20 Italian Easter Recipes for the Holiday Table

I’ve always been amazed by the sheer variety across the Italian peninsula. One region’s non-negotiable Easter staple might be completely unknown in the next.

This list brings together 20 of those classics, from the iconic appetizers and hearty pastas to the lamb mains that symbolize the holiday and the incredible desserts that are worth the wait all year long.

Get ready to bring a taste of an Italian Pasqua to your own home.

Antipasti (Appetizers)

1. Torta Pasqualina (Ligurian Easter Pie)

This is the undisputed queen of the Ligurian table. A savory pie with a flaky, thin crust—legend says 33 layers, one for each year of Christ’s life—it’s filled with a rich mixture of Swiss chard or spinach, ricotta, and whole eggs that bake right into the filling, creating a beautiful and symbolic surprise when sliced .

Recipe Metadata:

Time to Make: 1 hour 30 minutes
Servings: 8

Ingredients:

• 2 sheets puff pastry (or homemade pasta sfoglia)
• 2 lbs Swiss chard or spinach, cooked and squeezed dry
• 15 oz ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 5 large eggs
• Olive oil

Recipe Steps:

• Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
• In a bowl, mix the cooked greens, ricotta, Parmesan, garlic, nutmeg, salt, and pepper.
• Line the pie dish with one sheet of pastry. Spread half the filling. Make 3-4 wells and crack an egg into each. Cover with the remaining filling.
• Top with the second pastry sheet, crimp the edges, and cut steam vents. Brush with olive oil.
• Bake for 45-50 minutes until the crust is golden and crisp. Let rest for 15 minutes before serving.

2. Pizza di Pasqua (Easter Cheese Bread from Umbria/Marche)

Don’t let the name fool you—this is not a pizza but a tall, domed, savory bread, similar in shape to panettone. It’s an enriched dough packed with Pecorino and Parmesan cheeses, traditionally made during Holy Week and served for breakfast on Easter morning with cured meats and hard-boiled eggs .

Recipe Metadata:

Time to Make: 4 hours (includes rising)
Servings: 10-12

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 2 large eggs
• 1/2 cup olive oil
• 1 tbsp active dry yeast
• 1 cup grated Pecorino cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1 tsp black pepper

Recipe Steps:

• Dissolve yeast in warm milk with a pinch of sugar and let it foam.
• In a stand mixer, combine flour, salt, and pepper. Add the yeast mixture, eggs, and olive oil. Knead until a smooth dough forms.
• Gradually add the grated cheeses and knead until fully incorporated.
• Place dough in a greased bowl, cover, and let rise until doubled (about 2 hours).
• Transfer dough to a greased and floured tall mold (like a panettone paper mold). Cover and let rise again for another 1-2 hours.
• Preheat oven to 375°F (190°C). Bake for 45-50 minutes, covering with foil if it browns too quickly. Cool completely before slicing.

3. Casatiello (Neapolitan Savory Easter Bread)

This rich, ring-shaped bread from Naples is a celebration in itself. The soft dough is stuffed with a generous mix of cured meats and cheeses, and perhaps its most iconic feature is the whole eggs, still in their shells, that are nestled into the top with strips of dough, symbolizing rebirth .

Recipe Metadata:

Time to Make: 4 hours (includes rising)
Servings: 8-10

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm water
• 1/2 cup lard or softened butter, plus more for greasing
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 tsp black pepper
• 1 cup diced salami
• 1 cup diced provolone cheese
• 1/2 cup grated Pecorino Romano
• 4-6 raw eggs in their shells, washed and dried

Recipe Steps:

• Dissolve yeast in warm water. In a large bowl, mix flour, salt, and pepper. Rub in the lard until crumbly.
• Add the yeast mixture and knead into a soft dough. Cover and let rise for 2 hours.
• Punch down the dough and knead in the salami, provolone, and Pecorino.
• Shape the dough into a ring on a parchment-lined baking sheet. Gently press the raw eggs (in shells) into the top of the ring. Secure them with thin strips of dough crossed over the top.
• Cover and let rise for another hour.
• Preheat oven to 375°F (190°C). Bake for 45-50 minutes until golden brown and cooked through.

