The best products for a gourmet Easter in the name of tradition.

The food that most identifies the Holy Easter? Chocolate! A liberation, a rebirth of the palate, in a sense a pagan resurrection of the senses: in fact, we come from a long Lent where certain vices have been prohibited, and now it is time for pleasures. This is the Christian tradition, the tradition of the Italian people. So, I hope those who belong to other cultures and religions will not take offense. Spaghetti & Mandolino cannot ignore the sense of belonging of a people to their land, with everything that obviously entails. And so, after the Fridays of fasting and abstinence, according to the dictates of the Christian Catholic order, Easter finally arrives, the day of joy and peace among men. The Christian holiday that, as Pope Francis always says, represents the most important celebration for women and men of all times. 

To celebrate, here is the chocolate in all its forms. Rivers of chocolate flowing between ancient, traditional sweets, eggs, and modern interpretations.

Still in the theme of chocolate, we also propose the delicious chocolate sbrisolona cake produced by Piccolo Mondo del Gusto, which brings us good humor even before tasting it, using Don Camillo and Peppone as testimonials.

Then we have the delightful traditional products from our beloved ancient bakery in Cercepiccola, Molise. From the Panificio Rosa Maria Vittoria, come delicious specialties that draw on ancient regional traditions with ancient ingredients and selected grains from that land, all to be discovered. One of the best and most typical products is undoubtedly the Mostacciolo molisano. A sweet covered in chocolate and filled with dried fruit and spices. The mostacciolo is a traditional sweet also from Naples, practically a legacy of the ancient Bourbon kingdom. From this small Molise town comes a romantic creation: the delightful Cuore di Cercepiccola, a crumbled sweet made of whole Senatore Cappelli flour with a topping of dried fruit and a delicious dark chocolate cream filling. 

The Pigna Molisana, a delicious product from the Panificio Rosa Maria Vittoria, also known as Easter Bread, Sweet Pizza, Piccellat, Mpigna, or Turmente, is a leavened sweet traditionally prepared during the Easter period in the regions of Molise and beyond: originally, the Pigna was a Ciociara recipe but has spread to Campania, Molise, and Abruzzo. It is a truly special sweet: at a glance, it resembles a doughnut or a panettone, but it all depends on the shape chosen. From Molise, we also have a traditional creation typical of Easter: Casciatelli rustici. Known as fiadoni in Abruzzo, Casciatelli are delicious little pasta pockets filled with cheese and eggs that can be served as an appetizer or a second course.

But we haven't yet talked about the Colomba Pasquale. As we mentioned, Easter carries with it all the Christian meaning of rebirth and, above all, the full sense of the word peace. For this reason, the Easter dove is the sweet that characterizes it in a decisive way. A leavened product that resembles panettone, with the shape of a dove. We have more versions, including the molisana version from Panificio Rosa Maria Vittoria and more gourmet options.

Finally, since we love to tell the story and tradition of Italy through its dishes, we cannot forget the Lazio and Tuscan custom of bringing a basket for the picnic on Easter Monday with Fava beans and Pecorino. An ancient tradition that involves cooking fava beans stewed, accompanied by slices or grated pecorino romano or tuscan cheese.

S&M