Things I eat around Easter
Also thanks to the first spring veggies
This is a post about all the things I often eat around Easter (hence the title, you silly Sherlocks). Spring is springing all around, and I start craving light, vibrant meals featuring all the new veggies I can find at the farmers market. But this list also happens to be a perfect menu for an Easter brunch. So whether you’re looking for inspiration or just curious about what an Italian might eat during this period, you’re in the right place.
Chapter 1: Trending now at the farmers market
Green peas, broad beans, artichokes: when these three shades of green appear on the market stalls, I start to feel safe. Like I’ve finally reached the end of the winter tunnel.
The first way I use them all together is also one of the best spring meals I make on repeat: Vignarola. It’s a traditional Italian dish from countryside cuisine, made by braising spring onions, green peas, broad beans, artichokes, and Romaine lettuce. Thanks to the legumes, it’s a complete meal on its own.
To take it to the next level, I serve it with fresh mozzarella or burrata in the center. A richer alternative? Stir-fried shrimp with salt and pepper. So good.
Chapter 2: Easter Means Eggs
As Easter approaches, more and more egg-based recipes come to mind. A real classic you’ll definitely find at Italian picnics is Pasqualina pie. It’s basically a quiche made with puff pastry and filled with fresh ricotta, baby spinach, and Parmesan. Several eggs are poached right into the filling and then covered with more strips of puff pastry.
It’s become a picnic classic because it’s practical and delicious even when cold. And of course, if you want to make it gluten-free, just go for a store-bought gluten-free puff pastry.
Chapter 3: The One Vegetable That Grows Only in Italy
This is clearly the paragraph everyone will skip - unless you’ve heard of Agretti (or Salsola soda if you’re feeling Latin). And even that is just one of its many local names, it changes depending on the region.
Agretti has an incredible and unique taste: salty and mineral (which makes sense, since it grows near the Mediterranean Sea). If you happen to be in Italy during February–April, make sure to taste them.
My favorite way to enjoy them? Plain—especially the first batch I find. A squeeze of lemon and a drizzle of olive oil is all they need.
But my second favorite way? In a frittata with goat cheese. Perfect for a spring brunch with friends, and also a real beauty on the table. You can make the same dish by swapping in wild asparagus or wild garlic leaves.
Chapter 4: The Bread That Goes With All of This
If I cooked all of the above for a spring or Easter brunch with friends, I’d definitely make a bread that can be shared. The easiest? Baguettes. Everyone loves them, and you can customize them with different seeds—either on top or kneaded right into the dough. Check out this previous post for the recipe.
As you see, it’s easy to spot naturally gluten-free meals in traditional cuisine, at least in the Italian one. What about your local traditional? I would love to read what you would add to this brunch menu.