In the midst of Italy’s ongoing culinary traditions, a survey conducted by Coldiretti/Ixè has revealed that over 4 out of 10 families (43%) are preparing typical regional Easter desserts at home. There is a resurgence in the use of peasant recipes that have been passed down through generations. At the Campagna Amica market at the Circo Massimo in Rome, peasant chefs are showcasing traditional Easter specialties and teaching citizens and tourists how to make these delicious treats from ancient Italian countryside recipes.
Italians have long cherished their sweet traditions during Easter, with Colomba and chocolate eggs remaining favorites among Italians. However, there is a trend towards DIY home cooking and rediscovering traditional desserts. Each region in Italy boasts its unique Easter treat, such as flantze in Val d’Aosta or salami del Papa in Piedmont. In Liguria, canestrelli and mostaccioli are popular Lenten desserts while marzipans filled with various flavors are a favorite in this coastal region. Lombardy is known for its Easter dove made with almonds and candied orange peel while Veneto boasts focaccia called fugassa.
Friuli Venezia Giulia is known for its Strudel and Putizza, a sweet bread filled with dried fruit and chocolate, while Tuscany features Pisan Schiacciata and Easter Panino. Umbria includes Ciaramicola and Easter donuts in Marche as favorites while sweet pizza and Easter Pigna are popular in Lazio; Horses and dolls biscuits are a tradition in Abruzzo. Basilicata has Glazed Aviglianese Tarallo while Molise makes Pine Cone donuts. In Calabria, Cuckoos desserts stand out while Pupa with egg is a feature of Puglia; Sicilians enjoy scrambled eggs while Sardinia serves Pardulas and Aranzada nugoresa.
These unique Easter desserts showcase the diversity and rich culinary traditions of Italy during this special time of year, demonstrating how food can bring people together to celebrate culture and heritage.
