Ingredients
ABRUZZO
o Fiadone Abruzzese, cheese-filled pastries or tarts
o Torta di Pasqua, sweet or savory
BASILICATA
o Scarcedda: Ricotta Cheese Pie [For recipe see "Pies and Tars"]
CALABRIA
o Pie, short pastry fileld with marmalade, raisins and nuts
o Pitta 'impigliata, flavored with nuts and raisins
o Sguta, flavored with chocolate
CAMPANIA
o Casatiello
o Pastiera, a ricotta cheese pie supposedly invented in a convent in Naples
FRIULI VENEZIA GIULIA
o Gubana, spiral-shaped apple strudel
o Pinza Triestina
GENOA
o Colomba, a yeast cake shaped like a dove
LAZIO
o Pigna, Easter bread
o Pizza di Pasqua, flavored with cinnamon and chocolate, often eaten on Easter morning for breakfast
MOLISE
for list see EASTER -- Holy Week -- Desserts -- Molise
PUGLIA
o Cuddura
o Scarcella
o Taralli Dolci di Pasqua, a sweet taralli made with lots of eggs
SARDINIA
o Casadina, cheese-filled pastry
o Sebadas [For recipe see "Pastry Pockets"]
SICILY
o Cicilia, big bun garnished with boiled eggs
TUSCANY
o Pan di ramerino, a bread flavored with rosemary, sugar and salt and decorated with a cross; originally served during Holy Week but now is available year round
o Panina gialla aretina, an Easter bread flavored with saffron and other spices; served with eggs
TUSCANY
o Schiacciata
TRENTINO-ALTO ADIGE
o Smacafam, a well-known dolce
o Zelten, a well-known dolce
UMBRIA
o Crescia di Pasque, a brioche
o Tagliatelle, a famous sweet from Umbria
o Torta di Pasqua
VENETO
o Colombo Pasquale -- a dove-shaped yeast cake which may have originated in Venice, but is now popular throughout Northern Italy during the Easter Holidays
o Essi or Burane ("S" shaped cookies) [For a recipe see "Cookies"]
o Fugazz, a sweet bread
o Nadalin
Directions
Notes
Additions and/or corrections are welcomed. |
