20 Best Italian Easter Desserts to Savor

Easter in Italy is this totally intense, unique experience, deeply rooted in tradition and religious significance. From Palm Sunday to Easter Sunday, Italians are immersed in a whirlwind of activities: parades, church services, and family gatherings. The highlights? Italian Easter desserts!

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Italian Easter 101:

Easter in Italy is absolutely massive here, more than just a holiday. And every place has its own way of doing it. Essentially, at its core, it's really all about Jesus coming back to life. The Italian really feel it here.

I remember as a child in Italy, before Easter, there's an entire whole week of church stuff. They start with Palm Sunday. This is a reflection of Jesus going into Jerusalem. Then, on Good Friday, they totally go all out. There are big parades. People carry crosses and candles. They act out Jesus' last walk. It's amazing, really. You hear prayers and church bells everywhere.

Easter Sunday shifts gears. It's happy. They start with a big church service - take your pick as most cities and towns usually have more than one! Lots of music and singing. Then, families get together. It's so special.

They eat special dishes. Lamb is a big symbolic deal. It means sacrifice. They also have this cake, shaped like a dove (more on that in a bit). And don't forget chocolate eggs, like we have in America. They're everywhere. They mean new life.

But it's not just about church. Each part of Italy does its own thing. In Florence, they set off fireworks from a cart. It's supposed to mean a good year for crops. In Sicily, craftsmen parade around for a week. And there are all these local customs with eggs. They're about new starts and fertility.

But today, we're all about the Italian Easter desserts.

1) Pane di Pasqua (Various Regions):

Pane di Pasqua, or Italian Easter Bread, is a sweet, braided brioche with colorful eggs. It's a soft, brioche-like treat seen during Easter in Italy. You make it with flour, yeast, sugar, salt, milk, butter, and eggs, often adding lemon or orange zest.

It's probably one of the most recognizable Italian Easter desserts.

Many recipes braid the dough, tucking dyed eggs into the braids before baking. These eggs, hard-boiled or raw, cook in the oven. To stop dye from staining the bread, rinse and dry the eggs after dyeing.

This bread stays good at room temperature for 3 to 5 days, or freeze it for 2 to 3 months. Remove the eggs before freezing. Use leftovers for French toast, or enjoy with coffee or tea.

Pane di Pasqua isn't just tasty; it's full of meaning. The braids and eggs symbolize rebirth and the Easter story.

2) Cassata (Sicily):

Cassata's a big-deal Sicilian dessert. It's a sponge cake, layered with ricotta and stuff like candied peel and chocolate. You soak the cake in Marsala or citrus syrup. This boosts the flavor.

Making Cassata? First, bake the sponge cake. Use sugar, eggs, orange juice, or milk. Make it a day before so it doesn't crumble when cut. Then, slice it for layering.

The ricotta filling's next. Mix ricotta, sugar, vanilla, and maybe chocolate chips or candied orange. Layer this over the cake.

Now, the marzipan. It's usually green, covering the cake. Decorate it with candied fruits. Marzipan's made with sugar, almond flour, and pistachio paste.

To assemble, line a round pan with cake slices. Add ricotta, then more cake on top. Chill it to set.

Finally, glaze it with fondant and decorate with candied fruits. Some use royal icing for extra flair.

3) Salame del Papa (Piedmont):

Chocolate salami, or Salame del Papa, looks like meat but it's all sweet. It's an Italian dessert. Different parts of Italy have their own take, but they all mix biscuits with chocolate.

You need butter, dark chocolate, sugar, and eggs. Sometimes people add rum. Nuts like hazelnuts or pistachios are optional but tasty. Make it by mixing biscuits with a creamy chocolate base. Then, shape it into a log and chill it. Dust it with icing sugar before serving.

In Piedmont, they use hazelnut chocolate. This dessert's big during Easter in Emilia Romagna and at Naples birthday parties. Store it in the fridge or freeze it for later. Serve it cold, sliced like real salami. The recipe's flexible. Change it up with different nuts, cocoa powder, or orange zest. Each tweak makes it unique.

4) Cuddura (Sicily & Sardinia):

Cuddura, or "Cuddura Siciliana," is a Sicilian Easter cookie. It's simple dough, shaped differently, with hard-boiled eggs on top.

Making the dough is easy. You need flour, sugar, lard, butter, milk, eggs, salt, baking powder, and some citrus zest. Knead it smooth, then chill it.

Shaping Cuddura is where tradition kicks in. Each shape means something. Bells are for Easter hymns, baskets for prosperity, doves for peace, hearts for love. Kids get doll or rooster shapes.

