Easter

Easter in an Italian-American kitchen is anything but quiet. It begins with creamy rice pie scented with citrus and vanilla, its smooth ricotta filling baked into a tender crust. Nearby, golden braided Easter bread rises tall and glossy, dyed eggs tucked into the dough like little jewels. And anchoring it all is the showstopper — pizza rustica — rich, savory, and layered with cured meats and cheeses baked into a buttery crust.

Then come the sweets: crisp pizzelle still warm from the iron, cannoli shells shattering delicately with each bite, and trays of Italian cookies dusted in powdered sugar and drizzled with glaze.

These are the recipes that fill the house with warmth, crowd the table, and keep tradition alive — not in a museum kind of way, but in the messy, joyful, pass-me-another-slice way that makes Easter unforgettable!