Happy Easter

Easter marks the beginning of the warm season and outdoor activities. Folk festivals, village festivals, concerts, religious rites and processions are just some of the events organized in this period.

Unlike Christmas and other special holidays, Easter is the only one that values ​​a moment other than lunch or dinner as the main meal: breakfast. An extraordinary breakfast that is made once a year: the day of the Resurrection.

In Italy, Easter breakfast is an ancient tradition that takes on different characteristics and forms according to the region and sometimes to the city.

Setting the Easter table with elegance, joy and creativity.

You can dedicate yourself to this step the night before so the following morning you will have plenty of time to cook and prepare the dishes. 

First, start by choosing a dominant color – preferably pastel and bright (yellow, orange or green, it welcomes spring) – and create combinations with similar shades by coordinating tablecloths, napkins, plates and glasses.

An inevitable detail is the presence of fresh flowers, which begin to blossom in this period: tulips, bulbs, ranunculus, camellia buds and scented roses will add an unmistakable atmosphere to the table.

The arrival of spring is an excellent opportunity to make an Easter tree, an ancient tradition of Northern Europe.

Use a branch of peach or cherry blossoms, in the name of the rose, which according to chromotherapy is able to bring positivity and calm, counteract stress and create a connection with the heart.

Alternatively, the olive tree is perfect, a symbol of peace typical of this period, or a dazzling forsythia in shades of bright yellow, an explosive and vital colour.

To recall the Easter theme, the name of each member of the family can be written on the shell of some hard-boiled eggs decorated for the occasion.

Easter breakfast - which could almost be defined as brunch since it lasts until lunchtime - is a legacy of the ancient Christian tradition which attributed a high symbolic value to food. 

The egg, for example, represented the Resurrection: the shell was a symbol of the sepulcher and the inside a symbol of new life, of rebirth.

Hence the custom, born in the Middle Ages, of giving yourself (real) eggs as a good omen.

Easter breakfast celebrates just that: the day of the Resurrection. 

The result can only be a table laden with all kinds of delicacies, from hard-boiled eggs to cheese cake, corallina, one of the most popular and famous salamis in Umbria, without forgetting doves, pastiere and chocolate eggs.

The classic barbecue has always been a way to spend time with friends and relatives.

The main meat dish of the Italian Easter tradition is certainly lamb.

If you want a guaranteed result but don't have much experience, it's best not to try recipes that are too complex.

The first suggestion, therefore, is for grilled lamb chops dressed with a balsamic vinegar marinade.

For those who love to cook larger and more spectacular pieces, the traditional grilled leg of lamb cannot be missing, in this version seasoned with a sauce to be brushed on during cooking which will make the flavor of this leg unique and unforgettable.

Sausages cannot be missing from the Easter barbecue. Whether spicy or sweet, pork, wild boar, mixed meat, sausages are a must.

If you're used to grilled sausages that are a little too browned on the outside and a little too dry on the inside, we recommend trying the Texan Hot Links. To prepare the recipe for smoked sausages dipped in beer you need a kettle and a little patience: you need about 45 minutes of smoking on the barbecue, after which you need to dip the sausages in hot beer.

Inevitable in every self-respecting barbecue, pork ribs.