The eggs are key. They're about life and rebirth, baked right into the dough, often under dough-strip crosses.

Before baking, brush Cuddura with egg wash, sprinkle sesame or colored sugar. Baking time varies, but they turn shiny and golden.

Cuddura's not just dessert, it's Easter tradition. Its roots go back to the ancient Greeks, who baked special breads as offerings. Cuddura" comes from the Greek word for bread.

5) Pasimata (Tuscany):

Pasimata is Tuscan Easter cake, kind of like panettone. It's from Garfagnana, still made along the old Via Francigena pilgrimage route.

For this version of Italian Easter desserts, you use basic stuff: wheat flour, eggs, butter or lard, sugar, yeast, raisins, and anise seeds. It takes a long time to rise, which makes it taste special.

Start by mixing yeast, water, and some flour. Let it sit overnight. Then, add ingredients in three stages, resting between each. Finally, mix in melted butter, anise, and raisins. Let it rise in a pan, then bake.

There's a Lucca twist: add lemon zest and Vin Santo, a Tuscan wine. Start on Friday night with yeast in warm milk. Next day, add sugar, softened butter, Vin Santo, and the yeast. Let it double in size. Then, add anise, raisins, and lemon zest. Split it into loaves, rest in a buttered pan, and bake after another rise.

In Garfagnana and Camaiorese, Pasimata's big on raisins, like panettone. The e-borghi recipe's similar: yeast, flour, sugar, eggs, butter or lard, raisins, anise seeds. Mix it in stages, let it rest overnight, rise a few times, then bake.

6) Tortano (Lazio):

Tortano, from Lazio, especially Gaeta, is a donut-shaped cake. It's super soft and fluffy, like a cloud. Made with icing sugar and egg whites, it's decked out with sprinkles. Comes in almond or citrus flavors. The trick? Whip eggs and sugar until light and fluffy.

If you dig Italian cakes, try these:

Italian Citrus Ring Cake, or Ciambella. It's a ring-shaped sponge cake. You can dust it with sugar or add fruit. Some throw on a lemon or orange glaze for extra zest. Ingredients: flour, baking powder, salt, eggs, sugar, oil, milk, lemon or orange juice, and zest.

Italian Almond Cake, or Torta di Mandorle. It's rich and moist, thanks to almond flour and extract. Great with espresso or Vin Santo. It's got almond flour, regular flour, baking powder, salt, sugar, eggs, olive oil, and almond extract. Topped with sliced almonds and powdered sugar.

7) Pastiera Napoletana (Campania):

Pastiera Napoletana is a Neapolitan tart. It's a big deal in Naples, with a shortbread crust and a ricotta and wheat filling, zesty with citrus and spices.

Its origins? Full of legends. One story links it to the mermaid Parthenope. Naples gave her seven gifts like flour and ricotta. She mixed them into this unique sweet. Others say it's from old Roman or Greek spring rites, a symbol of fertility.

The modern version? Born in a Neapolitan convent. A nun wanted a cake that echoed the Resurrection and the scent of orange trees. It had wheat, ricotta, eggs, spring flower water, candied citron, and exotic spices. San Gregorio Armeno nuns nailed this recipe, making it for the elite at Easter.

Making this version of Italian Easter desserts? Start with shortbread dough: flour, eggs, lard or butter, sugar. Shape it in a 'ruoto' tin. The filling? Milk, sugar, ricotta, wheat flour, butter, candied fruit, eggs, vanilla, citrus peels, orange blossom water, cinnamon. Some use pre-cooked wheat, others soak grains for days.

Top it with pastry strips, bake, then dust with sugar. Traditionally, bake it Holy Thursday, eat at Easter - lets flavors meld.

8) Pastatelle (Apulia):

Pastatelle are sweet half-moons from Bari, Italy. They're a big hit at Easter. Think shortcrust pastry stuffed with cherry and grape jam, sometimes with walnuts. A bit of cinnamon and cloves adds kick.

Making them? Mix flour, olive oil, white wine, a little sugar, and salt. Roll out the dough, cut circles, about 10 cm across. Spoon in the jam, fold them over, seal them up. Bake until they're golden and crisp. Serve them cold. They'll keep under a confectionery hood for a week.

These pastries are Puglia's pride. It's a region of traditions, killer architecture, and stunning views. Pastatelle, like scarcella and mostaccioli, are all about simple, tasty, local ingredients.

