Menu of Easter region by region

Mediterranean Diet today presents  the EASTER.

The important day is coming, it is time to devote our attention to the  lunch waiting Italian people, from  Val d’Aosta to Sicily: region by region easy recipes for Easter lunch.

And if, obviously, you cannot achieve them all, you can at least brag with friends to know some recipies, involving them, incidentally, just this question: “Who among the members of our family knows best the Easter traditions of different regions?”. Good reading, good Easter lunch and good success with relatives. I assure you that these are really the easy recipes for Easter lunch.

Easter is a religious festivity but also a celebration of nature awakening with flowers and its fragrance. The table will then represent this awakening well integrated with the joy that brings the wine to diners.

Menu of Easter in Val d’Aosta

– Easter Crescia*

– Lasagne

– Stew lamb

 

* Crescia is one of the special breads that are prepared for Easter celebrations throughout Italy. A cake made with egg , olive oil and grated pecorino.

It is eaten in slices accompanied by salami.

Menu of Easter of Piemonte

– Agnolotti del Plin

– Calf with tunna sauce

– Agnolotti[1] del Plin

– Roast lamb with potatoes

– Doughnuts Easter

Respecting the tradition, for a dish that is friendly by nature. One of the secrets in the preparation is to let the lamb to marinate overnight.

Agnolotti [aɲoˈlɔtti] is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pastadough, folded over filling of roasted meat or vegetables. Agnolotti is the plural form of the Italian word agnolotto. The origin of the name may come from the name ‘Angelot’ from Montferrat, who is said to be the inventor of the recipe, or from the Latin word ‘anellus’, which refers to the ring-shaped material within the pasta

Menu of Easter of Lombardy

Polenta[2]

– Easter salty cake, salad with anchovies

– Polenta and goat cheese

– Sweet Focaccia[3]

[2] Polenta is typically simmered in a water-based liquid with other ingredients. Ingredients can also be added later once the polenta is done. It is often cooked in a large copper pot known in Italian as a paiolo. Boiled polenta may be eaten as it is, or it may be allowed to set, then baked, grilled or fried.

[3] Focaccia  is a flat oven-baked Italian bread product[1] similar in style and texture to pizza doughs. It may be topped withherbs or other ingredients.

Asparagus and ham are the protagonists of the pie that is served as an appetizer in the Easter lunch. There are also some variations with chicken instead of ham.

Menu of Easter of Veneto

– Risotto[4] with asparagus

– Salad pasqualina

– Risotto with asparagus

– Kid with artichokes and potatoes

– Fugassa[5]

More than a salad, Pasqualina is a single course, considering the “thickness” of the ingredients. Traditional boiled eggs are going to add the prawns and asparagus.

[4] Risotto  is a typical Italian dish based on rice. Originally it comes from Piedmont, where rice is commonly grown. It is very important for thecuisine of Milan. Common ingredients of the base recipe are white wine, and onions.

Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy

[5]  is an Easter bread enriched with various ingredients: flour, sugar, butter, yeast and eggs.

Menu of Easter of Trentino Alto Adige

Meatballs Pasquali

– Crepes with asparagus

– Easter meatballs

– Easter cake Crown

The lamb returns protagonist, but under the inviting shape of meatballs. The meat is ground and mixed with  egg, Parmesan, parsley, milk and breadcrumbs. Much loved by children

Hard-boiled eggs

Friuli Venezia Giulia

– Prague ham

– Wild Asparagus “bruscandoli”

– Hard-boiled eggs

– broth

– Roast lamb with potatoes

– Pliers Trieste

The pliers are prepared around the Friuli also in occasion of the Epiphany, but what you eat at Easter is a bit different. A sort of brioche not too sweet which is served as a dessert or as an accompaniment to eggs and cold cuts.

Pasqualina cake

Liguria

– Eggs: a boat

– Torta Pasqualina

– Roasted lamb

– Cavagnetti Brugnato

A name, a program. The story of the 33 sheets refer to the years of Christ. Today almost no one does anymore but remains one of the most popular and good pies.

Green lasagna bolognese

Emilia Romagna

– Macaroni pie pastry

– Green Lasagne Bolognese

– Roast lamb with potatoes

– Doves and Easter cakes

There is nothing more than a lasagna party. Here we are far from the exotic “spaghetti bolognese” that so irritates us when we go abroad. There is talk of tradition and genuine food that tastes like grandmothers and rolling pin.

Crushed Easter

Tuscany

– Blessed Egg

– Chicken soup

– Easter Crushed

Easter children still in ages morning catechism come to church .

For once, however, parents have an excuse ready: to bless the hard-boiled eggs, which will be eaten nell’antipasto during the Easter lunch.

