Brunch and savory breakfasts? They also exist in the Italian gastronomic tradition even if, as a rule, only one day a year: the Easter morning. We are talking about the Easter breakfast, widespread ritual especially in Rome and Central Italy. A break of the strongly symbolic fast and rich in flow, both sweet and savory.

The omelette

In Rome, for example, early in the morning the tradition states that, on a table laid out properly for special occasions, dishes like the omelette with artichokes, the violets obviously, which can be found in March but also in April.

Symbolic plate

The protagonist of the table, usually placed in the center, is a dish as simple as it is symbolic: le hard-boiled eggs, symbol of the Resurrection. The apparently animated object that comes to life, just like Jesus in the tomb.

What a delicacy with entrails

Although the most particular dish is undoubtedly the coratella with artichokes. It is prepared by marinating the heart, the kidney, the gargarozzo of the lamb in pepper and mint for one night. And, in separate bowls, the lungs on one side, the liver and sweetbreads on the other. Then they sauté the sliced ​​artichokes with onion in extra virgin olive oil, blending with white wine and water. In a second pan they are browned in oil – until they have browned – also the heart, the kidney and the gargarozzo, which once colored will be added to the pan with the artichokes; then the procedure will be repeated with the lungs and finally with liver and sweetbreads. When all the ingredients are gathered together, cook for 3-4 minutes and leave to cool. Final touch, a handful of fresh mint. The symbolism of this dish is obviously linked to that of the Easter lamb, symbol of innocence and candor, and therefore of the sacrifice of the Son of God.

A wait that lasted from Christmas

Another typical element of the "Easter brunch", i cured meat. In Umbria the prince role is assumed by the capocollo local, consumed with the "Easter pizza" with cheese. Set to mature at Christmas, it is at Easter that the casket of this goodness opens up, almost a "resurrection" of the palate, a perfect and secular coincidence between the rhythms of nature and those of the liturgical calendar. Similar to the Emilian cup in appearance, the taste is however quite different. The meat is salted, peppered and then flavored with pepper and coriander: the salami is then wrapped in "greaseproof paper" or "slaughter", or in a gut. Typical for its marbling, the capocollo at Easter is often flanked by the leanest lombetto, made with loins, one of the most prized parts of the pig.

Divine cheese

Staying in Umbria, in the Easter breakfast the capocollo is not eaten with bread but with the At Easter Cheese Pizza, very similar to the crescia di Pasqua Marche. It is a kind of leavened bread with parmesan, pecorino and emmenthal, excellent to be enjoyed alone, or with another very common Easter salami between Lazio and Umbria, that is the coral salami. It is one of the salami pork butchers par excellence, made with lean shoulder pork and the addition of the typical fat lardons.

The beaten one

The role of the dessert, in Rome, is traditionally played by the "beaten pizza”, Similar to sponge cake. It is made with fresh eggs, sugar, flour, vanilla, lemon peel, salt, butter and baking powder. And it is excellent to combine with the more modern (as well as Turin) Easter egg, to the delight of even the little ones.

Greedy chocolate

Even if, above all, in Lazio, he became mad about it squajo or chocolate squajo, hot chocolate served in a cup. A tradition particularly alive today at Tuscania (the festival is held in October): the ingredients are milk, cocoa, starch, sugar, vanilla and cinnamon.

It looks like a panettone

While, in Umbria, breakfast is made with the "sweet Easter pizza”, In the aspect very similar to the panettone. It is prepared with eggs, flour, yeast, sugar, butter, milk, vanillin, candied fruit, raisins (but not always), orange and lemon peel, with a very long leavening. Even the pizzas, whether sweet or savory, hide a profound religious symbolism, linked to the wheat and the Eucharist and therefore to the Body (risen) of Christ.

The Marche piconi

In Marche, in addition to growing sweets and with cheese, in the province of Ascoli Piceno find room for breakfast i piconi: a simple recipe of the country tradition that sees the cheese as protagonist, always very abundant at this time of the year thanks to the birth of many lambs in the flocks of sheep. They are salted ravioli that are filled with a mixture of eggs and cheese, baked in the oven. The symbolism of the eggs can also be found here in the omelette, this time with mint or with wild asparagus, onions, artichokes, borage. Or, as in Jesi, with a mix of aromatic herbs: sage, rosemary, basil and mint.

A particular sheep

Among the savory dishes in the Marche region, seasonal delicacies such as fava beans and pecorino cheese appear, while among the desserts, the Easter pizza appears in principle similar to the Umbrian one, sometimes with the addition of “fiocca”, a sweet decorated icing sugar with colored sprinkles. Curious, between Loro Piceno and San Ginesio, thesweet lamb, a shell of short pastry with the characteristic lamb shape that contains a filling of chocolate, eggs, chopped almonds, sugar and candied fruit. All finely decorated with a glaze of icing sugar and egg whites whipped until stiff or with chocolate. Similar traditions can also be found in Tuscany and in Abruzzo.