4. Uova sode in salsa verde (Hard-Boiled Eggs in Green Sauce)

A simple, elegant, and symbolic antipasto. Hard-boiled eggs represent rebirth, and they are beautifully complemented by a vibrant, tangy salsa verde made from parsley, capers, anchovies, and garlic. It’s a light and flavorful start to the meal .

Recipe Metadata:

Time to Make: 20 minutes
Servings: 6

Ingredients:

• 6 large eggs
• 1 large bunch fresh flat-leaf parsley
• 2 tbsp capers, rinsed
• 2 anchovy fillets in oil
• 1 clove garlic
• 1/2 cup extra virgin olive oil
• 2 tbsp white wine vinegar
• Salt and pepper to taste

Recipe Steps:

• Place eggs in a saucepan, cover with cold water, and bring to a boil. Turn off heat, cover, and let sit for 10-12 minutes. Drain and cool in an ice bath before peeling.
• For the salsa verde, finely chop the parsley, capers, anchovies, and garlic together, or pulse in a food processor until finely minced.
• Transfer the mixture to a bowl and whisk in the olive oil and vinegar until a thick sauce forms. Season with salt and pepper.
• Slice the peeled eggs in half lengthwise. Arrange on a platter, spoon the salsa verde over them, and serve.

Primi Piatti (First Courses)

5. Abbacchio alla Romana (Roman-Style Roast Lamb)

This is the iconic main course for Easter in Rome. “Abbacchio” refers to a very young, milk-fed lamb, which is roasted with rosemary, garlic, and white wine. The dish is finished with a classic Roman touch—a savory paste of anchovies and garlic dissolved in vinegar, which adds incredible depth and umami without tasting fishy .

Recipe Metadata:

Time to Make: 1 hour 30 minutes
Servings: 4-6

Ingredients:

• 2 lbs lamb shoulder or leg, cut into pieces
• 4 tbsp olive oil
• 4 cloves garlic
• 4 sprigs fresh rosemary
• 1 cup dry white wine
• 4 anchovy fillets
• 1/4 cup white wine vinegar
• Salt and pepper to taste

Recipe Steps:

• Season the lamb pieces generously with salt and pepper.
• In a large Dutch oven, heat olive oil over medium-high heat. Brown the lamb on all sides in batches. Remove and set aside.
• Pour off excess fat, leaving about 2 tablespoons. Add the whole garlic cloves and rosemary, sauté for 1 minute.
• Return the lamb to the pot. Add the white wine and scrape up any browned bits from the bottom. Reduce wine by half.
• Cover and simmer over low heat for about 45-60 minutes, until the lamb is tender.
• In a small bowl, mash the anchovy fillets with the vinegar until a paste forms. Stir this into the pot during the last 5 minutes of cooking. Serve hot.

6. Agnello brodettato (Roman Easter Lamb Stew)

Another beloved Roman lamb dish, this stew is finished with a beautiful and symbolic sauce of egg yolks and lemon juice. The eggs represent resurrection, and the lemon adds a fresh brightness that perfectly complements the rich lamb, creating a creamy, velvety broth without any cream .

Recipe Metadata:

Time to Make: 2 hours
Servings: 4-6

Ingredients:

• 2 lbs lamb shoulder, cut into cubes
• 1/4 cup olive oil
• 1 onion, chopped
• 1 cup dry white wine
• 2 cups meat or vegetable broth
• 3 large egg yolks
• Juice of 2 lemons
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

Recipe Steps:

• Season lamb with salt and pepper. In a large pot, heat olive oil and brown the lamb on all sides. Remove and set aside.
• In the same pot, sauté the onion until soft. Return the lamb to the pot.
• Add the white wine and let it evaporate. Add the broth, bring to a boil, then cover and simmer for about 1.5 hours, until the lamb is very tender.
• In a bowl, whisk the egg yolks with the lemon juice. Just before serving, remove the pot from the heat. Slowly whisk a ladleful of the hot broth into the egg mixture, then gradually stir the egg mixture back into the pot. Stir gently over very low heat until the sauce thickens slightly (do not boil). Sprinkle with parsley and serve immediately.

