Easter in Italy is celebrated on Sunday and Monday. The Monday celebration, called Pasquetta, is often an outdoor picnic. This picnic spread includes salami, olives, insalata russa, fava beans and pecorino Romano.
Easter in Italy is celebrated on Sunday and Monday. The Monday celebration, called Pasquetta, is often an outdoor picnic. This picnic spread includes salami, olives, insalata russa, fava beans and pecorino Romano.
Judy Witts Francini/Divinacucina.com
Italians usually buy the traditional colomba, an Easter bread shaped like a dove, at a local bakery or pastry shop. The giant citron (right) is a grapefruit-size fruit. It's thinly sliced, sprinkled with sugar and served at the meal's end. "Eating the citron salad is like eating lemonade!" said Judy Witts Francini, who lives in Tuscany. A savory version can also be made, salting the fruit and serving with olive oil.
Italians usually buy the traditional colomba, an Easter bread shaped like a dove, at a local bakery or pastry shop. The giant citron (right) is a grapefruit-size fruit. It's thinly sliced, sprinkled with sugar and served at the meal's end. "Eating the citron salad is like eating lemonade!" said Judy Witts Francini, who lives in Tuscany. A savory version can also be made, salting the fruit and serving with olive oil.
Judy Witts Francini/Divinacucina.com
Insalata russa is a boiled vegetable salad with mayonnaise and hard-boiled eggs. "It is like a potato salad had a party and invited friends," Francini wrote in her blog, Divina Cucina.
Insalata russa is a boiled vegetable salad with mayonnaise and hard-boiled eggs. "It is like a potato salad had a party and invited friends," Francini wrote in her blog, Divina Cucina.
Judy Witts Francini/Divinacucina.com
Gnudi, or naked ravioli, are made with foraged herbs and served with sage butter sauce and Parmesan. These tasty bites are "naked" because they have no pasta dough around them. The spinach and ricotta filling is made into a gnocchi-like dumpling.
Gnudi, or naked ravioli, are made with foraged herbs and served with sage butter sauce and Parmesan. These tasty bites are "naked" because they have no pasta dough around them. The spinach and ricotta filling is made into a gnocchi-like dumpling.
Judy Witts Francini/Divinacucina.com
Casatiello is a Neapolitan bread stuffed with cheese and meat. The ring-shaped bread is decorated with whole eggs nestled into the top. "It is made for pigging out as it is STUFFED with multiple cheese and salamis," Francini wrote on Divina Cucina.
Casatiello is a Neapolitan bread stuffed with cheese and meat. The ring-shaped bread is decorated with whole eggs nestled into the top. "It is made for pigging out as it is STUFFED with multiple cheese and salamis," Francini wrote on Divina Cucina.
Judy Witts Francini/Divinacucina.com
Lamb chops are traditionally served on Easter in Italy. In Florence, locals serve tiny lamb chops called scottadito, meaning finger-burners, because you burn yourself picking up the tiny bones to eat them. Behind the lamb is roasted potatoes, peas with pancetta and hard-boiled eggs.
Lamb chops are traditionally served on Easter in Italy. In Florence, locals serve tiny lamb chops called scottadito, meaning finger-burners, because you burn yourself picking up the tiny bones to eat them. Behind the lamb is roasted potatoes, peas with pancetta and hard-boiled eggs.
Judy Witts Francini/Divinacucina.com
These Easter cookies are from Puglia, a southern region of Italy. These treats are topped with chocolate eggs, which are very popular in Italy. Chocolate eggs come in all sizes, each with a small gift inside. Artisan chocolate makers will even put a custom gift inside for you.
These Easter cookies are from Puglia, a southern region of Italy. These treats are topped with chocolate eggs, which are very popular in Italy. Chocolate eggs come in all sizes, each with a small gift inside. Artisan chocolate makers will even put a custom gift inside for you.
Judy Witts Francini/Divinacucina.com
This elegant eggs Benedict features tender asparagus, poached eggs and creamy hollandaise.
This elegant eggs Benedict features tender asparagus, poached eggs and creamy hollandaise.
Judy Witts Francini/Divinacucina.com