Easter is on its way and here in Italy there is a great interest in traditional food for the period. Of course chocolate and boiled eggs will be on the table, mostly decorated the day before by the kids while grandma prepares the classic lasagna which is always very thick with a generous quantity of ragu sauce,
is the most important dish and early in the morning it is put in the oven to cook slowly. Rosemary, garlic and potatoes give the dish a strong roast smell which fills the kitchen. Often you can smell it outside in the street as everybody is making it the same way and at the same time.
Regionally there are variations of dishes on the table especially regarding cakes which are prepared a few days in advance and carefully hidden in the 'credenza' or larder. As a child I used to find the way to open it and secretly eat a few being sure that nobody would notice!.
These days shops and bakeries supply most of cakes eaten. The day before Easter there is a continuous stream of people in and out not wanting to do without.
One of the classic of the Easter menu is Pizza al Formaggio
, which means Pizza cheese cake. There are two versions: one is salty (with bacon and cheese) and the other sweet with sugar and spices.
To really experience Easter in Italy - cooking holidays in Umbria the green heart of Italy.
Umbria Cooking by Happy Cooking