7. Sciusceddu alla Messinese (Easter Soup from Messina)

This unique and hearty dish from Messina, Sicily, is a meal in itself. It’s a rich meat broth filled with tiny, flavorful meatballs, and then topped with a fluffy cloud made from whipped egg whites and ricotta. It’s a stunning and comforting first course that’s pure Sicilian tradition .

Recipe Metadata:

Time to Make: 2 hours
Servings: 6

Ingredients:

• 1 lb ground beef
• 1 egg
• 1/4 cup grated Pecorino Romano
• 2 tbsp chopped parsley
• Salt and pepper
• 6 cups beef broth
• For the topping:
  • 1 lb ricotta cheese
  • 4 eggs, separated
  • 1/2 cup grated Pecorino Romano

Recipe Steps:

• Make the meatballs: Combine ground beef, 1 egg, 1/4 cup Pecorino, parsley, salt, and pepper. Form into very small meatballs (about 1/2 inch).
• Bring the beef broth to a simmer in a large pot. Gently drop the meatballs in and cook for about 15-20 minutes.
• Meanwhile, make the topping: In a large bowl, beat the ricotta with the egg yolks and 1/2 cup Pecorino until smooth. In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the ricotta mixture.
• When ready to serve, ladle the hot broth and meatballs into individual oven-safe bowls. Top each with a generous dollop of the ricotta mixture. Place the bowls under a hot broiler for 2-3 minutes until the topping is puffed and golden. Serve immediately.

8. Lasagne agli Asparagi (Asparagus Lasagna)

A lasagna that celebrates the best of spring. Delicate egg pasta sheets are layered with a creamy béchamel, tender asparagus, and plenty of Parmesan cheese. It’s a lighter, more elegant alternative to a meat-heavy lasagna and a perfect way to feature the season’s finest vegetable .

Recipe Metadata:

Time to Make: 1 hour 15 minutes
Servings: 6-8

Ingredients:

• 1 lb fresh lasagna sheets
• 2 lbs asparagus, trimmed and cut into 1-inch pieces
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 4 cups whole milk, warmed
• 1 cup grated Parmesan cheese
• Pinch of nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil

Recipe Steps:

• Preheat oven to 375°F (190°C). Blanch asparagus in salted boiling water for 2 minutes, then drain and set aside.
• Make the béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in warm milk until smooth. Cook, stirring, until thickened. Season with nutmeg, salt, and pepper. Stir in half the Parmesan.
• Cook lasagna sheets according to package directions, then lay them flat on a kitchen towel.
• Spread a thin layer of béchamel in a baking dish. Top with a layer of pasta, then asparagus, more béchamel, and Parmesan. Repeat layers, ending with béchamel and a generous sprinkle of Parmesan.
• Bake for 30-35 minutes until golden and bubbly. Let rest for 10 minutes before serving.

9. Stracciatella alla Romana

This simple Roman soup is pure comfort and a classic Easter starter. It’s just a flavorful broth into which a mixture of beaten eggs, grated Parmesan, and a hint of nutmeg and lemon zest is stirred. The egg forms delicate, lacy “rags” (stracce) as it cooks, creating a light yet satisfying soup .

