In this episode I talk about the food and traditions associated with Pasqua, or Easter, one of the most important festivals in the Italian calendar from a cultural and culinary point of view.
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The episode includes:
- The importance of Easter in Italy.
- The two pan-Italian Easter foods: lamb and the colomba
- Why Italians eat lamb at Easter
- The history of the colomba
- A whistle stop tour of Italian Easter food
- • fugassa veneta (Veneto)
- • zambela (Emilia Romagna)
- • pizza di formaggio and frittata alla menta (Le Marche)
- • torta pasqualina (Liguria)
- • quaresimali (Toscana)
- • abbacchio e carciofi fritti (Lazio)
- • pastiera napoletana and casatiello (Campania)
- • cuculi / cuzzupe / sguta / cudduraci (Calabria)
- • agnello di marzapane (Sicily)
- • panades (Sardinia)
Lo scoppio del carro in Florence