Pasqua: among colomba*, almond paste lambs and
chocolate eggs!
The holy week in Puglia, just like in the rest of
Italy is a very busy one in every kitchen.
Lots of sweet stuffs to prepare,
mainly based on almond paste, breads (with a row of eggs on top), cookies and
chocolate eggs of any size with a nice surprise gift inside.
Although it is a religious metaphor and many people
do, being myself a vegetarian I will not encourage the killing and eating
of lamb at Easter. I rather prefer the almond paste version: it is one
of the best expressions of pastries here that together with “colombe”(Easter Dove cake),
represents authentic, artisans artworks every family loves sharing with family
and friends on their table at Easter lunch.
Many Italians actually will
have colomba long after the Easter holiday, for breakfast with their cappuccino
or caffé e latte (coffee and milk).
Egg is the recurrent symbol for breads and cakes: any area of the region may call it something different, according to the dialect, but
it is basically made with flour, eggs, sugar and extra virgin olive oil. The
dough is shaped in various way and garnished with a row of eggs and dough stripes.Lamb shaped almond paste is together with the
chocolate eggs and “colomba”, the most popular Easter symbol: it is made with
almonds, sugar and glaze (stuffed with chocolate and pear marmalade).
