Easter is a very important holiday in Tuscany, and it is celebrated with great enthusiasm and passion. In the days leading up to Easter Sunday, many towns and cities in Tuscany hold processions and religious events that reenact the Passion of Christ.
On Easter Sunday, families and friends gather together for a big feast, often featuring traditional Tuscan Easter dishes such as the ones I mentioned earlier. Many people also attend mass and participate in other religious ceremonies.
One of the most popular events during Easter in Tuscany is the "Scoppio del Carro," or the "Explosion of the Cart," which takes place in the central square of Florence. This involves a large cart being loaded with fireworks and then set alight, creating a spectacular display of pyrotechnics.
There are several traditional Tuscan Easter dishes, some of which include:
Colomba Pasquale: This sweet, dove-shaped cake is similar to the traditional Italian Christmas cake, Panettone. It's made with flour, sugar, eggs, butter, candied orange peel, and almonds. Colomba Pasquale is usually eaten for breakfast or as a dessert during Easter.
Pizza di Pasqua - A savory Easter pizza made with cheese, eggs, and sometimes spinach or other vegetables.
Torta di Pasqua: Also known as Easter cake, this savory cake is made with flour, eggs, cheese, and salami. It's usually served as an appetizer or snack during the Easter period.
Schiacciata alla Fiorentina: This is a traditional Tuscan cake made with flour, sugar, eggs, and lemon zest. It's usually dusted with powdered sugar and served as a dessert during Easter.
Pappa al Pomodoro: This is a traditional Tuscan tomato and bread soup made with stale bread, tomatoes, garlic, basil, and olive oil. It's usually served as a first course during Easter.
Carciofi alla Fiorentina: This is a classic Tuscan dish made with artichokes, garlic, parsley, breadcrumbs, and Parmesan cheese. It's usually served as a side dish during Easter.
Crostini di Fegatini: This is a traditional Tuscan appetizer made with chicken liver, onions, and capers. It's usually served on toasted bread and sprinkled with parsley during Easter.
Agnello alla Cacciatora: This is a Tuscan-style lamb stew made with lamb, onions, garlic, rosemary, tomatoes, and red wine. It's usually served as a main course during Easter.
These dishes vary in popularity and availability throughout the region of Tuscany, but they all have a long history and are cherished parts of Tuscan Easter traditions.
Easter in Tuscany is a time for celebrating family, friends, and faith, and it is marked by a rich array of cultural and religious traditions that are deeply ingrained in the region's history and culture.
Buon appetito!
