8 Things to Eat in Rome this Easter
What you should be eating in Rome at Easter
Pasqua is an important event in the Italian calendar in terms of both religion and food. As with all major holidays, the Italians prepare special cakes and pastries just for Easter and, while the recipes and customs may differ from region to region, the majority of dishes will feature eggs (symbol of new life) or lamb (in reference to the lamb of God).
In Rome, Easter Sunday usually kicks off with an abundant breakfast of salami, cheese, and eggs before moving on to a large lunch, usually roast lamb, and finishing up with a slice of colomba, the traditional Easter cake.
Take a look at the Local Aromas list of what to eat in Rome at Easter.
Easter in Italy would not be complete without the traditional abbacchio (milk-fed lamb). It can be found prepared in many forms but in Rome, it is most commonly roasted in the oven with garlic and herbs and served with potatoes.
Italy’s traditional Easter cake originated in the northern region of Lombardy and is a made from a sweet dough (similar to panettone) flavored with citrus and topped with sugar and almonds. It is shaped to form a dove (colomba, in Italian), after which it is named.
Torta di Formaggio
Also known as pizza di Pasqua al formaggio this is actually more like a savory cheese bread than a cake or pizza. Originally from Umbria, it is now eaten all across central Italy and is usually consumed at the traditional Easter Sunday breakfast along with corallina (see below).
Also hailing from Umbria, corallina is a salami made from lean pork studded with cubes of fat and black peppercorns, and lightly flavored with a hint of garlic. It goes hand in hand with the torta al formaggio at Easter brunch.
Uova di Pasqua
If, for you, Easter means chocolate, never fear. The Italians have adopted the tradition of chocolate eggs and heaps of shiny, foil-wrapped uova di Pasqua are sold in supermarkets, delis and pastry shops all over town. More often than not they will also conceal a surprise inside.
Coratella con i Carciofi
Internal organs are never far from the menu in offal-loving Rome and Easter is no exception. Coratella is a mix of lamb interiors (heart, lungs, spleen, and liver) which are chopped up and gently pan-fried along with the seasonal artichokes (carciofi).
This Neopolitan savory cake is widely available in Rome and consists of a ring of pastry with a mixture of cheese and salami inside. It is easy to spot thanks to the whole eggs baked into the surface and topped with pastry crosses to represent the resurrection.
Another Eastertime treat from Naples, this sweet tart is filled with a combination of cooked wheat, ricotta and eggs and flavored with spices and orange water. The pastiera is generally made at least two days before it is consumed to allow time for the aromas to mix.