25+ best Easter foods in Italy
Last updated on April 4th, 2026.
Buona Pasqua!
If you find yourself in Italy on April 5th, 2026, this is the greeting you’ll hear echoing throughout every piazza.
While I’ve previously covered what to eat at Christmas in Italy and in Sicily, Easter is a holiday that deserves its own seat at the table.
In this updated 2026 guide, I’m sharing 25+ of the best Easter foods in Italy.
From savory regional appetizers to iconic desserts, this roundup is designed to inspire your own holiday menu.
Complete guide to Italian Easter dishes: regional specialties and ingredients
| Dish category | Dish name | Primary region | Main ingredients | Best as |
| Starter | Benedetto di Pasqua | Puglia | Soppressata, oranges, eggs, ricotta | Antipasto |
| Starter | Carciofi alla Romana | Lazio (Rome) | Artichokes, wild mint, garlic | Vegetable starter |
| Main | Agnello al forno | Nationwide | Roast lamb, potatoes, rosemary, garlic | Traditional Easter Sunday main course |
| Pasta/main | Zuppa di cozze | Campania | Mussels, octopus, | Holy Thursday main |
| Pasta/main | Lasagne di Carnevale | Campania | Meatballs, ricotta, sausages, eggs | Easter Sunday main |
| Pasta/main | Cacio e pepe | Lazio (Rome) | Pecorino Romano, black pepper | First course |
| Bread/pie | Torta pasqualina | Liguria | Spinach, ricotta, 33 layers of pastry | Lunch/side |
| Bread/pie | Casatiello Napoletano | Campania | Lard, crackling (ciccioli), pecorino, eggs | Lunch/picnic |
| Bread/pie | Pizza Chiena | Basilicata/Campania | Cured meats, provolone, eggs | Lunch/picnic |
| Dessert | Colomba di Pasqua | Nationwide | Leavened dough, almonds, suga | Dessert |
| Dessert | Pastiera Napoletana | Campania | Cooked wheat, ricotta, orange water | Easter Sunday cake |
| Dessert | Agnello Pasquale | Sicily | Almond paste, pistachios, ricotta | Dessert |
Springtime and Easter in Italy
Easter in Italy is a beautiful gluttonous affair.
Because the holiday falls in early April this year, it’s the perfect time to visit. The spring weather brings sunny, cool days and it’s not yet overloaded with the peak-summer coachloads of tourists.
Every region, from the Alps to the islands, maintains its own local traditions. It makes the weeks surrounding Easter Sunday (April 5th) and Easter Monday (April 6th) a delicious time to visit.
In short, Easter is a good season to consider when planning a trip to Italy.
Italian Easter traditions
To understand the food, you’ve to understand the rhythm of the week. Italian Easter traditions follow a specific flow:
- Holy Week and Palm Sunday: the lead-up to the big day includes daily masses and processions. On Palm Sunday, look for locals carrying blessed olive branches: a symbol of peace kept in the home all year.
- Good Friday: a day of reflection. Many towns hold a Via Crucis (Stations of the Cross), a dramatic candlelit procession through historic streets. Discover more unique Italian Easter traditions in How to celebrate Easter in Italy like a local.
- Easter Sunday (April 5, 2026): the peak of the celebration. Families gather for a multi-course feast, traditionally centered around agnello al forno (roasted lamb) to symbolize sacrifice.
- Easter Monday (Pasquetta): this is a national holiday dedicated to leisure. Italians typically go out of town or to friends’ houses for a get-together. (Read my deep dive on Pasquetta for more on what's open - and what’s not).
To make your planning easier, I’ve divided the best Easter foods in Italy into three sections: starters, mains and desserts.
Jump to:
25+ best Easter foods in Italy
Italian Easter starters
In Italy, the Easter starter is all about celebrating the 'rebirth' of the garden.
Fresh artichokes, wild greens and tender asparagus take center stage. They’re often paired with the rich cured meats and cheeses that have been curing since winter.
