From the north to the south Italy’s damp, cold winter is broken only by the breath of springtime hope that is Easter. On the slippery chilly rain-soaked narrow streets, the shops begin to bloom with color. While there are go-to chocolate confectioners with delightful displays, no other shop does it as profoundly as a pasticceria, or pastry shop. Eating special pastries during Easter is not a given, but a requirement in Italy, and each region has its own go-to Easter treat.
Lombardy
Colomba di Pasqua is a common commercial bread you can find all over Italy during Easter, but its origins date back to the Lombardy region. Literally translated as dove bread, there is a string of origin stories. Whether it be King Alboin's besiege of Pavia 572 AD, Queen Theodelinda’s banquet miracle performed by San Colombano in the 610s, or the Battle of Legnano of 1176, this bread is uniquely tied to this region and always shown as a dove. The flavor is quite similar to Christmastime panettone, but its dove-like shape creates more top surface area for a generous amount of sliced almonds on top.
Friuli Venezia Giulia
In the northeast region of Italy, pinza reigns as a supreme Easter specialty. This bread is light, airy, tender, and mildly sweet, quite similar to a French brioche but with less butter. Depending on the recipe, pinza is flavored with lemon zest, orange zest, or a combination of both. It is eaten alongside ham to break one’s fast on Good Friday, hence its neutral, easy-to-eat texture.
Piedmont
This region, famous for plentiful hazelnuts and high-quality butter, highlights these ingredients in salame del papa, or Pope’s salami. While many think of it as a Christmas treat, in this region, it is made around Easter time.
Tuscany
In Tuscany’s northwestern area of Garfagnana, pasimata is an Easter treat with a long history. While Italy has its fair share of raisin-studded breads, this version has a different taste and texture, thanks to the abnormally longer-than-normal rising times required for the recipe. While there are new methods, this bread is still made like it was hundreds of years ago. The sourdough-like starter dough is mixed with raisins, anise, a dessert wine, and a chestnut-flavored liqueur. These flavors marinate with the starter, creating deep flavors that permeate into the dough.
Lazio
In this region’s southern area, tortano is a quintessential Easter dessert. This cake is angel-food cake in texture — egg whites and sugar are whipped together until light and fluffy, folded into the dry ingredients, and baked in a round bundt pan. Covered in a frosting and then garnished with an abundance of pastel sprinkles brings a bright, springtime treat to the Easter table.
Campania
This region is famous for its stunning coastline perfect for growing lemons, pastiera napoletana reigns supreme. With an almost shortbread-like pie crust base and top, the filling is stuffed with ricotta or a paste of wheat cooked with milk. Fragrant ingredients like lemon zest, orange zest, and orange water are common flavoring agents.
Puglia
Go to other regions and Italy and you’ll find this treat known as sweet calzone but is called pastatelle in Puglia. A dough of simple water and flour is rolled out and stuffed with an assortment of jams. They can be simply brushed with egg whites before baking or decorated after baking with a poured icing and a garnish of sprinkles.
Calabria
One of the southernmost parts of Italy is Calabria famous for its beautiful waters and a rocky, mountainous terrain. Come springtime, this region is known for uncinetti. Prepared on Palm Sunday, the Sunday before Easter, the biscuit dough is rolled and shaped into a knot, baked, and then dipped in a poured icing. While vanilla is added to the dough, lemon zest or lemon peel is the most dominant flavor of the cookie.
Sicily
An island with bountiful fragrant jasmine, abundant citrus, and ancient Moorish influence celebrates Easter with cassata cake. A dome cake wrapped in a coating of green marzipan houses a sponge cake that is brushed with a rum or marsala wine spiked sugar syrup. The center is packed with a ricotta filling studded with citrus peels and chopped chocolate. Unmolded, this dome cake has a spectacular presence that tastes as good as it looks.
Sardinia
Sardinia, a western island of Italy, makes a display of Easter with a sweet called cuddura. This sweet bread is more firm and dense than the other mentioned Easter breads. A sturdier dough is braided or wrapped around colorful hard-boiled eggs and baked until golden.
