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March 25, 2024

Easter menu in Tuscany: 5 dishes you can't miss

From antipasto to dessert, when Easter tradition calls, the Tuscan table responds

Easter, a holiday that is also rich in traditions in Tuscany, from religious rituals for believers to the table for all. We have collected the traditions and customs of an entire region to create our Easter menu, discover it with us!

You can also find the recipe for torta pasqualina here, and all the Tuscan versions of this traditional cake here. Do you prefer eating in restaurants? Here are the restaurants in Florence where you can spend a memorable Easter day.

Torta pasquale ph. Alin Luna

  • Starter

Let's start with a mix of Tuscan cured meats and cheeses: among the unfailing favourites are Pecorino Toscano, Prosciutto Toscano, Finocchiona or Soprassanta. For Easter lunch, however, liver crostini cannot be missing from the table - here is our real Florentine recipe!

Crostini di fegatini

  • First course

For the first course, there are many tasty Tuscan alternatives to prepare. We suggest the classic and wonderful Pici senesi, seasoned with aglione or a white Cinta Senese ragout, or cappelletti in a good capon broth with a hard-boiled egg (benedetto) in the centre.

Uova di Pasqua ph. Debby Hudson

  • Second Dish

As a second course, lamb cannot be missing from the Easter table: we suggest stewed lamb, with the lamb meat stewed in a rich, thick tomato sauce, which must cook slowly over the fire. The side dish? The delicious fresh peas cooked 'alla fiorentina' with rigatina inside. Here you can find the best butcher shops in Florence for your purchases.

agnello in umido

  • Dessert

The perfect ending to Easter lunch is the Pan di Ramerino, a typical Lenten cake that used to be prepared in Florence traditionally for Maundy Thursday. Ramerino means rosemary, one of the main ingredients of these soft rolls, of medieval origin. And then how can you not enjoy a wonderful handmade colomba (here the top ones in Florence and here those in Tuscany).

pan di ramerino

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