday festivities.

Baking these breads isn’t just about making a meal – it’s about continuing a centuries-old tradition and sharing the joy of food with loved ones.

So, gather your ingredients, roll up your sleeves, and enjoy the process of creating a beautiful Italian Easter bread that will fill your home with warmth and sweet aromas.

Italian Easter Bread (Pane di Pasqua)

This traditional Italian Easter bread, also known as Pane di Pasqua, is a sweet, braided yeast bread typically adorned with colorful sprinkles and a hard-boiled egg in the center. The soft, slightly sweet dough and the vibrant egg make it a festive centerpiece for any Easter table. Often, families pass down this recipe through generations, giving it a sense of cultural connection. It’s a treat that is not only beautiful but also delicious, with a light, fluffy texture and a slight orange zest that makes it unforgettable.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1/2 teaspoon ground nutmeg
• 1 tablespoon milk (for brushing)
• Colored sprinkles (optional)
• 1-2 hard-boiled eggs (for decoration)

Method:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.
2. In a large bowl, mix together the flour, sugar, salt, nutmeg, and orange zest.
3. Make a well in the center and add the yeast mixture, melted butter, eggs, and vanilla extract. Mix to form a dough.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise for 1-1.5 hours or until doubled in size.
6. Punch the dough down and divide it into three equal parts. Roll each part into a long rope.
7. Braid the ropes together, tucking the ends under to form a circular shape.
8. Place the braided dough on a baking sheet, and gently press the hard-boiled egg into the center.
9. Cover and let the dough rise again for about 30-45 minutes.
10. Preheat the oven to 350°F (175°C). Brush the bread with milk and sprinkle with colored sugar if desired.
11. Bake for 25-30 minutes, or until golden brown. Let cool before serving.

This bread is an iconic part of the Easter celebration. Its beautiful golden hue and delicate sweetness add to the holiday atmosphere. The soft, slightly fluffy texture contrasts perfectly with the hard-boiled egg, which not only enhances the flavor but also symbolizes new life. It’s an Easter tradition in many Italian households, bringing together family and food in a delicious celebration.

Sicilian Easter Bread (Cuddura cu l’Uova)

Sicilian Easter Bread, or Cuddura cu l’Uova, is a popular bread that celebrates the season with its unique and festive look. This round, sweet bread often features one or two hard-boiled eggs, which symbolize the resurrection and are a centerpiece of the design. The bread is traditionally braided or formed into circular shapes, with vibrant hues that evoke the spirit of Easter. A rich, slightly sweet dough gives this bread a wonderfully soft texture that’s ideal for sharing with loved ones.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1/4 cup olive oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 1 egg (for brushing)
• 1-2 hard-boiled eggs (for decoration)
• Sprinkles or colored sugar (optional)

Method:

1. In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let it sit for about 10 minutes until frothy.
2. In a large bowl, combine flour, sugar, salt, and lemon zest.
3. Add the yeast mixture, eggs, olive oil, and vanilla extract to the flour mixture. Stir to form a dough.
4. Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover it with a towel, and let it rise for 1-1.5 hours, until doubled in size.
6. Punch the dough down and divide it into 3 equal portions. Roll each portion into a rope and form a braid or circle.
7. Place the shaped dough on a greased baking sheet, and gently press the hard-boiled eggs into the center.
8. Cover the bread with a clean towel and let it rise for 30-45 minutes.
9. Preheat the oven to 350°F (175°C). Brush the bread with a beaten egg and sprinkle with colored sugar if desired.
10. Bake for 25-30 minutes, until golden brown. Allow to cool completely before serving.

This Sicilian bread has deep cultural significance, often being made as part of family gatherings. Its festive colors and sweet, airy texture make it an ideal centerpiece for Easter celebrations. The egg placed in the center is more than just a decoration—it carries meaning of rebirth and renewal, core themes of the Easter holiday. The dough itself is subtly sweet and soft, making it a perfect treat to enjoy with family and friends.

