Easter, the 8 most famous typical Italian desserts

Easter is approaching and with it we start to cook the typical desserts of the period. Easter this year will be Sunday, April 20th but obviously a few weeks before we start the culinary preparation with many typical dishes. In Italy there are many traditional desserts of the Easter period, in this article we have chosen some famous throughout the Belpaese and others typically regional.

Easter sweets in the Italian tradition

There are not only the egg or the colomba: Italian Easter sweets are many and all worthy of a taste.

• In first place we certainly find the Easter dove, a traditional Italian Easter sweet bread. It is a dough similar to panettone and shaped like a dove with open wings. Easter colomba can be said to be equivalent to Christmas panettone in terms of culinary fame and tradition. Colomba is the counterpart to two famous Italian Christmas desserts, panettone and pandoro.
• Easter egg, awaited by all children and universally known, is made of chocolate (but lately other recipes are spreading such as pistachio, etc.), reproduces the shape of eggs and can be of different sizes. Inside you can often find children's toys.
• La pastiera, a dessert born in Campania, has now become a typical dessert not only in Campania but throughout Italy. It competes for the podium with Uovo and Colomba.

Typical Easter sweets in the various Italian regions

• In Sardinia there are Pardulas which are small pasta baskets filled with ricotta, raisins and lemon zest; they are cooked in the oven and served sprinkled with honey.
• In Friuli Gubbana is famous, a typical delicacy of the North-East region. It is a pastry filled with walnuts, raisins, pine nuts, almonds, citron peel, orange, chocolate.
• In Emilia Romagna we find the Easter Piadot which are small sweet focaccias made with white and yellow flour, raisins and pine nuts.
• In Toscana During Easter there is the Pasimata, a soft cake that smells of orange and anise.
• In Veneto we eat Fugassa which is a sweet focaccia that has very long leavening times. The shape is similar to the colomba.