Easter Eats


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Italian Easter isn’t just about eggs, although they do play a part in it:

Abbacchio – baby lamb, typical of Rome

Agnello Pasquale – lamb shaped Marzipan dessert from Sicily

Casatiello – savory egg, meat and cheese stuffed bread, from Naples

Colomba – dove shaped panettone like bread/cake topped with glazed almonds, popular throughout Italy

Pastiera – Easter pie from Naples with ricotta, cooked grains and orange flower water

Potiza – chocolate, rum, raisin filled cake from Trieste

Presnitz – thin, spiral pastry roll stuffed with dried fruit, sugar and rum, from Trieste

Torta Pasqualina – spinach or chard and ricotta filled savory puff pastry tart with hard boiled eggs

Uova – eggs, either real ones, preferably blessed, or chocolate ones usually filled with a surprise inside




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