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Salt & Wind Travel

Discover Italian Easter Food With 10 Traditional Dishes

Easter, or Pasqua in Italian, is a festive time across Italy that involves religious reverence and traditional Italian Easter foods. Italian families come together to celebrate with an abundant spread of symbolic dishes that welcome the spring season and mark the end of Lent. 

Even though I lived in Italy for 12 years, I have spent 15 Easters in Italy, from north to south. And what I observed year after year is that some things remain the same, and some are very different depending on location.

But no matter where you head, you’ll come across celebrations and great food. Traveling to the Bel Paese’s a lovely time of year, so I encourage my Italy travel clients to go in the spring.

Torta Pasqualina pie on a table with Easter decorations

Table of Contents

Ten Essential Italian Easter Food Dishes To Know

Traditional Italian Easter foods often include appetizers, pasta, lamb, and desserts. Each dish on the Easter table has a story, from Easter bread (aka pane di Pasqua) to sweet treats.

If you’re curious to learn more about the Italian Easter menu, here’s a look at 10 traditional Italian Easter dishes, from sweet to savory.

Hands of a woman sprinkling pistachios over a traditional Italian Easter cake known as Colomba

Colomba Pasquale

If two things remain the same all over Italy, when it comes to traditional Easter food, the Colomba di Pasqua would be one of them. The Colomba is an iconic Italian Easter cake that is one of the most traditional Easter dishes.

This cake is shaped like a dove to symbolize peace, and it can genuinely be found all over Italy from North to South. This sweet dove-shaped cake is made with flour, yeast, butter, eggs, and sugar, then topped with almonds and pearled sugar (which, in my opinion, is the best part). 

Originally from Lombardy, the Colomba has become as essential to Easter as panettone is to Christmas. Sometimes, you can even find it flavored with chocolate, orange zest, or candied fruits.

L’uovo di Pasqua

The second traditional Easter food you can find, no matter where you go, is the uovo di Pasqua. All over Italy, Italian children wake up to this giant chocolate egg on Easter morning.

There is no Easter bunny, but these hollow eggs often have little toy surprises. They are sold everywhere, from grocery stores to specialty markets to street stands, in the weeks leading up to Easter. 

The chocolate eggs are wrapped in colorful foil, and children (and adults) delight in unwrapping them and breaking through the chocolate on Easter morning. They are branded with names like Disney or made by major chocolate houses such as Kinder or Perugina.

They also come with themed wrappers such as cars, dinosaurs, and flowers. In chocolate shops and some bakeries, you can even ask them to be custom-made and put real gifts of your choosing inside. 

We borrowed this idea to tell my in-laws I was pregnant with our second child. The day before Easter, we opened their chocolate egg, replaced the trinket with a note announcing our due date, and then sealed it back up for them to open. They were so surprised!

Plate of Torta Pasqualina pie with slices taken out

Torta Pasqualina

Hailing from Liguria, Torta Pasqualina is a savory Italian Easter pie. It’s made with layers of thin dough and filled with vegetables such as spinach, Swiss chard, and herbs. The idea is to use whatever spring vegetables are readily available when Easter begins. These herbs and veggies are then mixed with ricotta cheese and eggs. 

Traditionally, it’s made with 33 layers of dough, each representing each year of Christ’s life. Whole eggs are sometimes nestled into the filling because eggs are often a symbol of the Easter holiday.

Pastiera Napoletana

A Neapolitan favorite, pastiera napoletana, is a traditional Easter dessert made from ricotta cheese, sugar, flour, orange blossom water, and lemon zest. Known for its fragrant, delicate flavor, pastiera is often made days ahead to let the flavors meld. 

The first known recipe for this dessert dates back to 1693. Over the centuries, variations emerged, including a more rustic version with provola cheese, and a nun’s convent edition made with ricotta and candied fruit. Today, it’s very popular in Southern Italy as part of the traditional easter foods spread.

Casatiello Napoletano

Another delicacy from Naples, Casatiello, is a savory, dense bread filled with cheese, Italian sausage, and cured meats, then topped with large eggs set into the dough. It’s prepared on Holy Saturday to serve on Easter Sunday, and its richness contrasts with the simpler foods eaten during Lent. 

Whole eggs are symbolic and decorative, representing rebirth and abundance. It’s also often on the picnic menu for Pasquetta, or Easter Monday, a national holiday in Italy.

Pizza Chiena

A classic Italian Easter pie, pizza chiena hails from southern Italy. A rich crust made with flour, butter, and salt is filled with cheeses, Italian sausage, ham, and eggs. This substantial dish is served as a stark opposite to Lent. While Lent is about repenting and going without, this dish has everything and more. It’s also popular on Easter Monday as it’s easily transportable.

Raw leg of lamb being prepared with rosemary and garlic for Italian Easter

Agnello al Forno

Roast lamb, or agnello al forno, is one of the most traditional Italian Easter dinner dishes enjoyed all over Italy. The lamb is powerfully symbolic in Christianity, representing Christ as the “Lamb of God.” 