9) 'Ncinetti (Calabria):

Ncinetti, or Ginetti in some spots, are Easter biscuits from Calabria, Italy. Vibo Valentia folks call them 'Ncinetti o fiscòtta. They're known for thick sugar icing, often lemon-flavored. These aren't just treats, they're childhood nostalgia in biscuit form. Great dipped in milk or tea, even at breakfast.

In Calabria, Easter sweets like Ncinetti are big. They come from old, rural traditions, now jazzed up by expert pastry chefs using organic, top-notch stuff. Ncinetti, and others like Cuzzùpe, are key to Calabria's diverse, tasty Easter spread.

10) Pan di Ramerino (Tuscany):

Pan di Ramerino is Tuscan Easter bread, big on Holy Thursday. From Florence, it's sweet, mixing olive oil, raisins, and rosemary. It's both sweet and savory.

Making this type of Italian Easter desserts, you need flour, yeast, water, sugar, salt. Soak raisins in Vin Santo or sweet wine for flavor. Chop rosemary, infuse it in olive oil, then into the dough.

After mixing and kneading, let the dough rise. This step's key for texture and flavor. Next, shape it into buns, let them rise again, then bake.

Baking? Score the buns with a cross, brush with egg wash for a golden look. Some recipes say brush them with sugar syrup for a glaze.

Don't like raisins? Try currants or chopped apricots. They still work with the rosemary and olive oil.

Pan di Ramerino's not just for Easter. Pair it with cheese, coffee, or sweet wine. It's good for any occasion.

11) Schiacciata di Pasqua (Tuscany):

Schiacciata di Pasqua is a Tuscan Easter bread. It's unique with anise seeds and sometimes orange, but no raisins or candied fruits like Panettone.

It started in 19th-century rural Tuscany, made with extra springtime eggs. "Schiacciata" means to break - think breaking eggs. Making it takes time; the dough needs several long rises.

To make these Italian Easter desserts, you need flour, sugar, eggs, olive oil, butter, yeast, and anise seeds. Liquors like Vin Santo, Marsala, or Sambuca go in too. It's baked in panettone molds for a special shape.

Different places tweak it. Volterra's "sportina" is similar, maybe with orange liqueur. It can even be gluten-free.

Baking this bread is a careful process. It needs stages of rising and just-right temperatures. Once done, it's great for Easter breakfast or Monday picnics. Serve it with hard-boiled eggs, cheese, and cold cuts. It fits right in on the holiday table.

12) Pardulas (Sardinia):

Pardulas are Sardinian Easter treats. They're star-shaped tartlets, filled with ricotta, saffron, and citrus peel. It's a classic Mediterranean flavor combo.

Usually, they use sheep's milk ricotta, because Sardinia's big on sheep farming. But cow's milk ricotta works too. The filling's soft and spongy, with saffron for an exotic kick and citrus for zest. Serve them lukewarm, plain or with icing sugar. Some add honey and sprinkles for a party look.

To make these Italian Easter desserts, mix up a pastry with semolina flour and lard. The filling's ricotta, lemon and orange zest, eggs, and saffron. Put filling on pastry discs, fold them into stars, and bake until golden.

Pardulas blend rich ricotta with aromatic saffron and citrus, all in a crisp pastry. They're Easter specials, but now you find them year-round.

13) Ciaramicola (Umbria):

Ciaramicola is an Umbrian Easter cake from Perugia. It's known for its red color and sweet meringue top. The kick comes from Alchermes liqueur. It's mixed with lemon in the dough, giving it a red shade. The cake's usually a big ring, sometimes with dough ropes in the middle.

"Ciaramicola" links to "ciarapica," meaning colorful birds in local dialect. They signal Umbrian spring. This cake's a big deal in regional culture. In old Perugia, women baked it for their guys on Easter. It's a symbol of the city, with its red and white colors matching Perugia’s coat of arms. The sprinkles on top represent Perugia's five neighborhoods.

To make these Italian Easter desserts, you need butter, flour, eggs, sugar, baking powder, baking soda, lemon, and Alchermes. The meringue uses egg whites, sugar, and sometimes lemon juice. No Alchermes? Use brandy with fruit, or a spicy liqueur, plus cinnamon, cloves, cardamom, nutmeg, rose water, and vanilla.

Make it by creaming sugar and butter, adding eggs, then dry ingredients. Mix in Alchermes and milk for a good batter. Bake it, top with meringue, and throw on sprinkles.

14) Amaretti Easter Cookies:

Amaretti Easter Cookies are from Lombardy, Italy. They're a hit at Easter and Christmas. These cookies are sweet, airy, and almond-flavored. "Amaretti" means "bitter" in Italian, nodding to the bitter almond taste. They use almond flour and bitter almond extract.

