Time flies by and from panettone we are already grappling with the search for the best dove, artisanal chocolate eggs and, let's face it, we are already looking for an original or traditional menu for our Easter lunch or for the classic Easter Monday outing.
It's always true that beyond the spirituality that the holiday represents, Easter is also an occasion for everyone of conviviality, tradition and especially those so-called "with whom you want" with whom to celebrate or just be together.
Add to that the fact that as the good Italians that we are, we always and only get together if around a table well laid with culinary delights.
So why not turn a traditional lunch into a gastronomic experience and sensational wine pairings?
Easter is also the awakening of nature, the sounds colors and flavors of spring after the long winter torpor, after all, this year also coincides with the time change and a brighter look toward summer. What could be more rewarding than an Easter menu inspired by the freshness and vibrancy of the beautiful season? What better opportunity to experiment in the kitchen with seasonal ingredients, delicious, refined, traditional or original new recipes?
We will give you some suggestions, to create a warm and welcoming environment instead we leave it up to you to express yourself as you see fit.
We start with traditional dishes that you can then revolutionize as you wish:
Unmissable Torta Pasqualina, the classic cheese pizza that in the Marche we call crescia di Pasqua or the Neapolitan Casatiello.
Indispensable pairing with aged cheeses and cured meats, and our advice is to start breakfast this way, with some hard-boiled eggs alongside.
A sparkling wine why not! It mitigates well the fattiness of the ingredients and always gives a lively start to the dances.
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For a revisited aperitif you could play with a tuna tartare, a fresh and light dish to pair with a wine that tastes of the Mediterranean.
You could also opt for a crostini with smoked salmon and lemon cream cheese, Cantabrian anchovies and salted butter.
A dish with a triumph of grilled vegetables such as zucchini, eggplant seasoned with garlic, parsley and vinagrette, but asparagus, agretti and artichokes will also be welcome.
Vegetables are also great for creating a savory pie to decorate with asparagus and hard-boiled eggs or simply a flatbread with red yellow and green cherry tomatoes, they will set that summer tone we are all waiting for.
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Hand-rolled pasta is absolutely not to be missed! Tortelli, ravioli, lasagna but also strozzapreti, lighter but always accompanied by a rich sauce with sausage and asparagus, borage and speck.
You can also opt for vegetables as a filling instead of the traditional spinach and ricotta.
The pairing of a nice white wine with a balance of acidity and softness but well structured, such as a Verdicchio Matelica or dei Castelli di Jesi or a Trebbiano d'Abruzzo, would be ideal.
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With classic Easter dishes such as vincisgrassi or lasagna, we would see ourselves very well with a lively Lambrusco: Grasparossa in the first case or with red lasagna, a more delicate Sorbara in the case of white lasagna.
If, on the other hand, your sauce will be very rich, we would opt for a stronger red such as a Piceno, a Montepulciano or a red di Montepulciano.
An alternative option for an Easter first course could be a delicious spring vegetable soup, with a variety of seasonal vegetables, such as fresh peas, fava beans, asparagus, carrots and zucchini.
All enriched with fresh herbs such as parsley, basil and thyme.
Then if you want to add a stronger flavor, you can season and sauté some rosemary bread croutons or crisp up some bacon and sprinkle it on the plate with a drizzle of olive oil.
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If you are still hungry, lunch continues with main courses.
In case you are not a vegetarian, a pork roast with apple and rosemary sauce is a classic main course that is enjoyed by all.
The tenderness of the pork pairs wonderfully with the sweetness of the apples and the aroma of rosemary.
To enhance the flavors of this dish, a soft, fruity red wine such as a Merlot or Valpolicella.
Or the classic roast lamb with potatoes and aromatic herbs perfect with a Syrah, an Aglianico, Nebbiolo is always a good choice.
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If you want a meatless lunch instead, an eggplant parmigiana and egg-and-cheese stuffed artichokes would be perfect to pair with soft white wines such as a Trebbiano d’Abruzzo, una Malvasia, a Falerio, un Sylvaner, a Verdicchio dei Castelli di Jesi or an Etna White
If, on the other hand, you prefer a red, great especially for eggplant, the important thing being that it has a low tannic content such as a Dolcetto, Merlot, Piedirosso or a vegetal Cabernet Sauvignon.
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But if you are a true globetrotter and something has prevented you from a trip, you are in withdrawal from distant and exotic places, here for you a proposal from the world to travel at least with the imagination of the kitchen.
Let's start with a fresh Andalusian gazpacho made with tomatoes, peppers and cucumbers, if you wish you could adopt the red turnip variant, a bit more whimsical, colorful and nutritious, go ahead and embellish it with a few edible flowers and pair it with a fresh rosé, a light and fruity red such as a Pinot Noir or a Gamay.
The Greek salad as an opener to the meal will be beautiful to enjoy along with the classic method Lune Noir Domaine Oinea or Hatzidakis stills. They will make you feel there!
If the temperatures are still a bit low, you may be more tempted to a Caldo Verde, the Portuguese dish of cabbage, potato and crispy bacon. Also mandatory to stay in Portugal with wine and pair it with a Vinho Verde Docil or a Redoma from indigenous grapes.
For main courses a spicy Pad Thai, an Indian Dhal made with yellow lentils and curry, Chickpea Hummus or a Paella, strictly paired with a Riesling, a Sancerre, Chenin Blanc and a Spanish wine in the case of paella.
For second you could go to Peru with ceviche to be paired with a Chardonnay or even some Spanish whites and, why not, a Pisco although of high alcohol content, it will still make us feel in Lima!
In this case, go ahead with the fish but we move to Japan with a tempura, degreased with a bubble, but if you have any Pisco left over from the ceviche, go ahead with that its alcoholic content will mitigate the fattiness of the fried food.
A classic Chicken Tandhori, very special and mouth-wateringly tasty, would see it well with an equally spicy Pinot Noir, a Terrano or a Plavac Mali from Kriz.
If you're in the mood for fun, make Mexican burritos made with beef and pico de gallo freso and summery, with a nice sprinkling of fresh spring onions. Pair with a rosé or a Gaglioppo-based red such as a Cirò.
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We have for you a beautiful selection of handcrafted doves, signed by masters of leavening.
There is no shadow of a doubt, getting this far takes a digestif!
Whether you are a true gourmet and cooking enthusiast or a newbie to the stove, we hope this article has inspired you to create an Easter menu that reflects your creativity, your love of good food, and your desire to share memorable moments with those you love.
May your Easter be full of fun and of course, culinary delights!
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