The Langhe Easter menu recipes for a festive day

Easter always arrives with something that feels like an awakening. The days get longer, the air’s scent changes, colors brighten again, and even in the kitchen, you can immediately feel the season turning a new leaf. The first vegetables appear on the table, flavors become fresher, and dishes once again tell the story of the countryside starting up and spring finally making its presence felt.

In the Langhe, this transition has a very special flavor. Easter brings with it traditional recipes based on seasonal ingredients and pairings that smell like home, combined with that desire to be together that makes lunch a little celebration within the celebration.

From tasty appetizers and rich first courses to main courses that honor the festive table and local wines, here are some ideas for building an Easter menu that brings all the beauty of spring to the table.

Appetizers

The name says it all: torta pasqualina, with its Ligurian origins, is perfect for the occasion: spinach, eggs, and ricotta, with a variation that includes artichokes, is a dish whose taste and beauty have few rivals.

If you’re a cheese lover, you could alternatively consider the robiola frittata or quail with Nascetta, a wine produced exclusively in the municipality of Novello.

To be enjoyed with a good white wine, like the Langhe DOC Favorita from the Pelissero winery.

First courses

Piedmontese-style risotto drizzled with Dolcetto wine can be an excellent choice for Easter lunch. As an accompaniment, we suggest the Dogliani DOCG L’Sambù from Cà Neuva.

Main courses

The strong call of tradition makes us opt for lamb with artichokes.

A recipe suitable for the Easter menu, but great for the whole of spring, to make the most of the goodness of artichokes.

A simple preparation but one that requires fairly long and controlled cooking times.

Alternatively, you could consider the excellent lamb with hazelnuts. We suggest pairing it with the Langhe Nebbiolo by Francesco Borgogno from Barolo.

Cheeses

It’s time for cheese. How should you arrange them on the tray or serve them directly on the plates?

Just like in restaurants, it’s best to form a small wheel. If serving directly on plates, 30 grams per person is enough for a tasting.

You don’t need a particularly wide selection: six are enough, remember you’re almost at the end of the meal!

Arrange the small portions on the plate along the edge, starting with the youngest cheese at the 12 o’clock position.

It’s important to accompany the cheeses with jams or, even better, with cognà.

Desserts

Personally, I’d go for something colorful and delicious that reminds me of spring and brings joy… That goes without saying, what dessert doesn’t bring joy?

A nice strawberry tart accompanied by a glass of Moscato d’Asti could be the perfect choice.

Enjoy your meal and Happy Easter to everyone!

P.S. On Easter Monday, you can obviously finish the dishes prepared the day before: I’m a believer that the Easter Monday picnic is a great opportunity for “kitchen recycling.”

It avoids waste and is a lovely chance to get a taste of the coming warm season.

Photo Credits: Cobalt123