From the appetizer to the dessert it is possible to build an intolerant-proof Easter lunch, but with all the taste of tradition
Easter cake, stuffed crepes, Neapolitan pastiera … the classic Easter menu can hide various pitfalls for those who are lactose intolerant. However, with a little attention, you can build a perfect menu to combine taste and safety.
A first possibility is given by "lactose-free" products: ricotta, cream and milk can be replaced with lactose free equivalents, i.e. with milk and delacted dairy products, if not with vegetable milks and vegan products, such as cheese or soy cream. In this way any recipe can be reread and adapted for intolerants. Doses and times will remain unchanged, as will the procedures.
A second way is given by tradition: choose carefully in the showcase of Italian specialties those dishes that are prepared without milk or dairy products.
So the appetizer can be made up of the classics hard-boiled eggs, accompanied by a fresh one seasonal salad, perhaps enriched with asparagus tips and a homemade mayonnaise; alternatively you can focus on an Italian appetizer, with sliced (attention to the ingredients at the time of purchase, some may contain lactose), pickles and pickles, and to taste a nice slice of focaccia or White pizza. Inevitable element in the Roman tradition are i artichokes: Jewish or Roman, they do not contain lactose and are a safe choice. Another appetizer of the regional tradition increasingly known throughout Italy is the Benedetto Apulian: boiled eggs, ricotta, oranges, sopressata, rocket or curly salad, olives and taralli. Just remove the ricotta, perhaps replacing it with a parmesan sliver, naturally lactose free, and you're done.
For the first, the choice is pasta, preferably fresh, homemade. Pappardelle, tagliatelle, tagliolini or lasagna it is a matter of taste, just as the matter of taste is the choice of the sauce: a robust one ragout, perhaps of lamb, or a delicate sauce of vegetables, scented with asparagus, broad beans, peas, artichokes, in short, spring. Here too, regional cuisine is full of suggestions, from Umbrian strangozzi, a sort of rustic square-section spaghetti, to be seasoned with a robust tomato and garlic sauce, up to Cappelletti in Romagna broth, passing through the many traditional Tuscan soups.
When it comes to the second, you are spoiled for choice. They are totally lactose free roast lamb, Easter specialty par excellence, prepared in as many variations as there are Italian towns. Those who prefer to avoid lamb can choose other meats, and opt for example for aarista or for a classic veal roast. Lactose free are also the grilling, for those who can cook outdoors: all meats are suitable, as well as sausages, always taking a look at the ingredients. And lactose free are the marinades used to flavor: green light for herbs, spices, oil, salt, lemon! And for a vegetarian choice, tradition offers a nice one omelette, perhaps with potatoes and onions, or with ham. Even a grilled vegetable can be an idea, certainly spring, lactose-free and vegan!
The Easter egg, if of dark chocolate, it is suitable for intolerants, both adults and children. But that's not enough: at Easter you also need a dessert. The colomba is offered by many producers in a lactose-free version, and to accompany it you can prepare a mascarpone cream. Despite being a fresh dairy product, in fact, the mascarpone cheese it contains only minimal traces of lactose, and is generally well tolerated. Or you can prepare a rich fruit salad, with seasonal fruit and a spoonful of lemon sorbet.