1. Ciaudedda (vegetable stew)
Originating from Basilicata (and popular in parts of Sicily), this is a colorful and slow-cooked celebration of spring vegetables.
The dish: a hearty stew of artichokes, fava beans, potatoes and peas.
Optional: pancetta is traditionally added for a salty depth, but it can easily be omitted for a vegan-friendly version. Serve it warm with crusty bread to catch every drop of the savory juices.
2. Carciofi alla Romana (Roman artichokes)
One of my absolute favorite Italian comfort foods, carciofi alla Romana is simple dish packed with plenty of flavor.
Artichokes (carciofi) are the undisputed kings of the Italian spring. This Roman classic is a masterclass in simplicity.
Preparation: the artichokes are trimmed and stuffed with a fragrant mix of garlic, wild mint (mentuccia) and parsley. They’re then braised upside down in olive oil and water.
The result: the artichokes become incredibly tender, buttery and infused with herbal aromas. It’s one of my favorite starters to any Roman Easter feast.
3. Fave e cicoria (beans and chicory)
A humble dish from Puglia, it highlights two ingredients at their peak during Easter: fava beans and wild chicory.
The texture: dried fava beans are cooked into a velvety, creamy purée. it serves as a base for the slightly bitter, sautéed chicory leaves.
Versatility: while it works as a standalone starter, it’s often served in larger portions as a main course.
4. Benedetto di Pasqua (Easter platter)
The 'Easter Blessing' is more than just a dish: it’s a sacred ritual from Puglia.
The tradition: before the meal begins, the head of the family uses an olive branch to sprinkle holy water over the spread.
Platter: a colorful spread of soppressata, capocollo, hard-boiled eggs, fresh ricotta, taralli and green olives. It represents the abundance and gratitude of the season.
For me, it’s one of the best Easter foods in Italy because of the food and the symbolism involved.
5. Asparagi alla parmigiana (cheese-topped asparagus)
When the first green and white asparagus tips appear in the market, Italians know Easter is near.
The method: steamed asparagus are layered in a baking dish with butter and Parmigiano Reggiano. Once baked to a golden crust, it’s a decadent way to start the meal.
Milanese alternative: in Lombardy, you’ll find asparagi alla Milanese. Asparagus sautéed in butter and served with a fried egg on top, allowing the yolk to act as a rich, natural sauce.
6. Parmigiana di carciofi (baked artichokes with cheese)
A sophisticated cousin to eggplant parmigiana (one of the best Sicilian foods). This version swaps the heavy tomato sauce for the delicate flavor of artichokes.
The build: pan-fried artichokes are layered with garlic, Parmigiano Reggiano and provola cheese. It’s a lighter, white version of parmigiana that works perfectly as a shared starter or an Easter side dish.
Map of Italy
7. Frittata di asparagi/frittata di Pasqua
The humble frittata is the hero of the Easter weekend, particularly for Pasquetta (Easter Monday).
Spring flavors: whether it’s made with wild asparagus (frittata di asparagi) or creamy ricotta (frittata di ricotta), it’s quick to prepare.
Picnic staple: frittata is also the most popular, and easiest, choice to bring to an Easter Monday get together.
The main course: traditional Italian Easter lamb
If there’s one dish that defines the traditional Italian Easter dinner, it’s lamb.
Symbolizing innocence and sacrifice, it’s the centerpiece of the April 5th feast. However, as any resident will tell you, lamb isn't just one dish. It changes significantly as you move from Rome to Tuscany to Sardinia.
8. Agnello al Forno
This is the classic Italian Easter main course found in households from north to south.
The secret to a perfect agnello al forno lies in the simplicity. High-quality leg or shoulder of lamb seasoned with fresh rosemary, garlic and wild fennel.
It’s almost always roasted alongside patate novelle (new potatoes). These soak up the savory juices, making them arguably the best part of the meal.