Neapolitan Easter Bread (Casatiello Dolce)

The Casatiello Dolce is a Neapolitan sweet Easter bread that combines the region’s rich traditions with a fluffy, sweet dough. This bread is often made in the shape of a ring or a braided loaf and is filled with candied fruits and sometimes flavored with a hint of orange or lemon zest. It is frequently served during Easter festivities, often paired with a cup of espresso. This bread is a lovely, sweet treat that offers a contrast of flavors and textures with the soft, slightly yeasty bread and the burst of candied fruit.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 teaspoon salt
• 3/4 cup warm milk
• 1/4 cup unsalted butter, melted
• 2 eggs
• Zest of 1 orange
• 1/2 teaspoon vanilla extract
• 1 cup candied fruits (chopped)
• 1 tablespoon milk (for brushing)
• 1-2 hard-boiled eggs (optional, for decoration)

Method:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for about 10 minutes until foamy.
2. In a large bowl, combine flour, sugar, salt, and orange zest.
3. Make a well in the center and add the yeast mixture, melted butter, eggs, and vanilla extract. Stir to form a dough.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover it, and let it rise for 1-1.5 hours, until doubled in size.
6. Punch down the dough and fold in the candied fruits.
7. Shape the dough into a ring or braid, tucking the ends together to form a circle.
8. Place the dough on a greased baking sheet, and if desired, press one or two hard-boiled eggs into the dough.
9. Cover the dough and let it rise for 30-45 minutes.
10. Preheat the oven to 350°F (175°C). Brush the bread with milk and bake for 25-30 minutes, or until golden brown. Let cool before serving.

This Neapolitan Easter bread has a distinct sweetness and a delightful texture. The addition of candied fruits brings an extra layer of flavor that’s both tangy and sweet, and the soft, slightly buttery dough is the perfect vessel for those fruity bursts. It’s a beloved part of Easter celebrations in Naples, offering a balance of tradition and indulgence. The rich, sweet flavors, combined with the symbolic eggs, make it a cherished Easter treat for families to enjoy together.

Tuscan Easter Bread (Pane Pasquale)

Pane Pasquale is a traditional Tuscan Easter bread that offers a deliciously sweet and slightly aromatic experience, typically made with a rich yeast dough that is flavored with hints of anise, orange, and lemon zest. This bread is often braided into an elegant shape and topped with colorful sprinkles, making it both a treat for the palate and a beautiful centerpiece for the Easter table. It’s a wonderful combination of soft, fluffy texture with a touch of citrus and spice, making it a timeless recipe for family gatherings.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 teaspoon salt
• 1/2 teaspoon ground anise
• Zest of 1 lemon
• Zest of 1 orange
• 1/2 cup warm milk
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 egg (for brushing)
• Colored sprinkles (optional)
• 1-2 hard-boiled eggs (for decoration)

Method:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for about 10 minutes, or until frothy.
2. In a large bowl, combine the flour, sugar, salt, anise, lemon zest, and orange zest.
3. Make a well in the center of the flour mixture and add the yeast mixture, melted butter, eggs, and vanilla extract. Mix to form a dough.
4. Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for 1-1.5 hours until it has doubled in size.
6. Punch the dough down and divide it into three equal parts. Roll each piece into a long rope.
7. Braid the ropes together, tucking the ends under to form a ring.
8. Place the braided dough on a greased baking sheet, pressing one or two hard-boiled eggs into the dough.
9. Let the dough rise for another 30-45 minutes.
10. Preheat the oven to 350°F (175°C). Brush the dough with a beaten egg and sprinkle with colored sugar if desired.
11. Bake for 30-35 minutes, or until golden brown. Let it cool completely before serving.

This Tuscan Easter bread is rich with citrusy aromas and spices that fill the kitchen as it bakes, creating an inviting atmosphere. The addition of anise adds a unique flavor, setting it apart from other sweet breads. The bright, colorful sprinkles on top make it a festive bread, perfect for Easter. Its soft and sweet texture pairs wonderfully with a cup of coffee or tea, making it a delightful addition to any Easter breakfast or dessert spread.

