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Photo ©Lara Musa

Tuscan Easter Menu

From the starter to dessert, here are some of the most popular Tuscan recipes for your Easter meal

Easter is one of those important days during the year when families gather at the dining table to celebrate with a very special menu. Think stuffed pasta, lamb, peas and pan di ramerino, some of the most traditional Tuscan dishes you can find on tables for the Easter feast. These specialties are all made using seasonal ingredients, making them perfect not only for Easter, but also for any springtime lunch with the family!

Chicken liver crostini
Chicken liver crostini - Credit: Foodphoto Italy

A mix of cold cuts and cheese is always a good, simple starter. But if you want to up your Tuscan food game, try preparing chicken liver crostini, a common holiday dish in Tuscan homes.

We’ve created an instructional video to show you how to prepare a classic Tuscan antipasto.

First course

If you want to offer a full menu (starter, first and second course), you could prepare a quick Pasta Primavera sauce with seasonal vegetables, or even a fake ragù to top your pasta dish (Tuscans tend to stay light on the first course and stuff themselves on the second, main dish). If you have a lot of time to spare, try making classic spinach and ricotta ravioli, with a light vegetable sauce or simply seasoned with butter and sage.

Main dish
Roasted lamb  with Florentine style peas 
Roasted lamb  with Florentine style peas  - Credit: Juls' kitchen

In Tuscany, lamb is the most important dish at an Easter feast. Peas are one of the best parts of spring, when you can find them at every market stall, along with fresh garlic. We suggest cooking a quick roasted lamb (try Juls’ kitchen recipe), with a side of Florentine-style peas.

- Credit: [Photo credits: Profumi in cucina]

And for a perfect finish to the meal, chow down on some traditional Tuscan sweet rosemary bread, known as pan di ramerino.

Today’s pan di ramerino is slightly different compared to the historic version that was prepared only during Lent, specifically Holy Thursday, which was typically a large loaf – the ones today are similar to small, round panini.

Vendors would sell their loafs after they had been blessed in the church. The bread’s crust was also marked with a cross, a curiosity that served two purposes: in addition to being a clear religious symbol, it also helped the loaf rise!

Food and Wine