Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch.
This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life.
This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.
As the eggs are whisked into the stock base for this soup, they take on the appearance of little rags, or straccetti,; hence the Italian name for this dish: Straciatella.