Easter in Italy on Lake Como Lake Como Italy

Easter in Italy & ndash; that is probably a little warmer and also a little different from what we are used to in our latitudes. For example, Good Friday is not a public holiday. Nevertheless, in many places there is already evening on Good Friday Solemn processions take place and show the beginning of the & ldquo; Pasqua & ldquo; Festivities on.

But Easter in Italy is not only celebratory, it is above all a happy one ; happy spring party. The Christian symbol of the dove is a special Easter symbol. A traditional Easter dish is the & ldquo; & ldquo; Colomba & ldquo; , a raisin cake decorated with almonds and baked in the shape of a dove. Equally popular is the & ldquo; Torta di Pasquetta & ldquo; a spicy cake that is preferably eaten on & ldquo; Pasquetta & ldquo; Easter Monday. (See recipe). On this festive day, the whole family and friends meet to eat, celebrate or go on a trip together.

From your holiday home on Lake Como There are many possibilities for this: In the city center of Como there is the big Easter market from Green Thursday to Easter Monday " Fiera de Giovedi Santo " . As the parking spaces are limited, it is advisable to combine the excursion with a pleasant boat tour or to use the bus.

There are countless places in the remarkable Palazzo Gallio in Gravedona enchanting flowers for the camellia exhibition & bdquo ; Mostra delle Camelie & ldquo; e in tryst. An art exhibition with works by local artists is integrated into this event.

And not far from Lake Como, in Lugano it is & ldquo; Pasqua in Citta & ndash; Easter in the city & ldquo; . There is a & ldquo; rabbit castle & ldquo; For the little guests and happy Easter bunnies distribute chocolate eggs.

Recipe for Torta di Pasquetta

Ingredients: 600 g flour, & frac14; l water, 4 tbsp vegetable oil, 4 tbsp olive oil, 1 pinch of marjoram, 1 pinch of salt, a little pepper, 1kg leaf spinach, 9 eggs, 500g ricotta, 100g parmesan.

Preparation: Sieve the flour into a bowl, add water, oil and the like. Add salt and knead into a dough. Divide the dough into 12 pieces, sprinkle with flour and cover and let rest for 1 hour.

Wash the spinach, cook for a few minutes and then finely chop. Whisk 3 eggs and mix with spinach, ricotta, marjoram, salt and the like. Mix the pepper thoroughly.

After 1 hour, roll out 8 of the prepared dough pieces, coat with oil and use them on the bottom and edge of a greased dish undress. Use a tablespoon to make 6 indentations in the batter, crack open 6 eggs and place in the indentations. Salt, pepper and sprinkle with the parmesan. Roll out the remaining dough, brush with oil and place on top of the filling as a cover.

Bake at 200 degrees for about 1 hour. The cake can be served warm or cold. Bon appetit.

& copy; Marion Mollenhauer

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