Easter is one of those occasions during the year that sees families gather around a table, to celebrate a festivity with a very special menu.
Stuffed pasta, lamb, peas and pan di ramerino are some of the most traditional Tuscan dishes cooked during the Easter days.
These local specialties are all prepared with seasonal ingredients, making them the perfect option for any springtime lunch or dinner!
A mix of cold cuts and cheeses is always a simple and tasty way to start the Easter lunch.
But if you want to up your Tuscan food game, test yourself with the chicken liver crostini, a common holiday dish in every home.
Find all the ingredients and the step by step recipe here.
Tuscans tend to stay light on the first course and then stuff themselves on the second, main dish!
A nice option is a quick and simple Pasta Primavera served with fresh and seasonal vegetables, or with a fake ragù. If you have a lot of time to spare, try making the classic spinach and ricotta ravioli, simply seasoned with butter and sage, or with a light vegetable sauce.
In Tuscany, lamb is the most typical meat dish for the Easter feast.
Since spring brings fresh and swet peas on every market stall, along with fresh garlic, this is the perfect time to cook a quick roasted lamb (try Juls’ kitchen recipe), with a side of Florentine-style peas.
For a perfect ending to the Easter meal, indulge on the traditional Tuscan sweet rosemary bread known as pan di ramerino.
The historic version of pan di ramerino, prepared only during Lent, specifically Holy Thursday, was a large loaf that vendors would sell after it had been blessed in the churches. The bread’s crust was also marked with a cross, a curiosity that served two purposes: in addition to being a clear religious symbol, it also helped the loaf rise!
The modern version is more similar to a small round bun, and here is the recipe to prepare it at home.