Italian Easter Cake and Pastry Recipes: The Only Guide You’ll Ever Need

Why You’ll Obsess Over These Italian Easter Treats

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

Easter in Italy isn’t just about chocolate eggs (though those are great too). It’s about cakes and pastries so good, they’ll make you question why you don’t eat them year-round. Think fluffy, citrus-kissed Colomba, ricotta-stuffed Pastiera Napoletana, and the criminally underrated Scarcella.

These recipes have survived centuries for one reason: they’re unbeatable. Ready to upgrade your Easter table? Let’s go.

What Makes These Recipes So Good

Italian Easter desserts balance tradition and flavor like a tightrope walker with a sweet tooth. Colomba (the Easter dove cake) is softer than panettone, with a delicate almond glaze. Pastiera Napoletana combines creamy ricotta, perfumed orange blossom water, and tender grain for a texture that’s somehow lush and light.

And Scarcella? It’s a buttery, egg-enriched cookie that’s basically Easter morning in edible form. These aren’t just recipes—they’re edible history.

Ingredients You’ll Need

For Colomba (Dove Cake)

• 500g flour (type 00 or all-purpose)
• 150g sugar
• 250ml whole milk
• 3 eggs + 1 yolk
• 150g butter, softened
• Zest of 1 orange and 1 lemon
• 100g candied orange peel
• 7g dry yeast
• 100g pearl sugar + almonds for topping

For Pastiera Napoletana

• 500g shortcrust pastry
• 500g fresh ricotta
• 200g cooked wheat berries or farro
• 4 eggs
• 150g sugar
• 1 tbsp orange blossom water
• Zest of 1 lemon
• 50g candied citron

Step-by-Step Instructions

Colomba

1. Activate the yeast: Warm milk to 100°F, mix with yeast and 1 tbsp sugar.
   

   Wait 10 mins until frothy.

   
   
2. Make the dough: Combine flour, sugar, eggs, zest, and yeast mixture. Knead 10 mins, then add butter in chunks.
3. First rise: Cover and let double in size (about 2 hours). Fold in candied peel.
4. Shape: Transfer to a dove-shaped mold (or a round cake tin if you’re rebel).
   

   Top with almonds and pearl sugar.

   
   
5. Bake: 350°F for 40 mins until golden. Cool upside down to prevent collapse (trust us).

Pastiera Napoletana

1. Prep the crust: Roll out 2/3 of the pastry, line a 9-inch tart pan. Chill.
2. Make the filling: Beat ricotta, sugar, eggs, orange blossom water, and zest.
   

   Fold in wheat berries and citron.

   
   
3. Assemble: Pour filling into crust. Top with lattice strips from remaining dough.
4. Bake: 350°F for 1 hour until set. Cool completely—this isn’t a “eat warm” situation.

Storage Instructions

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

Colomba stays fresh 4-5 days wrapped in foil. Pastiera lasts 3 days refrigerated (but good luck not eating it all).

Freeze either for up to 1 month—thaw at room temp. Pro tip: If your Colomba goes stale, toast it. You’re welcome.

Why These Recipes Are Worth It

Beyond tasting like a nonna’s hug, these desserts are versatile (breakfast? dessert? yes).

They’re also crowd-pleasers—no one turns down ricotta pie. Plus, they’re easier than they look. Pastiera might have a cult following, but you don’t need a PhD to make it.

Common Mistakes to Avoid

• Overworking Colomba dough: It’s not pizza.
  

  Knead gently.

  
  
• Skimping on orange blossom water: This isn’t the time for “close enough.”
• Cutting Pastiera warm: Patience, or you’ll get a goopy mess.
• Using low-fat ricotta: Just don’t.

Alternatives for the Adventurous

• No wheat berries? Use cooked pearl barley or rice pudding.
• Vegan Colomba: Swap eggs for flax eggs, butter for margarine (but manage expectations).
• Lemon-haters: Try vanilla bean in Pastiera instead. Weird, but acceptable.

FAQs

Can I make Colomba without a dove mold?

Absolutely. Use a round cake pan or even a loaf tin.

The dove shape is traditional, but taste > aesthetics.

Why did my Pastiera crack?

Overbaking or rapid cooling. Next time, bake in a water bath and let it cool in the oven with the door ajar.

Can I use store-bought pastry?

Sure, if you’re in a rush. But homemade shortcrust takes 10 minutes and tastes 10x better.

Your call.

How do I know Colomba is done?

Tap the bottom—if it sounds hollow, you’re golden (literally). Or use a thermometer: 190°F internal temp.

Final Thoughts

Italian Easter desserts are the ultimate flex. They’re impressive, delicious, and secretly simple.

Whether you go full nonna-mode with Pastiera or keep it chill with Scarcella, these recipes guarantee a holiday win. Now go bake something that’ll make your nonna proud (or jealous).

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".