This year, Italians spent over 2 billion euros to set Easter tables which, in 86% of cases, they chose to spend at home, in their own homes or those of relatives and friends. This is the budget estimated by Coldiretti/Ixe' for the Easter lunch from which it also emerges that 9% decided to go to a restaurant or a farmhouse while 3% opted for an open-air picnic, with an expense overall which remained substantially at the levels of last year.

The Diners – « There were an average of six people at each table, while preparing the Easter lunch took around 2.1 hours at the stove» , Coldiretti highlights in its press release. «The most representative food of the Easter tradition for the majority of Italians remains lamb meat served at one table in three (33%) in homes, restaurants and farmhouses. For dessert, however, the dove beat chocolate eggs even though more than four families out of 10 (43%) resorted to DIY this year, preparing typical Easter desserts at home, with the return to great style of regional recipes".

Around Italy – The winners are above all the traditional recipes that characterize the entire country from north to south, such as stringy gnocchi in Piedmont, chicken broth and boiled egg soup and pappardelle with rabbit ragù in Tuscany but also the Corallina, a typical salami accompanied by cheese pizza eaten for breakfast throughout Lazio. If passatelli are de rigueur in Romagna, in Molise it is the Happy Easter salad with green beans, boiled eggs and tomatoes. In Puglia – continues Coldiretti – the prince of the Easter table is Cutturiddu, lamb cooked in broth with typical Murge herbs, in Veneto omnipresent on all the tables of the Easter feast are the typical vovi and esterasi, hard-boiled eggs, decorated with herbs field and in Trentino Easter meatballs with minced lamb. But we must not forget that due to the crisis linked to prices and the effects of international tensions - concludes Coldiretti - as many as 3.1 million Italians were forced to ask for help to eat during these holidays.

In Sardinia – Even in Sardinia lamb remains the prince of the table for the Easter holidays. For some years it has also been possible to purchase certified Sardinian meat thanks to the PGI mark, the Protected Geographical Indication . The Protection Consortium, which is based in Macomer and has just returned from a trade mission to Japan, announces that there will be over 130 thousand certified items that will be consumed on the tables of Sardinians and Italians in these days. Throughout Sardinia, the cutting of the thorny artichoke is still underway (also with the PDO community mark, Protected Designation of Origin), ideal for pairing with stewed lamb.

(Unioneonline)

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