Roman Easter Bread (Pizza di Pasqua)

In Rome, Pizza di Pasqua is a beloved Easter bread that stands out with its rich and slightly savory flavor. Unlike other sweet Easter breads, this bread features a subtle tang from the addition of cheese and eggs, making it both a satisfying snack and a lovely accompaniment to other Easter dishes. Its rich flavor and delicate, slightly crumbly texture have made it a classic part of Roman Easter tables for generations.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 teaspoon salt
• 1/4 cup warm milk
• 1/4 cup olive oil
• 3 eggs
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 egg (for brushing)
• 1-2 hard-boiled eggs (for decoration)

Method:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for about 10 minutes, or until frothy.
2. In a large bowl, combine the flour, sugar, salt, and lemon zest.
3. Make a well in the center and add the yeast mixture, ricotta cheese, grated Parmesan, eggs, and vanilla extract. Mix to form a dough.
4. Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for 1-1.5 hours, until doubled in size.
6. Punch the dough down and divide it into two portions. Shape each portion into a round or oval loaf.
7. Place the shaped dough on a greased baking sheet, pressing one or two hard-boiled eggs into the dough.
8. Let the dough rise for another 30-45 minutes.
9. Preheat the oven to 350°F (175°C). Brush the bread with a beaten egg for a golden finish.
10. Bake for 30-35 minutes, or until golden brown and cooked through. Allow to cool before slicing.

Pizza di Pasqua is a savory yet slightly sweet Easter bread that carries a delightful combination of flavors. The ricotta and Parmesan add richness, while the addition of the hard-boiled eggs serves as both a decorative touch and a symbolic nod to Easter. This bread is perfect for those who prefer a less sweet bread option for their holiday spread. It pairs beautifully with meats, cheeses, or even a drizzle of honey, making it a versatile choice for Easter brunch or dinner.

Calabrian Easter Bread (Pane di Pasqua Calabrese)

Pane di Pasqua Calabrese is a traditional Calabrian Easter bread that is known for its rich, slightly sweet, and citrus-infused dough. The bread is usually shaped into a large ring and topped with hard-boiled eggs, which are baked into the bread itself. This bread is often enjoyed as part of a festive Easter breakfast or as a snack throughout the holiday weekend. The dough is buttery and aromatic, with hints of orange zest that give it a bright and fresh flavor.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1/2 teaspoon ground cinnamon
• 1 tablespoon milk (for brushing)
• 1-2 hard-boiled eggs (for decoration)

Method:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for 10 minutes until frothy.
2. In a large bowl, combine the flour, sugar, salt, cinnamon, and orange zest.
3. Make a well in the center and add the yeast mixture, melted butter, eggs, and vanilla extract. Mix to form a dough.
4. Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise for 1-1.5 hours, until it has doubled in size.
6. Punch the dough down and divide it into three equal parts. Roll each piece into a rope.
7. Braid the ropes together and form a ring, tucking the ends under.
8. Place the braided dough on a greased baking sheet, and gently press one or two hard-boiled eggs into the center of the bread.
9. Let the dough rise for 30-45 minutes.
10. Preheat the oven to 350°F (175°C). Brush the bread with milk and bake for 25-30 minutes, or until golden brown. Let it cool completely before serving.

This Calabrian Easter bread is a wonderful way to celebrate the season with family and friends. Its soft, buttery dough infused with the fragrant citrus zest and warm cinnamon offers a delicious balance of sweetness and spice. The hard-boiled eggs symbolize rebirth and resurrection, which makes this bread not just a treat, but a meaningful part of the Easter celebration. Enjoy it as part of a holiday feast, or as a snack with coffee during the festive days.

Abruzzese Easter Bread (Pane di Pasqua Abruzzese)

Pane di Pasqua Abruzzese is a traditional Easter bread from the Abruzzo region of Italy. This bread is known for its rustic, yet festive appearance, featuring a rich, slightly sweet dough infused with citrus zest and topped with one or more hard-boiled eggs. Often shaped into a simple round or braided form, it is a symbol of new life and rebirth, perfect for celebrating Easter with family and friends. The dough is soft and slightly dense, with a touch of sweetness that pairs perfectly with the savory egg centerpiece.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup olive oil
• 3 large eggs
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 egg (for brushing)
• 1-2 hard-boiled eggs (for decoration)
• Colored sprinkles (optional)