9. Abbacchio alla cacciatora
If you’re spending Easter in Rome, you won't just eat lamb, you’ll eat abbacchio. In the Lazio dialect, l’abbacchio refers specifically to milk-fed suckling lamb.
Flavor profile: abbacchio alla cacciatora is a Roman specialty. The meat is braised with garlic, sage, rosemary and a sharp hit of white wine vinegar.
The secret ingredient: traditional Roman recipes often include a few anchovies dissolved into the sauce. They give a deep umami saltiness that cuts through the richness of the meat.
10. Agnello alla cacciatora
While the Roman version is sharp and vinegar-based, the Tuscan agnello alla cacciatora is a hearty, slow-cooked stew.
Hailing from Tuscany, this version often incorporates a tomato base flavored with celery, carrots and onions. It’s the ultimate comfort food for a chilly spring afternoon.
11. Agnello alla mentuccia
Mentuccia (lesser calamint) is a wild herb that grows across central Italy and has a flavor somewhere between mint and oregano.
This dish is usually grilled or roasted, with fresh herbs added at the very end to give a bright, cooling contrast to the char of the meat.
It’s a favorite for those who prefer a lighter, more aromatic Easter menu.
12. Agnello ripieno
For a show-stopping center-piece, many families have agnello ripieno (stuffed lamb).
A de-boned leg of lamb is stuffed with a mixture of stale breadcrumbs, pecorino cheese, garlic and local herbs.
When sliced, it reveals a mouthwatering swirl of stuffing that’s perfect for a formal Italian Easter lunch.
13. Agnello Sardo alla brace
Sardinia is famous for its sheep, and agnello di Sardegna IGP is some of the most prized meat in Italy.
For Easter, Sardinians keep it primitive and perfect: alla brace (over open coals). Seasoned only with salt, local olive oil, and perhaps a sprig of myrtle, it’s Sardinia on a plate!
Italian Easter breads & savory pies
These dishes occupy a unique space on the Italian table, as they can be appetizers, a light lunch or even a main course.
Portable and packed with protein, they’re also perfect to bring on a Pasquetta (Easter Monday) picnic.
14. Casatiello Napoletano (Neapolitan Easter bread)
Best for: an Easter Sunday brunch.
If there’s one dish that defines Easter in Naples, it’s casatiello. This savory, ring-shaped masterpiece is stuffed with pecorino cheese, lard (sugna), pancetta and salami.
What makes casatiello visually iconic are the whole eggs placed into the top of the dough, held in place by crosses of pastry.
For many Italians, the eggs represent the rebirth of spring, while the circular shape symbolizes the crown of thorns.
It’s often confused with another similar bread dish called tortano. Neapolitan casatiello is a must-eat for anyone looking for the most traditional Italian Easter dinner experience.
📌 Lisa’s tip: casatiello is notoriously filling. In Naples, locals often eat it for breakfast on Easter Sunday. It’s also perfect for a Pasquetta picnic for the next day.
15. Pizza rustica
Also known as torta rustica, this savory pie is a hallmark of southern Italian Easter celebrations.
While it may resemble a quiche to the uninitiated, it offers much more depth and texture.
Filling: a rich, dense mixture of ricotta, eggs and an assortment of cured meats like prosciutto or salami.
The crust: encased in a buttery, flaky pastry, it’s the ultimate comfort food that tastes even better the day after it’s baked.
16. Pizza chiena
In the Campania region, Easter isn't complete without Pizza Chiena (Neapolitan dialect for piena, or full).
This dish is a culinary bridge between Campania and Basilicata, where it’s known by regional names like scarcedda, cazzola or pasticcio.
Ingredients: this is a full pie, traditionally stuffed with provolone, ricotta, salami, capocollo and whole hard-boiled eggs tucked inside the filling.
From Italy to Chicago
There’s a fascinating piece of culinary history here.
When Rocco Palese emigrated from Potenza to Chicago in the 1970s, he used the scarcedda of his homeland as the inspiration for his famous 'stuffed pizza.'