Recipe Metadata:

Time to Make: 15 minutes
Servings: 4

Ingredients:

• 6 cups high-quality chicken or beef broth
• 3 large eggs
• 1/2 cup grated Parmesan cheese
• 2 tbsp semolina flour (optional, for texture)
• Pinch of nutmeg
• 1 tbsp lemon zest
• Salt and pepper to taste

Recipe Steps:

• Bring the broth to a gentle simmer in a pot.
• In a bowl, whisk together the eggs, Parmesan, semolina (if using), nutmeg, and lemon zest until well combined.
• Slowly pour the egg mixture into the simmering broth while stirring the broth constantly with a fork or whisk. This will create the “stracciatella” strands.
• Continue to stir gently for about 1-2 minutes until the egg is just set.
• Remove from heat, adjust seasoning with salt and pepper, and serve immediately.

Secondi Piatti (Main Courses)

10. Costolette d’Abbacchio fritte (Roman-Style Breaded Lamb Chops)

These are the perfect way to enjoy lamb chops, Roman style. The chops are simply seasoned, breaded, and fried to golden perfection. They’re incredibly quick to cook and result in a beautifully crisp exterior with a tender, juicy interior, making for an elegant and satisfying main course .

Recipe Metadata:

Time to Make: 30 minutes
Servings: 4

Ingredients:

• 8-12 lamb rib chops (about 2 lbs)
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• Vegetable oil for frying
• Lemon wedges for serving

Recipe Steps:

• Season the lamb chops generously with salt and pepper.
• In a shallow dish, beat the eggs. In another dish, combine the breadcrumbs, Parmesan, and parsley.
• Dip each chop first in the egg, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
• Heat about 1/2 inch of oil in a large skillet over medium-high heat.
• Fry the chops in batches for 2-3 minutes per side, until golden brown and cooked to your liking. Drain on paper towels.
• Serve hot with lemon wedges.

Contorni (Side Dishes)

11. Carciofi alla Romana (Roman-Style Braised Artichokes)

A true Roman classic that’s a must-have when artichokes are in season. Whole artichokes are stuffed with a fragrant mixture of mint, garlic, and parsley, then gently braised in olive oil and water until they are incredibly tender and infused with flavor .

Recipe Metadata:

Time to Make: 1 hour
Servings: 4

Ingredients:

• 4 large globe artichokes
• 1 lemon, halved
• 1/2 cup fresh mint leaves, chopped
• 4 cloves garlic, thinly sliced
• 1/2 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup extra virgin olive oil
• 1 cup water

Recipe Steps:

• Prepare the artichokes: Remove the tough outer leaves, trim the stem, and cut off the top 1 inch. Rub all cut surfaces with lemon to prevent browning. Open the center leaves and scoop out the fuzzy choke with a spoon.
• In a small bowl, mix the mint, garlic, parsley, salt, and pepper. Stuff this mixture into the center of each artichoke and between the leaves.
• Choose a pot just large enough to hold the artichokes upright. Place them in the pot, drizzle with olive oil, and add the water.
• Cover and simmer over low heat for 30-45 minutes, until a leaf pulls out easily and the base is tender. Serve warm or at room temperature with the cooking juices.

12. Fagiolini in Umido (Green Beans in Tomato Sauce)

A simple, comforting, and classic Italian side dish. Fresh green beans are simmered slowly in a light tomato sauce with onion and basil until they are very tender and have absorbed all the delicious flavors. It’s a perfect accompaniment to roasted meats .

Recipe Metadata:

Time to Make: 45 minutes
Servings: 4-6

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 1 small onion, thinly sliced
• 2 cups tomato puree or crushed tomatoes
• 1/4 cup water
• 2-3 fresh basil leaves
• Salt and pepper to taste

Recipe Steps:

• In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent.
• Add the green beans and toss to coat in the oil. Cook for 2-3 minutes.
• Add the tomato puree, water, and basil leaves. Season with salt and pepper.
• Bring to a simmer, then reduce heat to low. Cover and cook for 30-40 minutes, stirring occasionally, until the beans are very tender and the sauce has thickened. Serve warm.