There are two types of these Italian Easter desserts: "secchi" (dry and crisp) and "morbidi" (soft). The famous Amaretti di Saronno is crisp, like a French macaron.

The recipe's simple: almond flour, almond extract, sugar, and egg whites. Mix dry ingredients, add egg whites and extract. Bake until they crack and dry, that's their signature look.

In Italy, amaretti cookies pair with dessert wine like Vin Santo, or in gelato and other desserts. They're also great with espresso, cappuccino, or sherry.

15) Homemade Easter Colomba:

Homemade Easter Colomba is an Italian Easter bread, shaped like a dove for peace. It's like Panettone, a big deal at Easter in Italy.

Colomba's got some wild backstories. One's about the 1176 battle in Legnano. They made it to honor doves that guarded the Lombard insignia after beating Federico Barbarossa. Another tale's about King Alboin of Lombardy. He got a Colomba as a peace offering in sixth-century Pavia, spared the city, and freed twelve girls.

The bread itself? It's sweet, yeasty, with candied peel and a sugary almond crust. It's a multi-stage bake, needing patience. Ingredients? Flour, eggs, sugar, yeast, butter, with almonds and sugars for topping.

Making Colomba at home takes days. Start with a poolish, rest it, then make the first dough. Let it rise overnight. Next day, add more stuff for the second dough. Let it rise, shape it (use a dove mold or improvise), and let it rise again. Before baking, glaze it with sugar, cornstarch, water, add almonds and candied peel.

16) Calabrese Easter Cookies:

Calabrese Easter Cookies, or Cudduraci, are a these traditional treats from Calabria, Italy. They're mostly known for their unique flavors and decorative shapes, and deliciousness - of course!

There's one recipe that uses all-purpose or spelt flour, brown sugar, sunflower oil, baking powder, organic eggs, lemon, anisette, vanilla extract, colored sugar sprinkles, and milk. What you have to do is knead the dough, then shape it into these braids or doves if you're extra artistic, and bake carefully until lightly browned.

Then, there's this other version which uses shortening for a biscuit-like texture. You'll need Type 00 flour, sugar, a leavener, shortening, eggs, milk, and orange zest. Chill the dough for 30 minutes, then you shape it into these nests, baskets, spirals, or wreaths. Decorate with uncooked eggs and bake until golden.

And then there's a third recipe which has more ingredients: organic eggs, sugar, olive oil, milk, self-rising flour, lemon, and vanilla extract. Knead the dough, wrap it around uncooked eggs, and bake until golden.

Finally, last but certainly not least, a classic Calabrian recipe uses flour, sugar, lemon zest, lard, vanilla extract, milk, baking powder, baker's ammonia or baking soda, and eggs. Shape it into a large crown or smaller cookies, press whole eggs into the dough for decoration, and bake.

17) Le Pecorelle di Martorana (Sicily):

Le Pecorelle di Martorana, or Marzipan Lamb Cookies, is a big deal in Sicilian Easter traditions. I totally remember them all throughout my childhood both in America and in Sicily. They were my dad's favorite!

They, like all the other desserts, have deep symbolic meaning, in this case, Jesus, the "Lamb of God." These marzipan lambs, often have these with purple flags and gold fringe, that show Christ's monogram.

Marzipan's chosen because almonds are totally in season in Sicily during Pasqua (Easter). They're plentiful in October too, another popular street food through winter. And by May, fresh fruit takes over, which absolutely fits the Easter theme of rebirth and renewal. That's why marzipan's so perfect for these Easter symbols.

When making these Italian Easter desserts, you melt sugar, mix with almond flour and water to make marzipan, then shape into lambs. Often, these molds could be family heirlooms, showing the recipe's deep family and cultural roots.

18) Torta Pasqualina (Liguria):

Torta Pasqualina is a traditional Italian Easter pie that originates from the Liguria region in northwest Italy. It's a savory pie filled with a delicious mixture of spinach, ricotta cheese, eggs, and sometimes other ingredients like Parmesan cheese and nutmeg, all encased in a flaky pastry crust.

The name "Torta Pasqualina" translates to "Easter Pie" in English, highlighting its association with the Easter holiday. This dish is particularly popular during Easter celebrations in Italy and among Italian communities around the world.

The preparation of Torta Pasqualina involves several steps. First, a dough is made using flour, water, salt, and olive oil. This dough is rolled out and used to line a pie dish or tart pan. Then, a filling is prepared by cooking spinach until tender and mixing it with ricotta cheese, grated Parmesan cheese, nutmeg, salt, and pepper. Sometimes, chopped boiled eggs are added to the filling mixture as well.

