Lamb, typical cold cuts, and traditions: that's how Easter is celebrated in the Tuscany region.

Easter in Tuscany: gastronomic traditions

Spending Easter in Tuscany is an extraordinary opportunity to embark on a culinary journey that celebrates the rich food tradition of this enchanting region. Food becomes a sensory experience that unfolds through authentic flavors, refined delicacies, and fairytale landscapes. Traditional dishes prepared with carefully cultivated and lovingly chosen ingredients, along with medieval castles perched on green hills adorned with vineyards and olive groves, come together in a symphony of taste and emotion that narrates the soul of Tuscany.

Each dish served on the Easter table carries centuries of history and a deep connection with the land and its genuine products. So, what do people eat for Easter in Tuscany? What are the traditional Easter foods that one can savor in this region?

Appetizers with local products

To answer the question of what is enjoyed during Easter in Tuscany, it is best to start from the beginning, with the appetizers, mainly based on cured meats and cheeses. In Tuscany, talking about cured meats and cheeses is like opening the doors to a celebration of flavors, a true sensory feast, given the vast variety and, above all, the quality of these products.

Tuscan cured meats and cheeses

The local cured meats, such as the delicate prosciutto crudo, the aromatic finocchiona, and the flavorful Tuscan salami, release captivating aromas and flavors. Meanwhile, the sheep and cow's milk cheeses, among which the exquisite pecorino toscano stands out, offer to the palate a divine creaminess and an unparalleled embrace of taste. Every bite conveys a gustatory ecstasy, a harmony of flavors that tantalizes the taste buds and prepares them for an Easter lunch rich in taste.

Chicken livers on Tuscan bread

Even chicken livers are an enduring classic of Tuscan cuisine, especially during Easter. Sautéed in a pan with garlic, onion, sage, and white wine, and served hot on traditional Tuscan crostini, they have a tender texture and an intense flavor, a true delicacy to be enjoyed with family on a day of celebration.

Torta pasqualina

Finally, the Easter table is never complete without the "torta pasqualina," a savory pie made with puff pastry and filled with a delicious mixture of spinach, ricotta, hard-boiled eggs, and grated cheese. The typical preparation calls for creating one or more layers of filling within the pastry, with layers of spinach and ricotta interspersed with whole hard-boiled eggs. This pattern creates a succulent and flavorful dish, much loved for its combination of tastes and textures.

First courses: homemade pasta

An Easter tradition to uphold in the kitchen, not only in Tuscany but throughout Italy, is that of making homemade pasta. Whether it is pici, tortellini, or lasagna, the first course of this special Sunday must be prepared by hand.

So, what do people eat for Easter in Tuscany? In general, pici are preferred, a pasta with a centuries-old tradition, similar to very thick spaghetti, dressed with a dense and flavorful ragout. Alternatively, there are the Mugellani tortelli, large homemade fresh pasta filled with flavorful seasoned potatoes.

Main course: lamb

The undisputed protagonist of the traditional Tuscan Easter main courses is lamb, either baked or roasted, accompanied by aromatic herbs and the so-called "pan ramerino," a traditional Tuscan bread with a crispy, golden crust and a soft, fragrant crumb.

But when one wonders what is enjoyed during Easter in Tuscany, the answer that satisfies everyone is "buglione d'agnello," a lamb stew marinated in wine. Preparing it according to tradition requires time, precision, and a cast-iron pot in which to cook everything. The marinade must be at least eight hours long to ensure that all the flavors thoroughly infuse the meat. Not to be forgotten as an accompaniment, lightly toasted Tuscan bread crostini are served directly in the dish. The word "buglione" in the Maremma dialect means "a mix of things," precisely because all the ingredients are cooked and served together.

Easter in Tuscany: places to find traditional easter foods

Knowing what the traditional Easter foods in Tuscany is just the first step towards an immersive experience in the festive traditions of this magnificent region. To fully appreciate its beauty, it is essential to savor these typical dishes in an authentic Tuscan restaurant. In this regard, there is no better place than La Taverna, a characteristic Tuscan restaurant located in the old cellars of Castello Banfi, near Montalcino. The restaurant is furnished in traditional style, with tables made of fine wood reminiscent of the wine barrels that once rested in those very rooms and the exposed vaulted ceilings and magnificent tapestries depicting the lush Tuscan countryside. It is the perfect setting for a family Easter lunch, featuring the traditional dishes of the region.

More refined, yet certainly no less welcoming, is the Ristorante La Sala dei Grappoli, nestled in the shade of the historic Castello Banfi. The restaurant is located in a room with exposed wooden beams on the ceiling and walls decorated with splendid golden grape clusters, creating an ambiance where you can indulge in a true luxury enogastronomic experience.