taly has yummy tradition of Easter treats, with a particularly rich range of regional offerings. We select three of the very best cakes and pies which you really shouldn’t miss and recommend three savoury ones also worth trying
Easter is the sweetest holiday of the year. No other festivity can beat the crop of chocolate eggs, marzipan lambs, and Bundt cakes that make their appearance between mid March and mid April. In Italy, in particular, regional traditions make the Easter table even richer and sweeter than elsewhere.
Eggs are ubiquitous of course, as are the colombe, dove-shaped cakes made with flour, eggs, sugar, candied peels and butter, and covered with pearl sugar and almonds. But eggs are just as popular in other countries while colombe, though loosely linked to Lombardy’s history and gastronomy, are a clever and relatively recent commercial initiative from panettone producers, who thought they could adapt the traditional Christmas recipe to another holiday.
See on italymag.co.uk
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