13. Cipolline Novelle con Piselli (Spring Onions and Peas)

This dish is a celebration of spring’s first harvest. Sweet, tender spring onions are gently braised with fresh peas (or good-quality frozen ones) to create a simple, sweet, and vibrant side dish that comes together in minutes and pairs beautifully with lamb .

Recipe Metadata:

Time to Make: 20 minutes
Servings: 4

Ingredients:

• 1 lb spring onions or pearl onions, peeled
• 2 cups fresh or frozen peas
• 2 tbsp olive oil or butter
• 1/2 cup water or vegetable broth
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley

Recipe Steps:

• If using spring onions, trim the roots and dark green tops, leaving about 2 inches of the green. If using pearl onions, blanch them in boiling water for 2 minutes to make peeling easier.
• In a skillet, heat the olive oil or butter over medium heat. Add the onions and sauté for 5-7 minutes, until they begin to soften and brown slightly.
• Add the water or broth, cover, and simmer for 5 minutes.
• Add the peas, stir, and cook for another 3-5 minutes until heated through and tender.
• Season with salt and pepper, sprinkle with parsley, and serve.

14. Asparagi in Casseruola (Sautéed Asparagus)

A simple and elegant way to prepare asparagus, dating back to a 19th-century recipe from the famed Neapolitan gourmand, Ippolito Cavalcanti. The asparagus is sautéed in olive oil with a little water until tender, then served on crispy fried bread crostini for a lovely textural contrast .

Recipe Metadata:

Time to Make: 25 minutes
Servings: 4

Ingredients:

• 1 lb asparagus, woody ends trimmed
• 3 tbsp extra virgin olive oil
• 1 clove garlic, whole and peeled
• Salt to taste
• 4 slices of crusty bread
• Olive oil for frying bread

Recipe Steps:

• In a large skillet large enough to hold the asparagus in a single layer, heat the 3 tbsp of olive oil over medium heat. Add the whole garlic clove and cook until fragrant.
• Add the asparagus and season with salt. Cook for 2-3 minutes, turning to coat in the oil.
• Add about 1/4 cup of water to the pan, cover, and cook for 5-8 minutes, until the asparagus is tender and the water has evaporated.
• While the asparagus cooks, fry the bread slices in a separate pan with a little olive oil until golden and crisp on both sides.
• To serve, place a piece of fried bread on a plate and top with the sautéed asparagus. Serve immediately.

Dolci (Desserts)

15. Pastiera Napoletana

The undisputed queen of the Neapolitan Easter table, this is no ordinary cheesecake. A tender shortcrust pastry holds a fragrant filling of cooked wheat berries, fresh ricotta, eggs, and citrus, all perfumed with orange blossom water and cinnamon. It’s traditionally made days in advance, as the flavors need time to meld into something truly magical .

Recipe Metadata:

Time to Make: 2 hours (plus overnight resting)
Servings: 10-12

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup cold butter, cubed
• 2 egg yolks
• For the filling:
  • 15 oz ricotta cheese
  • 1 cup sugar
  • 1 cup cooked wheat berries (from a jar)
  • 2 eggs
  • 1/2 cup milk
  • Zest of 1 lemon and 1 orange
  • 1 tsp orange blossom water
  • 1/2 tsp cinnamon
  • 1/4 cup candied citron, chopped

Recipe Steps:

• Make pastry: Pulse flour and sugar in a food processor. Add butter and pulse until crumbly. Add egg yolks and pulse until dough forms. Wrap in plastic and chill for 30 minutes.
• For filling: In a bowl, beat ricotta and sugar until smooth. In a saucepan, gently heat the cooked wheat with milk until creamy, then let cool.
• Beat eggs into the ricotta, then stir in the cooled wheat, citrus zests, orange blossom water, cinnamon, and candied fruit.
• Roll out 2/3 of the pastry and line a 9-inch tart pan. Pour in the filling. Roll remaining pastry into strips and create a lattice top.
• Bake at 375°F (190°C) for about 60 minutes, until golden. Cool completely. Ideally, let it rest overnight before serving.

