Easter lunch in Italy is a celebration of the colors, scents and flavors of the new season, spring. While there are common dishes and ingredients, from north to south, such as lamb, boiled eggs,  savory pies, chocolate eggs and colomba, each Italian region has its own typical dishes or variations on Easter classics.

Each region would need its own dedicated articles for the richness and variety of the Easter lunch; here, we have selected one typical dish for each of Italy’s 20 regions (some neighboring regions sometimes shares the same dish).