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Apr 20, 2011 11:37 PM

What are your Favorite Easter Foods?

I love hearing about all ethnic celebratory foods. In my italian family, Easter has its own set of recipes all during lent. A few in particular....

> Start making the day before Good Friday...Ive heard it called many difffernt names..but my aunt calls it "Pastia"..cooked thick spaghetti with a hole going thru it is soaked over night in milk, then a dozen eggs and 1 cup of parmesan cheese is whisked into it. Seasoned with black pepper and cooked for an hour in a bain marie....almost like a parmesan custard. This is a staple of the Good Friday Meal.

>Good Friday itself is for the production fo assorted meat pies. Anything from Piiza Chena ( sort of stuffed pizza) which every family claims to to have the best of. Anything goes here, proscuito, pancetta, sausage, soppresata, pepperoni, hard boiled eggs, raw eggs, ham, capicola. Ive learned to tell each family that theirs is all know mine is...These pies can weight up to 20 pounds. Another is the Torat Rustica, more like a savory cheesecake with the meats chopped throughout.

>On the sweeter mom is the maker of the "farina pie" translated to that from something that sounds like"miatche".. Very silky smooth crustless pie that is vanilla scented. Ricotta pies that have a buttery crust and some pineapple running through. My absolute favorite is the neopolitan wheat pie. Creamy custard and ricotta combined with cooled wheat berries in a buttery orange cake like crust.. Lest we forget the honey coated struffuli....yum! The easter breads with the dyed eggs baked in..never really appealed to me.. but seem locked in the tradtions of making them. Another specail cookie made for easter we called "Taralli" I have seen many many versions of these. most of them kind of hard and crunchy. The ones we make are more cake like with a whipped eggwhite glaze that is scented with anise. These things are additive after a big meal.

Id love to hear from any eastern europeans, latinos , Israealii's or anyone with a specailty that is native to their Easter. ! Love the"secret" family recipes!! Have a great Holiday all.

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  1. It is an interesting topic indeed. I think that you will raise more interest, and get more diverse responses if it were moved to the General Topics board.

    In particular, I find your family’s "meat pies" on Good Friday tradition pretty fascinating and unusual. Was that only for preparation or were they consumed then as well?

    For our family, Easter is the one time of year when pierogi are always be made, particularly lekvar.

    1. foodislove1958: You are the only other person I know of who makes "pastierra!" My mother always made this at Easter time. She didn't soak the buccatini (thick spaghetti-like pasta with a hole running through it) in milk though. Otherwise, it's basically the same recipe. Such memories!

        1. Among Arab Christians, it's traditional to make cookies, ka'ak, for Easter. Some are shaped like the crown of thorns, others are scented with rose water and filled with dates and/or nuts (ma'amoul). In either case, they are highly associated with Easter and celebration. Lamb is the traditional meat, though it is not served merely as a roast. You might encounter it in a mincemeat pie, as braised shanks or in stew.

          1. I took over the family tradition of making "ham pie" aka Pizza Rustica, ricotta, eggs, basket cheese, prosciutto and soprassada with some flat leaf parsley and grated pecorino romano, baked in a yeast dough crust. it takes forever but it's so worth it

            we make a similar version to your sweet pie, using ricotta, eggs, cooked rice and orange zest, baked in a short crust pie dough. Tell me where you get sweet Taralli because I never see them in the Italian grocery near me anymore, and I LOVE them!

            for dinner we always have lamb, and yes I will be grilling my boneless leg o' lamb on Sunday too!