16. Colomba di Pasqua (Easter Dove Cake)

This is Italy’s Easter answer to Christmas panettone. A soft, naturally leavened sweet bread is shaped like a dove (colomba), a symbol of peace and resurrection. It’s studded with candied orange peel and topped with a crunchy glaze of almonds and pearl sugar .

Recipe Metadata:

Time to Make: 4-6 hours (includes rising)
Servings: 8-10

Ingredients:

• 4 cups all-purpose flour
• 1 cup sugar
• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 3 egg yolks
• 1/2 cup softened butter
• Zest of 1 orange
• 1 tsp vanilla extract
• 1/2 cup candied orange peel, chopped
• For the topping:
  • 1 egg white
  • 1/2 cup almond flour
  • 2 tbsp sugar
  • Whole almonds and pearl sugar for garnish

Recipe Steps:

• Dissolve yeast in warm milk with a pinch of sugar. In a stand mixer, combine 1 cup flour with the yeast mixture and let rise for 1 hour.
• Add remaining flour, sugar, egg yolks, butter, orange zest, and vanilla. Knead until smooth. Add candied peel. Let rise until doubled (about 2-3 hours).
• Shape the dough into a dove shape on a parchment-lined baking sheet or use a dove-shaped mold. Let rise again for 1-2 hours.
• Preheat oven to 350°F (175°C). For the topping, beat egg white until frothy, then stir in almond flour and sugar to make a paste. Spread over the dove and decorate with whole almonds and pearl sugar.
• Bake for 40-45 minutes, covering with foil if browning too quickly. Cool completely before slicing.

17. Struffoli (Neapolitan Honey Balls)

These little gems are a holiday staple in Naples, appearing at both Christmas and Easter. Tiny balls of fried dough are piled into a mountain or wreath and drenched in warm honey, then showered with colorful sprinkles. They’re sticky, sweet, and utterly irresistible .

Recipe Metadata:

Time to Make: 1 hour 30 minutes
Servings: 8-10

Ingredients:

• 2 cups all-purpose flour
• 2 large eggs
• 1 egg yolk
• 2 tbsp sugar
• 2 tbsp butter, melted
• Zest of 1 lemon
• Pinch of salt
• Vegetable oil for frying
• 1 cup honey
• Colorful sprinkles

Recipe Steps:

• On a work surface, make a mound of the flour with a well in the center. Add the eggs, yolk, sugar, melted butter, lemon zest, and salt.
• Knead until a smooth, soft dough forms. Cover and let rest for 30 minutes.
• Roll the dough into long, thin ropes about 1/2-inch thick. Cut the ropes into small, pea-sized pieces.
• Heat several inches of oil in a deep pot to 350°F (175°C). Fry the dough pieces in batches until golden brown. Drain on paper towels.
• In a large pan, warm the honey until it’s fluid. Add the fried struffoli and gently stir to coat them all in honey.
• Pile them on a serving plate (traditionally in a mound or ring) and immediately decorate with colorful sprinkles before the honey sets.

18. La Pupa e ‘O Cavallo (Abruzzo’s Easter Sweets)

From Abruzzo come these charming, symbolic cookies. Made from a simple almond-paste-based dough, they are shaped into a doll (pupa) for girls and a horse (cavallo) for boys. A whole hard-boiled egg is embedded in the center, held in place by strips of dough forming a cross, symbolizing rebirth and love .

