Pasquetta: Easter Monday Menu

Cooking and eating outside with friends

I’ve been thinking a lot about what to share this week. Since it’s time for a menu my mind naturally turned towards this Sunday’s Easter lunch. Easter is a BIG holiday here. It’s almost always spent with family and features multiple courses. Different regions have different specialties, but there are almost always seasonal vegetables that scream spring. Think asparagus, artichokes, peas, and fava beans.

Then I realized: I’ve been writing this newsletter and blog for a really looooong time, so I’ve shared a LOT of Easter menu suggestions over the years. In fact, while writing this post it was a chance to look back on some pretty great Easter lunches. It also made me nostalgic since Nonna is no longer with us, and my friend Jane used to be such a big part of our celebrations. But I also got a chance to look at Easter in 2020, where it was just Sophie, Domenico, and me, but I managed to make the most elaborate menu ever (remember when we all had time on our hands?). And then there was the time RAI (Italian TV) came to our house to film Sophie and me preparing for Easter. Just for fun, the video is below. I can’t believe they filmed us with masks on!

But you know what I’ve never shared? Pasquetta recipes. Pasquetta, or Easter Monday, is as important a holiday in Italy as Easter Sunday. The big difference is that it is spent with friends instead of with family. And if possible, the meal should take place fuori porta, or outside in the country. This means that everyone heads out of town: picnics, country lunches, cookouts. Probably the reason I’ve never shared a menu for this holiday is that it’s supposed to be a ‘non-menu’ kind of meal.