It’s Easter. It’s Springtime. Italian people are ready to enjoy the first warmer days of the year outdoor. And can’t miss the food.
Traditions are told through what we eat, in Italy specially, where the products from the land and each transformation have always a centuries-old history.
We’re going to tell you about two culinary tradition that represent us in such a way.
Easter is the perfect occasion to do it.
First, the tradition by Campania, a region in the South of Italy, that represents our origins. The other one is by Umbria, our chosen region.
In both of these regions, as everywhere in Italy, Easter is the period consecrated to the family, to the friends and...to the food.
The food culture stores ancient family traditions yet handing down from one generation to another.
Making courses is a special moment that requires diligence, patience and wait.
The recipes we’re going to tell you are an examples of this.
From Naples: the Tortano and the Pastiera.
The Tortano is ring-shaped, stuffed with cheeses, salami and eggs.
Surfing the web you can find many sites with its history and many recipes.
I’ve ever eaten other Tortano my grandpa made and I’ve never found anything similar.
That one is linked to my memory of the time passed with him to kneading, slicing the ingredients, waiting for the rising of the dough taking shape in the oven.
On Saturday evening before the Easter we could taste the hot Tortano from the oven, all the family together.
The Pastiera is the “Queen” of the neapolitan cakes, and never misses on the neapolitan tables.
The most important ingredient is the patience, as well.
My mother makes it by her grandmother’s recipe, and it’s unmistakable flowers scent spreads in and out the house.
It has to be ready by the Thursday so its ingredients (ricotta cheese, wheat and citron) can blend well.
From the Centre of Italy: the Torta Pasqualina and the Ciaramicola.
In Umbria we found similar Easter traditions to neapolitan ones. Similar symbolic and religious roots and the same diligence as base..
The Torta Pasqualina is like a bread with cheese and has to be made with a typical ritual: after it’s been kneaded and baked it will be showed on the table set for the breakfast of the Easter sunday and tasted after the religious rituals with umbrian salami and “vinsanto” (a typical sweet wine).
Today there’s a sweet version of the Torta Pasqualina and in each umbrian region there are different type of recipes. You can find them in this volume with ancient recipes La Torta di Pasqua in Umbria, tra ricette inaspettate, antichi mulini e vecchi forni.
Different from the neapolitan Pastiera but unique as well, the Ciaramicola is the typical umbrian cake for the Easter. It’s ring-shaped, with a red color (for the Alchermes that’s used), covered by sugared and coloured almonds.
Its colours (red and white) represent the city of Perugia.
And for you? What’s the most representative Easter recipe of your stories?