Sicilian Easter food (a short gastronomic "tour" realized by some secondary school students)

Traditional Easter food in Sicily

Gastrnomic map of Sicily

No celebration in Sicily, religious or otherwise, is without its special food and this is particularly the case at Easter. Easter is traditionally a time to be with family and friends – a fabulous gastronomic experience that is shaped, as with all the best Sicilian celebrations, by the many myths and traditions embedded in the island’s culture.

Lamb, with Sicilian Easter bread, is on most Sicilians’ Easter Sunday lunch menu, often served with potatoes and vegetables and preceded by a pasta dish such as lasagne or baked anelletti.

Easter lunch is usually rounded off with a traditional Sicilian cassata, a sponge cake crammed with sweetened ricotta cream, marzipan and a lavish sprinkling of candied fruits.

Of course, no Easter celebrations in Sicily would be complete without some local confectionery. Sicilian easter recipes: Miniature lambs made of marzipan.

Another speciality is pupu cu l’ova, the traditional presentation of eggs embedded in bread. 

The colomba Pasquale, the Easter version of the Christmas panettone, is another popular Easter speciality.