Recipe Metadata:

Time to Make: 1 hour
Servings: 8-10 pieces

Ingredients:

• 2 cups all-purpose flour
• 1 cup almond flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 large eggs
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 4-5 raw eggs in their shells, washed and dried
• Colored sprinkles for decoration

Recipe Steps:

• In a large bowl, cream together the butter and sugar. Add the eggs, one at a time, beating well. Stir in the lemon zest and vanilla.
• In a separate bowl, whisk together the flour, almond flour, and baking powder. Gradually add to the wet ingredients, mixing until a soft dough forms.
• Divide the dough into pieces. Roll into ropes and shape into doll and horse figures on a parchment-lined baking sheet.
• Gently press a raw egg (in its shell) into the center of each figure. Secure it with small crossed strips of dough.
• Preheat oven to 350°F (175°C). Decorate the figures with colored sprinkles.
• Bake for 20-25 minutes until the pastry is lightly golden. Cool completely on a wire rack.

19. Pardulas (Sardinian Ricotta Tarts)

These are the quintessential Easter dessert from Sardinia. Small, basket-like tart shells made with semolina flour are filled with a sweet, fragrant mixture of sheep’s milk ricotta, saffron, and lemon zest. They can be either sweet or savory, but this sweet version is a true delicacy .

Recipe Metadata:

Time to Make: 1 hour
Servings: 12-14 tarts

Ingredients:

• For the pastry:
  • 2 cups semolina flour
  • 1/2 cup water
  • 2 tbsp olive oil
  • Pinch of salt
• For the filling:
  • 2 cups fresh ricotta (preferably sheep’s milk)
  • 1/2 cup sugar
  • 2 egg yolks
  • Zest of 1 lemon
  • A pinch of saffron threads, soaked in 1 tbsp warm water
  • Honey or powdered sugar for serving

Recipe Steps:

• Make the pastry: Combine semolina, salt, olive oil, and water. Knead until a smooth, firm dough forms. Cover and let rest for 30 minutes.
• Make the filling: In a bowl, mix the ricotta, sugar, egg yolks, lemon zest, and the saffron with its soaking water until smooth.
• Preheat oven to 350°F (175°C). Roll out the semolina pastry very thinly. Use a round cutter or a small bowl to cut out circles.
• Press each circle into a small tartlet mold, letting the edges ruffle over the top. Fill with the ricotta mixture.
• Bake for 25-30 minutes until the pastry is firm and the filling is set and lightly golden.
• Let cool slightly before drizzling with honey or dusting with powdered sugar. Serve at room temperature.

20. Canestrello di San Marco in Lamis (Puglian Easter Braid)

This is the soul of Easter in the Gargano region of Puglia. A soft, brioche-like dough, enriched with eggs, lard, and citrus zest, is braided into beautiful, golden rings or loaves. Often, a raw egg in its shell is nestled into the braid before baking, making it a stunning and meaningful centerpiece .

Recipe Metadata:

Time to Make: 30 hours (includes 24-hour rise)
Servings: 10-12

Ingredients:

• 4 cups all-purpose flour
• 1 1/2 cups sugar
• 6 large eggs
• 1/2 cup lard, softened
• 1/2 cup milk
• 1 tbsp active dry yeast
• Zest of 1 lemon and 1 orange
• Pinch of salt
• 1 egg yolk for brushing
• Raw eggs in shells for decoration (optional)

Recipe Steps:

• Make the biga: Dissolve yeast in 1/4 cup warm water. Mix in 1 cup of the flour to form a soft dough. Cover and let rise for 3 hours.
• Make the dough: In a large bowl, combine the remaining flour, sugar, eggs, lard, milk, citrus zests, salt, and the risen biga. Knead until a smooth, soft, and elastic dough forms.
• Cover the bowl and let the dough rise at room temperature for 24 hours.
• After rising, divide the dough. For a large ring, divide into three ropes, braid them, and form into a circle. Place on a parchment-lined baking sheet.
• If desired, gently press raw eggs into the braid. Cover and let rise for another 2-3 hours.
• Preheat oven to 350°F (175°C). Brush the dough with beaten egg yolk.
• Bake for 30-35 minutes until golden brown and cooked through. Cool completely on a wire rack.