This year, more than four families out of 10 (43%) prepare typical regional Easter desserts at home, with a decisive return to traditions. This is what emerges from the Coldiretti/Ixe' survey on Easter, on the occasion of the first exhibition of local Easter specialties at the Campagna Amica market at the Circo Massimo in Rome. A great occasion where peasant chefs will be at work to teach citizens and tourists the specialties coming from the ancient recipes of the countryside of all the Regions.
A roundup of desserts that starts from Val d'Aosta, where flantze, flattened rye bread with sugar, butter, raisins, almonds and candied fruit are prepared, while in Piedmont there is the chocolate Pope's salami. In Liguria, however, you are spoiled for choice between canestrelli, mostaccioli and marzipans. The classic Easter dove is the most present dessert on Lombard tables, Coldiretti highlights, as is fugassa in Veneto. Friuli Venezia Giulia boasts the presniz, a sort of traditional Trieste strudel, but also the putizza, while Trentino Alto Adige boasts the Easter crown or even the Fochaz-osterbrot. From Emilia comes the bensòne which is among the oldest sweets produced in the Modena area; from Tuscany, however, the Pisan Schiacciata as well as the Easter Panina. In Umbria everyone is crazy about ciaramicola, while in the Marche they prepare Easter donuts, which were once kneaded by the "vergare", the women of the house, on Good Friday to let them rest and then cook them on Easter day.
The sweet pizza is typical of Lazio, as is the Easter pine cone. In Abruzzo, however, there are horses, while in Basilicata the glazed Aviglianese tarallo also known as "The bride's biscuit". And if in Molise the pine cone is prepared, in Campania the pastiera and the Lenten dishes are unmissable. In Calabria there are cuckoos, made with a rather sugary bread dough, while in Puglia the protagonist is the pupa with the egg.
The Sicilians bring to the table the cuddura cu l'ova, the Sardinians, finally, the pardulas and the aranzada nugoresa, very fine threads of orange peel cooked slowly in honey and enriched with toasted almond fillets.
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