This style would eventually become a cornerstone of the world-famous Chicago pizza scene.
17. Crescia al formaggio (italian cheese bread)
Eaten in Marche, Umbria, Lazio, Molise and Abruzzo, crescia al formaggio (also known as pizza di Pasqua) is a favorite Italian Easter appetizer.
This tall, leavened bread is light and airy but is packed with flavor thanks to a heavy dose of Pecorino Romano and Parmigiano Reggiano.
What distinguishes the crescia from other Easter breads is its unique shape. In Marche and Umbria, the pizza di Pasqua al formaggio takes on a panettone-style form.
In central Italy, the holiday doesn't truly begin until the crescia is sliced and served alongside Salame Corallina and hard-boiled eggs.
It’s ideal if you’re looking for an authentic Italian Easter bread recipe that isn't sweet. This cheesy, savory loaf is the top contender for your 2026 menu.
There's also a sweet version of this served at Easter called pizza dolce di Pasqua.
18. Torta Pasqualina (Easter cake)
Moving to the northwest, torta pasqualina is the pride of Liguria. Literally translating to Easter cake, this savory pie is as beautiful as it is delicious.
Layers: historically, this pie was made with 33 layers of thin pastry, one for every year of Jesus’ life.
The filling: a mix of spinach (or Swiss chard), ricotta and whole eggs cracked directly into the filling before the top crust is added. When sliced, the hard-boiled eggs create a beautiful visual at the center of each piece.
Italian Easter alternative main courses
From Neapolitan seafood to northern bakes, these dishes offer a delicious alternative for those looking to deviate from the standard roast.
19. Zuppa di cozze di Pasqua (Easter mussel soup)
While lamb often takes center stage, Italian Easter traditions are far from a monolith.
The name says it all: Easter mussel soup.
While seafood is a staple in Italy’s coastal regions, this version, with mussels and octopus, is a proud Neapolitan tradition.
History: this tradition dates back to King Ferdinand I of the Two Sicilies. Sources say that he allegedly moved his seafood feast to Holy Thursday to appease the clergy during Lent.
Flavor: a base of garlic, parsley and olive oil carries the brine of the mussels and octopus. Many families add peeled tomatoes or a spicy olio piccante for an extra kick. Serving over toasted bread to soak up the broth.
One of the best Easter foods in Italy, Zuppa di cozze di Pasqua makes a lighter alternative to the meaty mains.
20. Pasticcio di carne (meat pasta pie)
In northern Italy, pasticcio di carne (meat pie/baked pasta) is a Christmas heavyweight. But, it also makes an appearance on many Easter tables.
Classic pasticcio: layers of pasta, rich ragù and creamy béchamel sauce.
Variation: for a rustic Easter alternative, some households prepare a meat and potato pie without the béchamel. It’s a dense, satisfying main course that’s a guaranteed crowd pleaser.
21. Lasagne di Carnevale (neapolitan lasagna)
Though its name suggests it belongs to Mardi Gras, this Neapolitan staple is far too good to eat only once a year. It’s a frequent guest at Sunday lunches and major holidays like Easter.
The filling: this isn't your average lasagna. It’s a decadent tower of pasta packed with tiny fried meatballs, sausage, ricotta and hard-boiled eggs. It’s a celebratory dish designed to bring everyone to the table.
22. Gnocchi di patate (potato dumplings)
These beloved potato dumplings are a versatile choice for an Easter primo (first course) or a lighter main.
Ingredients: gnocchi are traditionally made from boiled potatoes, flour and sometimes eggs. They have a pillowy texture that pairs perfectly with a simple tomato sauce or browned butter and sage.
A vegan note: while traditional gnocchi often use eggs, many recipes omit them. It makes gnocchi an easily adaptable dish for vegans depending on what sauce is used.
23. Cacio e Pepe (cheese and pepper pasta)
In Rome, there’s truly never a bad time for cacio e pepe.
Relying on high-quality Pecorino Romano cheese and toasted black pepper, it’s common in many Roman households during the Easter period.