Method:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for 10 minutes until frothy.
2. In a large bowl, combine the flour, sugar, salt, and lemon zest.
3. Add the yeast mixture, olive oil, eggs, and vanilla extract to the flour mixture. Stir until it forms a dough.
4. Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
5. Place the dough in a lightly greased bowl, cover it with a towel, and let it rise for 1-1.5 hours until doubled in size.
6. Punch the dough down and divide it into two portions. Roll each portion into a rope and braid them together, or form them into two round loaves.
7. Place the shaped dough on a greased baking sheet and press one or two hard-boiled eggs into the center of each loaf.
8. Let the dough rise for 30-45 minutes.
9. Preheat the oven to 350°F (175°C). Brush the bread with a beaten egg and sprinkle with colored sugar if desired.
10. Bake for 25-30 minutes, or until golden brown. Let the bread cool before serving.

This Abruzzese Easter bread is a wonderful representation of the season’s symbolism. The hard-boiled eggs nestled in the soft, slightly sweet dough represent new life and are an essential part of the tradition. The bread’s tender texture and subtle citrus flavor make it a treat for Easter morning or any time during the festive holiday. It’s a perfect bread for sharing, symbolizing family, renewal, and togetherness.

Pugliese Easter Bread (Pane di Pasqua Pugliese)

Pane di Pasqua Pugliese is a beloved Easter bread from the Puglia region of southern Italy. This bread is unique because of its light, airy texture and its soft, slightly sweet dough, which is flavored with lemon zest and a touch of anise. It’s typically braided and shaped into a ring, with colorful sprinkles on top and a hard-boiled egg embedded in the center. The bread is aromatic and flavorful, making it an ideal centerpiece for Easter celebrations and a delicious offering for guests.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup olive oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 teaspoon ground anise
• 1 egg (for brushing)
• 1-2 hard-boiled eggs (for decoration)
• Colored sprinkles (optional)

Method:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for 10 minutes, or until frothy.
2. In a large bowl, combine the flour, sugar, salt, anise, and lemon zest.
3. Add the yeast mixture, olive oil, eggs, and vanilla extract to the flour mixture. Stir to form a dough.
4. Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover it with a towel, and let it rise for 1-1.5 hours, until doubled in size.
6. Punch down the dough and divide it into three equal portions. Roll each portion into a long rope.
7. Braid the ropes together and form a ring shape, tucking the ends under.
8. Place the shaped dough on a greased baking sheet, pressing one or two hard-boiled eggs into the dough.
9. Let the dough rise for another 30-45 minutes.
10. Preheat the oven to 350°F (175°C). Brush the bread with a beaten egg and sprinkle with colorful sugar.
11. Bake for 25-30 minutes, until golden brown. Let cool before serving.

Pane di Pasqua Pugliese is a delightful and fragrant bread, perfect for the Easter holiday. Its light, slightly sweet dough is enhanced with the flavors of lemon and anise, making it aromatic and refreshing. The addition of the hard-boiled eggs in the center of the bread adds a touch of tradition and symbolism, making this bread a centerpiece for any Easter celebration. Its soft texture and slightly crisp exterior make it perfect for pairing with both sweet and savory accompaniments.

Venetian Easter Bread (Colomba Pasquale)

Colomba Pasquale is a traditional Easter bread from the Veneto region of Italy, shaped like a dove, which symbolizes peace and resurrection. This bread is known for its sweet, airy texture, and its characteristic shape, often topped with almonds and sugar. The dough is lightly flavored with orange and a touch of vanilla, creating a fragrant and delicious bread that is perfect for Easter brunch. This bread is beloved across Italy and is often gifted during the holiday season due to its symbolic shape and delightful taste.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1/4 cup candied orange peel, chopped
• 1/2 cup whole almonds (for topping)
• 2 tablespoons sugar (for topping)
• 1 egg (for brushing)

Method:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for 10 minutes, or until frothy.
2. In a large bowl, combine the flour, sugar, salt, and orange zest.
3. Make a well in the center of the dry ingredients and add the yeast mixture, melted butter, eggs, vanilla extract, and chopped candied orange peel.
4. Stir the ingredients together and knead the dough on a floured surface for 8-10 minutes, until it becomes smooth and elastic.
5. Place the dough in a lightly greased bowl, cover with a towel, and let it rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and divide it into two parts. Shape each part into a dove shape, or a round loaf if a dove shape is not desired.
7. Place the shaped dough on a greased baking sheet and let it rise for another 30-45 minutes.
8. Preheat the oven to 350°F (175°C). Brush the bread with a beaten egg, and sprinkle with almonds and sugar on top.
9. Bake for 30-35 minutes, or until golden brown and cooked through. Let it cool completely before slicing.

