EASTER FOOD ITALIAN STYLE

Most countries have their special food to celebrate Easter. Although for Catholics Lent is not as restrictive as in the old times, everyone looks forward to celebrating the Easter festivities with some special dishes.
Every region has certain dishes which are prepared at this time of the year. In hour home, there is always  "Torta Pasqualina and Roast Lamb with plenty of rosemary and lemon juice. My husband loves those two dishes and looks forward to seein them on the Easter table. Consequently, I stick to that basic menu.
I found this site that has some excellent ideas and recipes, not only for Easter, but for any occasion: Easter-Pasqua lunch
Enjoy!  

We're having a traditional Italian (Neapolitan) Easter Lunch. Cannelloni, followed by the Lamb cooked with whole lemons and Rosemary, and then  Pastiera Napoletana and Colomba with Coffee (Kimbo of course) and a glass or two of my home made Limoncello. We will also have a traditional Neapolitan Easter bread done into a circle, stuffed with Salamis, Pecorino and hard boiled Eggs with ample Fennel seeds.
Needless to say we can't move until the Tuesday.....

On another note are the food shops open Good Friday

Local shops you can never tell, but most bigger shop seem to be always open these days...

Sounds delicious, Flip! 
Here is another recipe for lamb, which is easy to make (I've used an almost identical recipe in the past, but I always add 1/2 cup of sliced olives to the sauce) and it can be prepared ahead, which is great for entertaining. Another variation would be to serve the shanks with polenta. Lamb shanks Italian style 
Steve is right, Pass55, some of the larger shopping centres may be open on Good Friday, with smaller, local shops being closed, at least in the afternoon. In the past, they were all closed.

The Colomba Pasquale mentioned by Flip is very traditional at Easter time and similar to the Xmas Panettone, with in the shape of a dove. You can buy it at your local pastry shop or prepare it at home Colomba Pasquale recipe

I don't know how they live so long eating the stuff they do!

Mediterranean Diet protects them!

Small serves, perhaps?  

We are having tortelli (home made) followed by lamb of course, panna cotta and fruit and then the colomba.
Being an anglo italian family though we will be having hot cross buns on Friday!

Well, I cannot get the Colomba in Spain, so I will get the local "torrijas". But I would love to have hot cross buns for breakfast as we used to have in Australia!    I will have to settle for a "croissant"

We have an Italian deli where we live that sells Colomba but you have to be quick to buy one as they sell very quickly, we have also bought italian easter eggs for our grandchildren they are much better than the english ones.

The winner of the 2013 Chocolate Master was an Italian Italian Chocolate Master, so it must be for a reason... 

Here's a Hot Cross Bun recipe Gala.

http://www.bbc.co.uk/food/recipes/hotcrossbuns_397

8o)

Thanks very much, although I must cofess that I am getting quite lazy  

For those wishing to prepare a "Torta Pasqualina", this recipe is quite good and easy Torta Pasqualina Recipe
Years ago, I published a similar recipe in the old forum, but here are my tips:
- Use a variety of greens: chard, spinach, silverbeet, artichokes... the more, the merrier.
- Tradition dictates that we should use 13 eggs, representing Jesus and his 12 apostles, but that will make a huge "torta". On the other hand, if you use quail egg, it may be possible to fit them all in a smaller mould. You can also use pickled eggs. Less chances of having a disaster in the kitchen.

Enjoy!

Thanks for the Hot X Bun recipe, but unable to get Golden Syrup here (more's the pity) and mixed spice is a nightmare to get hold of here so use a mix of Cinnamon and nutmeg.

You can always make Golden Syrup at home 

Don't believe you when you're feeding Mr Placidia!

pas55 wrote:On another note are the food shops open Good Friday

Checked with our little local supermarket and they are open all but Sunday (normal) and Monday (for Easter)...  

Going to have a roast leg of lamb on Monday. We put garlic cloves into the meat and rosemary sprigs to flavour the meat juices.
Tonight, cooking a roast chicken. Has a butter, garlic and mixed herb mix put under the skin to infuse flavour to the meat.

Do not forget the lemon! Ideal for both lamb and chicken! Some wine will also add extra flavour...

L'uomodellaluna wrote:Don't believe you when you're feeding Mr Placidia!

He prepares some great barbecues! So I don't need to do all the cooking...

Gala Placidia wrote:Do not forget the lemon! Ideal for both lamb and chicken! Some wine will also add extra flavour...

Yes, I do use lemon quite a lot, but normally with more middle eastern dishes, especialy Lebanese, as they tend to blend the flavours very well, due to the French influence.
http://www.epicurious.com/recipes/food/views/Lebanese-Chicken-1204
I also make variations, putting lemon pieces inside the cavity before roasting.
Obviously, mixing lemon with the mixture to go under the skin, would change the flavour, but this was purely to make a mixed herb/garlic flavoured dish.

A little trick I use all the time. When you are roasting or barbecueing a chicken, rub it inside withcoarse salt (I use the French "Sel de Camargue" and freshly ground pepper and then make on a plate a mixture of the same salt and pepper plus any chopped herbs that you wish to use (rosemary, estragon and sage are ideal). Cut a lemon in half and rub it well with the mixture. Then stuff the chicken with the two halves. Fantastic!