Easter in Naples means three things, at least as far as food is concerned.

First, there’s the Casatiello, a home-made rustic bread filled with Neapolitan salumi, cheeses and hard boiled eggs.

At the end, there’s the Pastiera, a ricotta and wheat pie that is its sweet counterpart.

And in between, is a rich and plentiful menu made from the freshest meats and vegetables. Shared with family and loved ones, it is a meal that celebrates the end of lent and rebirth in all its glory.

 

Menù di Pasqua a Napoli

Antipasti
‘A Fellata and Casatiello

Primo Piatto
Minestra Maritata

Secondo Piatto
Capretto al Forno con Patate

Contorni
Carciofi Roasted or Grilled

Dolce
Pastiera

Buon Appetito!

 

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