In some places in Italy, sweet or savory is preferred. In Milan, for example, the dessert prevails and a typical recipe is that of Pan de Meje , a type of bread with a sweetish taste and flavored with dried elder flowers.
The lamb meat, characteristic of the Easter culinary tradition throughout the peninsula, in Trentino is used to prepare the ” Easter meatballs “; the other ingredients are scallion, rosemary, parsley, salt and pepper.
Easter in the center and south
A typical product of the center are the pies, to be enjoyed with meats and more. Characteristic of Umbria Marche and Lazio is crescia , a type of soft bread, salty and with cheese, which has the same shape as panettone and is accompanied by meats, eggs and cheeses.
Typical of Rome and Lazio is the so-called ” Easter breakfast “, which includes a richly laid table with: boiled eggs, coralline (typical salami of Umbria and Lazio) to eat with the Easter pizza , soft fluffy flavored with cinnamon and by some even with liquor; the artichokes are also used both to cook with the coratella and to make the omelette. A nutritious breakfast that almost resembles a lunch …
In Campania we find the casatiello , a focaccia prepared both in the savory version, with the dough of the bread and the addition of pepper, salami, hard-boiled eggs, oil and suet, both in the sweet version decorated with real icing (mixture prepared with egg whites and sugar to veil) and colored sugars.
Another traditional dessert of Campania is the known Neapolitan pastiera , with ricotta, candied fruit, eggs and orange flavored.
Going down even further we find the cuddure cu l’ova , great biscuits typical of the Sicilian tradition prepared with a dough similar to the pastry, with different shapes but which have the common feature of wrapping hard-boiled eggs. For the decoration, colored sugars are used.
Although the Easter lunch menu varies from region to region, however there are some common dishes. As an appetizer there are the inevitable hard-boiled eggs , base of different recipes, and savory pies, even stuffed. For the first courses we have lasagna or cannelloni, while for the latter the constant is lamb meat, used to prepare numerous recipes. They range from lamb cooked in the oven or to the cacciatora, to the fried ribs or to the cacciatora, to the meatballs. As for desserts, the classic dove and chocolate eggs prevail.
Easter at “the Little World”
As the popular saying “Christmas with yours, Easter with whomever you want!”.
If you want to spend pleasant moments during the Easter holidays in the company of family or friends in the name of tradition and good food, the Piccolo Mondo restaurant is the place for you! You will find a cozy atmosphere and a menu prepared for the occasion, with tasty dishes of the Roman tradition.