It serves as a sharp, savory contrast to the richer meat dishes that often follow.
Traditional Italian Easter desserts
No Italian feast is complete without a spread of symbolic sweets.
From the high-volume classics in every supermarket to local pastries of the south, these are the best Italian Easter desserts to look for in 2026.
24. Colomba di Pasqua (Italian Easter dove bread)
The colomba di Pasqua is the undisputed queen of the holiday.
Much like the Christmas panettone, this slow-leavened, artisanal cake is shaped like a dove (colomba) to represent peace.
What to expect: the traditional version is topped with a pearl-sugar glaze and whole toasted almonds. Modern variations now include everything from pistachio cream to dark chocolate chips.
📌 Lisa’s tip: if you’re looking for a traditional Italian Easter cake, this is the one you'll find on almost every table from Milan to Palermo on April 5th.
25. Pastiera Napoletana (Neapolitan grain and ricotta pie)
Coming from Naples, Pastiera Napoletana is a dessert steeped in ritual.
Tradition dictates it must be baked on Holy Thursday. This allows the flavors of orange blossom water, cinnamon and cooked wheat grain (grano cotto) to 'marry' by Sunday.
The texture: it’s a dense, fragrant shortcrust pie filled with creamy ricotta. Pastiera Napoletana is widely considered the best Easter food in Italy for anyone who loves floral, citrusy aromas.
26. Crostata di Pasqua alla ricotta (Sicilian Easter cheesecake)
If you want to know what Sicilians eat at Easter, look no further than the crostata di Pasqua.
While similar to the pastiera, the Sicilian version is often simpler. It focuses on the quality of the sheep’s milk ricotta, scented with orange zest and chocolate chips.
A baked version of a cannoli filling inside a buttery crust, crostata di Pasqua alla ricotta is one of several Easter Sicilian desserts.
27. Uova di Pasqua (Easter eggs)
In Italy, uova di Pasqua are an art form.
Forget small foil-wrapped eggs. Italian chocolate eggs are typically large and contain a sorpresa (surprise) inside.
For an authentic experience, visit a local pasticceria to see hand-painted eggs that look almost too beautiful to eat.
28. Pasatelle Pugliesi (boconotti di Puglia)
Originating from Puglia, these small, crescent-shaped pastries (also known as boconotti) are a traditional Italian Easter dessert staple.
Stuffed with cherry jam and walnuts, they’re a perfect bite-sized accompaniment to an afternoon espresso.
29. Agnello Pasquale (Sicilian Almond paste lamb)
The agnello Pasquale is perhaps the most unique Italian Easter food.
Found mainly in Sicily, it’s a life-sized or miniature lamb made entirely of pasta di mandorle (almond paste) and often stuffed with pistachio or ricotta.
It’s as much a centerpiece as it is a dessert.
30. Struffoli (honey-glazed dough balls)
While famous as a Christmas treat in Naples, many families bring out struffoli for Easter as well.
These tiny, deep-fried dough balls are soaked in warm honey and decorated with diavolilli (colored sprinkles). Struffoli are the ultimate finger food dessert for a large family gathering.
31. Fritelle di riso (Italian rice fritters)
Frittelle di riso are the unsung heroes of the Italian dessert world.
Made from a simple base of rice, flour and eggs, these are flavored with lemon zest and fried until golden.
Though they’re often associated with the Feast of San Giuseppe (March 19th), they remain a staple throughout the entire Easter period.
How to say happy Easter in Italian and local traditions
While the food is the star of the show, Easter in Italy has deep-rooted cultural rules and a few essential phrases.
If you’re traveling through Italy in 2026, or just want to impress your Italian hosts, here’s what you need to know.
Essential Italian phrases
The most common way to wish someone a happy Easter is:
- Buona Pasqua! - happy Easter!
- Altrettanto! - the same to you! Use this when someone wishes you a Buona Pasqua first.