Each region has its spin on this dish. In Rome, for example, it’s known as abbacchio alla romana and roasted with rosemary and garlic, while local spring herbs are used in Sardinia. In the north, the lamb is often served with ingredients like potatoes and is prepared in a wine sauce.

Fiadoni

Originating from Abruzzo, fiadoni are small savory pastries filled with a blend of ricotta and aged cheeses, then baked in the oven to golden perfection. The filling also often includes a hint of lemon zest for brightness. 

You will find these pastries served both warm and cold, although I prefer them warm. Fiadoni is a fun dish as it’s popular as a snack and an appetizer. Their portable size also makes them a popular choice for Pasquetta picnics.

Cuddura cu l’Ova

From Sicily, cuddura cu l’ova is a sweet Italian Easter bread shaped into wreaths, braids, bunnies, hens, or other spring shapes. These breaded masterpieces are cooked with large (sometimes dyed) eggs nestled into the dough, creating a decidedly Easter appearance. 

Historically, this spiced bread symbolizes fertility and renewal and is thus perfect for the holiday. Children often look forward to receiving these breaded creations as Easter gifts, and some bakers get incredibly intricate with their designs. 

Insalata Di Riso

One of the Italian Easter recipes we like to make on repeat is this rice and asparagus salad. Many think of Italian rice dishes and immediately go to risotto, but, in reality, there is a whole class of rice salads from those made with black rice to easy dishes like this.

Spring vegetables like asparagus are integral to the Italian Easter celebration, and a light rice and asparagus salad offer a fresh, seasonal element to balance more decadent dishes. This healthy-ish dish made with simple ingredients can be found at many an Easter lunch. 

The salad is prepared with tender rice and blanched asparagus, dressed simply with olive oil and lemon zest. This dish symbolizes rebirth with the asparagus that grows upright from the ground in the spring and is sometimes also prepared with bits of ham.

How Is Easter Different Across Italy?

From the Basilicata region in the south to the Lombardy region in the north, the country’s different regions have their own traditions for special occasions like Eater. For example, my family in Puglia do things very differently than my in-laws in Tuscany, with almost entirely different Easter menus.

I also remember the Easter I spent in the small Amalfi Coast town of Massa Lubrense. They did things differently than everywhere else I had been- it was the most solemn “celebration” I had ever seen! But despite all these differences, some things remain the same no matter where you go.

For example, the Monday after Easter is a national holiday all over Italy. It’s called “pasquetta” or little Easter. It’s common practice for Italians to plan a picnic lunch on this day to enjoy the arrival of spring and get some fresh air and exercise after the indulgent Easter Sunday.  

Frequently Asked Questions About Italian Easter Food

Easter in Italy is marked by a variety of traditional foods, each with regional variations but with common themes celebrating spring and renewal. Some key dishes include:

    • Lamb: Roasted lamb is a common dish across many parts of Italy, symbolizing rebirth and served as the main course on Easter Sunday.
    • Pastiera Napoletana: A sweet wheat pie from Naples, filled with ricotta cheese, candied fruits, and flavored with orange flower water.
    • Colomba Pasquale: A dove-shaped Easter cake similar to Christmas Panettone, symbolizing peace.
    • Torta Pasqualina: A savory pie from Liguria, made with eggs, ricotta, and greens like chard or spinach.
    • Agnello e Patate al Forno: Baked lamb with potatoes, seasoned with rosemary and garlic, a staple in many households during Easter.

Italy's diverse regions each bring their own flavors and traditions to the Easter table:

    • North: In regions like Lombardy and Veneto, you might find dishes like risotto and baked pasta featuring spring vegetables.
    • Central: Tuscany and Umbria often feature roasted meats and  special sweet breads like Colomba Pasquale.
    • South: Southern regions, including Sicily and Calabria, celebrate with dishes rich in spices, herbs, and textures, such as the sweet and grain-filled Pastiera Napoletana or lamb cooked with artichokes.
    • Islands: In Sardinia and Sicily, you might encounter unique pastries filled with ricotta and flavored with citrus or saffron.

Italian Easter desserts are rich and varied, with many sweets that are specific to this holiday:

  • Colomba Pasquale: This sweet, bread-like cake is studded with candied fruits and topped with sugar and almonds.
  • Pastiera Napoletana: A traditional Neapolitan tart made from ricotta cheese, cooked wheat, and candied fruits.
  • Uova di Pasqua (Easter Eggs): Chocolate Easter eggs are a modern favorite among children and adults alike, often containing surprises inside.
  • Fiadone: A type of cheesecake from Abruzzo and Molise made with ricotta and flavored with lemon zest.

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More Italian National Holidays To Know

Italian Easter food is a celebration of Italian cuisine at its best. The Italian Easter meal blends tradition and flavor, featuring dishes like lamb roasts, Torta Pasqualina, and rich Pastiera Napoletana.  

To learn more about Italy’s festive calendar beyond Easter, check out our article on Italian national holidays. Discover the traditions, history, and foods that make each holiday uniquely Italian.

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