Agnello di sfoglia Pasquale (chocolate and vanilla mille-feuille) – Lombardia
Arancini (risotto fritters filled with mozzarella) – Sicilia
Cannelloni (baked pasta tubes stuffed with ricotta and spinach)
Casatiello / Tòrtano ripieno (savoury Easter bread) – Campania
Cotoletta alla parmigiana (chicken Parmesan) – Emilia Romagna
Crostata di castagne, cioccolato e pere (chestnut, chocolate and pear tart) – Valle d’Aosta
Gnocchi all romana (semolina slices baked with Parmigiano-Reggiano) -Lazio
Hazelnut cake- 3 ingredients combined to make an irresistible cake
Kaiserschmarrn (fluffy pancake with lingonberry jam) – Alto Adige
Pansotti (triangular ravioli filled with greens and cheese) – Liguria
Pesche ripiene (baked peaches stuffed with chocolate and amaretti) – Piemonte
Pitta ripiena calabrese / pitta china calabrese (stuffed flatbread) – Calabria
Pizza di Pasqua / Crescia di Pasqua / Pizza al formaggio (cheese bread) – Le Marche
Polpette con foglie di limone (meatballs wrapped in lemon leaves) – Sicilia
Polpettone Genovese (potato and vegetable casserole) – Liguria
Schiacciata con l’uva (Tuscan sweet focaccia with grapes) – Toscana
Spaghetti alla carbonara (spaghetti with creamy egg and bacon sauce) – Lazio
Spaghetti alla carbonara con pesce spada affumicato (spaghetti carbonara with smoked swordfish)
Tiramisu (coffee, chocolate and mascarpone cream trifle) – Veneto
Torta di cioccolato (chocolate cinnamon cake) – Valle d’Aosta
Torta di grano saraceno / Buckweizentorte (buckwheat cake filled with lingonberry jam) – Alto Adige
Torta genovese con panna e fragole (genoise sponge cake sandwiching whipped cream and strawberries)