If you’re writing a card or a message, you can use:
Auguri di una serena e felice Pasqua - wishes for a serene and happy Easter.
Easter travel in Italy
In Italy, there’s a famous saying regarding the two biggest holidays of the year:
'Natale con i tuoi, Pasqua con chi vuoi.' It means 'Christmas with your family, Easter with whomever you want.'
While Christmas is a family affair, Easter is much more social. It’s why you’ll see many Italians traveling or planning a Pasquetta (Easter Monday) get-together.
Pasquetta: the most social day of Easter
Easter Monday, known as Lunedì dell’Angelo or simply Pasquetta, is a national holiday in Italy.
Traditionally, it’s day when many Italians take a trip out of town (gita fuori porta).
- The tradition: some go to the countryside, others for a picnic, or some like us, go to friends’ houses.
- The menu: picnics usually include savory breads like casatiello and crescia al formaggio, which are portable and best eaten cold.
Benedizione della tavola
In many traditional households, especially in southern Italy, Easter Sunday breakfast doesn't begin until the table has been blessed.
It usually involves a small branch of olive wood (from Palm Sunday) dipped in holy water. It’s then sprinkled over a spread of salami, hard-boiled eggs and wine before the feast commences.
FAQs
A traditional Easter lunch usually starts with ‘benedizione della tavola' (blessed eggs and salami). This is usually followed by lasagna or agnellino (lamb) and ending with colomba or pastiera.
While it varies by region, the staples are lamb, eggs (symbolizing rebirth), savory breads like casatiello, and the dove-shaped colomba cake.
Focus on a multi-course menu. An antipasto of crescia and prosciutto, primo of lasagna, a secondo of roasted lamb with potatoes and a classic ricotta-based dessert.
1. Agnello al forno (roast lamb)
2. Agnello ripieno (roast stuffed lamb)
3. Torta Pasqualina (Easter pie)
4. Colomba di Pasqua (Easter cake)
5. Pastiera Napoletana (Neapolitan Easter cake)
What do you think of these foods eaten in Italy during Easter? Which would you most like to try? Let me know in the comments below.
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I’ve recommended. Thank you for your support.
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Your post on 30 of the best Easter foods is a feast for the senses, from appetizers to desserts. The unique regional traditions make Easter in Italy sound like a culinary adventure. Considering a visit around Easter now, thanks to your tempting descriptions and the promise of sunny yet cool spring days. Grazie for sharing the flavors of the season!
I'm glad you enjoyed it! It's a delicious time of year and with some lovely traditions 🙂
Fantastic choices for any celebration. I would go with any of these recipes for any day of the year. So much taste and soul in each of these recipes!
Thanks, I'm glad you enjoyed it!
Those all look so good. But why not? Italian food is one of the best. But why are meats included? For Lent, I would really love the asparagus dishes! And i would add asparagus/mushroom risotto!
And asparagus is in season now too! It is soooo good
These Easter foods in Italy look absolutely delicious and there are so many to choose from, embarking on a week long trafitions.The stuffed artichokes or Carciofi Alla Romana looks interesting. And it's great to know that there are so many varieties of lamb recipes as a main course like Agnello Alla cacciatora, Agnello Alla mentuccia and Agnello ripieno. Frittata di asparagi looks appetizing as a starter and easy to make.And I must say that the desserts are mouthwatering. The breads like pizza rustica, pizza chiena and torta pasqualina looks absolutely scrumptious! And the desserts crostata di pasqua Alla ricotta and pastiera napoletana looks delicious!
Definitely spending Easter in Italy would be great!
You will definitely enjoy it here 🙂
I must admit my family is pretty traditional in the foods they want for Easter. But I was pretty excited to see what options I would have if we were in Italy for Easter. Visiting when asparagus is in season would make it easy to pick one dish! And I will take lamb in any dish served. Maybe I need to mix up this year’s Easter dinner.