Crescia Brusca

Marche

Soup in broth

Crescia Brusca

Cheese pizza with salami

Roast lamb, spit or all’arrabbiata

Omelet with mentrasto

boiled eggs, various cheeses

Easter pizza and  cakes

Even in the Marches, as well as in Val d’Aosta Easter is synonymous  of crescia[6]. It is prepared at this time because it is said to be the best time for the production of cheese.

 

Truffled lamb

Umbria

– Cheese Pizza

– Ravioli with sauce

– Lamb with truffle

In a land that gives fruit in abundance lamb tradition is married to the black truffle, for a simple recipe but always tasty.

 

Fried artichokes

Lazio

– Salami, boiled eggs

– Fettuccine with chicken giblets

– Fried Artichokes

– Roast lamb with offal

– Sweet Easter Pizzas

The offal, all the entrails of the lamb, you can either love or hate. Some people expect the Easter just for that, and those who are content instead of the artichokes which is usually served with.

Casatiello, Neapolitan salami, boiled eggs

Campania

– Casatiello, Neapolitan salami, boiled eggs

– Married soup, noodle pie,

– Lamb cheese and eggs, roast lamb

– Fried Artichokes, lettuce hooded

– Pastiera

stronghold of the Neapolitan cuisine, the Pastiera, a cake made of wheat and ricotta that is copied around the world, was created to greet the arrival of spring.

Then, you know, the parties will be grouped together, and we are not complaining when it arrives on the table on Easter Sunday

 

Fiadoni Easter

Abruzzo

– Easter Fiadoni

– Goat to neretese

From lamb to the goat: Abruzzo prefer the stronger flavors. In this case stewed with tomatoes that are cooked with the meat.

 

Casciatelli

Molise

– Casciatelli

– Happy Easter Salad

– Sagne in broth

– Lamb cheese and eggs

– Easter Cake

To give a little ‘color on the board of Molise on Easter Day there is this salad, consisting of boiled quail eggs cut in half and green beans.

 

Goat in the oven and roast chicken

Calabria

– Lagane with goat sauce

– Kid, roast chicken

– Salami and cheese

– Pitte with niepita

The niepita is an herb similar to mint, but with the fleshy leaves and covered with a thin hair. On Easter Sunday arrives on the tables of Calabria as a liqueur required for the preparation in these sweets shaped like a crescent, which are eaten both hot and cold.

 

Scarcedda or Scarcella

Basilicata

– Soup of thistles in lamb broth

– Lamb with cordoncelli

– Scarcedda or Scarcella

The scarcedda is a typical cake that is prepared almost exclusively during the Easter period. Golden color and filled with ricotta and sugar, it contains within even a boiled egg.

marzipan fish, scarcelle

Puglia

– Macaroni with sauce

– Roast lamb with chips

– Gingerbread Fish, scarcelle

A wheel-shaped, donut or, if we want to be faithful to the literal meaning, the scarcelle are obtained from pastry that is decorated with icing and little chocolate eggs. In time, as the Sicilian cuddure, we can also use whole hard-boiled eggs.

 

Almond cakes

Sicily

– Noodles with cottage cheese, baked pasta with meat sauce

– Roast lamb with rosemary, boiled eggs

– Cassata, sweet almond, cuddure with eggs

We had already spoken of cuddure, pasta similar to shortbread biscuits from exciting forms that literally surround the boiled eggs and products that are more or less all over Sicily.

 

Pardullas

Sardinia

– Culingiones with fresh cheese

– Kid, roast lamb

– Artichokes and fresh vegetables

– Pani buttidu

– Pardulas

Source: http://www.dissapore.com/grande-notizia/pranzo-pasqua/

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[1] Agnolotti [aɲoˈlɔtti] is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pastadough, folded over filling of roasted meat or vegetables. Agnolotti is the plural form of the Italian word agnolotto. The origin of the name may come from the name ‘Angelot’ from Montferrat, who is said to be the inventor of the recipe, or from the Latin word ‘anellus’, which refers to the ring-shaped material within the pasta

 

[2] Polenta is typically simmered in a water-based liquid with other ingredients. Ingredients can also be added later once the polenta is done. It is often cooked in a large copper pot known in Italian as a paiolo. Boiled polenta may be eaten as it is, or it may be allowed to set, then baked, grilled or fried.

 

[3] Focaccia  is a flat oven-baked Italian bread product[1] similar in style and texture to pizza doughs. It may be topped withherbs or other ingredients.

 

[4] Risotto  is a typical Italian dish based on rice. Originally it comes from Piedmont, where rice is commonly grown. It is very important for thecuisine of Milan. Common ingredients of the base recipe are white wine, and onions.

Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy.

 

[5]  is an Easter bread enriched with various ingredients: flour, sugar, butter, yeast and eggs.

[6] It indicates certain types of focaccia widespread in the Marche and Umbria regions. Crescia probably shared ancestry to piadina, to look into the bread used by the Byzantine army, stationed for centuries in Romagna, the Marches (Pentapolis), and the Umbrian valley crossed by the Via Flaminia.

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