Neapolitan holidays: Easter

In Russia we used to celebrate orthodox Easter, that’s why in my Erasmus period I celebrated two Easters: orthodox and catholic. Usually catholic ones happen 1-2 weeks before the orthodox, just one time in 19 years are congruent.

Neapolitan cuisine surprises as usually with the wide range of Easter meals. Besides the chocolate eggs, which fulfill the supermarket shelves in all Italy during pre-Easter days, it’s hardly possible to imagine Naples without the typical plates:

• La Fellata – cold cuts made of salami, cheese, provola, ricotta, eggs;
• Zuppa di cozze – traditional soup with mussels, this dish is cooked and used to eat only at Maundy Thursday (before Easter day);
• Minestra Maritata (wedding soup) the point is in delicate combination of meat and vegetable ingredients;
• Casatiello– traditional Neapolitan pie with cheese, lard and a side of bacon;

  

• Pastiera– one more Neapolitan pie (sweet one) made of shortcrust pastry, ricotta and cinnamon.

  

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