You can easily swap a traditional Easter dish for one of these, I'm sure your family will enjoy it 😀
Everything looks delicious! But I want to try the lamb-based dishes as I have never eaten them before. The Carciofi ala Romana looks interesting, too. And I know I will like the asparagus. I cooked it like that before, but with less cheese.
The carciofi is one of all-time favorites! And any of the roast lamb dishes are very good
Despite several visits to Italy, I was not there during Easter and did not know these delicacies. I am very intrigued by this list of Easter Italian food. I would love to eat Carciofi alla Romana on a plate, Benedetto di Pasqua, and frittata di asparagi. And I want to try this stuffed leg of lamb filled with a mixture of herbs, garlic, and breadcrumbs. Looks delicious. Also, all Italian Easter desserts make me hungry!
The carciofi is really one of my favorite dishes, there's also the alla Guidea version which is just as yummy!
Wow such great options to choose from. While I was aware of a few dishes a lot is new and looks yummy. If I had to choose a few they would be Frittata Di Asparagi which I have had before and liked it. Roast Lamb is always a favorite and would love to try Agnello Ripieno. Pizza Di Pasqua Al Formaggio would be my pick among Pizzas. In Dessert I would go for Pastiera Napoletana which is so enticing.
I'm glad you discovered some new dishes to try 🙂
I'm reading through this and realising how similar our diet is around easter, we tend to have lasagna on the friday, a cottage pie (minced beef in gravy and mashed potatoe) on the saturday, with the minted lamb on the sunday however their rice balls and ricotta based pies are just amazing. I truly love italian food.
That's interesting Nicole! Do you have any Easter desserts too?
Sounds like a wonderful Easter feast! These dishes all would be wonderful choices. I would enjoy trying any of these.
You really will I promise 🙂
I am so impressed with your collection of easter food recipes. There are so many beautiful and interesting ingredients used in them!
Thanks, I'm glad you enjoyed the post.
I've never heard of a lot of these Easter foods, but I bet it's amazing to eat these at the special points in the year. You can't beat an Easter egg where ever you are x
Very true and we have plenty here to indulge in 😀
I love all these. No celebratory Italian meal is complete without pasta or pizza.
I couldn't agree more!
This post has my mouth watering. We will be traveling to Italy a few weeks after Easter and looking forward to all the many delicious foods!
That's great! You'll be here just in time 🙂
OMG, so many wonderful dishes to choose from. I love Italian food and should try some of these as there are some amazing dishes there. The Asparagi alla Milanese and crostata di Pasqua alla ricotta are just 2 of the dishes I'd love to try.
Excellent choices! You really can't go wrong with these dishes 🙂
Thank you for sharing all of these Italian easter foods. The vegetable and bean stew sounds so delicious. We tend to have roast lamb at Easter.
It's my pleasure! It's a good dish and popular at Easter 🙂
omg I want everything!!! EVERYTHING....I love italian food, delicious. Thank you so much for sharing.
You're welcome! I'm glad you enjoyed it
We have Easter celebrations in the Philippines as well. But we generally make our traditional foods such as rice cakes, stews, and Easter eggs. There are many new dishes served in the pallete of Italian Delicacies that I would love to give a try. Thank you for this amazing article! Pinning it for future reference.
Thanks Maria for sharing, the dishes there also sound so good!
What a great idea for a post, Lisa, and so well-researched and comprehensive. The foods that made my taste buds tickle the most, while reading, were the carciofi starters, the asparagus with cheese, and the Lasagna Napoletana, but all dishes look delicious. Italian cuisine is simply the best.
Thank you Stefan! It's great to hear from you and thank you for taking the time to read, I really appreciate it! I'm very lucky to eat these foods so often!
Wow, this article on the best Easter foods in Italy has my mouth watering! I had visited Italy before, but now I want to go back and try all of these delicious dishes. Grazie for sharing!
