Credits to @anto_nymay
Have you heard of Italian “Pasquetta”? It literally means “Little Easter” in Italian, and it’s the informal name for the Monday after Easter. This is a national holiday, and Italians love it!
While Easter is often spent at home with relatives around the table, Pasquetta is all about going outside for fun. Think picnics and barbecues, enjoying good food and great company with family or friends outdoors. It’s also common to visit a farm or an agriturismo, where they can see the animals, taste the local products, and learn about the rural traditions.
Most people, however, head to parks or the countryside, where they can eat outside and enjoy the fresh air. They’ll pack homemade food to bring along and share with everyone. One thing you can’t miss on Pasquetta? Grilling! The sizzle of meat on the grill is for sure Pasquetta’s signature sound. It’s a lovely way to spend time with loved ones, soaking up the warm weather of the first spring days.
What do Pugliese eat for Pasquetta?
The Pasquetta lunch in Puglia usually consists of several dishes, from appetizers to desserts, that can be enjoyed cold or at room temperature, and are easy to transport and share.
People typically kick off the Pasquetta meal with cold cuts, known as “affettati”, which means “sliced” in Italian, because they are usually served in thin slices on a large platter or a wooden board. Affettati can include different types of salami, ham, prosciutto, mortadella, bresaola and more. They can also be paired with cheese, such as mozzarella, ricotta, or provolone.
Something that can’t miss is the beloved focaccia, the flatbread typical from Puglia topped with tomatoes and olives. You’ll often find it at the center of the table to accompany appetizers or main courses.
The first course for the Pasquetta lunch in Puglia is normally a pasta dish. While lasagna steals the show for many, another common option is “pasta al forno”, or baked pasta. It consists of a layer of cooked pasta (usually rigatoni, tortiglioni, or mezzi rigatoni) mixed with a rich sauce of tomato and cheese.
Then, there’s the second course, which usually features grilled meats. Lamb takes the spotlight as the primary meat during the Easter period in Italy and remains a popular choice for Pasquetta barbecues. In Puglia, sausage – made from either veal or pork – is also a popular choice for grilling alongside lamb.
Finally, for desserts, a typical sweet in the Easter period in Italy is the “colomba”. It is a soft cake, shaped like a dove, with a crunchy topping of sugar and almonds. In Puglia, another beloved treat is “scarcelle”, traditional Easter pastries made with a simple dough of flour, eggs, butter, sugar, and flavorings. They are shaped into various forms, such as doves, lambs, baskets, or rings, and decorated with hard-boiled eggs, sugar sprinkles, or chocolate shavings.
As you can see, the Pasquetta meal in Puglia is rich and varied. This delightful celebration truly embodies the spirit of Puglia’s lifestyle and love for simple pleasures, coming together with family and friends to enjoy good food in the open. Buona Pasquetta!