Colomba Pasquale is a beautifully fragrant bread that fills the home with the sweet aromas of orange and vanilla as it bakes. The almond and sugar topping provides a lovely crunch that complements the soft, airy texture of the bread. Its dove shape makes it a meaningful and symbolic part of Easter, representing peace and resurrection. This bread is a true Italian tradition and a perfect way to celebrate the joy and renewal that comes with the Easter season.

Sicilian Easter Bread (Pane di Pasqua Siciliano)

Pane di Pasqua Siciliano is a classic Sicilian Easter bread that showcases the rich culinary traditions of Sicily. It’s known for its tender, slightly sweet dough, which is often flavored with citrus and hints of vanilla. This bread is typically braided into a ring or wreath shape and is topped with colorful sprinkles and one or more hard-boiled eggs. Its golden, slightly crisp exterior and soft, fluffy interior make it a perfect treat for the Easter holiday, symbolizing rebirth and renewal.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup olive oil
• 3 large eggs (plus 1 for brushing)
• 1 teaspoon vanilla extract
• Zest of 1 orange
• Zest of 1 lemon
• 1/2 teaspoon ground cinnamon
• 1/4 cup colored sprinkles (optional)
• 1-2 hard-boiled eggs (for decoration)

Method:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for 10 minutes, or until frothy.
2. In a large bowl, combine the flour, sugar, salt, cinnamon, and citrus zests.
3. Add the yeast mixture, olive oil, eggs, and vanilla extract to the dry ingredients. Stir to form a dough.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for 1-1.5 hours until doubled in size.
6. Punch the dough down and divide it into two portions. Roll each portion into a rope and braid them together, or form them into two rings.
7. Place the shaped dough on a greased baking sheet, and gently press one or two hard-boiled eggs into the center.
8. Let the dough rise for another 30-45 minutes.
9. Preheat the oven to 350°F (175°C). Brush the bread with a beaten egg and sprinkle with colored sugar.
10. Bake for 25-30 minutes or until golden brown. Let it cool before serving.

This Sicilian Easter bread is a sweet, citrus-infused treat that brings the flavors of Sicily into your home. The combination of vanilla, orange, and lemon creates a fragrant dough that bakes to a beautiful golden color. The addition of hard-boiled eggs, either embedded in the dough or as decoration, is symbolic of the Easter holiday. This bread is perfect for sharing with family and friends and is a delicious centerpiece for your Easter table.

Naples Easter Bread (Casatiello Napoletano)

Casatiello Napoletano is a savory Easter bread from Naples that’s rich in flavor and history. Unlike other Easter breads, this Neapolitan classic is filled with meats and cheeses, such as salami and provolone, and is a beloved part of Easter celebrations in southern Italy. The dough is enriched with lard, making it tender and rich, and the bread is shaped into a round or ring, with eggs baked into the center. It’s the perfect savory counterpart to the usual sweet Easter breads.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup warm water
• 1 packet active dry yeast
• 1/2 teaspoon salt
• 1/4 cup lard (or olive oil)
• 2 large eggs (plus 1-2 for decoration)
• 1/2 cup cubed provolone cheese
• 1/2 cup cubed salami or pepperoni
• 1/2 teaspoon black pepper
• 1 egg (for brushing)

Method:

1. In a small bowl, dissolve the yeast in warm water with 1 tablespoon of sugar. Let it sit for 10 minutes, or until frothy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture, lard, and eggs. Mix to form a dough.
3. Turn the dough out onto a floured surface and knead for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise for 1-1.5 hours until doubled in size.
5. Punch down the dough and knead in the cubed provolone, salami, and black pepper.
6. Shape the dough into a round or ring and place it on a greased baking sheet. Gently press one or two raw eggs into the center.
7. Let the dough rise for another 30 minutes to 1 hour.
8. Preheat the oven to 350°F (175°C). Brush the dough with a beaten egg.
9. Bake for 35-40 minutes or until golden brown and cooked through. Let it cool before serving.

