Bella Online Italian Food Newsletter
Buongiorno a tutti!
For this 2014 Easter Italian Food Newsletter I created for you a collage of traditional Easter recipes from our site.
I wish you all a happy and serene Easter Day.
Buona Pasqua a tutti!
Crescia - Italian Easter Bread Recipe
This savory Italian Easter bread is a legendary tradition of Le Marche, a region in the center-north of Italy with an amazing culinary tradition:
http://www.bellaonline.com/articles/art29535.asp
Torta Pasqualina - Italian Savory Easter Pie
Pasqua in Italian means Easter, and Torta Pasqualina, literally Easter Cake, is the savory Italian Easter Pie prepared for a homemade Easter brunch. Here is the recipe.
http://www.bellaonline.com/articles/art29940.asp
Easter Lamb with Walnut Pesto Recipe
Lamb is the dish for an Italian Easter! The walnut pesto in this recipe gives the lamb an excellent flavor:
http://www.bellaonline.com/articles/art18418.asp
Roasted Leg of Lamb Recipe
This is an easy recipe for roasted leg of lamb with fresh herbs, inspired by a family Italian Easter tradition, which can be prepared any time:
http://www.bellaonline.com/articles/art33320.asp
Italian Easter Pie Recipe - Pastiera Napoletana
How to make a traditional Italian Easter Pie - Pastiera Napoletana - the most famous Easter Italian dessert and, to me, the best Easter Pie, period!
http://www.bellaonline.com/articles/art29892.asp
Soffioni - Easter Ricotta Tarts with Saffron
A traditional Italian Easter mini tarts recipe from the Abruzzo region, made with ricotta and saffron. Try this incredible recipe and bring a piece of Italy to your table this Easter:
http://www.bellaonline.com/articles/art48327.asp
Read more about authentic Italian recipes and traditions. Search through our Italian Food page and rediscover Italy, one recipe at a time.
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For more great recipes and content about Italian Food, please visit italianfood.bellaonline.com as well as our discussion Forum
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I hope to hear from you sometime soon, either in the forum or in response to this email message. Your feedback is always appreciated!
Until next week, arrivederci!
Cinzia Aversa - Italian Food Editor
