What You Should Be Eating in Rome at Easter
Easter, or Pasqua, is a significant celebration in Italy, steeped in religious traditions and, of course, delicious food. Special cakes and pastries are prepared just for Easter, with recipes and customs varying from region to region. Common themes include eggs, symbolizing new life, and lamb, representing the Lamb of God.
In Rome, Easter Sunday begins with a hearty breakfast of salami, cheese, and eggs, followed by a grand lunch, often featuring roast lamb, and ending with a slice of colomba, the traditional Easter cake.
What to Eat in Rome at Easter
Abbacchio
No Easter in Italy is complete without abbacchio, or milk-fed lamb. In Rome, it’s typically roasted with garlic and herbs and served with potatoes, creating a mouth-watering dish that’s a true celebration of the holiday.
Colomba
The traditional Italian Easter cake, colomba, originated in Lombardy. Made from a sweet dough similar to panettone, it’s flavored with citrus and topped with sugar and almonds. Its dove shape (colomba in Italian) symbolizes peace and resurrection.
Torta di Formaggio
Also known as pizza di Pasqua al formaggio, this savory cheese bread hails from Umbria but is enjoyed across central Italy. It’s a staple of the traditional Easter Sunday breakfast, often paired with corallina.
Corallina
This Umbrian salami, made from lean pork with cubes of fat and black peppercorns, is lightly flavored with garlic. It’s a classic pairing with torta di formaggio at Easter brunch.
Uova di Pasqua
If chocolate is synonymous with Easter for you, you’re in luck. Italy embraces the tradition of chocolate eggs, or uova di Pasqua. These foil-wrapped delights are sold everywhere, often with a surprise inside.
Coratella con i Carciofi
Rome’s love for offal shines through at Easter with coratella, a mix of lamb heart, lungs, spleen, and liver, pan-fried with seasonal artichokes (carciofi). It’s a dish that captures the essence of Roman cuisine.
Casatiello Napoletano
This Neapolitan savory cake is also popular in Rome. It’s a ring of pastry filled with cheese and salami, easily identified by the whole eggs baked into the surface, symbolizing resurrection with pastry crosses.
Pastiera Napoletana
Another Neapolitan treat, this sweet tart is made with cooked wheat, ricotta, and eggs, flavored with spices and orange water. Traditionally, it’s prepared at least two days before consumption to let the flavors meld.
For more insights into Rome’s culinary traditions and to taste these delightful dishes, join one of our food tours or cooking classes. Celebrate Easter in Rome with Local Aromas and savor the flavors of the season!