I'm happy to read that! Yes come back soon to try all of them 😀
Italian foods are always delicious and they all look so good. We in Finland also consider lamb to be an Easter dish and we hand out chocolate eggs to kids. I would love to try the torta Pasqualina, it looks amazing. Also the pie with ricotta looks delicious. It would be amazing to spend Eater in Italy someday.
Come and try it one time Paula, you won't regret it!
The Italian Easter food looks and sounds amazing!! Yum! We love having lamb at Easter too.
It's a favorite main course for many countries 🙂
Every recipe looks absolutely mouth-wateringly delicious. The crostata di Pasqua alla ricotta has especially caught my eye though!!
I don't blame you it's one of my favorites!
The food is so beautiful; truly Italian masterpieces. I pinned to review the recipes later as a few definitely caught me eye. Now I'm hungry! 🙂
Thanks Laurie! And sorry to make you hungry, I should have put a disclaimer!
I just came back from dinner - otherwise this post would have made me really hungry. It is wonderful that so many of the Italian Easter dishes are vegetarian. I will try to make the Carciofi alla Romana and maybe the Asparagi alla parmigiana at home. Not necessarely at Eastern time. Would love to try the Crostata di Pasqua alla ricotta - it looks so richly delicious!
Trust me it's so good, well everything here always is! 😀
Easter in an Italian home is such a beautiful experience. I was adopted into an Italian family and love how some of these dishes just bring back the best memories from my childhood. Stuffed artichokes and Easter pizza are my favorite.
Thank you for sharing your story Tammy, I'm glad this brought back delicious memories
Wow, your list is filled with so many mouth-watering Italian dishes! Just reading it makes me want to hop on a plane and go back to Italy for another amazing culinary adventure!
That's great to read! I hope you come back again soon 😀
Oh man, there is so much delicious food on your list. I think I need another trip to Italy!
Visit us again soon!
Now, this is really interesting. Regarding culinary, Easter is a totally underrated holiday and I'm glad that Italians are taking care of things 😉 I'd love the carciofi, though. In Germany, we also eat lamb for Easter. Funnily, asparagus season starts much later - around May - but then we eat tons of it. Howsoever, grazie for this wonderfully inspirational post.
Prego Renata, yes we take Easter seriously here 😀
This is easily one of my favorite blog posts of all time! The pictures of all these amazing dishes are so nice, I would love to taste the Agnello Ripieno and pretty much all the desserts you listed 😀
Thanks Christian, I'm glad you enjoyed it! The agnello ripieno is soooo good and so are all of the desserts, I should know 😀
Across central and southern Italy, you can also find another popular dish, pizza rustica – a rich pie filled with eggs, small bits of cured meats, and cheeses. I love it.
Hi thanks for your comment. I did add pizza rustica under 'Italian Easter breads' 🙂
Italian cuisine is well known but I only really know a portion of it - even though i am staying as a neighbour to Italy. Those specialties in Easter look really good especially the Asparagus and the Fritelle di Riso. The sweets are a great way to finish off a good meal!
They are very good and the desserts I am speechless!
Given a chance, I would like to try the asparagus dishes. And also would love to gorge on the cakes. I would certainly like to try these two: Colomba di Pasqua and FRITELLE DI RISO. I have never eaten a fried Italian dessert, so it does sound a bit different.
Trust me everything is so good here!
I haven't tried most of these, but there are many I'd love to try.
Easter dishes here are so good.
Oh my, Easter in Italy seems so dreamy! I love the idea of less tourists to enjoy yourself. The food all looks delish as do the lovely festivities.
It's a really nice time to be here!
I love Italian food! I like that there are so many different ways that lamb is cooked for Easter. For me, lamb is mostly associated with Easter time as well, as in my home country this is the only time of the year when we eat it. I didn't know that carciofi alla Romana or cacio e pepe were considered to be Easter dishes as well. I had some lovely carciofi alla Romana last year, when I visited Rome in April, the perfect season for artichokes.
It is probably my favorite vegetable as you can eat it so many ways! Both dishes won't traditionally fall under Easter Italian foods but there is nothing written in concrete 🙂