Cooking an Italian Easter

Chef Patti Jackson shows you how in a special Pasqua-themed class

Elaborate processions, such as this one in Cagli, Abruzzo, are commonplace in Italian towns at Eastertime.

Elaborate processions, such as this one in Cagli, Abruzzo, are commonplace in Italian towns at Eastertime.

Easter is a magical time in Italy, not least around the dinner table. For many Italian families “Pasqua” is the most important holiday of the calendar, especially where mealtimes are concerned: it’s a chance to indulge in some of the best food of the year, both on Easter Sunday (Pasqua) and Easter Monday (commonly referred to as Pasquetta or “Little Easter”).

In Rome, revellers from around the world fill the vast piazza in front of St. Peter's Basilica to hear the Pope's Easter message.

In Rome, revellers from around the world fill the vast piazza in front of St. Peter's Basilica to hear the Pope's Easter message.

This year, Easter arrives early at I Trulli. On Saturday, March 28, Chef Patti Jackson (right) of I Trulli and Centovini hosts a special themed cooking seminar in which she will demonstrate the preparation behind some of Italy’s most beloved Easter dishes.

Pastiera is a type of Italian cake made with ricotta cheese. It originates from the area of Naples. It is a typical cake during Easter time.

Made using ricotta and eggs, Pastiera is the traditional Easter cake of Naples.

Class participants will learn how to make classic Italian Easter favorites such as agnello arrosto (roasted baby lamb), cianfotta di primavera (mixed spring vegetable stew), pastiera (traditional Easter cheesecake) and scarcella della Puglia (ring-shaped cake baked with Easter eggs).

Cooking an Italian Easter
with Chef Patti Jackson
Saturday, March 28
1:30-3:30pm
$105

For reservations call 212-725-6516 or email register@vinosite.com.

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2 Responses to Cooking an Italian Easter

  1. christine barbera says:

    Are there openings for March 28, Easter italian style…2 people

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