Christian Italians celebrate the religious holiday of Easter with prayer, family gatherings and traditional recipes that commemorate the end of Lent. Easter represents a time to rejoice and enjoy the meals and desserts of rustic Italian cuisine in honor of Holy Week.
Columbo Pasquale
Columbo Pasquale is a traditional Italian Easter sweet bread topped with almonds and sugar, and shaped into the form of a dove to signify peace.
Zabaglione
Zabaglione is a rich cream pastry filling made from sugar, eggs, cinnamon and sweet Marsala wine. This sweet filling is used in Columbo Pasquale or as a dip for other pastries and breads.
Pan di Ramerino
Pan di Ramerino are buns complimented by the Italian herb, rosemary. Traditionally, the bun represents the body of Christ and the rosemary symbolizes the cleansing oils used before His burial. Italian-Catholics typically eat Pan di Ramerino on the way home from Easter mass.
Easter Ricotta Pie
The Easter Ricotta Pie is made from homemade dough filled with egg, ricotta cheese and orange zest. Regional variations on the pie include adding seasonal fruits, walnuts, and almonds. Powdered sugar and cocoa powder are dusted on top of the pie crust after it bakes.
Sfogliatelle
The Sfogliatelle is a flaky, layered pastry filled with a sweet cream mixture of ricotta cheese, cinnamon, semolina and lemon or orange zest. Sfogliatelle is served with powdered sugar dusted on top. It is served Easter Sunday.
Tags: Columbo Pasquale, Easter Ricotta, filled with, Italian Easter, made from, orange zest
