Easter lunch, a tradition that unites Italians from one end of the peninsula to the other. For Easter and Easter Monday, in fact, the Italic people put aside influences and suggestions that come from the USA or from oriental cuisine. The 'gastronomic digressions' of fusion cuisine are banned and we return to the classic with the lavish party lunch. From North to South there are many customs that bring back to a table set from the first to the second, passing through a rich variety of desserts. Among doves, chocolate eggs, sweet and savory cakes and focaccia, the tricolor Easter lunch is a triumph of aromas and flavors. In addition to calories, but for such an important party, diet is the least of your thoughts. The table must be honored, the Easter lunch cannot be touched: it is eaten with taste!
There is no Easter lunch without eggs
The eggs on the Easter table are truly prepared in all sauces. Hard or chocolate, they are the symbol of rebirth, of the new life announced by the Resurrection of Christ. The firm ones make a fine show of themselves both on savory and sweet focaccias, typical of the Southern Italy. From the Neapolitan casatiello to the pasqualina cake, from the Apulian scarcedda to Calabrian cuddures. Chocolate eggs are a 'unanimous chorus' throughout the boot to the delight of the little ones and also of the grown-ups who do not disdain Easter chocolate. With milk, dark, with hazelnuts, there are countless varieties: a sweet cuddle to which it is really difficult to say 'no'.
Between first and second courses
Pasta reigns supreme on the Easter table. From classic lasagna to tortelli, from fresh pasta to timbales filled with all kinds of goodness. Also in this case the culinary history of the regions is revived by chefs and expert cooks who hand down recipes and tips to satisfy diners with a succulent first course. But, of course, after the first course comes the second or the meat. Among the typical dishes the kid in the oven or the lamb a scottadito. For Easter Monday the inevitable mixed meat grill with various side dishes still resists. The 'full' of meat is also an ancient custom that praises abundance after Lent, a long period of hardship and frugal meals.
Last but not least
And we finish with the dove, the Easter cake par excellence, a symbol of peace and purity. But that's not all! Regional customs keep the tradition of local sweets intact. Among these, the Neapolitan pastiera certainly has a place of honor having now become a very delicious and appreciated preparation throughout the country. Then there are an infinite number of leavened products, baked goods, cakes filled with ricotta, with cream and jam. Also in this case the itineraries of the Italic sweetnesses are tempting and, therefore, it is worthwhile to set out along these inviting paths.
