Festive Easter food

Contenido

You can easily google Easter meals and get hundreds of recipes to enrich your Holiday table. But we would like to share some meals that are very traditional in our families.
So, from our Easter table to yours with love.
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“ POTICA, a famous Slovene dessert with yeast dough and walnut filling with honey. And many people would argue that potica can only be "correct" if done in a round baking tray, but ours is always in the rectangular baking tray. .. Ups…  But if the filling is rich and thick and has a nice swirl ... who cares about the shape.” - Urška (Ljubljana)
“They're little sweets made of ricotta cheese and saffron, called PARDULAS, that are commonly eaten around Easter all around Sardinia, and they're one of my favorite traditional Sardinian sweets. We're going to have a whole lot of them on Sunday, with my family, to end our meal with a bang. “ - Giulia (Cagliari)
“Eggs filled with pan-fried wild mushrooms, onion and mayo mix” - Nerijus (Vilnius)
“HOT CROSS BUNS, a traditional sweet bread. Inside the buns there are currants and sultanas, and on the top of the bun there is a white cross. You can have them with butter and they're even better toasted. Recently supermarkets have started doing different flavours, like apple or caramel. My favourite are the apple ones!” - Duncan (Blackpool)
“Ok, so my typical menu for Easter had been the same for the last 32 years, since I started visiting my in laws for Easter. In their small mountain village they will prepare the traditional filled pasta called CULURGIONIS. The filing is made out of potatoes, cheese, mint, garlic, olive oil and salt and they are closed one by one by hand with a strange pinching technique. Then there's meat. A lot of meat. Mainly roasted lamb and roasted piglet. Lamb is tradition all over Italy and maybe all over the South of Europe, piglet is kind of the national dish of Sardinia, even if that's more of a stereotype created by shocked mainlanders ignoring our pride on our desserts, unique pasta plates and fish recipes. Red "Cannonau" strong wine is a must. Everything else is side dishes.” - Jan (Cagliari)
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Credits:
Cover image: Photo by Gor Davtyan from unsplash.com
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