Casatiello Napoletano is a savory Easter bread that offers a unique take on the traditional Easter bread. Filled with provolone cheese and salami, it provides a hearty and satisfying option for those looking to balance the sweetness of other Easter treats. The baked eggs symbolize the resurrection, and the lard adds a rich flavor to the dough. This bread is perfect for brunch or as an appetizer, making it an excellent choice for your Easter feast.

Emilian Easter Bread (Torta Pasqualina)

Torta Pasqualina is a delicious Easter pie from the Emilia-Romagna region, often served during Easter celebrations in northern Italy. This savory pastry is made with layers of flaky, buttery dough filled with a rich mixture of ricotta cheese, spinach, and hard-boiled eggs. It’s a dish that can be enjoyed both warm and cold, making it a versatile choice for an Easter meal. The layers of filling and dough symbolize the balance of life, making it a perfect choice to enjoy with family.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup cold water
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 pound ricotta cheese
• 1/2 pound spinach, cooked and chopped
• 4 hard-boiled eggs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 1 egg (for brushing)

Method:

1. In a large bowl, combine the flour, olive oil, salt, and cold water. Mix to form a dough, then knead for 10 minutes until smooth. Cover with a towel and let it rest for 30 minutes.
2. Meanwhile, in a large bowl, mix the ricotta cheese, chopped spinach, Parmesan, and nutmeg.
3. Preheat the oven to 375°F (190°C). Divide the dough into two portions. Roll out the first portion and line the bottom of a greased pie dish.
4. Spread the ricotta mixture evenly over the dough. Make indentations in the filling with a spoon and place the hard-boiled eggs into the indentations.
5. Roll out the second portion of dough and place it over the filling, sealing the edges.
6. Brush the top with a beaten egg.
7. Bake for 35-40 minutes or until golden brown. Let it cool for 10-15 minutes before serving.

Torta Pasqualina is a hearty and savory dish that combines the richness of ricotta with the earthiness of spinach, making it a satisfying meal for Easter. The eggs baked inside symbolize the resurrection, and the flaky pastry makes each bite an indulgent treat. Perfect for a brunch or lunch, Torta Pasqualina offers a delicious and nutritious option for the holiday season.

Tuscan Easter Bread (Pane di Pasqua Toscano)

Pane di Pasqua Toscano is a traditional Easter bread from the Tuscan region of Italy. This rustic, braided bread is slightly sweet and enriched with eggs, which are often baked into the dough as a symbol of the season. It has a subtle citrus aroma from orange zest, and its soft, fluffy interior makes it perfect for pairing with Easter dishes. In Tuscany, this bread is often served at the family table to celebrate Easter Sunday, making it a warm, welcoming centerpiece of the holiday meal.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup olive oil
• 3 large eggs (plus 1 for brushing)
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 1 tablespoon honey
• 1 egg (for brushing)
• 2-3 colored hard-boiled eggs (for decoration)

Method:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for about 10 minutes until frothy.
2. In a large bowl, combine the flour, sugar, salt, and orange zest. Add the yeast mixture, olive oil, honey, eggs, and vanilla extract. Stir to combine.
3. Knead the dough on a floured surface for 8-10 minutes, until it’s smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean towel, and let it rise for 1-1.5 hours until it has doubled in size.
5. Punch the dough down and divide it into three portions. Roll each portion into long ropes and braid them together, shaping it into a wreath or round loaf.
6. Place the dough on a greased baking sheet. Press 2-3 hard-boiled eggs into the dough as decoration, spacing them evenly.
7. Let the dough rise for another 30-45 minutes.
8. Preheat the oven to 350°F (175°C). Brush the dough with a beaten egg and bake for 25-30 minutes, or until golden brown. Let it cool before serving.

