Easter in Italy is less about chocolate bunnies and more about long, noisy lunches built around recipes people have been making for generations. Easter food in Italy tends to revolve around lamb, savoury pies and a handful of very specific desserts that only appear at this time of year.
Torta pasqualina is a Ligurian savoury pie made with layers of pastry, spinach or chard, ricotta and whole eggs cracked directly into the filling so they bake inside. You’ll see it in bakeries in the days leading up to Easter Sunday, and in many families, it’s served as part of the Easter lunch spread.
