Chef Nick Malgieri
Easter is the biggest religious and secular holiday in Italy. On Easter Sunday families gather to enjoy a festive meal supplemented with baked specialties both savory and sweet. The following day, Easter Monday, is also a national holiday that in Italy’s warmer climates, signals the official start of eating outdoors with a picnic to finish off all the Eater baked goods.
- Torta Pasqualina: A updated version of a savory Ligurian Easter pie that features a ricotta and artichoke filling
- Risotto ai Piselli: Risotto with green peas and scallions
- Agnello al Forno Regaleali: Sicilian baked lamb shoulder with herbs, white wine, and olive oil
- Melanzane a Funghetto: Sautéed eggplant with tomato and basil
- Pizza Dolce: A Neapolitan specialty of sweet pastry, ricotta, custard cream, and fruit peserves
- Colomba Pasquale: Yeast-risen Easter cake with a crunchy almond icing