This Tuscan Easter bread is a beautiful and symbolic treat that brings the flavors of Italy into your home. The orange zest and honey create a sweet, fragrant dough, while the hard-boiled eggs baked into the bread symbolize rebirth and new life. Its rustic charm and soft, fluffy texture make it perfect for enjoying with a cup of coffee or as part of an Easter feast.

Roman Easter Bread (Pane Pasquale Romano)

Pane Pasquale Romano is a traditional Easter bread from Rome, known for its simple yet delicious flavor. The dough is lightly sweetened with sugar and flavored with a touch of anise, which adds a fragrant and distinctive taste. The bread is typically braided or shaped into a round, often with one or more hard-boiled eggs pressed into the dough. This bread is a symbol of the resurrection and is traditionally shared with family and friends during Easter celebrations.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup olive oil
• 3 large eggs (plus 1 for brushing)
• 1 teaspoon vanilla extract
• 1/2 teaspoon anise seeds
• 1 egg (for brushing)
• 1-2 hard-boiled eggs (for decoration)
• Colored sprinkles (optional)

Method:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for about 10 minutes until it becomes frothy.
2. In a large bowl, combine the flour, sugar, salt, and anise seeds.
3. Add the yeast mixture, olive oil, eggs, and vanilla extract to the dry ingredients. Stir until the dough comes together.
4. Knead the dough on a floured surface for 10 minutes, until it is smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean towel, and let it rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and divide it into three equal portions. Roll each portion into a rope and braid them together or form into a ring.
7. Place the shaped dough on a greased baking sheet, pressing one or two hard-boiled eggs into the center of the dough.
8. Let the dough rise for another 30 minutes to 1 hour.
9. Preheat the oven to 350°F (175°C). Brush the dough with a beaten egg and sprinkle with colored sugar if desired.
10. Bake for 25-30 minutes, until golden brown and cooked through. Let it cool before serving.

Pane Pasquale Romano is a delightful and fragrant bread that encapsulates the spirit of Easter. Its slightly sweet and anise-flavored dough, combined with the symbolism of the hard-boiled eggs, makes it a perfect treat for celebrating the holiday. The bread’s soft texture and festive appearance make it an ideal addition to your Easter table, where it’s sure to be a hit with everyone.

Calabrian Easter Bread (Pane di Pasqua Calabrese)

Pane di Pasqua Calabrese is a traditional Easter bread from the Calabria region of Italy. Known for its slightly sweet and soft dough, this bread is often braided and shaped into a round or wreath, with hard-boiled eggs nestled into the dough. The bread is enriched with the flavors of citrus zest and a hint of vanilla, which make it fragrant and delightful. In Calabria, this bread is a symbol of renewal and rebirth, making it a perfect choice for Easter celebrations.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 packet active dry yeast
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup olive oil
• 3 large eggs (plus 1 for brushing)
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 tablespoon honey
• 1-2 hard-boiled eggs (for decoration)
• Colored sprinkles (optional)

Method:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let it sit for about 10 minutes until frothy.
2. In a large bowl, combine the flour, sugar, salt, lemon zest, and vanilla extract.
3. Add the yeast mixture, olive oil, eggs, and honey. Stir until it forms a dough.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and divide it into portions. Roll each portion into ropes, braid them, and form into a ring or wreath shape.
7. Place the dough on a greased baking sheet and gently press the hard-boiled eggs into the dough.
8. Let the dough rise for another 30 minutes to 1 hour.
9. Preheat the oven to 350°F (175°C). Brush the dough with a beaten egg and sprinkle with colored sugar if desired.
10. Bake for 25-30 minutes, or until golden brown. Let it cool before serving.

This Calabrian Easter bread is a fragrant and flavorful treat that combines the sweetness of honey and vanilla with the citrus notes of lemon. The hard-boiled eggs baked into the dough are a powerful symbol of Easter’s message of resurrection and renewal. With its soft texture and festive appearance, this bread makes for an excellent centerpiece for any Easter celebration. Enjoy it with your loved ones for a truly Italian Easter experience.

Note: More recipes​ are coming soon!