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Gnudi
Photo © Giulia Scarpaleggia
Photo © Giulia Scarpaleggia

4 traditional dishes for Easter lunch

From appetizer to dessert, here are some ideas for bringing the flavors of Tuscany to the table

The perfect Easter menu? Tradition says that each region has its own recipes, but there is usually no shortage of spring early produces and lamb-based second courses.
The same rules apply in Tuscany, too, with traditional and rich dishes that satisfy all types of palates.
Here then are the must-haves of the Easter table, for an unforgettable and lively lunch.

Contents
  • 1.
    Crostini neri
  • 2.
    Gnudi with butter and sage
  • 3.
    Buglione d'agnello
  • 4.
    Easter schiacciata

Crostini neri

Crostini neri
Crostini neri - Credit: Juls Kitchen

When it comes to appetizers, you can’t miss the crostini neri (black crostini), a real must in Tuscan tradition.
Made with chicken livers, capers and a mix of herbs, they are perfect for any occasion.
If the meal is informal, you can opt for slices of roasted bread to be prepared directly on the table; if, instead, it is a more elegant occasion, the crostini can be served on the tray already prepared.

Gnudi with butter and sage

With an enveloping and delicate flavor, gnudi are a traditional peasant first course.
The name says it all: they are so called because they are literally the filling of ravioli, but without the dough around it.
In fact, the dough is shaped just like this, naked - or gnudo as they say in Tuscany - and cooked in boiling water.
Only a few ingredients are needed to cook them, but for an optimum output, the raw materials - spinach, ricotta and butter - must be of the highest quality.

Buglione d'agnello

Buglione d'Agnello
Buglione d'Agnello - Credit: Elisa Scarton

And after such a graceful first course, our palate is ready for something explosive: buglione d’agnello is a rich, thick stew, cooked slowly over the fire with just a sprig of rosemary and a few cloves of garlic, half a glass of wine, tomatoes and freshly picked herbs.
In some parts of Maremma - the buglione's homeland - it is served as a soup, accompanied by slices of toasted bread.
The strong flavor of this recipe is perfect for a truly unforgettable meal.

Easter schiacciata

Easter schiacciata
Easter schiacciata

Easter schiacciata is a leavened cake that takes a long time to make; each part of Tuscany claims its own recipe, in fact, depending on the area the spices and flavors change.
For those with a sweet tooth, the most popular combination is with chocolate from the Easter egg, but it can also be eaten on its own, perhaps dipped in a good Vin Santo.

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