12 Traditional Easter Foods From Around the World

Easter is the celebration of rebirth, both from a purely religious point of view and as regards nature: it is the celebration of spring, in which all nature comes back to new life. This is also why Easter tables are always laden with the most exquisite delicacies.

1. Easter Ham – USA

Holiday meals, here in the United States are always sumptuous, and Easter's is no different. The absolute protagonist of the table is the Easter Ham, an imposing ham glazed with brown sugar, flavored with clove flowers and dry mustard, cooked in the oven for at least half an hour and then glazed again in the oven. It is usually served to diners already sliced and accompanied by seasonal vegetables, sweet potatoes or more particular preparations that vary in different states. Easter ham is a tradition particularly rooted in the South of the USA, and it seems that it took hold after the Second World War because pork was more practical, cheaper and much easier to find than lamb.

2. Hot Cross Buns – Great Britain

Britain is famous for its delicious baked goods, and Easter Day boasts one of its own. On the morning of the holiday, the British, but also all those belonging to the Commonwealth countries, wake up to the scent of hot cross buns, sweet rolls with raisins and spices to be filled with butter or jam; they owe their particular name to the cross that is engraved on the surface, a symbol of rebirth and resurrection. According to legend, hot cross buns never go moldy and bring good luck.

3. Pinca – Slovenia and Croatia

Both in Slovenia and Croatia there is no Easter without pinca, a very soft dessert that is traditionally prepared on Holy Saturday to be eaten the following morning for breakfast. Just like hot cross buns, pinca can be recognized by a cross engraved on the surface, but in this case the dough is enriched with citrus peel which gives a fragrant aroma, but also with candied fruit, raisins and a few spoonfuls of rum.

4. Mämmi – Finland

There is no Easter in Finland without mämmi, a dark-colored porridge made from blackstrap molasses and orange peel. It is an ancient recipe – it seems to date back to the 13th century – and it is widespread that there are now many commercial versions of different flavors. The original recipe includes a mixture of water, rye flour, powdered rye malt sweetened with dark molasses and flavored with orange peel, to be enjoyed cold after a few days of rest in the fridge. According to tradition, it is served in birch bark bowls whose original name is tuokkonen and is accompanied with cream or vanilla ice cream.

5. Fanesca – Ecuador

There are 12 legumes and cereals typical of the Andes that form the heart of fanesca, a traditional indigenous soup served on Good Thursday or Friday on all tables in Ecuador. It is a very rich and tasty dish, complex because its preparation begins a few days before and involves all members of the family. The 12 legumes, which represent the 12 apostles, are cooked in milk together with cod (symbol of Christ) to create a soup with the warm and lively colors typical of the Ecuadorian atmosphere. Each family has its own recipe, but generally fanesca is served with hard-boiled eggs, toasted peanuts, fried plantains, mini empanadas and vegetables.

6. Bacalhau à Gomes de Sà – Brazil and Portugal

Brazil and Portugal share an Easter recipe always based on cod: bacalhau à Gomes de Sà, a recipe born in the 19th century from the idea of a chef from Porto, son of a cod merchant, who then also gave it its name to the specialty. It is a recipe that is cooked slowly a few days before being served, when the cod is soaked and boiled, and then cooked with potatoes and onion. At the table it is usually served with hard-boiled eggs and black olives, but it is often also accompanied by withe rice.

7. Folar the Pàscoa – Portugal

The most famous Easter recipe in Portugal, however, is folar de Pàscoa, a sweet bread whose surface is decorated with strips of dough and whole eggs in their shells, a symbol of rebirth and resurrection, similar to Italian's Easter breads and desserts. The dough is flavored with fennel seeds, but in some areas it is also enriched with ground cinnamon.

8. Pâté de Pâques berichon – France

On French tables, lamb dishes are accompanied by a special flan: pâté de Pâques berichon. It is a sort of savory pie with an elongated shape made up of a puff pastry shell containing minced pork and veal, flavored with aromatic herbs, and hard-boiled quail or chicken eggs. The original recipe belongs to the Berry region and varies slightly based on the area in which it is prepared; in the Poitou area, for example, chicken or rabbit meat is used and flavored with a drop of cognac.

9. Pashka – Russia

The typical Russian Easter dessert wins the prize for the most spectacular preparation. It is called pashka and is a sort of dense and imposing white pudding that is shaped to take the shape of a pyramid with a flat tip: it is the representation of the tomb of Christ, and in fact the phrase "Christos Voskres" (Christ is risen) is engraved on the icing that covers the dessert. The recipe is made with soft cheese with the addition of raisins, fruit, spices or jam to sweeten it and resembles a sort of cheesecake in flavor and consistency.

10. Zurek – Poland

Poland is famous for its excellent soups, so it's no surprise that it has a special one for Easter. It is called zurek and is a soup with a light color and an acidic flavor due to the rye flour, fermented starting from the beginning of Holy Week. The dish is enriched with many ingredients such as boiled eggs, potatoes and various vegetables, and above all the famous Polish sausage called biala kielbasa.

11. Osterchüechli – Switzerland

This is a typical Swiss treat, the Easter cakes known at home as osterchüechli. It is a delicious preparation of shortcrust pastry filled with a delicious filling made with milk, semolina or rice, lemon zest, butter, almonds and eggs, often also enriched with raisins and jams and decorated on the surface with chocolate eggs or icing sugar. According to some, the recipe was born in Basel around the 16th century, and then spread throughout Switzerlamd.

12. Torta Pasqualina – Italy

Torta Pasqualina, a savory Italian Easter pie, originates from Liguria, a region in northwest Italy. This traditional dish is widely enjoyed across the country, especially during the Easter celebrations. It's made by layering thin sheets of pastry dough with a filling of ricotta cheese, spinach or chard, and whole eggs. As the pie bakes, the eggs set, creating a distinctive look and a rich, flavorful experience. The preparation of Torta Pasqualina is steeped in history, symbolizing the arrival of spring and the renewal that Easter brings. Its intricate layers, meant to represent the 33 years of Christ's life, showcase the culinary skill and cultural heritage of Italy.