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Article: A Very Umbrian Easter

A Very Umbrian Easter - SKIN&CO ROMA

A Very Umbrian Easter

Also known as 'Terra dei Santi', which translates to 'Land of Saints', Easter is the second most celebrated holiday after Christmas in Umbria, and throughout Italy.

Umbrian families often spend time planning and preparing traditional meals and desserts in preparation to celebrate Easter and the Spring season. Typical dishes include lamb, which is symbolic of life, and various egg dishes to signify rebirth.


Similar to Pannetone, its Christmas counterpart, Colomba is a dove-shaped cake and symbol for peace. The dough is similar to Pannetone but has candied citrus peel instead of raisins, and topped with almonds and pearl sugar.


The main dish of Easter dinner, lamb can be prepared differently depending on the region. In central Italy, lamb is commonly roasted and prepared in outdoor wood fire brick ovens, presented beautifully, and served with roasted potatoes.


Symbolizing rebirth, Easter eggs come in many shapes and forms and can be found in homes throughout Italy, including chocolate eggs and brightly colored & decorated boiled eggs.


Also known as Carciofi alla Giuda, is a traditional dish that dates back to the 16th century that was prepared for Easter gatherings. Now, fried artichokes are enjoyed between the months of November to April.


Formally known as Torta al Formaggio, this treat is not a pizza as implied by its name - rather, it is a savory cake served for breakfast Easter morning or as an antipasto during Easter dinner. This tasty treat is made with flour, eggs, pecorino, and parmigiano.


Finally, we've saved the best for last, caper deviled eggs! The perfect Italian twist on the classic addition to your Easter table. Using olive oil-based mayonnaise is not only a healthier option, but it also brings a peppery bite that compliments the briny taste of the capers.


  • 6 hard boiled eggs
  • 4 Tablespoons olive oil mayonnaise
  • 2 teaspoon Dijon mustard
  • 6 teaspoons capers, divided
  • Italian parsley, for garnish 


  1. Place the eggs into a saucepan and fill with enough water to cover the eggs by 1 inch. Set the pan over high heat, and bring to a boil. Once it reaches a boil, remove the pan from heat, cover, and set aside for 10 minutes. Prepare a bowl of cold water, set aside.
  2. After 10 minutes, drain the hot water and rinse the eggs with cold water to be able to handle. Gently tap the eggs on the counter to crack the shell in a few places. Place the eggs into the bowl of cold water, let sit for a few minutes, and then lightly peel away the shells while submerging in water.
  3. Slice the eggs lengthwise, set aside. Remove the yolk, and place into a small bowl. Chop 4 teaspoons of the capers and add to the bowl along with the mayonnaise and mustard. Whisk to combine.
  4. Pipe the filling into the egg whites, or simply spoon filling into the egg whites. Top with remaining capers and parsley right before serving.



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