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  • Easter dishes from around the world

    Pashka, photo by Mitrius

    About a third of the world’s population will celebrate Easter next Sunday, and while many of the basic Easter rituals are similar wherever you are on the planet, important details such as the traditional Easter meal are not. Easter breakfasts and sometimes dinners are special, just like other holiday meals, and they are the perfect occasion for many families to dig out old and trusted recipes passed down from generation to generation.

    So for all the gourmets who are planning on traveling this Easter, here are some interesting Easter dishes from around the world that you can try on your trip, or maybe cook on your own!

    Torta Pasqualina, Italy

    photo by hostlile workplaces/flickr

    Torta Pasqualina literally means Easter cake in Italian, and it is a savory concoction that will make you wish that every day was Easter Sunday. The dish is typical for Piedmont and Liguria, but it is frequently prepared in other parts of Italy as well.

    The torta is made with spinach, ricotta and eggs, so it’s easy to make at home, if you want to go for the genuine thing, find a nice little family restaurant in Asti, Piedmont, for example.

    Arni me Patates sto Fourno, Greece

    The Greeks don’t do Easter meals by half measure, so if you want to spend Easter in Greece, you’ll most likely be tempted by the locals with a whole lamb roasted on a spit. Of course, for smaller gatherings you’ll have to make do with a leg of lamb only, and if you want to go for the gourmet-ish version, try the lamb with potatoes and artichoke. This simple yet tasty dish is easy to find in traditional restaurants in Greece.

    Pashka, Eastern Orthodox countries

    Pashka can refer to the sweet Easter bread baked in many parts of Eastern Europe, or to the cheese cake-like confection that is served at Easter time in Russia, Belorussia, Ukraine and other countries.

    Pashka is made using tvorog, a type of cottage cheese, raisins, vanilla, spices or candied fruit, and it is usually decorated with various religious symbols. It’s usually eaten spread on a slice of kulich, a type of Easter bread.

    Custard Tart, Switzerland

    Switzerland is not know for its cuisine (unless you count in the cheese and the chocolate), but every Easter, the Swiss serve a delicious custard tart that can compete with even the most sophisticated French sweets. The Swiss custard tart is made with rice, lemon and almonds. The tart, called Gâteau de Pâques, can be found in Swiss bakeries as well as in supermarkets.

    Mämmi, Finland

    photo by Strangnet

    The Fins eat several mouth-watering dishes for Easter, but the most interesting (and unusual) one is probably mämmi, a cold porridge made of rye flour, rye malt, molasses and dried Seville orange.

    The preparation of mämmi is long (is takes several hours to make the mixture and bake it, and then it has to be stored for 3-4 days), but the resulting dessert is worth it.

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