It’s still Easter in Italy, in a manner of speaking. Yesterday, Sunday, was “Pasqua,” and today, Monday, is the holiday known as “Pasquetta,” or the mini-Easter, the day on which friends and family vie for the right to host rather than attend one another’s buffets of leftovers. So, while the spirit lingers, here are the ten ingredients for a real Tuscan Easter:
1. Reserve a lamb in advance with the nearest sheep-herding Sardinian farmer. When you go to pick it up, remind him that last year’s was tough and overpriced, in the hope that he’ll feel bad and give you some of that fresh ricotta he is sure to have made for the holidays. Put the lamb in the freezer. Continue reading On the Second Day of Easter…
The Truth About Tuscany 