The general cultural heritage of Naples is crafted from traditions passed down through the generations, and Easter is no exception. Holy Week is marked by processions and grand feasts as well as blessings and rites ranging from the sacred to the profane – Neapolitan Easter represents the culmination of these festivities. Of course, each family has its own rituals and recipes, but some dishes are staples.
Fellata, the opening appetizer
The fellata comprises mixed cold cuts, including soppressata and capocollo, boiled eggs, and cheese (usually ricotta salata). Its name derives from how the cold cuts are presented in felle, which means slices in dialect, then arranged on a cutting board or on a large serving plate. In lieu of bread, tortano or the casatiello cakes accompany the spread.
Tortano
Minestra maritata
Yes, minestra maritata, or wedding soup, is a Christmas dish, but it's also served as part of the Neapolitan Easter lunch. The recipe has a long preparation time, so a holiday feast is a perfect occasion for it. Here's our recipe.
With potatoes and peas, as long as it's lamb...
In Naples, like most of Italy, lamb is served at Easter. Some roast it with potatoes and peas, but you can also sauté it in a pan. If going for the latter, start by sautéing an onion, then adding around 2¼ lb. meat. As soon as the meat takes on a little color, add salt and pepper, then some white wine. Cook over low heat until the wine has almost completely evaporated. When the meat is almost cooked, add 1¼ lb shelled peas. Once these are also cooked, add two beaten, salted, and peppered eggs and 1 oz. grated pecorino cheese. Mix over heat, then switch off the heat and serve.
Last but not least... the pastiera
It's customary to leave room for dessert: the Neapolitan pastiera – usually homemade from recipes passed down from generation past. Here's our recipe as well as some tips for perfecting it.
Pastiera Napoletana