Discover the perfect union of tradition and innovation with our Easter menu suggestions, each paired with a carefully selected wine. From classic meat courses to vegetarian dishes and refined fish recipes: celebrate Easter at its finest by following our recommendations, where the taste of each course blends harmoniously with the richness of the wines.
Easter is approaching, a holiday rich in traditions that vary from one region to another, but above all an occasion when families and friends gather together. Choosing a menu that satisfies everyone’s tastes is not easy, so we’ve thought of three different menus – suitable for all palates – each paired with a selection of wines.
Every region, a different Easter menu. Every Italian region has its own traditional menu, but there are a series of foods that never fail to appear. The Torta Pasqualina, a Ligurian specialty made with ricotta and spinach, is an appetiser now widespread throughout Italy, which pairs well with a fresh white wine, ideal for opening the meal, such as the Dama con l’Ermellino.
As a first course, if you want to vary from classic pasta with ragù, we propose you a more particular dish such as lasagne with sausage ragù and caramelised onion cream, to pair with a good glass of Chianti Riserva Vergine delle Rocce.
As a second course a timeless classic: lamb cutlets, fried or braised, accompanied by seasonal vegetables. For this course we recommend the S.to Ippolito, a Supertuscan of great character, which with its aromas of blackberry and vanilla manages to temper the distinctive flavour of a robust meat like lamb.
Let us set aside lamb and ragù to dedicate ourselves to a vegetarian proposal, focusing on fine cheeses and seasonal vegetables.
We can start with a rich board of vegetables, cheeses, dried fruit and jams. For this opening, the pairing is directed towards fragrant and mineral wines, such as Vermentino Streda.
At Easter first courses are usually based on fresh pasta. In a vegetarian menu, we can offer them with caciocavallo, aubergines and cherry tomatoes. To enhance their flavour serve them with a glass of Toscana Rosso, a soft wine with an intense spicy finish.
As a second course, you could opt for a must like aubergines parmigiana or artichokes stuffed with eggs and cheese. We suggest accompanying the second course with an intense and structured wine such as the Sangiovese Appassimento, which can also discreetly accompany the dessert course.
Easter lunch is usually associated with traditional meat-based menus but the trend of celebrating with refined fish menus is growing. These courses, fresh and light, harmonise perfectly with the arrival of spring. If you want to try this option, we recommend you three easy-to-prepare dishes and three wines to pair.
We urge you to immediately impress your guests with an unusual but balanced pairing: tuna tartare and Chianti. The decisive flavour of tuna pairs well with the freshness and moderate body of a young and delicate Chianti. An asparagus and shrimp sauce is the ideal first course for this time of year. The full flavour of this dish goes well with a fresh and fragrant white like the Mappa di Imola. With a glass of Vermentino, a fresh and versatile white, you can pair it with sea bream en papillote accompanied by roast potatoes, a popular, tasty and easy-to-prepare dish.
In the three menus the taste of the dishes proposed blends harmoniously with the richness of the wines, creating a unique gastronomic experience to best celebrate Easter. From classic meat dishes to flavourful vegetarian options, to light and refined fish menus, each menu is carefully paired with a selection of wines that enhances its characteristics: the lively spirit of fish-based dishes, the delicate touch of spring vegetables and the decisive character of the classics of tradition.
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