Rome Typical Food

Following up from our agenda explaining the main events of Easter in Rome, we delve into the culinary traditions associated with this time of year. From the north right down to the south of Italy, a typical Easter meal is characterized by carciofi fritti (fried artichokes), one of my favorites capretto o agnellino al forno (roasted goat or baby lamb), carciofi e patate soffritti (sauteèd artichokes with potatoes).

The lamb which signifies the innocent body of Jesus, is tenderly oven roasted in its own juices and is usually complimented by baked potatoes or a rich salad. For dessert the typical cake of Easter is served. 'La Colomba' which is more a light, eggy bread, always comes in the form of a dove hence the name 'colomba'. For those familiar with 'panettone' the Italian Christmas bread, this is its Easter counterpart minus the candied orange peel and raisins and topped with sugared almonds. Should you go into any supermarket in Italy during this period, the shelves will be bursting with 'colomba' and their varieties.

Easter eggs in Italy differ from their anglo-saxxon counterparts, in that they are almost always made of chocolate and filled with tiny toys, scarves, rings and other trinkets. They come in a variety of sizes from 10 grams to a whopping 8 kilos, and the patterns and designs which cover them are true artistic creations.

Other Easter delicacies specific to separate regions in Italy include: la pastiera Napoletana - a traditional pie from the region of Naples stuffed with creamy ricotta, candied squash and candied orange peel; riso nero di pasqua  - risotto rice mixed with candied fruit, chocolate, cocoa and almonds, a dessert from the region of Sicily.

Unfortunately eating in a hotel may not afford you the opportunity to sample this type of cuisine, therefore hitting the local trattorias would be your best bet.