{"id":301296,"date":"2026-03-26T17:28:19","date_gmt":"2026-03-26T16:28:19","guid":{"rendered":"https:\/\/langhe.net\/301296\/easter-menu-traditional-recipes\/"},"modified":"2026-03-26T17:31:46","modified_gmt":"2026-03-26T16:31:46","slug":"easter-menu-traditional-recipes","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/301296\/easter-menu-traditional-recipes\/","title":{"rendered":"The Traditional Easter Menu: recipes for a festive day"},"content":{"rendered":"\n

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

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

From tasty appetizers<\/strong> and rich first courses<\/strong> 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.<\/p>\n\n

Appetizers<\/h2>\n\n

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

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If you’re a cheese lover, you could alternatively consider the robiola frittata<\/a> or quail with Nascetta<\/a>, a wine produced exclusively in the municipality of<\/strong> Novello<\/a>.<\/p>\n\n

To be enjoyed with a good white wine, like the Langhe DOC Favorita from the Pelissero winery<\/a>.<\/p>\n\n

First courses<\/h2>\n\n

Piedmontese-style risotto drizzled with Dolcetto wine can be an excellent choice for Easter lunch. As an accompaniment, we suggest the Dogliani DOCG L’Samb\u00f9 from C\u00e0 Neuva<\/a>. <\/p>\n\n

\"Piedmontese-style
Piedmontese-style risotto<\/figcaption><\/figure>\n\n

Main courses<\/h2>\n\n

The strong call of tradition<\/strong> makes us opt for lamb with artichokes<\/a>.<\/p>\n\n

A recipe suitable for the Easter menu, but great for the whole of spring<\/strong>, to make the most of the goodness of artichokes.<\/p>\n\n

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A simple preparation<\/strong> but one that requires fairly long and controlled cooking times<\/strong>.<\/p>\n\n

Alternatively, you could consider the excellent lamb with hazelnuts<\/a>. We suggest pairing it with the Langhe Nebbiolo by Francesco Borgogno<\/a> from Barolo. <\/p>\n\n

Cheeses<\/h2>\n\n

It’s time for <\/strong>cheese<\/a>. How should you arrange them on the tray or serve them directly on the plates? <\/p>\n\n

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

You don’t need a particularly wide selection: six are enough<\/strong>, remember you’re almost at the end of the meal!<\/p>\n\n

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Arrange the small portions on the plate along the edge, starting with the youngest cheese<\/strong> at the 12 o’clock position.<\/p>\n\n

It’s important to accompany the cheeses with jams<\/strong> or, even better, with cogn\u00e0<\/a>.<\/p>\n\n

Desserts<\/h2>\n\n

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?<\/p>\n\n

\"Strawberry
Strawberry tart with Moscato sauce<\/figcaption><\/figure>\n\n

A nice strawberry tart<\/a> accompanied by a glass of Moscato d’Asti<\/a> could be the perfect choice.<\/p>\n

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\n Moscato d’Asti<\/span>\n Fragrant and fresh<\/span>\n <\/h2>\n

\n \n See them all \u2192\n <\/a>\n <\/p>\n <\/div>\n <\/header>\n

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