A different Easter among handcrafted eggs, surprises with wedding 'promises' and 'Easter bonnet' - Lifestyle

Easter 2023 in the name of tradition and many new habits.

The chocolate egg trend sees a drop in preferences for industrial products and an ever more attentive eye to ultra-luxury craftsmanship.

(useless and plastic) surprises are decreasing in favor of smaller,

even with precious 'promises of love' as a surprise.

Along with religious rites, sugar lambs and egg hunts with the Easter bunny (for the little ones), there are also new customs from around the world and who knows if we'll fall in love with the 'easter bonnet', the flowery hats to show off at Easter ( born as headdresses or bonnets that appeared in New York at the end of the 1800s and still today the center of cheerful spring and Easter parades in the Big Apple).

In fact, headdresses are appearing for the first time in our country too under the impetus of a beautiful initiative by a school in Sorrento, the IC Tasso, which organizes the 'Tasso eastern bonnet 1st edition" involving pupils, parents and citizens to get (even making them yourself) flowery and festive Easter-themed caps.

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Easter at the table, from Fellata to Tortano, traditional Neapolitan dishes - Lifestyle

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The American business magazine Forbes

lists the best

eggs (melting with sea salt and pistachios) designed by the award-winning Alain Ducasse or the Scandinavian 'refillable' ones by Gàva includes genuine Italian creations such as the dark egg with pistachios from Bronte DOP developed by Antonio Autore in San Marco dei Cavoti, in the province of Benevento, or the version

(whole) by Venchi.

The historic Peck in Milan churns out eggs painted like paintings (or how do our children do with hard-boiled eggs?) and Pfatisch, the historic chocolate shop in Turin, creates gift dark chocolate eggs decorated by hand with pure gold

.

Minimalist luxury the egg with 'scratched' shell by pastry chef Andrea Tortora (milk chocolate and tonda gentile trilobata hazelnut from Alta Langa) who also signs an original 'Panduovo

(a soft leavened product that tastes of butter and vanilla ) or the 'Uovo di Tortora' version made with the dough of the traditional dove.

It's

and even the 'Dolce di Pasqua' made with the classic dough by Master Pastry Chef Gino Fabbri who, however, used the extra virgin olive oil 'Vargnano Monocultivar Nostrana' from Brisighella di Palazzo di Varignana, on the Bologna hills, has even changed its name. to give lightness and softness to the cake.

The creation is also associated with the possibility of adopting an olive tree to repopulate the Varignana hills.

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Easter, how to choose the chocolate egg?

Here are the rules - Lifestyle

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“In the last ten years we have witnessed a real revolution in the field of Easter eggs, - specifies Fabrizio De Mauro, third generation owner of the historic

(with shops in London, Dubai, Doha and Riyadh).

– “Customers are looking for

, the mega egg goes less and less while the perception of quality grows.

Once upon a time, 80% of requests were for eggs with milk and 20% dark.

Today

.

No substitutes, additives, the focus is on the quality of the original cocoa beans.

The demand this year is oriented even more towards refined eggs, of excellent quality with zero pollution packaging, such as bamboo jars, wrappers and bows in natural materials such as paper.

The surprises?

The requests for

with many rings for engagements or

, given the spring season”.

The trend bag from Said this year sees at the top of the trends small and medium-sized eggs with single-origin fondant, with salt, with ginger, with coffee grains and grains of cocoa beans also combined with grappa or extra virgin olive oil mini bottles as precious and tasty surprises.

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Sweet Easter, from bunnies to handmade chocolate eggs, boom in the world - Lifestyle

New collective celebration customs on the occasion of Easter can also be glimpsed from the arrival in Italy of Easter bonnets, wide-brimmed hats, crowns or bonnets enriched with flowers and do-it-yourself decorations.

Arrived in Italy on tiptoe with the first fashion show in Sorrento on March 31st, there are those who bet that they will take hold so as to integrate completely into our habits perhaps definitively replacing traditional or already imported rituals, such as the hunt for eggs hidden by the Bunny Easter, which has its roots in the legends of Northern Europe.

Will the cheerful hats become a new symbol of Easter a bit like Halloween which has supplanted Carnival from the thoughts of teenagers?

Marianna Campiello answers, amused,

the head teacher of the Tasso Institute of Salerno who organized the event: “The response from pupils, parents and citizens is high.

It is the first initiative and we hope it will be followed up in future years, also in other cities.

We want to give a message of rebirth, of Easter but also a hymn to peace, spring, new clothes and new habits.

Hats with flowers, made with paper flowers, veils, sugared almonds, eggs or flower brooches.

The boys opted for flower crowns and bracelets for the wrists.

It will be a fantastic community celebration”.

to new clothes and new habits.

Hats with flowers, made with paper flowers, veils, sugared almonds, eggs or flower brooches.

The boys opted for flower crowns and bracelets for the wrists.

It will be a fantastic community celebration”.

to new clothes and new habits.

Hats with flowers, made with paper flowers, veils, sugared almonds, eggs or flower brooches.

The boys opted for flower crowns and bracelets for the wrists.

It will be a fantastic community celebration”.

And between tradition and new creations, we note the arrival of

, an artisanal caciocavallo made exclusively with buffalo milk from a controlled supply chain and a heart filled with buffalo salami.

, which has been depopulating in recent years, is thus enriched with its entirely buffalo version.

Made by Fattorie Garofalo, the first company in the world to produce DOP buffalo mozzarella and with a fully integrated supply chain, it is a tribute to the buffalo tradition and Italian history.

In fact, in the early twentieth century the Italians who emigrated to America to elude the controls and the strict American laws on the prohibition of the importation of cured meats decided to hide the cured meats inside the caciocavalli.

From this story was born the caciocavallo dell'emigrante, which inspired the Cacio BUovo 100% buffalo milk.

Eggs that weren't there before, even those signed by one

: created under the supervision of Pastry Chef Kabir Godi, they are milk or dark chocolate, hazelnuts, raspberry chocolate,

, strawberry chocolate and passion fruit (for sale at www.shop.antoninocannavacciuolo.it).

The first place as 'best egg 2023' among the industrial proposals selected by the QualiScegliere.it guide dedicated to choosing Easter eggs is the Cremì Fondente egg, made by the historic Piedmontese brand Caffarel.

Composed of dark gianduja and crunchy chopped hazelnuts (with 44% cocoa and 26% hazelnuts).

are ' sparkling'

: for the bathtub, together with the bath bomb bunnies.

Even the Easter cakes change: from Chef Andrea Mainardi's proposal with the "atomic Colomba with California Prunes" (for sale on Mainardibakery.com) to the artisan Colomba signed by AtelieReale, a laboratory adjacent to the Antica Corona Reale, a two-Michelin-star restaurant of Cervere, in the province of Cuneo (selected for an Easter picnic on dolceemporio.shop).

Vergani, on the other hand, presents the doves without candied fruit or raisins but with pistachio, hazelnut and Modica PGI chocolate spreads.

Salted caramel "poached" egg, "space" silver color, with certified hazelnuts from Piedmont or original pistachios from Sicily, provided in low environmental impact packaging: this year Easter is tinged again thanks to the gourmand products of Faccendi, artisan pastry shop of Pistoia (via Vecchia Fiorentina 1st section, 109/2, Quarrata) awarded with the "two cakes" by Gambero Rosso.