The filling is layered into the pastry crust, and wells are made in the filling to hold whole eggs. The eggs symbolize rebirth and renewal, aligning with the Easter theme. The pie is then covered with another layer of pastry dough and sealed at the edges.

Before baking, the top of the pie is often brushed with egg wash to give it a golden-brown color when baked. Torta Pasqualina is then baked until the crust is crisp and golden, and the filling is set and cooked through.

Once baked and cooled slightly, Torta Pasqualina is typically served in wedges, showcasing the beautiful layers of spinach, cheese, and whole eggs inside. It's a flavorful and festive dish that embodies the spirit of Easter traditions in Italy.

19) Crescia al Formaggio (Marche)

Crescia al Formaggio is a traditional savory Easter bread from the Marche region of Italy. It's a type of flatbread or focaccia enriched with cheese, typically pecorino or Parmesan, and often flavored with black pepper or other herbs. This bread is a popular dish during Easter celebrations in central Italy.

The name "crescia" comes from the Latin word "crescit," meaning "it grows," referring to the leavening process that causes the bread to rise. Formaggio" means cheese in Italian, highlighting the key ingredient of this delicious bread.

To make crescia al formaggio, a dough is prepared using flour, yeast, water, olive oil, salt, and grated cheese. The dough is kneaded until smooth and then allowed to rise until doubled in size. After rising, the dough is shaped into a round or rectangular flatbread and placed on a baking sheet or in a baking dish.

Before baking, the top of the crescia is often brushed with olive oil and sprinkled with additional cheese and black pepper for extra flavor. It's then baked in a preheated oven until golden brown and cooked through.

Once baked, crescia al formaggio is typically served warm or at room temperature. It can be enjoyed as a snack, appetizer, or side dish during Easter meals, complementing other dishes like cured meats, cheeses, and salads.

The cheesy, aromatic flavor of crescia al formaggio makes it a beloved Easter specialty in the Marche region and beyond, showcasing the rich culinary traditions of Italy's diverse regions during the holiday season.

20) Casatiello (Campania)

Casatiello is a traditional Italian savory bread that hails from the Campania region, particularly Naples, and is associated with Easter celebrations. It's a rich and flavorful bread filled with various cured meats and cheeses, making it a beloved dish during the Easter holiday.

The name "casatiello" is derived from the Italian word "caso," which means cheese. The bread is characterized by its dome shape, typically baked in a round pan, and its dense texture filled with delicious ingredients.

To make casatiello, a dough is prepared using flour, water, yeast, salt, and sometimes olive oil or lard. The dough is kneaded until elastic and then left to rise until doubled in size. Meanwhile, a filling is prepared with a variety of cured meats such as diced salami, pancetta, or prosciutto, along with chunks of cheese like provolone or caciocavallo.

Once the dough has risen, it's rolled out and layered with the filling mixture. The dough is then shaped into a round loaf, sometimes with a hollow center, and placed in a special cylindrical pan called a "ruoto" or a round baking pan. Before baking, the top of the casatiello is often decorated with whole eggs in their shells, which bake along with the bread and add to its festive appearance.

Casatiello is baked until golden brown and cooked through, resulting in a flavorful and aromatic bread with pockets of melted cheese and savory meats throughout. It's typically served sliced, showcasing the colorful interior filled with the delicious filling.

This Easter specialty is a favorite in Campania and other regions of Italy, symbolizing abundance and indulgence during the Easter festivities. It's often enjoyed as part of a traditional Easter brunch or meal, paired with other seasonal dishes and delicacies.

Other Italian Easter Culinary Traditions

In Italy's north, we eat tortellini in broth, ravioli with meat sauce, and lasagne for Easter. Down south, they go for tomato-based pasta with lamb. Eggs, chocolate or real, are Easter's big thing here. Since the 1900s, we've had small chocolate eggs, sugar-glazed.

Easter lunch here is a big deal. Goes all day. North and south do it different. We've got seasonal fruits, veggies, and lamb's the main meat.

Easter in Italy's not just food. We've got processions, masses in Holy Week, Easter Vigil, Sunday Mass. The day after, Pasquetta, means picnics, homemade food with family, friends.

And those Easter pies! Sweet, savory, eggs, grains - all about new life, harvest. Pizza rustica's a stuffed deep dish. Pastiera napoletana is a sweet pie, ricotta, wheat berries, candied orange.