12 Italian Easter foods you have to try at least once
After carefully avoiding overindulgence and tasty temptations throughout the Lent period, Easter is the time when Italian Catholics can fill their plates as they celebrate Jesus’s resurrection.
Here are 12 classic Easter dishes you’re likely to come across at the dinner table, from traditional lamb to cakes of all varieties, and an unusual pig’s blood and chocolate dessert.
Easter Monday is known as Pasquetta (Little Easter) in Italy, but is also sometimes called ‘Lunedi dell’Agnello’ or ‘Lamb Monday’, giving a clue to the most popular centrepiece of the lunch table. Romans often prepare lamb soup or cook it in an egg and citrus sauce, and southern Italians often put it in a stew, while elsewhere it will be roasted with garlic and rosemary – every family and restaurant will have its own special recipe.
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