Of all the Christian holidays Easter is undoubtedly the most important because it celebrates the resurrection of Jesus.

The dishes of Italian Cuisine for the traditional Easter meal are all so connected to this miraculous event: a must are the Easter eggs, as a symbolic representation of the transmutation.

The fish because "Ikthus" (ie, fish in greek) was the way in which Christians were persecuted precisely Jesus Christ. The real Easter fish, if you want to fully respect the symbolism should be the one with the scales, but by extension all fish are welcome on the table.

The lamb then, as memory of the peaceful and voluntary sacrifice, is the other ritual food, sometimes replaced by the kid who keeps the flavor, but departs from symbolic tradition.

At this dishes it must be added also other foods of pagan traditions, such as legumes that are always symbol of abundance, the rich meat of the pig and all the early spring gift of the nature.

To end of the Easter dinner the dessert, almost obligatory, is the "Colomba", which we propose in the classic recipe, and a simplified version which we call  fast "Colomba". Among the great traditional desserts, I confess, it's my preferred, the (Pastiera Napoletana) Neapolitan pastries. Richest in aroma and flavor, although the symbolism less immediate: the "Colomba" relies on the form to remember the feast, the Pastiera Napoletana, however it's more traditional on the ingredients: wheat and cooked eggs.

• Spicy quail eggs

• Appetizers with sage and Provolone
  

• Rags of lobster
  

• (Branzino al cartoccio) Bass in foil
  

• Ribs of Lamb "Scottadito" finger's burns

• Tasty artichokes
  

• Colomba with zabaione
  

• Fruit salad
  

Ingredients

For 4: 16 quail eggs, 200 g of cappuccina salad, 1 cup mayonnaise, 2 tablespoons of whipped cream, 4 tablespoons of orange juice, salt, white pepper

Preparation

Tone up quail eggs,take the shell off, cut in half. Wash the salad well, dry thoroughly, cut it into very thin strips, arrange on a serving dish, creating a kind of lawn. Distributed above the means of quail eggs divided four to four and arranged like the petals of flowers. Gently incorporate the whipped cream to mayonnaise, dilute juice with the orange filtrate to colander, make it tasty with white pepper and adjust salt. Transferred into a sauce cup and serve with salad.

Soave DOC, Colli Amerini Malvasia DOC Castel del Monte Pinot Bianco DOC.

Ingredients

For 4: 30 sage leaves, 1 egg, flour or bread crumbs, 100 g of fresh provolone, oil, salt

Preparation

Wash the leaves of sage. Dry. Beat the egg with salt and immerse the leaves for 2 minutes. Drip it well, pass it in fine breadcrumbs. In a large frying pan heat oil, immerse the leaves of sage and fry. When they are golden dry it on kitchen paper and serve it for appetizer with the provolone, cuted into cubes.

Barbera Del Monferrato “Frizzante” DOC, Rosso Conero DOC, Lamezia DOC.

Ingredients

6: 350 g of (Stracci) rags home made pasta, 2 lobsters, 1 onion, medium, 1 / 2 eggplant, 1 zucchini, 1 / 2 fennel cooked, Perini 3 tomatoes, 1 clove of garlic, parsley, olive oil, butter, salt, pepper

Preparation

Cut into sticks of three centimeters zucchini, eggplant and celery, do the same with fennel. Chop the onion and cook with a knob of butter.Boil the celery sticks. In a pan heat three tablespoons of oil with two stalks of parsley and the garlic, let brown it, remove the spices, add the cooked onion, zucchini, eggplant, celery and fennel, salt and pepper. Bring everything to cook. Boil lobsters 8 minutes, remove the pulp, flavour it few minutes with peeled tomatoes cuted into cubes and two tablespoons of olive oil. Boil the (Stracci) rags , drain it, put the rags in the pan with the vegetables, stir, add the lobster and serve it.

Soave “Classico” DOC, Orvieto “Classico” DOC, Gravina DOC.

Ingredients

For 6: 1 bass 1 kg, 1 onion, 1 lemon, dry white wine, rosemary, 1 clove of garlic, parsley, 2 onions, salt, pepper

Preparation

Place on a sheet of baking paper the cleaned dass brushed with olive oil, stuff it with a sprig of rosemary, a clove garlic, salt and pepper. Externally distributed a bit of chopped parsley, lemon slices, onion rings, and garlic. Sprinkle with half a glass of wine. Close the foil and place in the oven to 200 ° C for 15 minutes. Serve the fish with oil, lemon, salt.

Alto Adige Pinot Bianco DOC, Montecarlo Bianco DOC, Castel Del Monte Chardonnay DOC.

Ingredients

4: 8-12 ribs, oil, salt, pepper

Preparation

Brush with plenty of olive oil the ribs, sprinkle it with salt and pepper. Leave them covered to season for ^_1/4 of  hour and in a cool place. Drip them carefully to remove the condiment in excess. Line up them on the grill and brown a lively fire for about a minute on each side. Another method of cooking: in a non-stick frying pan heat a veil of olive oil and cook the ribs at flame, a minute per side, Salting and pepar when you turn them. Before you remove them, sprinkle them with lemon juice filtered to colander. Pass on serving dish and serve hot.

Trentino Cabernet DOC, Rosso Piceno DOC, Cirò Rosso DOC.

Ingredients

For 4: 8 artichokes, 50 grams of grated cheese, 2 anchovies, 1 egg, flour, 2 tablespoons breadcrumbs, 1 tablespoon capers, 1 / 2 grapefruit, 1 lemon, olive oil, salt, pepper

Preparation

In a bowl beat the egg with the juice filtered to colander, salt, pepper. Add the grated cheese, breadcrumbs, capers,and chopped desalted anchovies. Mix well the mixture. Clean and wash the artichokes by removing the harder leaves and keep them soaked in acid water with fresh lemon juice. Drip them and cook in salt water where you have melted a tablespoon of flour. Let boil them for a quarter of an hour. Drip them and filled them with the mixture prepared. Season with a little olive oil. Place the artichokes in a pan and cook in preheated oven at 200 ° C for 20 minutes. You can also serve them as an appetizer.

the "Colomba" should be buyed because it's much better.

Zabaione

Ingredients

For 4: 4 egg yolks, 120 g sugar, 2 glasses of Marsala or dry white wine
Preparation

Worked in a saucepan the yolks with sugar until you get a compound and white frothy. Still stirring, add a little at a time or Marsala wine. Put on stove and cook in water bath, a very low flame, continuing to stir without boiling until reaching the mixture begins to mount. Withdrawn immediately.

Ingredients

For 6: 1 kg of seasonal fruits, almonds or shelled walnuts, 150 g sugar, 1 lemon, maraschino
Preparation

The various types of fruit should be used in equal proportion. Each fruit peeled, cut into cubes, put them in a large bowl, sprinkle it with lemon juice, a little 'of Maraschino and the fileted almonds, sprinkle of sugar, stir. Leave it all flavoring for half an hour before serving. Accompany the fruit salad with vanilla ice cream or lemon ice cream.